Jamaican
Coconut Cake Recipe
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Jamaican Coconut Cake Recipe |
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INGREDIENTS |
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½ cup shortening |
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1 cup light brown sugar |
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2 eggs |
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1 teaspoon vanilla extract |
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2 cups all-purpose flour |
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1 teaspoon salt |
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2 teaspoons ground Jamaican cinnamon |
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½ teaspoon salt |
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1 cup buttermilk |
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1 cup flaked Jamaican coconut |
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1 cup sugar |
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½ teaspoon Jamaican nutmeg |
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¼ cup half and half |
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PREPARATION |
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1. In a large mixing bowl, cream shortening and brown sugar together until
light and fluffy. Beat in eggs and vanilla. |
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2. Combine flour, salt, 1 teaspoon Jamaican cinnamon, and salt. Add flour
mixture to creamed mixture alternately with buttermilk, beginning and ending
with dry ingredients; beat well after each addition. |
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3. Spoon Jamaican coconut cake batter into greased and floured 13x9x2-inch
baking pan. |
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4. Combine Jamaican coconut, 1 cup sugar, 1 teaspoon Jamaican cinnamon,
Jamaican nutmeg, and half-and-half. Spoon over cake batter. |
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5. Bake cake at 350° for 35 minutes, or until Jamaican coconut cake is done. |
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