Coconut Cake Video


Sunday, August 10, 2008

White Coconut Cake

This coconut layer cake is made with coconut milk and egg whites, and can be sprinkled with coconut if desired. Recommended coconut cake recipe...


* 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

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.

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

Reconstitute and beat egg whites according to package directions until foamy; add salt and vanilla. Gradually add sugar, beating constantly. Add butter, beating thoroughly. Add more sugar, if necessary. The coconut cake is now ready....Nice !


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