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Ingredientes
- 2 1/2 c. A-P soft-wheat flour
- 1 Tbsp. Baking pwdr
- 1 tsp Salt
- 1 1/2 c. Sugar
- 3/4 c. Soft butter
- 2 lrg Large eggs
- 1 tsp Vanilla
- 1 c. Lowfat milk
- 3 x Egg whites, stiffly beaten
- 2 c. Sugar Meat of 1 fresh coconut, grnd or possibly grated
- 1 c. Coconut lowfat milk (if needed, add in water to make 1 c.) Or possibly
- 18 ounce Packaged coconut plus
- 1/4 c. Lowfat milk and
- 3/4 c. Water
Direcciones
- Cake: Preheat oven to 350F. Grease two 9-inch cake pans and dust with flour. Place circles of wax paper in the bottoms of the pans and grease and flour them. Sift the flour, baking pwdr, and salt together. In a separate bowl, cream the sugar and butter, then add in the Large eggs and vanilla and beat well. Add in the dry ingredients and lowfat milk alternately, starting and ending with the dry ingredients, and beat till smooth. Pour the batter into the pans and bake 20-25 min. Cold on a rack, remove from the pans, and peel off the wax paper. Icing: Place the beaten egg whites in a saucepan, and add in sugar, coconut and coconut lowfat milk. Over medium heat bring the mix to a full boil, and boil 4-5 min. Remove from the heat, and spread on the cake while both the cake and icing are still hot.
- Makes avery moist coconut cake, serving 10-12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 10 servings | |
| Calories 530 | |
| Calories from Fat 219 | 41% |
| Total Fat 25.36g | 32% |
| Saturated Fat 18.36g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 742mg | 31% |
| Potassium 174mg | 5% |
| Total Carbs 76.32g | 20% |
| Dietary Fiber 2.8g | 9% |
| Sugars 73.57g | 49% |
| Protein 3.43g | 5% |
