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Coconut cake

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Ingredients/Components

sugar - 2 c
vanilla - 1 tsp
salt - 1/4 tsp
flour
eggs, separated - 5 item
water - 1/3 c
coconut - 2 c
buttermilk - 1 c
baking powder
baking soda - 1/3 tsp
margarine - 3/4 c
marshmallows - 16 item
Karo syrup - 2 Tbsp
Set aside

How to make coconut cake:

Combine buttermilk and baking soda; stir and allow to become foamy. Set aside. Sift flour and then measure amount needed for recipe. Add baking powder to flour and set aside. In a large mixing bowl, cream the margarine and sugar. Add beaten egg yolks, vanilla, buttermilk and salt; mix. Add flour mixture a little at a time; beat well. In separate bowl, beat egg whites until stiff. Fold into batter. Pour batter into 3 greased and floured round cake pans. Bake in a 350° oven until done. Cool. Frost with Seven Minute Frosting.

Note: Only 3 of the egg whites are needed for this recipe; the other 2 can be used for the frosting.Seven Minute Frosting:2 egg whites2 Tbsp. Karo syrup16 marshmallows1 tsp. vanilla2 c. coconut1 1/2 c. sugar1/3 c. water Beat the 2 egg whites until stiff; set aside. In saucepan, combine sugar and water. Dissolve sugar over low heat. Add marshmallows which have been cut up and vanilla. Beat until marshmallows are melted. Continue to beat and cook 7 to 8 minutes or until mixture becomes like a ball or it will stand in peaks. To the egg whites, add 1 tablespoon of Karo syrup; mix and pour into hot mixture. Add the other tablespoon of Karo syrup directly into the hot mixture and beat until thick. Allow to cool. Spread on cake and then sprinkle entire cake with coconut.

Recipe categories: Desserts, Cakes, Egg.

Rating:

3.4

Average rating: 3.4, total votes: 8

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