Coconut Cake

Name: Coconut Cake
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: One cake (about 12 servings)
Cuisine: colombiana
Ingredients: 5 unit eggs; 1 cup butter; 2 cup sugar; 1 cup milk; 3 cup flour; 0.5 tsp salt; 2 tsp baking powder; 1 tsp vanilla; 1 unit coconut; 4 unit egg whites; 1 cup sugar; 1 tsp cream of tartar; finely grated coconut (the other half of the coconut); candied cherries (for decoration); natural leaves (for decoration)

Soft, moist coconut cake covered with meringue and grated coconut, decorated with candied cherries.

Total time: 1 h 25 min
Servings: 12
Difficulty: Medium

Ingredients

How many servings?

Type a number or fraction (for example 0.5, 2 or 1/2) and the amounts recalculate.

Cake
5eggs
1 cupbutter250 grams
2 cupssugar
1 cupmilk
3 cupsflour
1/2 teaspoonsalt
2 teaspoonsbaking powder
1 teaspoonvanilla
1coconuthalf for the cake, the other half for the meringue
Meringue (topping)
4egg whites
1 cupsugar
1 teaspooncream of tartar
finely grated coconutthe other half of the coconut
candied cherriesfor decoration
natural leavesfor decoration

Instructions

Sift the dry ingredients and set aside.
Beat the egg whites to stiff peaks.
Blend half of the coconut with the milk.
Beat the butter and sugar until a smooth batter forms.
Add the yolks and the vanilla.
Add the milk and coconut mixture, alternating with the dry ingredients.
Fold in the beaten egg whites.
Pour into a greased and floured pan and bake at 350° for 45 minutes or until a knife comes out clean.
For the meringue, beat the egg whites to stiff peaks with the cream of tartar.
Make a syrup with the sugar to the soft-ball stage and pour it over the egg whites, beating constantly.
Cover and decorate with the grated coconut, candied cherries and natural leaves.