Coconut Mist Cake Recipe

Name: Coconut Mist Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. sifted cake flour; 2 tsp. baking powder; 1/2 tsp. salt; 1 c. butter; 1 lb. box powdered sugar; 4 egg yolks, well beaten; 1 c. milk; 2 tsp. vanilla extract; 1 c. flaked coconut; 4 egg whites, stiffly beaten

Servings: persons

3 c. sifted cake flour
2 tsp. baking powder
1/2 tsp. salt
1 c. butter
1 lb. box powdered sugar
4 egg yolks, well beaten
1 c. milk
2 tsp. vanilla extract
1 c. flaked coconut
4 egg whites, stiffly beaten

1
Sift flour once; measure and add baking powder and salt.
2
Sift together 3 times.
3
Cream butter thoroughly.
4
Add sugar gradually and fluffy.
5
Add egg yolks and beat well.
6
Add flour alternately with milk, a small amount at a time, beating after each addition. Add vanilla and coconut.
7
Fold in egg whites frequently and thoroughly.
8
Bake in 3 greased and floured 9-inch cake pans at 375u00b0 for 25 to 30 minutes.
9
Cool and frost.

1856

kcal

Calories

Fat

257

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 c. sifted cake flour, 2 tsp. baking powder, 1/2 tsp. salt, 1 c. butter, and more.

Yes, Coconut Mist Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Mist Cake

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