Fresh coconut cake

Fresh coconut cake

Ingredients/Components

• sugar - 2 c
• vanilla - 1 tsp
• milk - 1/2 c
• salt - 1 tsp
• water - 1/3 c
• egg whites, beaten stiff - 6 item
• baking powder - 3 tsp
• shortening - 1 c
• egg whites - 2 item
• cake flour, sifted - 3 c
• coconut milk - 1/2 c
• fresh grated coconut - 1 c
• Add vanilla
• vanilla or coconut frosting - 1 tsp

How to make fresh coconut cake:

Cream shortening and sugar together. Add vanilla. Sift flour, baking powder and salt together. Add to creamed mixture, alternately with milks, beating well after each addition. Stir in coconut. Fold in beaten egg whites. Pour into greased and floured 9-inch cake pans. Bake at 350° for 30 minutes or until done. Cool before frosting. Ice with 7 Minute Frosting and coconut.7 Minute Icing:1 1/2 c. sugar1/3 c. water2 egg whites1 tsp. vanilla Put all together and cook in pan that is another pan of water or double boiler. Beat constantly until stiff. Add vanilla.

If making a coconut cake, put fresh coconut between layers. Cover top and sides.

Recipe categories: Desserts, Cakes, Coconut.