Sour cream coconut cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| 1 | cup | Sugar |
| 1⅔ | cup | Sifted flour |
| 1 | teaspoon | Baking powder |
| ¾ | teaspoon | Baking soda |
| 1 | cup | Sour cream (do not use low fat) |
| ½ | cup | Flaked coconut (up to 3/4) |
| 2 | Egg whites | |
| 1½ | cup | Sugar |
| ¼ | teaspoon | Cream of tartar |
| ⅛ | teaspoon | Salt |
| ⅓ | cup | Water |
| 1 | teaspoon | Coconut flavoring |
Directions
ICING
Grease and flour 9" sq. pan. Beat until very thick, 2 eggs. Gradually beat in the sugar. Stir flour and sour cream in alternately. Add coconut. Bake at 350 for about 25 to 30 minutes.
I ice this with one of two things. Plain whipped cream (the real stuff) with coconut flavoring added to it instead of the traditional vanilla, and dried cocnut folded into it or this little jewel: Combine egg whites, sugar, cream of tartar, salt and water in top of double boiler. Beat 1 minute with rotary beater. Cook over boiling water, beating constantly with rotary beater 7 minutes or until icing stands in firm peaks. Remove from heat; add flavoring. Beat until of spreading consistency. This will ice 2 layer cakes 8" or a 9 inch square cake. After cake is iced, gently pat coconut all over cake.
Posted to EAT-L Digest by Lillian Mount <BirdsEtc@...> on Sep 11, 1997