Fresh Coconut Cake

Name: Fresh Coconut Cake
Ingredients: 2¾ c. sifted cake flour; ¾ c. butter or shortening; 4 tsp. baking powder; ¾ tsp. salt; ½ lb. fresh coconut; 4 egg whites; 1½ c. sugar; 1 tsp. almond extract; 1 c. milk or coconut milk; 1 tsp. vanilla

Preparation info

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Fresh or frozen coconut is perishable—use cake pronto after frosting

Ingredients

2¾ c. sifted cake flour
4 tsp. baking powder
¾ tsp

Cake
Vegetarian

Method

Sift together flour, baking powder and salt three times.
Cream butter well, then add 1 c. sugar and blend well.
Beat egg whites until fluffy. Gradually add ½ c. sugar, beating until stiff peaks form.
Add flavorings to milk and add milk alternately with dry ingredients to creamed mixture. Beat well.
Fold egg white mixture into batter.