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Prize Coconut Cake

sweet.chef's picture
Ingredients
  Flour 1 1⁄2 Cup (24 tbs)
  Baking powder 2 Teaspoon (Calumet)
  Salt 3⁄4 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Eggs 2
  Milk 2⁄3 Cup (10.67 tbs)
  Vanilla 1 Teaspoon
  Angel flake coconut 2⁄3 Cup (10.67 tbs) (Baker'S)
  Lemon butter cream frosting 1⁄2 Cup (8 tbs)
Directions

Combine flour, baking powder and salt.
Cream butter.
Gradually add sugar, beating until light and fluffy.
Add eggs, one at a time, beating well after each.
Add flour alternately with milk, beating after each addition until smooth.
Stir in vanilla and coconut.
Pour into two greased and floured 8-inch layer pans.
Bake at 350° for 30 to 35 minutes, or until cake tester inserted in centers comes out clean.
Cool cakes in pans 10 minutes; then remove from pans and finish cooling on racks.
Spread Lemon Butter Cream Frosting between layers and over top and sides.
Sprinkle with additional coconut, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Coconut
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3248 Calories from Fat 1271

% Daily Value*

Total Fat 146 g225.1%

Saturated Fat 84.9 g424.4%

Trans Fat 5.2 g

Cholesterol 679.9 mg226.6%

Sodium 2831.3 mg118%

Total Carbohydrates 458 g152.6%

Dietary Fiber 7.3 g29.3%

Sugars 307 g

Protein 39 g78.4%

Vitamin A 69% Vitamin C 0.58%

Calcium 102.6% Iron 70.7%

*Based on a 2000 Calorie diet

Prize Coconut Cake Recipe