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Jamaican Mango and Coconut Cake Recipe

Jamaican Mango and Coconut Cake Recipe
 
INGREDIENTS
cup Jamaican vegetable oil 
2 egg yolks 
6 tablespoons water 
teaspoon vanilla extract 
cup flaked Jamaican coconut 
1 cup plus 2 tablespoons sifted cake flour 
cup granulated sugar 
1 teaspoons baking powder 
4 egg whites 
teaspoon salt 
teaspoon Jamaican cream of tartar 
Whipped topping or sweetened whipped cream 
Jamaican mango slices 
1 flaked Jamaican coconut
 
PREPARATION
1. In a large mixing bowl, combine oil, egg yolks, water, grated orange zest, vanilla, and cup Jamaican coconut.
2. Add sifted cake flour, sugar, baking powder. Beat mixture for about 30 seconds at low speed of electric hand mixer. In a separate mixing bowl, beat egg whites with Jamaican cream of tartar and salt until stiff peaks form.
3. Fold into first mixture gently but thoroughly. Pour batter into an un-greased square baking pan.
4. Bake at 350 for about 30 minutes. Cool upside down for 1 hour. Loosen from pan and split horizontally into 2 layers.
5. Fill Jamaican cake and top with whipped cream. Decorate cake with Jamaican  slices and sprinkle with more Jamaican coconut

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