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Jamaican Coconut Cake Recipe II

Jamaican Coconut Cake Recipe II
cup butter 
1 cup sugar 
4 eggs, separated 
2 cups sifted cake flour 
1 tablespoon baking powder 
teaspoon salt 
cup Jamaican coconut milk 
1 teaspoon vanilla 
cup grated Jamaican coconut 
1. In a mixing bowl, cream butter until fluffy. Add cup sugar, beating until light and fluffy. Add egg yolks, beating well.
2. Add sifted dry ingredients alternately with the Jamaican coconut milk. Stir in vanilla and coconut.
3. Beat the egg whites with remaining cup sugar until soft peaks are formed and fold into the cake batter.
4. Pour batter into two greased and floured 8-inch layer cake pans and bake at 375 for about 25 minutes. Remove fresh Jamaican coconut cake to wire racks to cool. 
1 cup heavy cream, whipped 
1 tablespoon sugar 
teaspoon vanilla 
1 Jamaican coconut, shredded or grated 
1. In a bowl, beat cream with the sugar until thick.
2. Add vanilla Spread between layers and over top and sides of cake.
3. Sprinkle cake with fresh Jamaican coconut.

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