Coconut Mist Cake Recipe

Name: Coconut Mist Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. oleo; 1 lb. box powdered sugar; 2 Tbsp. boiling water; 4 eggs, separated; 3 c. sifted cake flour; 2 tsp. baking powder; 1/4 tsp. salt; 1 c. milk; 1 tsp. vanilla; 1 c. flaked coconut; 1 box lemon pie filling

Servings: persons

1 c. oleo
1 lb. box powdered sugar
2 Tbsp. boiling water
4 eggs, separated
3 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. salt
1 c. milk
1 tsp. vanilla
1 c. flaked coconut
1 box lemon pie filling

1
Cream oleo and add sugar and water.
2
Cream until fluffy.
3
Beat egg yolks.
4
Add the combined flour, baking powder and salt alternately with the milk, a small amount at a time.
5
Stir in vanilla and coconut, then fold in stiffly beaten egg whites.
6
Pour batter into three 8-inch pans.
7
Bake at 350u00b0.
8
Prepare pie filling according to package directions and spread between layers.
9
Cover with Seven Minute Icing.

1353

kcal

Calories

Fat

258

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 11 ingredients. The key ingredients include: 1 c. oleo, 1 lb. box powdered sugar, 2 Tbsp. boiling water, 4 eggs, separated, 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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