Name: Fresh Coconut Cake
Yield: 4 servings
Ingredients: 2/3 cup margarine; 1 3/4 cup sugar; 3 cup cake flour (see my recipe for cake flour); 1 Tbsp + 1/2 tsp baking powder; 3/4 tsp salt; whisper of ginger; 1 1/3 cup milk; 2 tsp vanilla; 3 large eggs, separated; 1/2 cup fresh grated coconut or shredded commercially prepared kind

Servings: 4 persons

2/3 cup margarine
1 3/4 cup sugar
3 cup cake flour (see my recipe for cake flour)
1 Tbsp + 1/2 tsp baking powder
3/4 tsp salt
whisper of ginger
1 1/3 cup milk
2 tsp vanilla
3 large eggs, separated
1/2 cup fresh grated coconut or shredded commercially prepared kind

1
Preheat oven to 350-F. Grease 3 8-inch round cake pans.
2
In a large mixing bowl with an electric mixer, cream margarine and sugar until fluffy. Mixture will be lemon colored. Add yolks and blend well.
3
Sift together salt, flour, baking powder, and ginger. Add alternately with milk to the first mixture. Blend well after each addition. Add vanilla, blend well. set aside.
4
Wash beaters with hot soapy water. Making sure bowl and beaters are absolutely grease free, whip the egg whites until still. Fold whites into batter. Pout into cake pans.
5
Bake about 30 minutes, toothpick inserted should come out clean. Cool completely.
6
Frost with Coconut Frosting (see my recipe)

No nutritional information available.

No additional tips available.

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

Fresh Coconut Cake

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