Lemon-Coconut Cake

Name: Lemon-Coconut Cake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 237 milliliters butter, softened; 4 larges eggs, separated; 710 milliliters all-purpose flour; 237 milliliters milk; 1 drop Garnishes: fresh rosemary sprigs, gum; 473 milliliters sugar; 473 milliliters sweetened flaked coconut; 1 teaspoon vanilla extract

One portion of this dish contains about 6g of protein, 22g of fat, and a total of 479 calories. This recipe serves 12. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up coconut, sugar, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.

Ingredients you will need

Butter

Sugar

Equipment you will use

Hand Mixer

Add egg yolks, 1 at a time, beating until blended after each addition.

Ingredients you will need

Egg Yolk

Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.

Ingredients you will need

Baking Powder

Vanilla

Butter

All Purpose Flour

Milk

Beat egg whites at high speed with electric mixer until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Spoon batter into 3 greased and floured 9-inch round cake pans.

Ingredients you will need

Egg Whites

Equipment you will use

Hand Mixer

Bake at 350 for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Equipment you will use

Oven