Try this Coconut Cake recipe, or contribute your own.
Suggest a better descriptionMeasure flour, baking powder and salt; sift together three times. Cream butter; add 1 c. sugar, blending well. Beat egg whites until fluffy; add remaining sugar gradually, beating until stiff peaks form. Add flavorings to milk; add milk mixture alternately with flour mixture to creamed mixture. Beat well; fold egg white mixture into batter. Pour batter into three greased 8" round pans; bake at 350 degrees for 25-30 min. Cool on cake racks. White Frosting: Combine sugar, water and vinegar in heavy saucepan; cook over medium heat, stirring constantly, until clear. Cook, without stirring, to 242 degrees on candy thermometer or until mixture forms thin threads when dropped from a spoon. Beat egg whites until stiff; add hot syrup, beating constantly. Continue beating until frosting holds shape; add vanilla. Spread frosting between cake layers, topping with coconut. Sprinkle coconute all over. Posted to Bakery-Shoppe Digest V1 #418 by slea@hightowerservices.com (Shawn Zehnder Lea) on Nov 26, 1997
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Serving Size: 1 Serving (5335g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 13799 | ||
Calories from Fat: 1352 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 150.2g | 200 % | |
Saturated Fat 89.7g | 449 % | |
Monounsaturated Fat 37g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 370.9mg | 114 % | |
Sodium 3484.2mg | 120 % | |
Potassium 2418mg | 64 % | |
Total Carbohydrate 2998g | 882 % | |
Dietary Fiber 20.8g | 83 % | |
Sugars, other 2977.2g | ||
Protein 161.6g | 231 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13799
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