Coconut Cake Supreme Recipe
Ingredients
| Cake flour | 3 1/4 Cup (16 tbs), sifted | |
| Baking powder | 4 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter | 3/4 Cup (16 tbs) | |
| Orange peel | 1 1/2 Teaspoon, grated | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Water | 3/4 Cup (16 tbs) | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Flaked coconut | 1/2 Cup (16 tbs) | |
| Egg whites | 4 | |
| Sugar | 1/2 Cup (16 tbs) | |
| Coconut Marshmallow Frosting | ||
Directions
Sift flour, baking powder and salt together; set aside.
Cream butter and orange peel.
Add the 1 1/2 cups sugar gradually, creaming until fluffy.
Add egg yolks and beat thoroughly.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and a mixture of water and orange juice in thirds to creamed mixture.
Blend in the coconut.
Beat egg whites until frothy.
Add the 1/2 cup sugar gradually, beating well.
Continue beating until stiff peaks are formed.
Gently fold into batter until blended.
Turn batter into 3 prepared 9-inch layer cake pans and spread evenly to edges.
Bake at 350°F about 30 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cake.
Fill and frost with Coconut-Marshmallow Frosting.
Cream butter and orange peel.
Add the 1 1/2 cups sugar gradually, creaming until fluffy.
Add egg yolks and beat thoroughly.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and a mixture of water and orange juice in thirds to creamed mixture.
Blend in the coconut.
Beat egg whites until frothy.
Add the 1/2 cup sugar gradually, beating well.
Continue beating until stiff peaks are formed.
Gently fold into batter until blended.
Turn batter into 3 prepared 9-inch layer cake pans and spread evenly to edges.
Bake at 350°F about 30 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cake.
Fill and frost with Coconut-Marshmallow Frosting.
Chef
