Coconut Cake
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 413.6
- Total Fat: 17.4 g
- Cholesterol: 78.0 mg
- Sodium: 72.1 mg
- Total Carbs: 60.8 g
- Dietary Fiber: 0.9 g
- Protein: 5.3 g
View full nutritional breakdown of Coconut Cake calories by ingredient
Introduction
This is the best moist flavourfull cake ever!! I worked it our to use up some left-over coconut milk This is the best moist flavourfull cake ever!! I worked it our to use up some left-over coconut milkNumber of Servings: 20
Ingredients
-
Cake
1 Cup butter
2 Cups Sugar
4 eggs
3 cups self-raising flower
1 cup coconut milk
1 teaspoon pure vanilla extract
Filling
3/4 cup sugar
1 cup greek yoghurt or sour cream
1 cup shredded coconut or flaked coconut
2 cups good quality strawberry jam
Frosting
1.5 cups castor sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup of water
2 egg whites
1.5 teaspoon vanilla extract
Garnish
shredded coconut (optional)
Directions
1 3-layer cake
1. Preheat oven to 180`C and grease and flour 3 9-inch cake pans
2.Cream butter until fluffy
3.Add sugar and continue to cream for 6-8 minutes (using electic beaters)
4.Add eggs...1 at a time, beating well after each addition
5.Add flour and milk alternately to creamed mixture,beginning and ending with flour.
6.Add vanilla and beat until just mixed
7.Divide batter equally among pans and level.
8.Bake for 25-35minutes or until done
9.Cool in pans for 10 minutes and leave to cool completely on wire rack
10.To prepare filling stir together all ingredient except the jam
11.To prepare the frosting place sugar.cream of tartar,salt,water and egg whites in the top of a double boiler. Beat with electical beaters for one minute
12.Place pan over boiling water (being sure water does not touch pan)
13.Beat constantly for 7 minutes
14. Beat in vanilla
15. To assemble, make holes with a wooden spatula in the cake then place filling on one side of the cake and spread strawberry jam on the top side.
16.Stack the cakes like this and then put on frosting all over cake. Sprinkle with coconut and put in fridge
Number of Servings: 20
Recipe submitted by SparkPeople user NIENIE*.
1. Preheat oven to 180`C and grease and flour 3 9-inch cake pans
2.Cream butter until fluffy
3.Add sugar and continue to cream for 6-8 minutes (using electic beaters)
4.Add eggs...1 at a time, beating well after each addition
5.Add flour and milk alternately to creamed mixture,beginning and ending with flour.
6.Add vanilla and beat until just mixed
7.Divide batter equally among pans and level.
8.Bake for 25-35minutes or until done
9.Cool in pans for 10 minutes and leave to cool completely on wire rack
10.To prepare filling stir together all ingredient except the jam
11.To prepare the frosting place sugar.cream of tartar,salt,water and egg whites in the top of a double boiler. Beat with electical beaters for one minute
12.Place pan over boiling water (being sure water does not touch pan)
13.Beat constantly for 7 minutes
14. Beat in vanilla
15. To assemble, make holes with a wooden spatula in the cake then place filling on one side of the cake and spread strawberry jam on the top side.
16.Stack the cakes like this and then put on frosting all over cake. Sprinkle with coconut and put in fridge
Number of Servings: 20
Recipe submitted by SparkPeople user NIENIE*.