Coconut Cake

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Coconut Cake

  • Cake ingredients

    2 egg yolks

    2 tbsp. Hiland Buttermilk

    1⁄2 tsp. coconut extract

    1 cup Shawnee Mills All-Purpose Flour

    3⁄4 cup sugar

    1⁄4 tsp. salt

    3⁄4 tsp. baking powder

    1⁄4 tsp. baking soda

    3⁄4 stick Hiland Butter (slightly melted)

    6 tbsp. Hiland Buttermilk

    2 egg whites (whipped to soft peaks) Frosting Ingredients

    1 cup sugar

    1 T Griffin’s White Corn Syrup

    1/3 cup water

    1 egg whites (whipped to soft peaks)

    1 tsp. coconut extract

    2 cups shredded coconut

  • Step 1Mix together the yolks, 2 tablespoons of buttermilk and extract then add the rest of the dry ingredients. Slowly add the butter and butter milk and fold in the egg whites. Pour batter into a greased cake pan and bake at 350 degrees for about 33 to 40 minutes or until passes the toothpick test. Frosting Instructions

    Step 2Cook the syrup, sugar and water on top of the stove until it reaches 240 degrees on the candy thermometer. When the syrup mix reaches temperature slowly drizzle over the egg whites while continuing to whip them (this makes a cooked meringue). Fold in the extract and the coconut and spread on the cooled cake.

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