Saturday, August 31, 2013

Friday's Best Coconut Cake





Friday's Best Coconut Cake

Ingredients:
3 whole eggs
3 egg whites
2 1/2 cups granulated sugar
3 1/4 cups self-rising flour
3 sticks softened butter or margarine
2 tsp. pure vanilla extract
1 8 oz bag sweetened shredded coconut 
1 can vanilla or cream cheese frosting

Directions:
In a large bowl, beat softened butter, then add sugar.  Once incorporated, add in the egg yolks first then beat until fluffy.  Then slowly add in whole eggs.  Then beat until smooth and creamy.  Then slowly pour in the flour and mix until fully incorporated.  Then slowly pour batter in a Bundt pan or two 8"-9" round pans.  Bake in a preheated 350 degree oven, for 30-35 minutes, then lower the temperature to 325 degrees and bake for 30-35 minutes.  All oven times are approximated.  Then cook the cake at room temperature for at least 30-60 minutes.  Once the cake has been cooled, then frost and cover with shredded coconut. Serve cake. 

Post a Comment