Be the first to This coconut layer cake is made with coconut milk and egg whites, and can be sprinkled with coconut if desired.
Cook Time: 30 minutes
Ingredients:
- 3 cups sifted flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1/2 cup butter
- 2 cups sugar, divided
- 1 1/3 cups coconut milk (if using fresh coconut milk, add regular milk to make 1 1/3 cups)
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1/3 cup coconut, optional
- 5 egg whites
Preparation:
Cream shortening and butter with 1 1/3 cups of the sugar. Add sifted flour alternately with liquid, beginning and ending with flour; add vanilla and almond extracts. If desired, add 1/3 cup fresh coconut to the batter.
Beat egg whites to soft peaks; gradually add remaining 2/3 cup sugar. Fold meringue into cake batter, just enough to incorporate.
Spoon into 2 9-inch layer cake pans lined with oiled waxed paper. Bake in a preheated 350° oven for 25 to 35 minutes, or until cake bounces back when touched lightly.
Cool thoroughly; frost with Quick Creamy frosting (below) or Fluffy White Frosting, then sprinkle with coconut.
Cool thoroughly; frost with Quick Creamy frosting (below) or Fluffy White Frosting, then sprinkle with coconut.
Quick Creamy Frosting
- 3 egg whites (this is uncooked, so use equivalent Just Whites)
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 4 cups confectioners sugar
- 2 tablespoons soft butter
More Coconut Cake
Fresh Coconut Cake
Sour Cream Coconut Cake
Easy Coconut Cake
3-Layer Coconut Cake
Coconut Cake
Strawberry Coconut Cake
Cake Mix Desserts and Cakes
Coconut Cake Recipes
Cake Recipes
Frosting Recipes
Pound Cakes
Sponge Cakes
Angel Food Cakes
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