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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

COCONUT CAKE Recipe

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This recipe for COCONUT CAKE is from Pass the Biscuits, Please! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. unsalted butter, softened
2 c. sugar
4 large eggs, separated
3 c. all purpose flour
1 T. baking powder
1 c. whole milk
1 tsp. vanilla
1/8 tsp. salt
sweetened, shredded coconut
maraschino cherries, optional
Directions:
Directions:
Beat butter at medium speed with mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Beat egg whites and salt at high speed with a mixer until stiff peaks form. Stir about 1/3 of egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9" round cake pans. Bake at 350º for 18-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks. Spread fluffy white 7 minute frosting between layers and sprinkle with shredded coconut. Spread frosting on tops and sides of cake and sprinkle with coconut. Garnish, if desired, with a circle of maraschino cherries that have been dried with a paper towel to keep from bleeding onto frosting.
Personal Notes:
Personal Notes:
Seven Minute Frosting recipe is in this section of the cookbook.

 

 

 

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