Coconut cake

Coconut cake

Ingredients/Components

• sugar
• vanilla - 1 tsp
• milk - 1 c
• salt - 1 tsp
• cold water - 2/3 c
• baking powder - 3 tsp
• egg whites - 2 item
• sifted cake flour
• Crisco shortening - 1/2 c
• can coconut - 1 item
• eggs unbeaten - 3 item
• coconut flavoring - 1 tsp
• Grease two 8-inch or 9-inch round cake pans flour pans

How to make coconut cake:

Have all ingredients at room temperature. Grease two 8-inch or 9-inch round cake pans (flour pans). Sift flour before measuring. Sift flour, sugar, salt and baking powder in large mixing bowl. Add shortening, flavoring, milk and eggs. Beat at medium speed for 5 minutes. Bake at 350° for 30 to 35 minutes.Coconut Frosting:1 3/4 c. sugar2/3 c. cold water2 egg whites1 tsp. vanilla1 can coconut Cook sugar and water until it spins a thread. Beat egg whites until stiff. Continue beating while pouring the syrup over the beaten egg whites. Gradually add vanilla. Continue beating until thick enough to spread on cake. Sprinkle coconut between layers and on top while cake is still soft.

Recipe categories: Desserts, Cakes, Egg.