The Best Coconut Cake Ever

Ingredients for Cake:

1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs, beaten
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
½ teaspoon lemon juice
Ingredients for 7-Minute Icing:
3 egg whites
1 2/3 cups granulated sugar
¼ cup white corn syrup
¼ cup coconut milk (or water)
Dash of salt
1 teaspoon vanilla
3 to 4 cups grated coconut

Directions for Cake:
  1.  Preheat the oven to 350 degrees.
  2. In a large mixing bowl beat the butter and the sugar.  Add the beaten eggs. 
  3. In another bowl sift together the flour, baking powder, baking soda and salt.  Add the flour mixture and the milk alternately to the butter mixture, beginning and ending with the flour mixture.    Mix thoroughly after each addition. 
  4. Add the vanilla and mix thoroughly. 
  5. Pour batter into three greased and floured 9-inch round pans.
  6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  While the cake is baking, make the icing.
Directions for the 7-Minute Icing:
  1.  In the top of a double boiler over simmering water cook the egg whites, sugar, corn syrup, coconut milk and salt for 7 minutes, beating with a hand mixer until peaks begin to drop off a spoon.
  2. Remove from the heat and add the vanilla. Spread the icing between the layers, on the sides, and on the top.
  3. Sprinkle grated coconut between the layers and all over the sides and the top.

Cooking With Crevolyn
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