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In a large mixing bowl, use a hand mixer to cream the butter, oil, and sugar together until smooth. Beat in coconut extract and egg whites 2 minutes until fluffy. Beat in coconut milk and sour cream until just combined. Mix in cake flour, baking powder, and salt until just combined. Divide the batter among the three prepared pans.
The original cake is from the Bubble Room in Captiva, FL. There are however, some differences in the recipe that you could try. 1st being….use sliced almonds instead of walnuts for the crunch layer.
: Combine crunch layer ingredients. Press 1/2 into each bottom of 2 greased and floured 8″ or 9″ pans. : In a large bowl, blend cake ingredients at low speed until moistened. Beat 2 mins at high speed. Pour into pans. : Bake at 350 degrees for 30-35 minutes Cool 10 minutes Remove from pans and cool completely.
Beat in coconut milk and sour cream until just combined. Mix in cake flour, baking powder, and salt until just combined. Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
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