Stock Yard Restaurant: Coconut Cake

Coconut Cake

Stock Yard Restaurant Recipe

Serves 12

2 1/3 cups cake flour
2 1/4 teaspoons bakeing powder
1/2 teaspoon salt
3/4 cup butter
1 1/2 cups sugar
3 eggs
2/3 cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl and using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Add the flour mixture alternately with the milk, beating well. Add the vanilla and mix.

Pour the batter into the prepared pans and bake for 25 to 30 minutes. Cake layers can be split when cooled, If desired. Allow to cool completely before frosting.

Coconut Frosting:
2 cups non-dairy whipped topping
2 1/2 cups Confectioners' sugar
1 1/2 shredded coconut

In a medium bowl, combine the topping and sugar, mixing well. Spread the bottom layer of the cake with frosting and sprinkle with coconut. Place the top and sides with remaining frosting. Sprinkle with coconut.

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