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BEST SOUTHERN COCONUT LAYERED CAKE RECIPE EVER

Written By sonali on Sunday 14 September 2014 | Sunday, September 14, 2014



Ingredients required for making southern coconut cake:
3/4 cup pure virgin coconut oil
2 cups granulated castor white  sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/2 teaspoon pure almond extract
3 cups cake flour(well sifted)
1 tablespoon baking powder
pinch of salt
1 cup whole milk
6 large egg whites
1/8 cup of melted butter


Preparation method:
In a large bowl, with an electric beater cream together the shortening and butter. Beat in the white castor sugar gradually. Now add the pure vanilla, coconut and almond extract to it. take a separate bowl and sift together the cake  flour, baking powder and salt. To the shortening-sugar mixture, addthe sifted flour-baking powder-salt mixture alternately with milk,beginning and  ending with flour. After this In a small mixing bowl, beat the egg whiteswith an electric beater  untilit forms  stiff peaks. Fold egg whites mixture into the batter with the help of a spoon or spatula. Grease with butter and dust with flour 3( 9-inch cake pans) to make 3 layers of cake. Divide the batter evenly into the 3  pans. Bake  at  350-degree for about  20-25 minutes or until a toothpick inserted in center ofthe cake  pan comes out clean. make sure to not over-bake.Allow to  Cool in the cake pans for about 10 minutes. Remove the cake from pans and cool completely on the  wire racks before frosting them

Cooked coconut frosting for the cake

Ingredients:
1-1/2 cups white granulated sugar
1/2 teaspoon cream of tartar
dash of salt
1/2 cup hot water
5 large egg whites
1/2 teaspoon coconut extract
1/2 teaspoon pure vanilla extract
1-1/2 cups  fresh coconut(grated)

Steps to follow:
In a heavy saucepan combine the sugar, cream of tartar, salt and hot water together. Cook and stir continously over medium heat until the sugar has completely dissolved, and the mixture is clear. Continue to  cooking the mixture without stirring untilthe  syrup reaches the soft-ball stage (238-240 degrees) as per a candy thermometer. Remove it  from  the heat and immediately start  beatingthe  egg whites  in a bowl until soft peaks are formed. Continue beating and add the syrup to the egg whites. Add the coconut and pure vanilla extracts and continue to beat the mixture  until stiff peaks are formed and frosting is thick enough to spread on the cake. Frost with this prepared icing  between the cake layers, sides and top and cover from all corners. Sprinkle the grated coconut on top and serve.
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