This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
3-Layer Coconut Cake With Frosting
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- #89405
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Cake
1 cup butter
2 cups sugar
5 eggs
3 cups sifted flour
1 tablespoon baking powder
1 1/4 cup milk
1 teaspoon vanilla extract
Frosting
2 egg whites
1 1/2 cup sugar
1/2 cup water
1 tablespoon corn syrup
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/4 cup coconut, divided
directions
For the cake: Beat butter in a bowl until creamy. Add sugar, beating until light and fluffy. Add eggs, beat well.
Blend flour and baking powder in a bowl. Add to batter, alternating with milk, beating after each addition. Stir in vanilla. Divide batter among 3 greased and floured 9 inch round cake pans.
Bake layers at 350 degrees F for 25 minutes. Cool cakes in the pans.
For the frosting: Combine egg whites, sugar, water, corn syrup and salt in a saucepan. Heat over low heat, beating constantly for 7 minutes or until soft peaks form. Remove from heat. Add vanilla and lemon extract and beat for 1 minute.
Place one cake layer on a plate. Top with a little frosting, sprinkle with 1/8 cup coconut. Stack with second layer, repeat. Top with last layer. Frost cake. Sprinkle with 1 cup coconut over sides and top.
added by
russie
nutrition data
552 calories, 21 grams fat, 85 grams carbohydrates, 7 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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