Coconut Layer Cake Tasty Recipes

Thursday, May 23, 2013

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Coconut Layer Cake

"This cake recipe makes a light and exquisite cake with plenty of coconut and a a vanilla-flavored icing."

Ingredients :

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

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 levels F (175 ranges C). Lightly grease nine inch round layer cake pans.
Separate eggs reserve 2 of the egg whites for the frosting. Cream shortening, add 1 half cups of the sugar, beaten egg yolks, and 1 egg white; hold beating till well blended.
Sift flour with baking powder and salt, blend with coconut and add alternately with milk and the almond extract to the shortening combination. Pour batter into the organized pans.
Bake at 350 ranges F (a hundred seventy five ranges C) for 30 minutes. Let cakes cool then get rid of from pans. Ice with Angel icing and sprinkle with shredded coconut on top and aspects of cake after icing.
To Make Angel Icing: Place the two egg whites, 3/4 cup white sugar, corn syrup, water, cream of tartar and salt in a double boiler over tough boiling water. Start beating right away with a beater till the aggregate stands in stiff peaks. Remove from warmth and add vanilla or your preference of flavoring and maintain beating till it's miles thick enough to unfold effortlessly. Spread over cooled cake.

Notes :

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