STRAWBERRY COCONUT CAKE

▢6 egg whites ▢3 cups all-purpose flour ▢1 ½ teaspoon baking powder ▢¾ teaspoon baking soda ▢¾ teaspoon salt ▢¾ cup butter softened ▢2 ⅓ cup sugar ▢2 teaspoon vanilla ▢2 cup buttermilk room temperature ▢½ cup fresh strawberries rinsed and hulled ▢3.6 ounces freeze-dried strawberries

INGREDIENTS

Separate your eggs and discard the yolks.  Allow the whites to sit at room temp for about 30 minutes. Then prep your cake pans. 

STEP 1

Prepare the strawberry mixture by combining buttermilk, fresh strawberries, and freeze-dried strawberries in a blender. Blend until smooth.

STEP 2

In a medium sized bowl - combine flour, baking soda, and salt. Set aside. In a clean large bowl whip butter for 30 seconds. Add sugar and beat until combined. Stir in vanilla. Add room temperature egg whites. Beat for 3 minutes.  You'll have a pale, light batter.

STEP 3

Add ⅓ of the strawberry mixture. Add ⅓ of the flour mixture. Beat just until combined.  Repeat twice, using the remaining flour and strawberry mixture. 

STEP 4

Divide the batter between your 3 prepared cake pans. Bake at 350 for 30 minutes, or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, and then turn over onto a cooling rack and let cool completely before icing.

STEP 5

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