Coconut Cake Ii
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
52
Spice
38
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
White Sugar1 cup
Shortening1 tsp
Vanilla Extract1 cup
Flaked Coconut6 tbsps
All-Purpose Flour2.5 tsps
Baking Powder1 cup
MilkDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour two 9-inch cake pans or one 9x13-inch pan
3
Beat 2 cups sugar and shortening with an electric mixer in a large bowl until light and fluffy
4
Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next
5
Mix in the vanilla
6
Place coconut in a food processor and pulse until finely chopped
7
Whisk coconut together with flour and baking powder; set aside
8
In a separate bowl, beat the egg whites until medium-stiff peaks form
9
Pour the flour mixture into the batter alternately with the milk, mixing until just incorporated
10
Using a whisk or rubber spatula, gently fold 1/3 of the egg white mixture into the batter to lighten
11
Fold in remaining egg whites
12
Pour batter into prepared pans
13
Bake in preheated oven until cake springs back when lightly touched with a finger and a tester inserted in the center comes out clean, about 30 minutes for layers or 40 minutes for a 9x13-inch pan
14
Let cakes cool completely on wire racks
15
To Make White Frosting: shake 6 tablespoons flour and 1 cup milk in a jar
16
Transfer to a saucepan
17
Cook mixture over medium heat, stirring constantly, until mixture has thickened, about 15 minutes
18
Remove from heat and allow to cool
19
Beat 1 cup sugar, butter, and 1/2 cup shortening with an electric mixer until smooth and fluffy
20
Add cooled milk mixture and beat well; stir in 1 teaspoon vanilla