Kwanzaa Recipes: Coconut Cake

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Coconut Cake

Prep Time: 25 min.

 

 

 

Ingredients

 

1/2 cup butter

3/4 cup granulated sugar

1 teaspoon vanilla

2 eggs

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup cream of coconut

1/2 cup milk

1/3 cup butter, softened

3 cups sifted powdered sugar

1 teaspoon finely shredded orange peel

2 to 3 tablespoons pineapple juice or orange juice

3/4 cup toasted coconut

 

Directions:

 

1. Preheat oven to 350 degrees F. Grease bottom of a

13x9x2-inch baking pan; set aside. In a large mixing

bowl beat the 1/2 cup butter with an electric mixer on

medium speed for 30 seconds. Add granulated sugar and

vanilla; beat until light and fluffy. Add eggs, one at

a time, beating 1 minute after each. Combine flour,

baking powder, and salt. Alternately add flour mixture

with cream of coconut and milk to batter, beating on

low speed after each addition just until combined.

Spread batter into prepared pan.

2. Bake about 25 minutes or until a wooden toothpick

inserted in center comes out clean. Cool thoroughly in

pan on a wire rack.

3. For frosting, in a medium mixing bowl beat together

the 1/3 cup softened butter and the powdered sugar.

Gradually beat in orange peel and enough juice to make

of spreading consistency. Spread frosting over cake.

Sprinkle with toasted coconut. Makes 12 to 16

servings.

 

Nutritional facts per serving

 

calories: 409 , total fat: 20g , saturated fat: 13g ,

cholesterol: 73mg , sodium: 304mg , carbohydrate: 55g

, fiber: 1g , protein: 4g , vitamin A: 15% , vitamin

C: 1% , calcium: 9% , iron: 7%

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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