Coconut Cake with light Butter Cream frosting

3 eggs
1  1/2 cups sugar
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 tsp coconut extract or flavoring
1 cup scalded coconut milk 
1/4 cup butter or margarine
3/4 cup shredded coconut

Preheat oven to 350°F. 
Grease two cake pans, set aside. 
Beat the eggs, vanilla and sugar until fully combined (I used a whisk). Beat in flour, baking powder and salt-- mixing until just combined. 
In microwave safe container [I used  a glass 2 cup measuring cup], heat milk until ALMOST boiling [2 minutes did it in my microwave] (BE SURE IT DOESN'T FULLY BOIL). 
Remove from microwave, add butter and stir until butter is fully melted. 
Pour scalded milk/butter into batter all at once. Combine. 
Bake for about 25-30 minutes, until done.

Light Butter Frosting: 
2-3 TB milk
1/4 cup softened butter or margarine
1 tsp vanilla
 4-6 cups confectioner sugar—Start with 4 and add slowly until desired consistency.

Garnish with shredded coconut.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Why do I do this blog?

Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. Providing the same for others is why Tierney Tavern is here.
If you're looking for something new and tasty to try for dinner, take a look around, and for goodness sake if you like something or even go so far as to make a dish I have posted here—Please leave a comment and let me know how you liked it or any suggestions you might have!

Contact Me

feel free to email me