Monday, September 04, 2006
I've modified this recipe from a basic grandma's white cake.
First, grease and flour a 9 inch flute pan.
(I'm a loser; I forgot to put the coconut and vanilla extract in the picture...there goes my future as a food photographer)
Preheat the oven to 350F
2 cups sugar
1 cup butter
3 cups flour
1 cup coconut milk
1 tablespoon baking powder
2 teaspoons vanilla
1/2 teaspoon salt
4 large eggs
As much sweetened coconut as you think you might like or a half a package.
1/2 cup icing sugar
2 teaspoons lemon juice
a small amount of coconut.
In a large bowl, with mixer at low speed, beat sugar and butter until light and fluffy, scraping with a spatula.
Reduce speed to low; add flour, coconut milk, baking powder, vanilla extract, salt, and eggs; beat until well mixed.
Add about a half a package of coconut, and mix at low until combined.
Pour into pan.
Give the pan a couple of pushes to even out the batter.
Bake for 50 to 60 minutes or until a knife stuck in comes out clean.
While the cake is cooling on a rack, combine 1/2 cup of icing sugar with 2 tsps of lemon juice, and mix until sugar is dissolved.
Pour with teaspoon over cake.
...and sprinkle coconut on top.