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Fresh Coconut Cake Quick Mix

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Ingredients
  Cake flour 1 2⁄3 Cup (26.67 tbs)
  Sugar 1 Cup (16 tbs)
  Salt 3⁄4 Teaspoon
  Baking powder 3 1⁄2 Teaspoon
  Shortening 1⁄3 Cup (5.33 tbs)
  Coconut milk 1⁄2 Cup (8 tbs)
  Sweet milk 1⁄4 Cup (4 tbs)
  Egg whites 3 , unbeaten
  Vanilla 1 Teaspoon
  Freshly grated coconut 3 Cup (48 tbs)
Directions

Have all ingredients at room temperature.
Sift flour, measure and resift 3 times with sugar, salt and baking powder, the last time into large mixing bowl.
Add shortening and 1/2 cup of the two milks combined.
Beat on low speed 2 minutes with electric beater (time exactly).
Scrape batter from sides of bowl twice during beating.
Add remaining 1/4 cup liquid, the egg whites and vanilla.
Beat 2 minutes longer; scrape sides of bowl to keep batter smooth.
Turn into two 8-inch layer pans, bottoms lined with thin, plain paper.
Bake at 350° F. (moderate) for 25 minutes.
Cool 5 minutes, then turn out on cake racks to finish cooling.
Put together with Lemon Filling, and frost with 7-Minute Icing.
Sprinkle generously with freshly grated cocoanut.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Nut

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