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Sunday, 26 February 2012

how to prepare Delicious Coconut Cake

                                                          Coconut Cake


Coconut Cake Ingredients:

3 cups     all-purpose flour
3 tsp       baking powder
1/2 tsp     salt
1 cup      shortening
2 cups     sugar
4             eggs
1 cup      milk
1 tsp       vanilla extract
1/2 tsp     almond extract

Directions for cake:

1. Preheat oven to 375 degrees F.
2. Sift together the flour, baking powder and salt. Set aside.
3. Cream the shortening and sugar, beating well at medium speed of electric mixer.
4. Add the eggs, one at a time, beating well after each addition.
5. Beginning and ending with dry ingredients, add dry ingredients to creamed mixture alternately with milk and vanilla and almond extracts.
6. Pour into 3 greased and floured 9-inch pans.
7. Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Allow to cool for 10 minutes, then invert onto wire racks to finish cooling.

Coconut Cake Frosting Ingredients:

3 cups   sugar
1 tsp     cream of tartar
1/4 tsp    salt
1 cup      Water
8             egg whites, at room temperature
1 tsp      vanilla extract
1/2 tsp    almond extract
2 cups     flaked coconut (or more according to your preference)

Coconut Cake Frosting Directions:

1. Combine sugar, cream of tartar, salt and water in heavy saucepan.
2. Cook over medium heat, stirring constantly, until mixture is clear. Without stirring, continue cooking until mixture reaches 240 degrees on a candy thermometer (soft ball stage).
3. Beat egg whites until soft peaks form. Let mixer continue to run and slowly pour the hot sugar mixture in a thin stream down the side of the mixer bowl (don't let the sugar mixture come into contact with the beaters.
4. Add the vanilla and almond extracts. Continue beating until stiff peaks form and frosting thickens to desired consistency.

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