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Coconut cake

Coconut cake
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Ingredients/Components

  • cake flour - 3 c
  • butter - 1 c
  • milk - 1 c
  • egg whites, beaten stiffly - 4 item
  • baking powder - 2 tsp
  • powdered sugar - 1 lb
  • vanilla extract - 1 tsp
  • salt - 1/4 tsp
  • egg yolks - 4 item
  • coconut - 1 c
  • sugar
  • egg whites - 3 item
  • cream of tartar - 1/4 tsp
  • vanilla
  • water - 3 Tbsp
  • white corn syrup - 1/2 c

How to make coconut cake:

Frosting:1 c. sugar3 egg whites1/4 tsp. salt2 c. coconut1/4 tsp. cream of tartar1 1/2 tsp. vanilla3 Tbsp. water1/2 c. white corn syrup Sift flour, baking powder and salt together 3 times. Cream the butter and sugar until light and fluffy. Add beaten egg yolks and beat well. Add flour alternately with milk; beat after each addition. Stir in vanilla and coconut. Fold in egg whites. Pour into greased and floured 8-inch cake pans. Bake at 350° for 30 to 40 minutes.

Frosting: Cream the sugar, corn syrup, water, egg whites, cream of tartar and salt in a double boiler. Cook and beat with electric beater until peaks form. Remove from heat; add vanilla. Frost cake. Sprinkle with coconut.

Recipe categories: Desserts, Cakes, Egg.

Rating:
Coconut cake
3
Average rating: 3 of 5, total votes: 6
Cook. Time: PT40M
Total Time: PT40M


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eggs, butter or margarine, flour, butter, shortening, cans evaporated milk, angel food cake, tub bowl cool whip, short crust pastry in pie pan
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