Jamaican
Layered Coconut Cake Recipe
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Jamaican Layered Coconut Cake Recipe |
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INGREDIENTS |
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1 cup shortening |
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2 c. sugar |
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4 eggs |
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3 cups sifted cake flour |
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2½ tsp. baking powder |
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½ tsp. salt |
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1 cup milk |
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1 tsp. almond extract |
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1 tsp. vanilla extract |
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1 cup grated Jamaican coconut |
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PREPARATION |
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1. Cream shortening; gradually add sugar, beating until light and fluffy.
Add eggs, one at a time, beating well after each addition. Combine flour,
baking powder and salt; add to creamed mixture alternately with milk,
beginning and ending with flour mixture. |
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2. Mix well after each addition. Stir in flavorings. Pour batter into 3
greased and floured 9 inch round cake pans. |
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3. Bake at 375 degrees for 20 to 25 minutes or until wooden pick inserted
into center comes out clean. Cool in pans for 10 minutes. Remove layers from
pans and let cool on wire rack completely. |
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4. Spread lemon-orange filling between layers, see recipe below. Sprinkle
top with grated fresh Jamaican coconut. |
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