Fresh Coconut Cake
Fresh Coconut Cake is an moderately easy dinner. Made with 3/4 c. shortening, 1 1/2 c. sugar, 3 large eggs, 2 1/4 c. sifted cake flour and 2 1/2 tsp. baking powder, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Beat shortening at medium speed of an electric mixer until creamy; gradually add sugar, beating well.
Add eggs, one at a time, beating after each addition.
Combine flour, baking powder and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition. Stir in vanilla.
Pour batter into 2 greased and floured 9-inch round cake pans.
Bake at 375Β° for 20 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans.
Cool on wire racks.
Split cake layers in half horizontally to make 4 layers.
Spread Custard Filling between layers.
Spread Snow Peak Frosting on top and sides of cake.
Sprinkle top and sides of cake with coconut. Yield
One 4-layer cake.
π· Perfect Pairings
Complete your meal with these
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