Coconut Cake
You can never have too many dessert recipes, so give Coconut Cake a try. One serving contains 528 calories, 7g of protein, and 30g of fat. This recipe serves 10. This recipe covers 9% of your daily requirements of vitamins and minerals. It will be a hit at your Mother's Day event. If you have eggs, vanillan extract, coconut milk, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 35 minutes.
Instructions
Grease 2 (9") round cake pans with shortening, line pans with wax paper, and grease paper. Dust with flour, shaking out excess.
Beat butter at low speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 minutes or until light and fluffy.
Add eggs, 1 at a time, beating just until yellow disappears.
Combine flour, baking powder, and salt in a medium bowl. With mixer at low speed, add dry ingredients alternately with coconut milk, beginning and ending with dry ingredients.
Pour batter into prepared pans.
Bake at 350 for 23 to 25 minutes or until a wooden skewer inserted in center comes out clean. Cool layers in pans on wire racks 5 minutes; remove from pans, and cool completely on wire racks. Cake layers can be wrapped and chilled up to 2 days, if desired.
Spread Coconutty-Pecan Frosting between layers and on top of cake; let ooze down sides.