/* chocobread.

Coconut layer cake (+strawberry)

The cake recipe came from EXTREMELY LAYERED AND INCREDIBLY CAKE, i made a few minor changes to it. Instead of cream frosting, I made some strawberry jam to put between the cake layers, but you can do whatever that would compliment the coconut-ness.

Ingredients for the cake: 

16 Tbsp Unsalted Butter (1Cup), softened

2 ½ cups Cake Flour

1 tsp Baking Soda

1 tsp Kosher Salt

1 cup Buttermilk

1 Tbsp Vanilla Extract

2 cups Sugar

5 Eggs

Ingredients for coconut flavoring: 

½ can Coconut Cream

½ can Sweetened Condensed Milk

Ingredients for frosting:

1 cup Heavy Whipping Cream

1 Tbsp Sugar

1 cup Coconut Flakes

==Making the cake====================

-Preheat the oven to 350.

-Butter and flour two round cake pans, about 9” each. 

-Whisk together flour, baking soda, and salt in a bowl, set aside. 

-Whisk together buttermilk and vanilla in a bowl, set aside. 

-In a bowl or a stand mixer, cream butter and sugar on medium-high speed until pale and fluffy, about 3 mins. 

-Add eggs one at a time, beating well after each. 

-On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high, and beat until batter is smooth, about 5 seconds. 

-Divide batter between prepared pans, and smooth top with a rubber spatula, drop pans lightly on a counter to expel large air bubbles. 

-Bake cakes until a toothpick inserted in the middle comes out clean, about 35 minutes. 

-Combine coconut cream and condensed milk, pour 3 tbsp on top of the cakes and let it soak in.

-Let cakes cool for 20 mins, invert onto wire racks and let cool completely. Using a serrated knife, halve each cake horizontally, producing four layers, set aside.

==Frosting==

-Beat whipping cream till soft peaks form, add sugar and continue to beat till cream is shaped.

-Put together the 4 layers, using cream frosting (or strawberry jam) and coconut flakes in-between.

-Cover the cake with the frosting, and sprinkle coconut flakes all-around.

Baking White chocolate strawberry cheesecake.

Prep+baking time= 2hrs

Makes a 9 inch cake.

Ingredients: 

Crust:

• 1 cup Chocolate Cookie Crumbs
• 3 Tbsp White Sugar
• ¼ cup Butter, melted

Strawberry sauce:

• 2 cups chopped strawberries
• 2 Tbsp White Sugar
• 2 tsp Cornstarch
• ½ cup Water

White Chocolate Cheesecake:

• 2 cups White Chocolate Chips
• ½ cup Half-And-Half Cream
• 3 (8 ounce) Packages Cream Cheese, softened
• ½ cup White Sugar
• 3 Eggs
• 1 tsp Vanilla Extract

Directions:

1. Mix together cookie crumbs, sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

2. Blend the strawberries until smooth.

3. In a saucepan, combine strawberry sauce, sugar, cornstarch, and water. Bring to boil, and keep boiling until sauce is thick. 

4. Preheat oven to 325 degrees F (165 degrees C). 

5. In a sauce pan over low heat, melt white chocolate chips with half-and-half cream, stirring until smooth.

6. In a large bowl, mix together cream cheese and ½ cup sugar until smooth. Make sure the cream cheese is at room temperature and that the mixture is nice and smooth before going to the next step. 

7. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Do not overmix, or the cake might crack during baking.

8. Pour half of batter over crust. Spoon 3 tablespoons strawberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons strawberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

9. Bake for 55 to 60 minutes, or until filling is set. To prevent cracking you might want to use a waterbath, remember to wrap aluminum foil outside the springform pan to prevent water seeping in.

10. Let it cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining strawberry sauce.