Coconut Cake

Name: Coconut Cake
Ingredients: 8 tbsp (1 stick) butter, softened; 1/2 tsp coconut extract; 1 cup granulated sugar; 2 None eggs; 1/2 cup flaked coconut; 1 1/2 cups self-rising flour; 1 1/4 cups sour cream; 1/3 cup milk; None None FOR THE COCONUT FROSTING; 2 cups powdered sugar; 1 1/4 cups flaked coconut; 2 None egg whites, lightly beaten; None None Pink food color

13 ingredients

5 steps

Ingredients

8 tbsp (1 stick) butter, softened
1/2 tsp coconut extract
1 cup granulated sugar
2 None eggs
1/2 cup flaked coconut
1 1/2 cups self-rising flour
1 1/4 cups sour cream
1/3 cup milk
None None FOR THE COCONUT FROSTING
2 cups powdered sugar
1 1/4 cups flaked coconut
2 None egg whites, lightly beaten
None None Pink food color

Directions

1

Preheat the oven to 350°F. Grease a deep 8-inch square baking pan; line with parchment paper.
2

Beat butter, extract and granulated sugar in large bowl with electric mixer until light and fluffy. Beat in eggs, one at a time.
3

Stir in coconut, sifted flour, sour cream and milk, in two batches. Spread mixture in prepared pan.
4

Bake about 40 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5

Meanwhile, for the coconut frosting, sift powdered sugar into medium bowl. Stir in coconut and egg white. Place half the mixture in small bowl; tint lightly with pink food color. Drop alternate spoonfuls of white and pink frosting onto cold cake. Spread over top of cake, swirling to create a marbled effect.