Layer cake with fresh coconut icing
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Layer cake with fresh coconut icing
  Coconut    Icing    Cakes  
Last updated 6/12/2012 1:21:44 AM. Recipe ID 54084. Report a problem with this recipe.
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      Title: Layer cake with fresh coconut icing
 Categories: Cakes, Desserts, Fruits/nuts
      Yield: 10 Servings
 
  2 1/2 c  A-P soft-wheat flour
      1 tb Baking powder
      1 ts Salt
  1 1/2 c  Sugar
    3/4 c  Soft butter
      2 lg Eggs
      1 ts Vanilla
      1 c  Milk

MMMMM---------------------------ICING--------------------------------
      3    Egg whites, stiffly beaten
      2 c  Sugar
           Meat of 1 fresh coconut,
           -ground or grated
      1 c  Coconut milk (if needed,
           -add water to make 1 cup) OR
     18 oz Packaged coconut plus
    1/4 c  Milk and
    3/4 c  Water
 
  Cake: Preheat oven to 350F.  Grease two 9-inch cake pans and dust with
  flour.  Place circles of wax paper in the bottoms of the pans and
  grease and flour them. Sift the flour, baking powder, and salt
  together. In a separate bowl, cream the sugar and butter, then add
  the eggs and vanilla and beat well. Add the dry ingredients and milk
  alternately, starting and ending with the dry ingredients, and beat
  until smooth. Pour the batter into the pans and bake 20-25 minutes.
  Cool on a rack, remove from the pans, and peel off the wax paper.
  Icing: Place the beaten egg whites in a saucepan, and add sugar,
  coconut and coconut milk. Over medium heat bring the mixture to a
  full boil, and boil 4-5 minutes. Remove from the heat, and spread on
  the cake while both the cake and icing are still warm. Makes a very
  moist coconut cake, serving 10-12.
 




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Recipe ID 54084 (Apr 03, 2005)

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