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Jamaican Cream Coconut Cake Recipe

Jamaican Cream and Coconut Cake Recipe 
 
INGREDIENTS:
1 stick margarine 
2 cups flour 
2 cups sugar 
1 cup buttermilk 
1 small can flaked Jamaican coconut 
5 egg whites, stiffly beaten 
cup shortening 
5 egg yolks 
1 teaspoon baking soda 
1 teaspoon vanilla 
1 cup chopped Jamaican peanuts 
Frosting 
1 package cream cheese, softened 
1 box confectioners' sugar 
stick margarine, softened 
1 teaspoon vanilla
 
PREPARATION
1. Cream margarine and shortening; add sugar. Add egg yolks and beat well.
2. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add Jamaican coconut and Jamaican peanuts. Fold in egg whites.
3. Pour into 3 greased and floured cake pans and bake at 350 degrees for 25 to 30 minutes. 
 
Frosting
1. Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth.
2. Spread on cake layers; sprinkle top with chopped Jamaican peanuts.

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