Ingredients
-
1 cup Unsalted Buttersoftened
-
3 cups Sugar
-
3 teaspoons Vanilla Extract
-
2 teaspoon Coconut Extract
-
4 Eggs
-
4.5 cups Flour
-
2 tablespoons Baking Powder
-
2 teaspoons Salt
-
2 cups Milk
-
3 cups Sifted Confectioners’ Sugar
-
2 sticks Unsalted Butterat room temperature
-
1.5 tablespoons Milk
-
1 teaspoon Vanilla Extract
-
4 cups Coconutshredded
-
1 teaspoon Green Food Coloring
Directions
Steps
|
1
Done
|
Cream the butter and sugar together in a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, for 10 minutes until light and fluffy. Add the 2 teaspoons of vanilla extracts and 1 teaspoon coconut extracts, then add the eggs one at a time, beating after each addition. Sift together the dry ingredients, the flour, baking powder, and salt. Beat for another 5 minutes until fluffy. |
|
2
Done
|
Prepare a large, ovenproof mixing bowl and a cupcake tin. Pour 3/4 of the batter into the prepared ovenproof bowl. Fill 3 to 4 wells of the muffin tin with the remaining batter. Bake the cupcakes and large cake in the oven. |
|
3
Done
|
Place the large cake on a cake stand. Trim the top of the cake before flipping it upside-down. Stick 3 toothpicks into the cake where you want the tail and feet to be. |
|
4
Done
|
Beat the confectioners' sugar and butter together with an electric mixer on low speed until well combined, then beat on high speed until light and fluffy, 1 to 2 minutes. Beat in 1 tablespoon of the milk and the vanilla and coconut extracts until light and spreadable, 2 to 3 minutes more, adding up to 1 tablespoon more milk if the frosting is too stiff. |
|
5
Done
|
Frost large cake and the cupcakes with frosting. Wipe away any frosting that has smeared on the cake plate. Cover the entire cake in 3 cups of the coconut flakes. Dye the remaining coconut green by mixing it with a few drops of food coloring in a bowl. Place a circle around the remaining base of the cake stand to look like grass. |
