Ingredients
- 2 cups Sugar
- 1 cup butter, at room temperature
- 4 Eggs, separated
- 1 cup Evaporated Milk
- 3 cups All-Purpose Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Vanilla Extract
- Pinch of Salt
Icing
- 3 cups Coconut
- 3 cups Confectioners’ Sugar
- 8 Tablespoons Heavy Cream, approximately.
- 1 teaspoon Vanilla Extract
Place flour, baking powder, and a pinch of salt, in a sifter.
Sift three times. Set aside.
Place butter in a large mixing bowl. Add Sugar.
Beat butter and sugar to a smooth creamy consistency.
Separate the egg yolks from the whites, set whites aside. Beat the egg yolks well.
Add egg yolks to the butter and sugar mixture and beat until very light.
Add the sifted flour, alternating with the milk, to the first mixture, mix to combine
.
Beat the egg whites to a stiff froth. Add the vanilla extract to the butter mixture.
Gently fold in the egg whites to the batter.
Butter and flour two 9 inch cake layer pans.
Divide the batter between the two pans.
Bake at 350ºF for 20-25 minutes, or until done.
Insert a wooden toothpick or skewer in the center of the baked layer. If it pulls out clean, the cake is done.
Remove from oven, place on a wire rack, let cool for 10 minutes before removing from pan.
Let layers cool completely.
Add colorfully candies to the top (optional)
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