Coconut cake

Coconut cake



  • sugar - 2 c
  • vanilla - 1 tsp
  • cold water - 6 Tbsp
  • self-rising flour - 2 c
  • whipping cream - 2 c
  • light corn syrup
  • cream of tartar - 1/4 tsp
  • eggs, separated and egg whites, whipped - 4 item
  • can coconut milk - 1 item
  • Mix egg yolks and vanilla
  • bag coconut - 1 item

How to make coconut cake:

Whip cream; add sugar and flour. Mix egg yolks and vanilla. Fold in egg whites (do not stir). Pour into three 9-inch cake pans that are lightly greased and floured. Bake at 350° for 45 minutes. After baked, poke holes in cake and pour coconut milk over layers. When cake has cooled, cover with frosting.Coconut Icing:2 unbeaten egg whites1 1/2 c. sugar6 Tbsp. cold water1/4 tsp. cream of tartar1 1/2 tsp. light corn syrup1 bag coconut Place all ingredients in top of double boiler and beat until thoroughly blended. Place ingredients over rapidly boiling water. Beat 7 minutes. Remove from heat and add 1 teaspoon of vanilla. Frost cake and sprinkle with coconut (between layers and on top).

To save time, you can use a cake mix and pour coconut milk over the cake and ice with this recipe.

Recipe categories: Desserts, Cakes, Egg.

Coconut cake
Average rating: 3.8 of 5, total votes: 6
Cook. Time: PT40M
Total Time: PT40M

Cause of complaint:

Related ingredients:
butter, softened, sugar, cream cheese, vanilla extract
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