Favorite Coconut Cake

Name: Favorite Coconut Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon almond extract; 4 teaspoons baking powder; 177 milliliters butter, softened; 651 milliliters cake flour; 710 milliliters flaked coconut; 3 egg whites; 237 milliliters milk; 1 teaspoons salt; 473 milliliters sugar; 1 teaspoon vanilla extract; 118 milliliters water

Favorite Coconut Cake takes roughly 1 hour from beginning to end. For 46 cents per serving, you get a dessert that serves 16. One portion of this dish contains about 5g of protein, 20g of fat, and a total of 369 calories. It can be enjoyed any time, but it is especially good for Mother's Day. This recipe from Taste of Home requires egg whites, baking powder, water, and vanillan extract. Users who liked this recipe also liked Favorite Coconut Macaroons, Favorite Coconut Meringue Pie, and Coconut Muffins: My Favorite Healthy Mistake.

Instructions

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in extracts.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

Ingredients you will need

Baking Powder

All Purpose Flour

Milk

Salt

In another bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into batter.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Bowl

Pour into three greased and floured 9-in. round baking pans.

Equipment you will use

Baking Pan

Bake at 350° for 13-17 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

For frosting, in a heavy saucepan, combine the sugar, egg whites and water. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes.

Ingredients you will need

Egg Whites

Frosting

Sugar

Water

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Sauce Pan

Blender

Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.

Ingredients you will need

Frosting

Vanilla

Equipment you will use

Bowl

Spread between layers and over top and sides of cake.

Ingredients you will need

Spread

Sprinkle with coconut. Store in the refrigerator.

Ingredients you will need

Coconut

Equipment

Ingredients

Servings:

1teaspoon

almond extract 4teaspoons

baking powder 177milliliters

butter, softened 651milliliters

cake flour 710milliliters

flaked coconut 3

egg whites 237milliliters

milk 1teaspoons

salt 473milliliters

sugar 1teaspoon

vanilla extract 118milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Coconut Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "