Coconut Cake



8 to 12 servings



2-1/4 cup sifted cake flour
1-1/2 cup granulated sugar
1-1/3 tbsp. baking powder
1 tsp. salt
1/2 cup vegetable shortening
1 cup coconut milk
1 tsp. vanilla
4 md. egg whites, unbeaten
1 qt. heavy cream, lightly sweetened
2 pkg. shredded coconut
1 jar stemless cherries


1. Preheat oven to 350°F. Grease two 9-inch cake pans, then line them with waxed paper and grease the paper.

2. Sift flour, sugar, baking powder and salt into the bowl of an electric mixer. Add the shortening, vanilla and 2/3 cup of the coconut milk. Mix on low speed for one minute, scraping the sides of the bowl. Add the egg whites and the remaining coconut milk and continue to mix for another two mins.

3. Pour the batter equally into the two pans and place into the oven. Bake until a toothpick inserted in the center of the cakes comes out clean, 20 - 30 minutes. Cool for 10 mins before removing the cakes from the pans and waxed paper.

4. While cake is cooling, make the whipped cream by beating the cream, which is lightly sweetened, until very thick. Once the cakes are completely cool, place a thick layer of cream in between the cakes and spread the remaining cream around and on top of the cake. Sprinkle the shredded coconut all around the cake. Decorate with cherries and chill for one hour.

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