Old fashioned coconut cake


*What you will need:

+For cake:

°6 eggs

°1 1/2 cups coconut milk (good quality, not "light")

°7 tablespoons sweetened shredded coconut (cooking type)

°1 cup of sugar

°1/8 teaspoon of salt

°1 cup butter (or melted coconut oil)

°2 cups of all-purpose flour

°4 tablespoons of yeast

+To make the Coconut Frosting:

°3 egg whites

°1 cup of sugar

°1/2 tsp. Tartar cream

°a pinch of salt

°Optional: 2 tbsp. Coconut extract (or 1 tablespoon coconut syrup)

°1/3 cup sweetened grated coconut

*How do I do it:

Preheat oven to 350 degrees Fahrenheit, grease 2 9-inch cake pans.

Shredded coconut heart with coconut milk. Leave aside to soak.

Separate the egg whites into yolks. Place the egg whites in a small to medium sized mixing bowl. Place the yolks into a large mixing bowl.

Beat the egg whites with an electric mixer until stiff (like whipped cream). Put aside.

For the yolks, add the sugar, salt, and melted butter or coconut oil. beat until smooth (1 minute).

Stir the baking powder into the flour, then add to the yolk mixture. Also add coconut milk along with grated coconut. beat 1-2 minutes or until well blended.

Fold in the beaten egg whites to mix, or use an electric mixer on low speed; Only beat enough to collect (20 seconds). Pour the mixture into the prepared pans and bake for 30-40 minutes. Cool before freezing.


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