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Coconut Cake Supreme

Charles.Durand's picture
Ingredients
  Sifted cake flour 3 1⁄4 Cup (52 tbs)
  Baking powder 4 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter 3⁄4 Cup (12 tbs)
  Grated orange peel 1 1⁄2 Teaspoon
  Sugar 1 1⁄2 Cup (24 tbs)
  Egg yolks 2
  Water 3⁄4 Cup (12 tbs)
  Orange juice 1⁄2 Cup (8 tbs)
  Flaked coconut 1⁄2 Cup (8 tbs)
  Egg whites 4 (1/2 Cup)
  Sugar 1⁄2 Cup (8 tbs)
  Coconut marshmallow frosting 1⁄2 Cup (8 tbs)
Directions

Sift flour, baking powder and salt together; set aside.
Cream butter and orange peel.
Add the 1 1/2 cups sugar gradually, creaming until fluffy.
Add egg yolks and beat thoroughly.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and a mixture of water and orange juice in thirds to creamed mixture.
Blend in the coconut.
Beat egg whites until frothy.
Add the 1/2 cup sugar gradually, beating well.
Continue beating until stiff peaks are formed.
Gently fold into batter until blended.
Turn batter into 3 prepared 9-inch layer cake pans and spread evenly to edges.
Bake at 350°F about 30 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cake.
Fill and frost with Coconut-Marshmallow Frosting.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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