Jamaican Coconut Cake Recipe
II
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Jamaican Coconut Cake Recipe II |
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INGREDIENTS |
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½ cup butter |
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1 cup sugar |
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4 eggs, separated |
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2 cups sifted cake flour |
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1 tablespoon baking powder |
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½ teaspoon salt |
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½ cup Jamaican coconut milk |
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1 teaspoon vanilla |
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½ cup grated Jamaican coconut |
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PREPARATION |
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1. In a mixing bowl, cream butter until fluffy. Add ½ cup sugar, beating
until light and fluffy. Add egg yolks, beating well. |
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2. Add sifted dry ingredients alternately with the Jamaican coconut milk.
Stir in vanilla and coconut. |
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3. Beat the egg whites with remaining ½ cup sugar until soft peaks are
formed and fold into the cake batter. |
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4. Pour batter into two greased and floured 8-inch layer cake pans and bake
at 375° for about 25 minutes. Remove fresh Jamaican coconut cake to wire
racks to cool. |
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Topping |
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1 cup heavy cream, whipped |
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1 tablespoon sugar |
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½ teaspoon vanilla |
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1 Jamaican coconut, shredded or grated |
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Preparation |
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1. In a bowl, beat cream with the sugar until thick. |
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2. Add vanilla Spread between layers and over top and sides of cake. |
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3. Sprinkle cake with fresh Jamaican coconut. |
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