COCONUT CLOUD CAKE

COCONUT CLOUD CAKE ... a great coconut cake recipe to try ! Nice !

INGREDIENTS

• 1/2 cup butter
• 1 1/2 cups sugar
• 3 eggs, separated
• 2 1/2 cups sifted flour
• 4 tsp. of baking powder
• 1/4 teaspoon salt
• 1 tsp. lemon or almond extract

INSTRUCTIONS
Cream butter well to incorporate air, gradually adding sugar. Beat in egg yolks one at a time, beating well after each addition. Sift together flour, baking powder, salt. Add dry ingredients to creamed butter mixture alternately with 1/2 cup water. Beat well. Add extract.
In a very clean bowl (one trick is to rub the bowl with vinegar), beat egg whites until stiff but not dry. Fold gently into batter. Turn mixture into 2 greased layer cake pans.Bake in preheated 350 degrees Fahrenheit oven for 25 to 30 minutes or until toothpick inserted in center is nearly clean and cake springs back when pressed lightly in center.
When cake is cooled, frost with a boiled frosting, seven-minute frosting, or all-white Mountain or coconut frosting. Sprinkle with freshly grated coconut. The coconut cake recipe is ready to serve...great taste ! Enjoy !

white-coconut-cake.

FRESH COCONUT POUND CAKE RECIPE

FRESH COCONUT POUND CAKE RECIPE
A nice coconut cake recipe to try !
INGREDIENTS

• 1 c. Crisco
• 1 3/4 sticks butter
• 2 2/3 c. sugar
• 8 eggs
• 3 1/2 c. plain flour
• 1/2 tsp. cream of tartar
• 1 tsp. butternut flavoring
• 2 c. frozen or fresh grated coconut

INSTRUCTIONS
Mix as any other pound cake. Bake 1 1/2 hours or longer at 300 degrees. The coconut cake recipe is ready to serve....enjoy the cake !

FRESH COCONUT CAKE FROSTING

FRESH COCONUT CAKE FROSTING

INGREDIENTS

• 8 oz. sour cream
• 1 tsp. vanilla
• 2 pkgs. fresh frozen coconut
• 1 c. sugar

INSTRUCTIONS
Stir together all ingredients and pour over prepared and baked white cake (9x13x2). Refrigerate and the coconut cake recipe is ready to serve cold.

PLAIN WHITE CAKE FRESH COCONUT CAKE

PLAIN WHITE CAKE FRESH COCONUT CAKE RECIPE

INGREDIENTS
Beat until very stiff 7 egg whites. Cream 2 cups sugar and 1 cup Crisco. Add 2/3 cup milk and egg whites. Gradually add 3 cups of sifted flour and 1 teaspoon baking powder. Add 1 tablespoon vanilla.

INSTRUCTIONS
Pour into 4 or 5 round 9-inch cake pans greased and floured. Bake at 325 degrees for about 20-25 minutes or until done.

ICING FOR FRESH COCONUT CAKE:

Mix 8 ounces sour cream, 9 ounces Cool Whip and 1 1/2 cups sugar together and let sit in refrigerator for several hours. Spread between layer above with 12 ounces or more frozen or fresh coconut. Sprinkle coconut on top and outside of cake. The coconut cake recipe is ready to serve..great ! Nice one !

FRESH COCONUT CAKE

Try this great coconut cake recipe....the FRESH COCONUT CAKE

INGREDIENTS

• 1 box white cake mix (pudding already in mix)
• 2 tbsp. coconut flavoring
• 1 c. fresh coconut, coconut

Mix cake according to box directions and add coconut flavoring and the fresh grated coconut. Bake.

ICING:

• Milk of coconut
• 1 c. sugar
• 1 tsp. coconut flavoring

INSTRUCTIONS
Mix ingredients in a saucepan and bring to a boil. When it gets a syrup texture (approximately 5 minutes), remove from heat. Spoon over cake evenly after it is removed from the oven. Sprinkle with fresh grated coconut. Sides of cake may be iced with the cream cheese filling below.

CREAM CHEESE FILLING;

• 2 tbsp. butter
• 1 c. 10X sugar
• 1 (8 oz.) pkg. cream cheese
• 1 tsp. vanilla

Mix above ingredients until smooth. This nice coconut cake receipe is ready to serve...enjoy the cake ! Nice....!

coconut-sour-cream-cake.