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Coconut Cake
Date added: November 8, 2007
- Servings: 1 change
- Calories per serving: 1,562
- Prep time: 15
- Cook time: 35
Ingredients
- 1 cup shortening, frying, reg, hydrog soybean & cttnsd oil
- 1 cup sugar
- 1 egg yolks, raw
- 1 cup flour, cake, white, enrich, unsifted
- 1 tsp baking powder, continuous action
- 1 tsp salt, table
- 80 ml coconut milk, cnd
- 2 tbsp coconut, dried, unsulfured, unsweetened, fine macaroon
- 1 egg whites, raw
Recipe Method
1. Preheat the oven to 350F. Lightly grease a loaf tin with melted butter or oil. Line the base and sides with baking paper.
2. Beat the shortening and sugar until smooth, and then add in egg yolks. Sift in all dry ingredients in the mixture, mix it until combined. Add
3. Bring egg white to a clean mxing bowl and whisk to medium peak. Fold the whipped egg whites into the coconut mixture.
4. Carefully spoon the mixture into the tin and smooth the surface with a spatula. Sprinkle the combined sugar and coconut over the top. Bake at 350F for 35 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Cover the cake loosely with foil during the last 15 minutes of cooking to prevent the coconut topping from overbrowning. Leave the cake inthe tin for 5 minutes before turning out onto a wire rack to cool.
Tip: You can use butter instead of shortening.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 1,562 | 78% |
| Fat 94g | 144% |
| Cholesterol 247mg | 82% |
| Sodium 504mg | 21% |
| Carbohydrates 177g | 78% |
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