Thursday, October 28, 2010

Coconut cake

Roland Coconut Milk, Organic, 14-Ounce Cans (Pack of 24)
    Floral Coconut Cup
  • 230 g butter
  • 350 g sugar
  • 5 medium eggs
  • 1 tsp baking soda
  • 250 g flour
  • 1 tsp baking powder
  • 240 ml buttermilk
  • 1 tsp coconut flavoring or almond extract
  • 1 tsp vanilla extract
  • 150 g coconut, grated

How to prepare Coconut Cake:

  1. Preheat oven to 180°C.
  2. Cream together butter and sugar until smooth, about 5-8 minutes. Then add eggs, beating wellafter each addition.
  3. In another bowl sift together dry ingredients. Then mix with creamed mixture alternately withbuttermilk. Mix well and stir in vanilla and coconut flavoring.
  4. Pour batter into greased and floured cake pans. Bake for about 25 minutes.
  5. Cool and then frost with your favorite basic frosting and sprinkle with coconut.

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