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| Charleston Coconut Cake |
| 12 Servings |
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| Ingredients |
3 1/2 C Sifted Cake Flour
4 t Baking Powder
1/2 t Salt
2 C Sugar
1 C Butter
1 C Milk
1 t Vanilla
7 or 8 Egg Whites
4 C Heavy Whipping Cream
1 C Powdered Sugar
3/4 t Almond Extract
Shredded Coconut |
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| Method for Frosting |
| Whip heavy whipping cream, adding powdered sugar and almond extract once the cream begins to thicken.
Spread on cooled cake.
Cover entire cake with shredded coconut.
Refrigerate for two hours or more before cutting. |
| Method |
| Preheat oven to 375 degrees.
Pre-sift cake flour with baking powder and salt.
Cream butter, and add the sifted sugar gradually and continue creaming until very light.
Add the flour mixture to the butter mixture in 3 parts, alternately with thirds of 1 cup milk.
Stir the batter until smooth after each addition.
Beat in vanilla
Whip until stiff, but not dry, the egg whites.
Fold them lightly into the cake batter.
Bake in greased pans for about 25 minutes.
Cool thoroughly before frosting. |
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