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 Swans Down cake flour; 2 tsp. baking powder; 1/4 tsp. salt; 1 c. butter or other shortening; 1 lb. or 3 1/2 c. confectioners sugar; 4 egg yolks, well beaten; 1 c. milk; 1 tsp. vanilla; 1 c. shredded coconut; 4 egg whites, stiffly beaten

Servings: persons

3 c. sifted Swans Down cake flour
2 tsp. baking powder
1/4 tsp. salt
1 c. butter or other shortening
1 lb. or 3 1/2 c. confectioners sugar
4 egg yolks, well beaten
1 c. milk
1 tsp. vanilla
1 c. shredded coconut
4 egg whites, stiffly beaten

1
Sift flour once.
2
Measure;
3
add baking powder and salt. Sift 3
4
times.
5
Cream
6
butter;
7
add
8
sugar
9
gradually.
10
Cream together until light and fluffy.
11
Add egg yolks and beat well. Add
12
flour alternately
13
with
14
milk.
15
Add vanilla and coconut. Fold
16
quickly and
17
thoroughly
18
the egg whites.
19
Bake in three 9-inch layer pans at 375u00b0 for 20 to 30 minutes.

1853

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 Swans Down cake flour, 2 tsp. baking powder, 1/4 tsp. salt, 1 c. butter or other shortening, 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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