Simple but tasty menu Coconut Layer Cake

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Coconut Layer Cake

"This cake recipe makes a mild and exquisite cake with plenty of coconut and a a vanilla-flavored icing."

Ingredients :

three/4 cup shortening
three/four teaspoon salt
1 half cups white sugar
2 cups milk
3 eggs
1 teaspoon vanilla extract
three cups sifted all-motive flour
4 1/2 teaspoons baking powder
1 teaspoon almond extract
1 cup flaked coconut
1/3 cup corn syrup
2 tablespoons water
1/four teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
3/four cup white sugar

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 stages F (one hundred seventy five degrees C). Lightly grease 9 inch round layer cake pans.
Separate eggs reserve 2 of the egg whites for the frosting. Cream shortening, add 1 half of cups of the sugar, overwhelmed egg yolks, and 1 egg white; maintain beating till well combined.
Sift flour with baking powder and salt, blend with coconut and add alternately with milk and the almond extract to the shortening combination. Pour batter into the prepared pans.
Bake at 350 stages F (175 levels C) for 30 minutes. Let cakes cool then do away with from pans. Ice with Angel icing and sprinkle with shredded coconut on top and aspects of cake after icing.
To Make Angel Icing: Place the two egg whites, three/four cup white sugar, corn syrup, water, cream of tartar and salt in a double boiler over hard boiling water. Start beating right away with a beater till the mixture stands in stiff peaks. Remove from warmth and add vanilla or your desire of flavoring and maintain beating till it's miles thick enough to unfold effortlessly. Spread over cooled cake.

Notes :

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