Make this delicious coconut cake with your kids for Easter!
Coconut Easter Cake
Prep Time: 45 minutes
Cook Time: 35 minutes
2 cups Food Club Sugar
1 cup Food Club Butter
1 Tbs vanilla extract
3 cups Food Club All-Purpose Flour
1 Tbs Food Club Baking Powder
1 cup Full Circle Fat Free Milk
1 1/2 cups shredded sweetened coconut
6 large egg whites
1/2 tsp cream of tartar
1 cup Food Club Sugar
1 tsp vanilla extract
1 cup shredded sweetened coconut
Pastel sprinkles, for garnish
Preheat the oven to 350°F. Spray two 8-inch round pan with cooking spray. In a large bowl cream together sugar and butter. Beat in eggs and vanilla. Slowly stir in flour and baking powder. Add milk and coconut; mix until well distributed. Pour batter into baking pan and cook for 35 to 37 minutes or until toothpick is inserted and comes out clean. Allow cakes to cool.
In a double broiler over medium-high heat, add egg whites and cream of tartar. Beat with an electric mixer until soft peaks are formed. Add sugar and vanilla extract to egg whites and whisk until stiff peaks are formed. Spread frosting over cooled cake. Press coconut into cake and sprinkle pastel sprinkles on top of cake.
Nutritional Information: Calories per Serving: 408, Fat: 17 g (11 g Saturated Fat), Cholesterol: 77 mg, Sodium: 128 mg, Carbohydrates: 59 g, Fiber: 2 g, Protein: 6 g
© 2011, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.