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    White Cake with Coconut Frosting

    Source of Recipe

    Internet and Kindle cookbook

    Recipe Introduction

    I combined the two recipes to make this delish coconut cake. I omit the almond flavoring and use all vanilla flavoring when making this coconut cake. The original cake recipe called for both almond and vanilla flavorings.

    List of Ingredients

    1/2 cup milk, room temperature
    3 egg whites
    1/2 teaspoon almond extract
    1/2 teaspoon vanilla
    1 1/8 cups cake flour
    7/8 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    3/8 cup butter, softened
    1 1/2 cups powdered sugar
    1/6 cup butter, softened
    1/16 teaspoon salt
    1/2 teaspoon coconut extract
    1 tablespoon milk



    1. CAKE Preheat oven to 350 degrees F. Grease a 9-inch cake pan and line with parchment paper. Grease parchment paper and flour pan. Combine milk, egg whites and flavorings. Set aside. Combine flour, sugar, baking powder and salt on slow speed of mixer. Add butter. Continue beating until mixture looks like wet sand. Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining milk mixture and beat for an additional 30 seconds, scraping sides of bowl if necessary. Do not over mix. If doubling recipe, divide batter between pans. Shake gently to smooth batter. Bake 30 to 35 minutes or until a wooden toothpick inserted in center comes out clean. Let cakes cool in pans 15 minutes then invert onto wire baking racks to cool. Unfrosted cakes can be frozen two weeks.

    2. FROSTING Cream butter until smooth. Add powdered sugar and salt and beat until mixture is combined. Beat in coconut extract and 1 tablespoon milk. Slowly add more milk until the desired consistency is reached.
    Servings: 6




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