Coconut Cake

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	Preparation	20 minutes
	Cooking	25 minutes
	Ready In	90 minutes

Ingredients

3/4	cup	butter	or margarine
1 1/2	cups	sugar
3	large	eggs	separated
3	cups	cake flour	sifted
1	tablespoon	baking powder
1/2	teaspoon	salt
3/4	cup	coconut milk
1/2	teaspoon	vanilla extract	pure
1 3/4	cups	coconut	freshly grated
1	x	whipped cream	sweetened or whipped topping

Directions

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 flour mixture.

4. Add vanilla; stir in 3/4 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 degrees F oven 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.

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Member Review

Medallions of Beef Forestiere

This recipe is absolutely fabulous! It always gets rave reviews at dinner parties.

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