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Fresh Coconut Cake Quick Mix

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  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3782 Calories from Fat 1638

% Daily Value*

Total Fat 191 g293.3%

Saturated Fat 119.9 g599.5%

Trans Fat 9 g

Cholesterol 26 mg8.7%

Sodium 3146.9 mg131.1%

Total Carbohydrates 489 g162.9%

Dietary Fiber 50.3 g201.1%

Sugars 262 g

Protein 61 g121.8%

Vitamin A 4.1% Vitamin C 22.6%

Calcium 174.2% Iron 56.8%

*Based on a 2000 Calorie diet

Fresh Coconut Cake Quick Mix Recipe