FRESH 2-LAYER COCONUT CAKE

Steps:

• In a mixing bowl, cream butter until fluffy. Add 1/2 cup sugar, beating until light and fluffy. Add egg yolks, beating well. Add sifted dry ingredients alternately with the coconut milk. Stir in vanilla and coconut. Beat the egg whites with remaining 1/2 cup sugar until soft peaks are formed; fold into the cake batter. Pour batter into two greased and floured 8-inch layer cake pans and bake at 375° for about 25 minutes.
• Remove fresh coconut cake to wire racks to cool.In a bowl, beat heavy cream with the 1 tablespoon of sugar until thick. Add 1/2 teaspoon vanilla Spread between layers and over top and sides of cake. Sprinkle cake with fresh coconut.You Might Also LikeAngel Coconut Cake3-Layer Coconut CakeCoconut Caramel Snack Cake