Wednesday, March 17, 2010

Spring Coconut Cake

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Source: Within the Kitchen


Spring Coconut Cake
In this version, I have added a bit of "spring" to it by dividing the batter into 4 equal bowls and mixed each with a different colour food colouring. I then put the 2 coloured batters on two layers as in the picture. Enjoy!

Ingredients:

1/2 cup butter
1 cup sugar
2 large eggs
1/2 cup milk
1 tsp vanilla
1.5 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fine ground unsweetened coconut


What to do:

Preheat oven to 350 degrees.
1. Grease and flour a 9 x 5 loaf pan.
2. Cream the butter and sugar until light and fluffy.
3. Add eggs one at a time until well mixed.
4. Add milk and vanilla.
5. In a medium bowl, whisk together flour, baking powder and salt.
6. Add coconut.
7. Add dry to the wet ingredients and stir until just blended.
8. Put batter into loaf pan.
9. Bake 60 -70 minutes until it passes the toothpick test.
10. Cool 10 minutes.
11. Remove from pan and let cooling finish on cake rack.