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 flour; 2 tsp. baking powder; 1/4 tsp. salt; 1 c. butter; 1 lb. (3 1/2 c.) confectioners sugar, sifted; 4 egg yolks, well beaten; 1 c. milk; 1 tsp. vanilla; 1 c. Baker's shredded coconut; 4 egg whites, stiffly beaten

Servings: persons

3 c. sifted flour
2 tsp. baking powder
1/4 tsp. salt
1 c. butter
1 lb. (3 1/2 c.) confectioners sugar, sifted
4 egg yolks, well beaten
1 c. milk
1 tsp. vanilla
1 c. Baker's shredded coconut
4 egg whites, stiffly beaten

1
Sift flour once, measure, add baking powder, salt and sift together three times.
2
Cream butter thoroughly, add sugar gradually and cream together until light and fluffy.
3
Add egg yolks and beat well.
4
Add flour alternately with milk, a small amount at a time, beating well after each addition until smooth.
5
Add vanilla and coconut.
6
Fold in egg whites quickly and thoroughly.
7
Bake in 3 greased 9-inch layer pans in moderate oven, 375u00b0, for 25 to 30 minutes, or use 2 oblong cake pans.
8
Spread lemon filling between layers and Seven Minute frosting over the cake.

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 flour, 2 tsp. baking powder, 1/4 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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