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Ingredients
| granulated sugar: 1 1/3 cups |
| salted butter: 1 cup |
| eggs: 3 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 1/3 cups |
| almond flour: 2/3 cup |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| half and half cream: 1/2 cup |
| water: 1/3 cup |
| eggs: 2 (whites) |
| granulated sugar: 1 1/4 cups |
| cream of tartar: 1/4 tsp |
| vanilla extract: 1 tsp |
| sweetened flaked coconut meat: 2 cups |
Coconut Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
16 serving(s)
Tags
- Heat oven to 350°F.
- Grease and flour 9 x 13-inch baking pan.
- In large bowl, combine sugar and butter.
- Using electric mixer, cream sugar and butter until light and fluffy.
- Add eggs one at a time, beating well after each.
- Add vanilla; mix until blended.
- Combined dry ingredients, and then add alternately with half and half to butter mixture, and mix until blended.
- Spoon batter into prepared cake pan; with metal spatula, spread batter evenly in pan.
- Bake at 350°F 30 to 35 minutes or until a wooden toothpick inserted in center comes out clean.
- Cool 10 minutes; loosen from sides of pan.
- Invert on cooling rack.
- To make frosting, heat water in top of double boiler to simmer.
- With electric mixer, beat in egg whites, sugar, cream of tartar, and vanilla until soft peaks form (about 7 minutes).
- Remove pan from heat.
- Cool 15-20 minutes.
- With top side of cake up, spread frosting on top and sides.
- Sprinkle coconut onto top and sides; pat gently into frosting.