WHITE COCONUT CAKE
This coconut layer cake is made with coconut milk and egg whites, and can be sprinkled with coconut if desired.
3 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/2 cup butter
2 cups sugar, divided
1 1/3 cups coconut milk (if using fresh coconut milk, add regular milk to make 1 1/3 cups)
1 teaspoon vanilla
1 teaspoon almond extract
1/3 cup coconut, optional
5 egg whites
Cream shortening and butter with 1 1/3 cups of the sugar. Add sifted flour alternately with liquid, beginning and ending with flour; add vanilla and almond extracts. If desired, add 1/3 cup fresh coconut to the batter.
Beat egg whites to soft peaks; gradually add remaining 2/3 cup sugar. Fold meringue into cake batter, just enough to incorporate. Spoon into 2 9-inch layer cake pans lined with oiled waxed paper.
Bake for 25 to 35 minutes, or until cake bounces back when touched lightly.
Cool thoroughly; frost with Quick Creamy frosting or Fluffy White Frosting, then sprinkle with coconut.
FLUFFY WHITE FROSTING
Use this frosting for just about any cake. This recipe will make enough to frost 2 layers.
2 egg whites
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla extract
Combine all ingredients except vanilla in the top of a double boiler over boiling water. Beat with electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract.
This coconut layer cake is made with coconut milk and egg whites, and can be sprinkled with coconut if desired.
3 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/2 cup butter
2 cups sugar, divided
1 1/3 cups coconut milk (if using fresh coconut milk, add regular milk to make 1 1/3 cups)
1 teaspoon vanilla
1 teaspoon almond extract
1/3 cup coconut, optional
5 egg whites
Cream shortening and butter with 1 1/3 cups of the sugar. Add sifted flour alternately with liquid, beginning and ending with flour; add vanilla and almond extracts. If desired, add 1/3 cup fresh coconut to the batter.
Beat egg whites to soft peaks; gradually add remaining 2/3 cup sugar. Fold meringue into cake batter, just enough to incorporate. Spoon into 2 9-inch layer cake pans lined with oiled waxed paper.
Bake for 25 to 35 minutes, or until cake bounces back when touched lightly.
Cool thoroughly; frost with Quick Creamy frosting or Fluffy White Frosting, then sprinkle with coconut.
FLUFFY WHITE FROSTING
Use this frosting for just about any cake. This recipe will make enough to frost 2 layers.
2 egg whites
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla extract
Combine all ingredients except vanilla in the top of a double boiler over boiling water. Beat with electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract.
MsgID: 0219191
Shared by: Gladys/PR
In reply to: ISO: White Coconut and Nut Cake with Fluffy F...
Board: All Baking at Recipelink.com
Shared by: Gladys/PR
In reply to: ISO: White Coconut and Nut Cake with Fluffy F...
Board: All Baking at Recipelink.com
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Reviews and Replies: | |
1 | ISO: White Coconut and Nut Cake with Fluffy Frosting |
t, mn | |
2 | Recipe: White Coconut Cake with Fluffy White Frosting |
Gladys/PR |
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