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Coconut Cake. By Janie Cappelli

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Serves | Prep Time | Cook Time

Why I Love This Recipe


To make this a healthier version I replaced the Sugar, Butter and Flour with Organic and instead of condensed milk replaced organic whole milk.

You could replace the regular Cool Whip with the light.

Ingredients You'll Need

2 cups organic sugar
2/3 cup organic butter
1 teaspoon vanilla
1/4 teaspoon salt
3 cups Organic flour
2 teaspoons baking powder
1 cup water, room temperature
4 egg whites
1 teaspoon baking powder
2 to 2 ½ organic whole mill


Preheat oven to 350. Grease and flour a 9x13 inch cake pan. Cream sugar and butter thoroughly. Add vanilla. Sift together flour, baking powder and salt. Set aside. Add dry ingredients and water alternately to mixture. Beat egg whites until soft peaks form. Gradually add baking powder to egg whites. Beat until stiff peaks form. Fold beaten egg whites into batter. Pour into prepared cake pan.
Bake for 45 minutes. Poke holes in hot cake. Cool completely.

In a bowl, add 2 to 2 1/2 cups of milk -- the more you use, the richer the result -- and reduce to 1 cup with gentle, slow simmering. Stir regularly so it doesn't scorch, and then stir in 2/3 to 3/4 cup sugar until condensed. Pour all over cake and let cool.

Frost with 8-10 oz. Cool Whip. Sprinkle lightly toasted coconut flakes on top.
Chill before serving. Enjoy!

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