Coconut Cake

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Preparation Time: 10 minutes
Cooking time: 30 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 25
This recipe has been visited 1956 times

Ingredients:

Metric Imperial

1 cup(s) shortening

2 cup(s) sugar

5 eggs

2 cup(s) all-purpose flour

1 tsp(s) baking powder

1/2 tsp(s) salt

1 cup(s) milk

2 tsp(s) vanilla extract

My grandmother's favorite cake is coconut, so I made this cake for her last birthday.

Posted by: eboyd6 on 14 August 2008

Click here to view eboyd6's Cookery Book

Cooking Steps:

Cream shortening and gradually add sugar. Add eggs one at a time.

Combine flour, baking powder, and salt. Add to creamed mixture alternatively with milk, beginning and ending with dry milk. Stir in vanilla.

Pour into 2 greased 9-in. round pans and bake at 350 degrees for 30-35 minutes.

Glaze:
1 cup sugar
1/2 cup water
1 tsp coconut extract

Simmer sugar and water for 10 minutes. Stir in extract. Pour over cake layers.

Frosting:
1 1/2 cups sugar
1/2 cup hot water
1/2 tsp cream of tartar
4 egg whites
1/2 tsp salt
1/2 tsp almond extract
1/2 tsp coconut extract

Cook and stir sugar, cream of tartar, salt, and water until clear.

Cook without stirring to 240 degrees.

Beat egg whites until soft peaks form. Continue to beat and slowly add syrup mixture. Add flavorings. Beat until stiff peaks form. Frost cake layers.