Description Edit

Contributed by World Recipes Y-Group

Ingredients Edit

Coconut milk Edit

Directions Edit

  1. Cream butter until light and fluffy; gradually add sugar and cream until very light.
  2. Beat egg yolks until lemon-colored; add to butter mixture, blending well.
  3. Sift together flour, baking powder and salt; add to creamed mixture in 3 parts, alternating with coconut milk and ending with flour mixture.
  4. Add vanilla; stir in ¾ cup grated coconut.
  5. Beat egg whites until stiff; gently fold into cake batter.
  6. Turn batter into 2 greased, floured 9-inch layer pans; bake in preheated 350°F oven for 25 minutes, or until cake tester or wood pick inserted near center comes out dry.
  7. Cool in pans 15 minutes.
  8. Loosen and invert on rack to cool completely.
  9. Frost with whipped cream; sprinkle remaining grated coconut over top and sides of cake.

Coconut milk Edit

  1. Combine milk and coconut in saucepan.
  2. Scald milk, cover, and let steep 30 minutes.
  3. Strain milk, pressing out as much liquid as possible from coconut.
  4. Enjoy.

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