HEAVENLY COCONUT CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2/3 cup softened butter
  • 1 3/4 cups sugar
  • 3 cups cake flour **
  • 1 tablespoon plus 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/3 cups milk
  • 2 teaspoons vanilla
  • 2 Tbsp Cream of Coconut
  • 3 large eggs, separated
  • 1/2 cup fresh grated coconut -OR- 1/2 cup shredded commercially prepared coconut
  • **If you don't have store-bought cake flour, here's the substitute.
  • Cake Flour
  • Put 2 level tablespoons cornstarch into a measuring cup.
  • Fill to 1 cup mark with all purpose flour.
  • Sift 3 times. Makes 1 cup cake flour.

Directions

  • Preheat oven to 350 degree F.
  • Grease 3 8" round cake pans.
  • In a large mixing bowl with an electric mixer, cream margarine and sugar until light and fluffy.
  • Add yolks and cream of coconut; blend well.
  • Sift together, salt, flour, and baking powder.
  • Add alternately with milk to above mixture.
  • Blend well after each addition.
  • Add vanilla, blend well.
  • Set aside.
  • Wash beaters in hot soapy water.
  • Making sure bowl and beaters are absolutely grease-free, whip the egg whites until stiff.
  • Fold egg whites and coconut into batter.
  • Pour into cake pans.
  • Bake about 30 minutes, toothpick inserted should come out clean.
  • Cool completely.
  • Frost with Coconut Frosting (recipe to follow).

Notes

Categories: Cake  Dessert 

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