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Coconut Layer Cake with German Buttercream
A light, buttery 8‑inch three‑layer coconut cake filled and frosted with a silky German buttercream, then coated in toasted coconut flakes. The cake uses full‑fat coconut milk, virgin coconut oil, and plenty of butter for a rich flavor without artificial extracts.
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Cost Breakdown
Critical Success Points
- • Creaming butter and sugar until pale and fluffy
- • Not over‑mixing the batter after adding flour
- • Tempering the egg yolk mixture to avoid curdling
- • Cooling the custard before incorporating butter
- • Leveling the cake layers for even assembly
Safety Warnings
- • Hot oven and pans – use oven mitts.
- • Custard can scorch – stir constantly and keep heat moderate.
- • Egg yolks are raw until cooked – ensure custard reaches a boil.
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