Coconut Cake Recipe
Source : google.com.pk
Incredible Coconut Cake Recipe
I found this recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it.
TOTAL TIME: Prep: 35 min. Bake: 25 min. + chilling MAKES: 16 servings
Ingredients
5 eggs, separated
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2-1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups flaked coconut, chopped
1/4 teaspoon cream of tartar
FROSTING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
2/3 cup butter, softened
4-1/3 cups confectioners' sugar
1-1/4 teaspoons coconut extract
2 cups flaked coconut, toasted
Nutritional Facts
1 slice equals 689 calories, 37 g fat (21 g saturated fat), 123 mg cholesterol, 353 mg sodium, 85 g carbohydrate, 1 g fiber, 6 g protein.
Directions
Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.
Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.
Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator. Yield: 16 servings.
Coconut Cake Recipe
Coconut Cake Recipe
Coconut Cake Recipe
Coconut Cake Recipe
Coconut Cake Recipe
Coconut Cake Recipe
Coconut Cake Recipe
Coconut Cake Recipe
Coconut Cake Recipe
Coconut Cake Recipe
Coconut Cake Recipe
Coconut Cake Recipe
Coconut Cake Recipe
Coconut Cake Recipe
Coconut Cake Recipe
Coconut Cake Recipe
Coconut Cake Recipe
Cake Recipe In urdu Book Ingredients Easy Ideas Photos Pics Images
