Classic Coconut Cake

2004-10-26
  • Yield : 8
  • Servings : 8
  • Prep Time : 60m
  • Cook Time : 45m
  • Ready In : 1:45 h
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I can remember as a young girl going to my grandmother’s house for the holidays and looking forward to my aunt bringing a coconut cake. ceci est un bon gâteau (this is a good cake) A  classic!
Make a special memory for your family – Easter, Christmas, Anytime -  bake a coconut cake – your bebe’s will love you for it!

With those extra egg yolks, make a Creme Brulee or Boudin Omelet

Pineapple filling can be used for virtually any cake. A great classic combination is this coconut cake with Pineapple Filling

Ingredients

  • 1 cup butter
  • 2 cups sugar
  • 3 1/2 cup flour
  • 3 1/2 tsp baking powder
  • 1 cup milk
  • 8 egg whites, beaten
  • 1/2 tsp each vanilla and lemon extract
  • Coconut Topping
  • 3 cups granulated sugar
  • 1 cup water
  • 2 tsp vinegar
  • 3 egg whites beaten
  • 1 tsp each vanilla and lemon extract
  • 1/2 tsp cream of tartar
  • 1 1/2 cup coconut

Directions

Step 1

For the cake, cream the butter and add the sugar gradually. Combine the flour and baking powder to the mixture alternating with the milk. Beat the egg whites until fluffy but not dry. Fold into the creamed ingredients and add the flavorings. Bake in three greased and floured 9 inch cake pans at 375 degrees for 30 minutes or until a toothpick inserted comes out clean. Cool.

Step 2

For the icing, combine together the 3 cups sugar, water and vinegar. Cook until you can spin a fine thin thread. Beat the egg whites with cream of tartar. Gradually add the sugar mixture beating constantly. Add the vanilla and lemon flavorings. Stir in the coconut and spread on cooled cake layers. Garnish with coconut flakes.

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Kaplan, Louisiana Louisiana
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