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Coconut CakeCakes, Cookies & Candy
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Submitted by M Morvant
Kaplan, LA
on Friday, October 22, 2004
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| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 40 minutes |
| Ready In: | 1 hour, 10 minutes |
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I can remember as a young girl going to my grandmother's house for the hoildays and looking forward to my aunt bringing a coconut cake.
ceci est un bon gāteau (this is a good cake and a classic)
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| Ingredients |
| 1 cup butter |
2 cups granulated sugar |
| 5 eggs |
1 tsp soda |
| dash of salt |
2 3/4 cup cake flour |
| 1 tsp baking powder |
1 cup buttermilk |
| 1 tsp vanilla extract |
3/4 tsp coconut flavoring |
| 2 cups coconut |
~~~~~~~~~~~~~ |
| Frosting |
1/2 tsp salt |
| 1 tsp cream of tartar |
4 unbeaten egg whies |
| 6 tbsp water |
2 tsp vanilla extract |
| 2 cups sugar |
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| | | Directions | In a mixing bowl, using an electric mixer cream the butter and sugar. Add the egg one at a time beating after each addition.
Sift the dry ingredients (soda, salt, flour, baking powder) together in a separate bowl. Add to the creamed mixture alternating with the buttermilk. Stir in the vanilla and coconut flavor.
Bake in three 9 inch layer cake pans (greased and floured) at 350 degrees for 25 minutes or until a toothpick inserted comes out clean.
Cool, frost, and sprinkle with coconut.
Frosting:
In the top part of double boiler, combine egg whites, sugar, water, salt, cream of tartar & corn syrup; beat with a hand held electric mixer until blended well (about 1 minute)
Place over boiling water, beating constantly for 7 minutes or until peaks form when beaters are slowly lifted.
Remove from boiling water; add vanilla & continue beating until frosting is cool & thick enough to spread (about another 7 minutes)
Yummy! Frost the cake, sprinkle on the coconut, make the coffee and then call me.
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