Tahitian Coconut Cake

• Vegetarian

• Produce

  • 1 1/2 tsp Lemon rind

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 1/2 cup All-purpose flour
  • 2 1/4 tsp Baking powder
  • 3/4 tsp Salt
  • 2 cup Sugar
  • 1 1/2 tsp Vanilla

• Nuts & Seeds

  • 3/4 cup Coconut

• Dairy

  • 1 cup Butter
  • 1 cup Milk

Found on inmamamaggieskitchen.com

Description

Ingredients

• 2-1/2 cup all purpose flour
• 2-1/4 teaspoon baking powder
• ¾ teaspoon salt
• 2 cup sugar
• 1 cup butter, softened
• 4 eggs, separated
• 1-1/2 teaspoon vanilla
• 1 cup milk
• ¾ cup shredded coconut
• 1-1/2 teaspoon grated lemon rind

Directions

• Preheat oven 350 degrees F.
• Grease and flour three 9 cake pans.
• Sift flour, baking powder, and salt. Set aside.
• Cream the butter and gradually add the sugar to the butter until well combined.
• To the butter mixture, add one egg yolk at a time.
• Add ⅓ of the flour mixture at a time to the butter mixture.
• Add the milk.
• Scrape down the sides of the bowl.
• Add the coconut and lemon rind.
• In a separate bowl, beat the egg whites just until combined.
• Fold the egg whites into the cake batter.
• Bake 45 minutes or until a toothpick comes out clean from the center of the cakes.
• Cool the cakes for 10 minutes before removing from pan.