COCONUT CAKE SUPREME

A perfect cake for St. Patrick's Day! Do not make the frosting ahead of time 
as it will become too hard to spread.

1 1/2 cups all-purpose flour
l 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup shredded coconut
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 teaspoon coconut extract
2 large eggs, at room temperature
1 cup sour cream
1/3 cup milk

FROSTING
liquid egg white equivalent to equal
2 large egg whites
2 cups confectioners' sugar
 l /2 cups shredded coconut
green food coloring (optional)

Preheat the oven to 350°F. . Butter and flour a 9-inch springform pan .. 
Sift the flour, baking powder, and salt into a medium bowl. Stir in the 
coconut- Beat the butter, sugar, and coconut extract in a large bowl with an 
electric mixer at medium speed until creamy .. Add the eggs, one at a time, 
until just blended after each addition .. With mixer at low speed, gradually 
beat in the dry ingredients, alternating with the sour cream and milk .. 
Spoon the batter into the prepared pan .. Bake for 45-55 minutes, or until a 
toothpick inserted into the center comes out clean .. Cool the cake in the 
pan for 10 minutes. Loosen and remove the pan sides and let cool completely 
.. Frosting: Beat the egg whites in a medium bowl until soft peaks form. Add 
in the confectioners' sugar and coconut. If desired, tint with the coloring 
to make a shade between pale pistachio and vivid green .. Spread the top and 
sides with the frosting.
Makes one 9-inch caee Prep: 20 min .. Cooking: 45-55 min. . Lever 1 . Keeps: 
5 days


Reader's Digest Cakes 


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