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Coconut cake

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Ingredients/Components

sugar - 2 c
vanilla - 1/2 tsp
pkg - 1 oz
coconut - 1/3 c
buttermilk - 1 c
flaked coconut - 2 c
baking powder - 1 tsp
vegetable oil - 1/2 c
egg whites - 5 item
butter or oleo - 1/2 c
large container Cool Whip - 1 item
cake flour
egg yolks, beaten - 5 item
can Eagle Brand milk - 1 item
coconut extract - 1 tsp
can crushed pineapple undrained - 10 oz
can flaked coconut - 1 item
can cream of coconut - 1 item
softened butter or oleo - 1/2 c
Coconut Cream Cheese Frosting - 1 item
Beat remaining ingredients, except frosting and 2 cups coconut in large bowl on low speed for 30 seconds, scraping bowl constantly

How to make coconut cake:

Beat egg whites in medium bowl on high speed until stiff peaks form. Beat remaining ingredients, except frosting and 2 cups coconut in large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Fold egg whites into batter. Pour into 3 greased and floured round pans, 8 x 1 1/2-inch. Bake at 325° for about 40 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan and cool cake completely.Coconut Cream Cheese Frosting:3 1/2 c. powdered sugar1 tsp. coconut extract1/2 c. softened butter or oleo1 (8 oz.) pkg. cream cheese1/3 c. coconut1 can Eagle Brand milk1 can cream of coconut10 oz. can crushed pineapple (undrained)1 can flaked coconut1 large container Cool Whip Refrigerate until chilled. Cut into squares and serve.

Recipe categories: Desserts, Cakes, Egg.

Rating:

3.3

Average rating: 3.3, total votes: 3

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