You are searching for:
Puerto Rican Coconut Cake
A white cake, made without the yolks.
Ingredients
| 350 g | plain flour |
| 4 tsp | baking powder |
| 1/2 tsp | salt |
| 175 g | unsalted butter |
| 350 g | granulated sugar |
| 240 ml | coconut milk |
| 1 tsp | vanilla extract |
| 4 large | eggs, whites only |
| frosting of choice | |
| fresh grated, shaved or dessicated coconut to decorate |
Method
Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a
Preheat oven to Gas Mark 4, 180°C, 350°F. Lightly grease 2, 9-inch, 22cm sandwich tins.
Sift together flour, baking powder and salt and set aside.
Cream the butter with 225g of the sugar until light and fluffy. Combine the coconut milk and vanilla.
Add the dry ingredients to the butter mixture, alternating with the coconut milk, ending with the dry ingredients. Beat well together.
In a clean bowl, whisk the egg whites until foamy and gradually add the remaining sugar and beat until stiff and glossy. Carefully fold the whites into the batter.
Bake for 25-30 minutes until done.
Allow to cool in tins for 10 minutes and turn out to a wire rack until cold.
Spread the frosting over one of the cakes to act as the base. Place the second on top and spread frosting on that. If any frosting remains, frost the sides too. Sprinkle coconut over the top immediately prior to serving.
Sift together flour, baking powder and salt and set aside.
Cream the butter with 225g of the sugar until light and fluffy. Combine the coconut milk and vanilla.
Add the dry ingredients to the butter mixture, alternating with the coconut milk, ending with the dry ingredients. Beat well together.
In a clean bowl, whisk the egg whites until foamy and gradually add the remaining sugar and beat until stiff and glossy. Carefully fold the whites into the batter.
Bake for 25-30 minutes until done.
Allow to cool in tins for 10 minutes and turn out to a wire rack until cold.
Spread the frosting over one of the cakes to act as the base. Place the second on top and spread frosting on that. If any frosting remains, frost the sides too. Sprinkle coconut over the top immediately prior to serving.
| Tweet |
Comments by other users
This recipe has not been commented yet.
Add your own comment
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.