COCONUT CAKE WITH COCONUT FROSTING

COCONUT CAKE WITH COCONUT FROSTING


2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine or 1 stick or 8 tablespoons, softened
1 1/2 cups sugar
5 egg whites
1 cup milk (I use 2%)
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
2/3 cup sweetened coconut


Sift together the flour, baking powder and salt. (I sift mine twice with a flour sifter. You could use a wire whisk but be sure to get out lumps in flour). Set aside.  Cream together the butter and sugar.  Beat egg whites until soft peaks form and add to the butter and sugar.  Add flour mixture and milk continue mixing just until all ingredients are wet.  Fold in vanilla and coconut extracts along with sweetened coconut with a spoon. Scrape sides of bowl.  Spray two 9 inch round cake pans and divide batter between the two. (You could make this in a 9 x 13 pan, also) This will be a thick batter. Bake in preheated 350 degree oven 25 to 30 minutes checking centers for doneness. (It is important not to overcook this cake or it will be tough. Ovens vary so check at about 25 minutes to see if center is done.) Let cool for at least 10 minutes before removing from pans. 

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