Coconut Layer Cake Good Recipes

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Monday, June 13, 2016

Coconut Layer Cake

"This cake recipe makes a mild and beautiful cake with masses of coconut and a a vanilla-flavored icing."

Ingredients :

3/4 cup shortening
3/four teaspoon salt
1 half cups white sugar
2 cups milk
three eggs
1 teaspoon vanilla extract
three cups sifted all-cause flour
4 1/2 teaspoons baking powder
1 teaspoon almond extract
1 cup flaked coconut
1/3 cup corn syrup
2 tablespoons water
1/four teaspoon cream of tartar
1/four teaspoon salt
1 teaspoon vanilla extract
3/four cup white sugar

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 ranges F (a hundred seventy five levels C). Lightly grease 9 inch round layer cake pans.
Separate eggs reserve 2 of the egg whites for the frosting. Cream shortening, add 1 half of cups of the sugar, overwhelmed egg yolks, and 1 egg white; keep beating till well mixed.
Sift flour with baking powder and salt, mix with coconut and upload alternately with milk and the almond extract to the shortening aggregate. Pour batter into the prepared pans.
Bake at 350 stages F (175 ranges C) for 30 minutes. Let cakes cool then cast off from pans. Ice with Angel icing and sprinkle with shredded coconut on pinnacle and facets of cake after icing.
To Make Angel Icing: Place the two egg whites, three/4 cup white sugar, corn syrup, water, cream of tartar and salt in a double boiler over hard boiling water. Start beating proper away with a beater until the combination stands in stiff peaks. Remove from heat and upload vanilla or your preference of flavoring and preserve beating until it's miles thick sufficient to unfold effortlessly. Spread over cooled cake.

Notes :

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