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Fresh Coconut Cake Recipe
|Shortening||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Sifted cake flour||3 1⁄2 Cup (56 tbs)|
|Baking powder||3 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Freshly grated coconut||2⁄3 Cup (10.67 tbs)|
|Egg whites||6 , stiffly beaten|
|Coconut frosting||1⁄2 Cup (8 tbs), boiled|
|Rich chocolate frosting||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 6713 Calories from Fat 2596
% Daily Value*
Total Fat 296 g455%
Saturated Fat 94.8 g473.8%
Trans Fat 33.8 g
Cholesterol 22.6 mg
Sodium 3846.1 mg160.3%
Total Carbohydrates 974 g324.5%
Dietary Fiber 13.8 g55.2%
Sugars 610.4 g
Protein 66 g131.5%
Vitamin A 4.6% Vitamin C 2.9%
Calcium 164.5% Iron 211.7%
*Based on a 2000 Calorie diet
Add sifted dry ingredients alternately with milk.
Fold in coconut and egg whites.
Pour into loaf pan (13x9x2 inches) lined with greased wax paper.
Bake in preheated moderate oven (350°F.) for about 45 minutes.
Turn out on cake rack to cool.
Frost half with Coconut Boiled Frosting, half with Rich Chocolate Frosting.