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Jamaican Frosted Coconut Cake Recipe

Jamaican Frosted Coconut Cake Recipe
3 cups sifted cake flour 
2 teaspoons baking powder 
teaspoon salt 
1 cup butter 
1 pound powdered sugar 
4 egg yolks, well beaten 
1 cup milk 
1 teaspoon vanilla 
1 cup shredded Jamaican coconut 
4 egg whites, well beaten 
1 cup sugar 
cup light corn syrup 
3 tablespoons water 
3 egg whites 
teaspoon cream of tartar 
teaspoon salt 
1 teaspoons vanilla 
1 cups grated Jamaican coconut
1. Measure the sifted cake flour into a bowl. Add baking powder and salt. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly add sugar gradually. 
2. Continue creaming until light and fluffy. Add the beaten egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition.
3. Stir in Jamaican coconut and vanilla. Fold in egg whites gently. Bake in greased 8-inch pans at 350 for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. 
1. Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric hand-held mixer until mixture stands in peaks.
2. Remove from heat; add vanilla. Continue beating until frosting is firm enough to hold when spread on cake.
3. Frost cake sprinkle immediately with grated Jamaican coconut, pressing Jamaican coconut onto sides of cake with hands.

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