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coconut Cake, Complete Desserts

Sweetened whipped Cream or Whipped—Topping

  • 1. Cream butter Until Light And Fluffy; Gradually Add sugar And CreamUntil Very Light.
  • 2. Beat egg Yolks Until lemon-Colored; Add to butter Mixture, BlendingWell.
  • 3. Sift Together flour, baking Powder And salt; Add to Creamed MixtureIn 3 Parts, Alternating With coconut Milk And Ending With flour Mixture.
  • 4. Add vanilla; Stir in 3/4 Cup grated Coconut.
  • 5. Beat egg Whites Until Stiff; Gently Fold Into Cake Batter.
  • 6. Turn Batter Into 2 Greased, Floured 9-Inch Layer Pans; Bake InPreheated 350 F. Oven 25 Minutes, or Until Cake Tester or Wood PickInserted Near Center Comes Out Dry.
  • 7. Cool in Pans 15 Minutes.
  • 8. Loosen And Invert on Rack to Cool Completely.
  • 9. Frost With whipped Cream; Sprinkle Remaining grated Coconut Over TopAnd Sides of Cake.

coconut Milk 3/4 Cup milk 3 Tablespoons grated Coconut, Packed

  • 2. Scald milk, Cover, And Let Steep 30 Minutes.
  • 3. Strain milk, Pressing Out as Much Liquid as Possible From coconut.


Enjoy.

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