Zutaten für Mrs Cobb's Coconut Cake
- Sugar
- Shortening
- All Purpose Flour
- Baking Powder
- Salt
- Milk
- Egg Whites
- Almond Extract
- Flaked Coconut
- Apricots
- Cornstarch
- Butter
- Cream Cheese
- Powdered Sugar
- Vanilla Extract
- Coconut
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Zubereitung von Mrs Cobb's Coconut Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Stir in 1 cup of shredded coconut.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting: In a large bowl, beat the softened butter until light and fluffy.
- Gradually add the powdered sugar, beating until smooth. Stir in the heavy cream and vanilla extract.
- Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting.
- Top with the second cake layer and frost the entire cake.
- Garnish with the remaining shredded coconut.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
300g
Fat
67g
Carbs
33g
