Jamaican
Cream Coconut Cake Recipe
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Jamaican Cream and Coconut Cake Recipe |
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INGREDIENTS: |
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1 stick margarine |
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2 cups flour |
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2 cups sugar |
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1 cup buttermilk |
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1 small can flaked Jamaican coconut |
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5 egg whites, stiffly beaten |
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½ cup shortening |
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5 egg yolks |
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1 teaspoon baking soda |
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1 teaspoon vanilla |
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1 cup chopped Jamaican peanuts |
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Frosting |
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1 package cream cheese, softened |
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1 box confectioners' sugar |
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½ stick margarine, softened |
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1 teaspoon vanilla |
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PREPARATION |
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1. Cream margarine and shortening; add sugar. Add egg yolks and beat well. |
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2. Combine soda and flour; add to creamed mixture alternately with
buttermilk. Stir in vanilla. Add Jamaican coconut and Jamaican peanuts. Fold
in egg whites. |
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3. Pour into 3 greased and floured cake pans and bake at 350 degrees for 25
to 30 minutes. |
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Frosting |
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1. Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until
smooth. |
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2. Spread on cake layers; sprinkle top with chopped Jamaican peanuts. |
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