Coconut Cake

CREDITS

Inspired and adapted
My Style Flop proof

RECIPE

125 g soft margarine½ cup sugarBeat till light and creamyAdd 3 Egg YOLKS (ONLY) well beatenAnd1 ½ teaspoon vanilla esseceBeat mix till fluffyAdd½ cup milk Beat again
In a seperate dish add1 & ½ cup Flour2 teaspoon baking powderMix wellAdd little by little to the milk mixture Beat wellIt will be soft batter Smear it evenlyPour in a greased 20 cm baking casseroleSeperately in another bowlAdd 3 egg whites1 teaspoon vanilla½ cup castor sugarBeat till wellAdd 1 cup dessicated coconutMix beat againSmear this mixture over theCake BatterDecorate with cherries and 100 &1000 sprinklesBake at 180*for 25 minutes or until the coconut has a light gold finishCut in squares when cooledTIPFill batter half way in cup cakes holders DecorateBake for 25 minutes at 180* or till the coconut has a lovely light gold finishEnjoy

POSTED ON

16 Apr 2020

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