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Recipe Coconut Layer Cake (Cake)
Home Cooking Recipes
Required Ingredients:
- 3/4 cup shortening
- 3/4 teaspoon salt
- 1 1/2 cups white sugar
- 2 cups milk
- 3 eggs
- 1 teaspoon vanilla extract
- 3 cups sifted all-purpose flour
- 4 1/2 teaspoons baking powder
- 1 teaspoon almond extract
- 1 cup flaked coconut
- 1/3 cup corn syrup
- 2 tablespoons water
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup white sugar
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease two 9 inch round layer cake pans.
- Separate eggs reserve 2 of the egg whites for the frosting.
- Cream shortening, add 1 1/2 cups of the sugar, beaten egg yolks, and 1 egg white; continue beating until well combined.
- Sift flour with baking powder and salt, mix with coconut and add alternately with milk and the almond extract to the shortening mixture.
- Pour batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
- Let cakes cool then remove from pans.
- Ice with Angel icing and sprinkle with shredded coconut on top and sides of cake after icing.
- To Make Angel Icing: Place the 2 egg whites, 3/4 cup white sugar, corn syrup, water, cream of tartar and salt in a double boiler over hard boiling water.
- Start beating right away with a beater until the mixture stands in stiff peaks.
- Remove from heat and add vanilla or your choice of flavoring and keep beating until it is thick enough to spread easily.
- Spread over cooled cake.
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