Coconut Layer Cake

You can never have too many dessert recipes, so give Coconut Layer Cake a try. This recipe makes 16 servings with 277 calories, 5g of protein, and 13g of fat each. For 34 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A couple people made this recipe, and 61 would say it hit the spot. If you have eggs, shortening, flour, and a few other ingredients on hand, you can make it. It is brought to you by Allrecipes. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 29%, this dish is rather bad. Try Four-Layer Coconut Cake, Coconut Layer Cake, and Coconut Layer Cake for similar recipes.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round layer cake pans. Separate eggs reserve 2 of the egg whites for the frosting. Cream shortening, add 1 1/2 cups of the sugar, beaten egg yolks, and 1 egg white; continue beating until well combined. Sift flour with baking powder and salt, mix with coconut and add alternately with milk and the almond extract to the shortening mixture. Pour batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cakes cool then remove from pans. Ice with Angel icing and sprinkle with shredded coconut on top and sides of cake after icing. To Make Angel Icing: Place the 2 egg whites, 3/4 cup white sugar, corn syrup, water, cream of tartar and salt in a double boiler over hard boiling water. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your choice of flavoring and keep beating until it is thick enough to spread easily. Spread over cooled cake. Kitchen-Friendly View

 

Step by step:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round layer cake pans.

2. Separate eggs reserve 2 of the egg whites for the frosting. Cream shortening, add 1 1/2 cups of the sugar, beaten egg yolks, and 1 egg white; continue beating until well combined.

3. Sift flour with baking powder and salt, mix with coconut and add alternately with milk and the almond extract to the shortening mixture.

4. Pour batter into the prepared pans.

5. Bake at 350 degrees F (175 degrees C) for 30 minutes.

6. Let cakes cool then remove from pans. Ice with Angel icing and sprinkle with shredded coconut on top and sides of cake after icing.

To Make Angel Icing

1. Place the 2 egg whites, 3/4 cup white sugar, corn syrup, water, cream of tartar and salt in a double boiler over hard boiling water. Start beating right away with a beater until the mixture stands in stiff peaks.

2. Remove from heat and add vanilla or your choice of flavoring and keep beating until it is thick enough to spread easily.

3. Spread over cooled cake.

Nutrition Information:

covered percent of daily need

 

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