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Prize Coconut Cake Recipe
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon (Calumet)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Angel flake coconut||2⁄3 Cup (10.67 tbs) (Baker'S)|
|Lemon butter cream frosting||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3248 Calories from Fat 1271
% Daily Value*
Total Fat 146 g225.1%
Saturated Fat 84.9 g424.4%
Trans Fat 5.2 g
Cholesterol 679.9 mg
Sodium 2831.3 mg118%
Total Carbohydrates 458 g152.6%
Dietary Fiber 7.3 g29.3%
Sugars 307 g
Protein 39 g78.4%
Vitamin A 69% Vitamin C 0.58%
Calcium 102.6% Iron 70.7%
*Based on a 2000 Calorie diet
Gradually add sugar, beating until light and fluffy.
Add eggs, one at a time, beating well after each.
Add flour alternately with milk, beating after each addition until smooth.
Stir in vanilla and coconut.
Pour into two greased and floured 8-inch layer pans.
Bake at 350° for 30 to 35 minutes, or until cake tester inserted in centers comes out clean.
Cool cakes in pans 10 minutes; then remove from pans and finish cooling on racks.
Spread Lemon Butter Cream Frosting between layers and over top and sides.
Sprinkle with additional coconut, if desired.