Coconut Cake

Name: Coconut Cake
Ingredients: 1 13 cups sugar; 1 cup butter; 3 eggs; 1 teaspoon vanilla; 1 13 cups all-purpose flour; 23 cup almond flour; 2 teaspoons baking powder; 12 teaspoon salt; 12 cup half-and-half; 13 cup water; 2 egg whites; 1 14 cups sugar; 14 teaspoon cream of tartar; 1 teaspoon vanilla; 2 cups sweetened flaked coconut

15 ingredients

17 steps

Ingredients

1 13 cups sugar
1 cup butter
3 eggs
1 teaspoon vanilla
1 13 cups all-purpose flour
23 cup almond flour
2 teaspoons baking powder
12 teaspoon salt
12 cup half-and-half
13 cup water
2 egg whites
1 14 cups sugar
14 teaspoon cream of tartar
1 teaspoon vanilla
2 cups sweetened flaked coconut

Directions

1

Heat oven to 350F.
2

Grease and flour 9 x 13-inch baking pan.
3

In large bowl, combine sugar and butter.
4

Using electric mixer, cream sugar and butter until light and fluffy.
5

Add eggs one at a time, beating well after each.
6

Add vanilla; mix until blended.
7

Combined dry ingredients, and then add alternately with half and half to butter mixture, and mix until blended.
8

Spoon batter into prepared cake pan; with metal spatula, spread batter evenly in pan.
9

Bake at 350F 30 to 35 minutes or until a wooden toothpick inserted in center comes out clean.
10

Cool 10 minutes; loosen from sides of pan.
11

Invert on cooling rack.
12

To make frosting, heat water in top of double boiler to simmer.
13

With electric mixer, beat in egg whites, sugar, cream of tartar, and vanilla until soft peaks form (about 7 minutes).
14

Remove pan from heat.
15

Cool 15-20 minutes.
16

With top side of cake up, spread frosting on top and sides.
17

Sprinkle coconut onto top and sides; pat gently into frosting.