Coconut Cake I

coconut Cake, Complete Desserts


 * 3/4 Cup           butter or margarine
 * 1 1/2 Cups          sugar
 * 3                   eggs -- Separated
 * 3     Cups          Sifted cake Flour
 * 1     Tablespoon    baking Powder
 * 1/2 Teaspoon      salt
 * 3/4 Cup           coconut Milk -- Recipe Below
 * 1/2 Teaspoon      pure vanilla extract
 * 1 3/4 Cups          coconut -- Freshly Grated

Sweetened whipped Cream or Whipped—Topping


 * 1. Cream butter Until Light And Fluffy; Gradually Add sugar And CreamUntil Very Light.


 * 2. Beat egg Yolks Until lemon-Colored; Add to butter Mixture, BlendingWell.


 * 3. Sift Together flour, baking Powder And salt; Add to Creamed MixtureIn 3 Parts, Alternating With coconut Milk And Ending With flour Mixture.


 * 4. Add vanilla; Stir in 3/4 Cup grated Coconut.


 * 5. Beat egg Whites Until Stiff; Gently Fold Into Cake Batter.


 * 6. Turn Batter Into 2 Greased, Floured 9-Inch Layer Pans; Bake InPreheated 350 F. Oven 25 Minutes, or Until Cake Tester or Wood PickInserted Near Center Comes Out Dry.


 * 7. Cool in Pans 15 Minutes.


 * 8. Loosen And Invert on Rack to Cool Completely.


 * 9. Frost With whipped Cream; Sprinkle Remaining grated Coconut Over TopAnd Sides of Cake.

coconut Milk 3/4 Cup milk 3 Tablespoons grated Coconut, Packed


 * 1. Combine milk And coconut in Saucepan.


 * 2. Scald milk, Cover, And Let Steep 30 Minutes.


 * 3. Strain milk, Pressing Out as Much Liquid as Possible From coconut.

Enjoy.

contributed by

 * World Recipes Y-Group