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Coconut cake

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Ingredients/Components

sugar - 2 c
eggs - 4 item
vanilla - 2 tsp
milk - 1 c
cold water - 1/3 c
pinch of salt - 1 item
egg whites - 2 item
self-rising flour - 3 c
cream of tartar - 1/4 tsp
sticks margarine, whipped - 2 item
Filling:1 can Carnation milk
grated coconut and milk - 1 item
Add eggs, one at a time and mix well after each, then alternately add milk and flour, mixing well after each addition

How to make coconut cake:

Filling:1 can Carnation milk1 pt. milk1 grated coconut and milk1 1/2 c. sugar1 1/2 tsp. vanilla Cream margarine and sugar in bowl. Add eggs, one at a time and mix well after each, then alternately add milk and flour, mixing well after each addition. Add vanilla last. Bake in greased and floured cake pans at 370° until done. Makes 4 or 5 layers.

Filling: Mix filling ingredients (except vanilla) and cook on medium heat until it comes to a boil. Let simmer 15 minutes. Add vanilla last and put on cake while still hot.Coconut Cake Frosting:1 1/2 c. sugar2 egg whites1/4 tsp. cream of tartar1/3 c. cold water pinch of salt1 tsp. vanilla Mix all ingredients except vanilla in the top of a double boiler. Cook on medium heat for 7 minutes. Remove from heat and add vanilla and continue mixing about 2 more minutes.

To put cake together strain the coconut from filling and put 1/4 of the liquid on bottom layer and 1/3 of coconut on batter layer. Add a small amount of frosting and cream together on the next layer and continue until you get to the top. Sprinkle grated coconut all over the top and sides.

Note: Only use fresh or frozen coconut.

Recipe categories: Desserts, Cakes, Egg.

Rating:

2.5

Average rating: 2.5, total votes: 4

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