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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 24 |
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The next time you buy a coconut, use a bit of it to make this lovely cake! Ingredients:
2/3 cup butter |
1 3/4 cups sugar |
3 cups cake flour |
3 1/2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon ginger |
1 1/3 cups milk (or use equal parts milk and the liquid from the coconut) |
2 teaspoons vanilla |
3 large eggs, separated |
1/2 cup fresh grated coconut |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and flour two 8 inch round cake pans.
3. In a large mixing bowl with an electric mixer, cream the butter and sugar until light and fluffy.
4. Add the egg yolks and blend well.
5. Sift together the salt, flour, baking powder, and ginger.
6. Add alternately with milk to above mixture.
7. Blend well after each addition.
8. Add vanilla, blend well and set aside.
9. Wash the beaters in hot soapy water.
10. Making sure bowl and beaters are absolutely grease-free, whip the egg whites until stiff.
11. Fold the egg whites and coconut into the batter.
12. Pour into the cake pans and bake for about 40 minutes or until a toothpick inserted into the centre comes out clean.
13. Cool completely and then frost with your favourite icing and finish by sprinkling with any extra grated coconut.
14. If you have leftover coconut liquid you can also use a bit of this in the frosting.
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