Coconut cake

Coconut cake

Ingredients/Components

• 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.