Fresh Coconut Cake – a delicious recipe with egg yolks, eggs, sugar, margarine, hot milk, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Spray three 9-inch round cake pans with Pam.
3
In a large mixing bowl, beat egg yolks, whole eggs and sugar with an electric mixer for at least 5 minutes or until light and fluffy.
4
Stir margarine pieces into hot milk until it is melted. Combine flour with baking powder.
5
Add 1/2 cup flour mixture into egg mixture, beating slowly.
6
Add half the hot milk mixture, 1 cup flour mixture, then the remaining hot milk; beating after each addition.
7
Add remaining flour mixture and vanilla.
8
Beat well. Fold in nuts.
9
Pour batter into prepared pans.
10
Bake 12 to 15 minutes or until wooden toothpick inserted into center comes out clean.
11
Cool 5 minutes, remove from pans and cool completely.
1349
kcal
Calories
38
g
Fat
215
g
Carbs
41
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 egg yolks, 2 whole eggs, 1 1/2 c. sugar, 1/2 c. margarine, cut up, and more.
Yes, Fresh Coconut 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.
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