Coconut Cake

90 minutes Prep: 20 minutes Cook: 25 minutes

1187 calories per serving view nutrition facts

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Ingredients

3/4	cup	butter	or margarine
1 1/2	cups	sugar
3	large	eggs	separated
3	cups	cake flour	sifted
1	tablespoon	baking powder
1/2	teaspoon	salt
3/4	cup	coconut milk
1/2	teaspoon	vanilla extract	pure
1 3/4	cups	coconut	freshly grated
1	x	whipped cream	sweetened or whipped topping

Directions

1. Cream butter until light and fluffy; gradually add sugar and cream until very light.

2. Beat egg yolks until lemon-colored; add to butter mixture, blending well.

3. Sift together flour, baking powder and salt; add to creamed flour mixture.

4. Add vanilla; stir in 3/4 cup grated coconut.

5. Beat egg whites until stiff; gently fold into cake batter.

6. Turn batter into 2 greased, floured 9-inch layer pans; bake in preheated 350 degrees F oven 25 minutes, or until cake tester or wood pick inserted near center comes out dry.

7. Cool in pans 15 minutes.

8. Loosen and invert on rack to cool completely.

9. Frost with whipped cream; sprinkle remaining grated coconut over top and sides of cake.

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Nutrition Facts

Serving Size 303g

Amount per Serving

Calories 1187 43% of calories from fat

	% Daily Value*
Total Fat 56.0g	86%
Saturated Fat 38.0g	191%
Trans Fat 0.0g
Cholesterol 250mg	83%
Sodium 606mg	25%
Total Carbohydrate 160.0g	53%
Dietary Fiber 4.0g	15%
Sugars 77.0g
Protein 15.0g	30%