Coconut Layer Cake Recipe
Allow your taste buds to experience this Cocoanut Layer Cake. They'll never ever ask for anything else for a long time to come. I prepare this yum Cocoanut Layer Cake as a Dessert every month or even more often. How long will you resist your temptation for Cocoanut Layer Cake ? Just go ahead and try it out now.
Ingredients
115 grams (4 oz.) butter or margarine
3 eggs
170 grams (6 oz.) sugar
225 grams (8 oz.) self-raising flour
1 teaspoon baking powder, a pinch salt
1/2 teacup milk (approx.)
1 teaspoon vanilla essence
115 grams (4 oz.) desiccated cocoanut
chocolate butter icing, white glace icing, cherries and angelica leaves for decoration
Directions
1. Cream the butter and sugar very well until light and creamy.
2. Separate the eggs.
3. Sieve the dry ingredients.
4. Beat the egg-yolks, one at a time, into the cream mixture.
5. Add the flour alternately with milk and add the vanilla essence. Mix with a light hand.
6. Beat the egg-whites stiffly. Add to the cake mixture. Mix well with a light hand.
7. Grease and dust two 175 mm. (7") diameter sandwich tins.
8. Pour the mixture into the prepared tins and bake in a hot oven at 400°F. for 10 minutes. Thereafter, reduce the temperature to 350°F. and bake for a further 15 minutes.
9. Cool the cakes.
10. Divide each cake horizontally into 2 parts.
11. Sandwich together with chocolate butter icing.
12. Coat the cakes with white glace icing.
13. Before the icing is dry, sprinkle thickly with desiccated cocoanut.
14. Decorate with glace cherries and angelica leaves.
2. Separate the eggs.
3. Sieve the dry ingredients.
4. Beat the egg-yolks, one at a time, into the cream mixture.
5. Add the flour alternately with milk and add the vanilla essence. Mix with a light hand.
6. Beat the egg-whites stiffly. Add to the cake mixture. Mix well with a light hand.
7. Grease and dust two 175 mm. (7") diameter sandwich tins.
8. Pour the mixture into the prepared tins and bake in a hot oven at 400°F. for 10 minutes. Thereafter, reduce the temperature to 350°F. and bake for a further 15 minutes.
9. Cool the cakes.
10. Divide each cake horizontally into 2 parts.
11. Sandwich together with chocolate butter icing.
12. Coat the cakes with white glace icing.
13. Before the icing is dry, sprinkle thickly with desiccated cocoanut.
14. Decorate with glace cherries and angelica leaves.
