Ingredients: |
Ingredients: 1 c sugar
3 T butter
2 large eggs, separated
2 c all-purpose flour
2 t baking powder
1/4 teaspoon salt
1 c coconut milk, fresh or canned
1/2 c moist, grated coconut
1/2 t almond extract
1/2 t orange extract
Icing
1 c sugar
1/2 c water
1/2 t salt
2 egg whites
1/2 t slmond extract
1/2 t orange extract
Moist, grated coconut
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Directions: |
Directions:combine sugar, butter and egg yolks; beat until very light. sift together flour, baking powder and salt. At medium speed, gradually add flour mixture to sugar mixture, alternating with small additions of coconut milk, beating well after each addition. Beat in grated coconut, almond and orange extracts.
In another bowl, beat egg whites until stiff peaks form. Gold whipped whites into cake batter thoroughly. Turn batter into prepared tube pan and bake at 350 for 35 to 40 minutes or until cake tests done. Remove to rack to cool. When thoroughly cooled, turn out cake onto serving plate and frost with coconut icing. Makes 12 to 16 servings.
Icing
Combine sugar, water and salt. Boil until thickened to a syrup that will thread when poured from a spoon back into the pan. meanwhile, in mixer bowl, beat egg whites until stiff. Beat in almond and orange extracts. When syrup is ready, and while still beating the whites, pour syrup in a steady stream into the whites.
Continue beating until icing is thick enough to hold peaks. Spread on top and sides of cooled cake. Sprinkle grated coconut over icing. |
This recipe for All Coconut Cake is from