Add egg whites, one at a time, beating
after each. Add flour mixture and
buttermilk alternately, beating on low
after each addition just until combined.
- Divide batter in half. Stir chocolate
pieces and coconut extract into
half the batter and 1/3 cup of the cocoa
powder into remaining half. Alternately
spoon mounds of each batter into
prepared pan. Using a table knife, swirl
batters together. - Bake about 30 minutes or until a
toothpick comes out clean. Cool in pan
10 minutes. Remove cake from pan;
let cool on a wire rack. - Prepare Brown Butter Frosting.
Set aside 2 cups of the frosting. Stir
remaining 3 Tbsp. cocoa into the
remaining frosting, adding additional
milk (1 to 2 tsp.) as needed to reach
spreading consistency. Place cake on a
serving platter. Frost entire cake with
plain frosting. Place frosting with cocoa
into a pastry bag fitted with a
basket-weave decorating tip. Pipe a
basket pattern on lower half of cake
according to directions, opposite. Pipe
on a basket handle. Sprinkle coconut
at top of basket and around cake on
platter. Add decorated Egg Sugar
Cookies at top of basket. Makes 12 to
16 servings.
brown butter frosting In a small
saucepan heat 3/4 cup butter over low
until melted. Cook until light golden
brown. Remove from heat; let cool. In
a large mixing bowl combine 6 cups
powdered sugar, 4 Tbsp. milk, and
2 tsp. vanilla. Add brown butter. Beat
with a mixer on low until combined.
Beat on medium to high while
adding additional milk 1 tsp. at a time
to reach spreading consistency.
each serving 753 cal, 29 g fat,
46 mg chol, 412 mg sodium, 122 g carb,
3 g fiber, 98 g sugars, 7 g pro.
EGG SUGAR COOKIES
total time 20 min.
Cut and bake egg shapes from a
batch of your favorite sugar
cookie dough. (Find ours at
BHG.com/EggCookies.) Then
decorate as follows.
April 2019 | 1312 cups powdered sugar
2 Tbsp. milk
1 tsp. vanilla
Desired color gel food
coloring
4 tsp. vanilla
1 Tbsp. unsweetened cocoa
powder- In a medium bowl combine powdered
sugar, milk, and 1 tsp. vanilla. If
necessary, stir in additional milk 1 tsp. at
a time to make glazing consistency.
Divide icing among bowls, one for each
color you will be making. Tint each with
desired food coloring. Dip tops of
cookies into glaze; allow excess to drip
off. Set on waxed paper. - In a small bowl combine 4 tsp. vanilla
and the cocoa powder. Dip a clean
small paintbrush into cocoa mixture;
flick onto cookies to make spots. Allow
to stand until set. n
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