Learning to cook … one kid at a time

Coconut Cake September 3, 2010

Filed under: Dessert! — gastromami @ 6:45 pm


2 1/4 cups cake flour

3/4 cup cream of coconut (Coco Lopez)

5 large egg whites plus 1 large egg, room temperature

1/4 cup water

1 teaspoon coconut extract

1 teaspoon vanilla extract

1 cup granulated sugar

1 tablespoon baking powder

3/4 teaspoon table salt

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened

  1. In a separate bowl mix flour, baking powder and salt
  2. In a measuring cup, combine the Coco Lopez, water, coconut extract and vanilla extract
  3. Cream butter and sugar
  4. Add 1 whole egg
  5. Turn the mixer to low and incorporate 1/3 of the liquid and 1/3  of the flour mixture
  6. Once mix, add 1/3 liquid and 1/3 flour;  once mixed, the rest
  7. In a separate bowl mix the egg whites until stiff peaks form;  fold into batter
  8. Pour cake mixture into two 9-inch pans that have been greased and floured (with cake flour)
  9. Bake at 350˚ for 30 minutes


1/2 pint heavy cream

4 oz sour cream

sugar to taste

* Whip together until stiff peaks form

Top with toasted coconut

* Bake a thin layer of shredded coconut on an ungreased baking sheet at 350˚;  stir every 4 minutes until toasted

Enjoy with a steaming cup of raspberry tea!


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