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Coconut Layer Cake



INGREDIENTS:


1 cup butter
2 teaspoon baking powder
1 pound sifted powdered sugar
1/4 teaspoon salt
4 egg yolks (well beaten)
1 cup milk
1 teaspoon vanilla
1 cup coconut
1/4 teaspoon coconut flavoring
4 egg white (stiffly beaten)
3 cups sifted cake flour

Icing:
1 stick margarine
1 teaspoon vanilla
3 tablespoons milk
3 or 4 cups powdered sugar


INSTRUCTIONS:


For Cake:
Cream butter sifted powdered sugar, vanilla and coconut flavoring until fluffy. Add beaten egg yolks; mix well. Mix sifted cake flour, baking powder and salt together. Add alternately with milk. Add coconut. Fold in beaten egg whites. Pour into 3 nine inch baking pans that have been sprayed with Bakers Joy. Bake in a 350 degree oven for 25 to 30 minutes. Remove from
oven and let cool for 5 minutes. Remove cakes from pans and put on wire racks to cool.

For Icing:
Mix margarine, vanilla and milk together. Add powdered sugar until desired icing consistency is achieved. Place first layer cake on a cake plate. Ice the top and sides and sprinkle coconut on the top. Add second layer to top of first layer. Ice top and sides and sprinkle coconut on the top. Add the third layer on top of second layer. Ice top and sides and sprinkle coconut on the top layer. Place cake plate on a sheet of wax paper large enough to catch fallen coconut. Smooth sides of cake and pat coconut on the sides of the cake.