Easy Coconut Cake
The recipe was easy to follow, and my kids loved the cake. It only lasted a couple of hours. I know, they all have sweet teeth :)
Yield
16 servingsPrep
15 minCook
35 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
cake flour
sifted |
|
| 2 ¼ | Teaspoons |
baking powder
|
*
|
| ¾ | teaspoon |
salt
|
|
| ½ | cup |
butter
or margarine |
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ⅔ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅔ | cup |
coconut
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
cake flour
sifted |
|
| 2.3 | Teaspoons |
baking powder
|
*
|
| 3.8 | ml |
salt
|
|
| 118 | ml |
butter
or margarine |
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 158 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 158 | ml |
coconut
grated |
*
|
Directions
Measure sifted flour, baking powder, and salt, sift together.
Cream butter.
Gradually add sugar; cream until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Alternately add flour mixture and milk, beating after each addition until smooth.
Stir in vanilla and coconut.
Pour batter into two 8 inch layer pans, lined on bottom with wax paper.
Bake in moderate oven at 350℉ (180℃). 30 to 35 minutes.
Cool in pans 10 minutes then remove from pans and finish cooling on racks.
