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Coconut Cake
- with a coconut marshmallow
frosting |
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INGREDIENTS:
CAKE
2 sticks salted butter
1 cup sugar
4 eggs, separated
3 1/4 cups flour
1/2 tsp. salt
2 1/2 tsp. baking powder
1/2 cup sour cream
1 cup milk |
1 cup Coco Real
Cream of Coconut
1 cup coconut flake
1 tsp. vanilla
FROSTING
4 egg whites
1/2 cup Coco Reál
Cream of Coconut
16 oz bag mini marshmallows |
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DIRECTIONS:
1. Preheat oven to 350°. Grease and flour 2 - 9" round cake pans (or
single bundt pan).
2. Beat butter and 3/4 cup sugar. Once
mixture is light and fluffy slowly add in the egg yolks. Add sour
cream & milk. Scrape bowl well.
3. Add sifted flour, salt, and baking powder alternately with Coco Real and
vanilla, scraping bowl well.
4. Fold in coconut flake.
5. Place in prepared pans and bake for 30-40
minutes. To test if fully baked, insert knife and remove.
If knife comes out clean, then baking is complete.
6. FROSTING DIRECTIONS: Combine remaining sugar, egg whites and Coco Reál in
a bowl over a double boiler. Make sure water is boiling rapidly. While on double boiler, beat with hand
mixer until mixture starts to thicken. Add mini marshmallows and beat until mixture holds a stiff peak. Cover the
cake while frosting is hot. Frosting will pour on thin.
7. Place in refrigerator and chill before serving. |
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