February Book Club

We came

We ate

We voted

Stephanie, Kristie, Kara, Shannon, Heidi Bethany & Morgan

As promised here is the Coconut cake recipe:

Coconut Cake
Recipe adapted from Marian Burros recipe in Cooking for Comfort

1 3/4 cups grated coconut
1 cup scaled milk
1 cup coconut milk
2 sticks butter
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
3 cups sifted cake flour OR 3 cups sifted all purpose flour minus 3 Tablespoons
2 teaspoon baking powder
1 teaspoon salt

1. Preheat oven to 350 degrees. Cut two pieces of parchment (or waxed) paper to fit in the bottoms of two 9x13 round cake pans. Butter and flour the sides of the pan (I buttered the bottoms too)

2. Place the coconut in the scalded milk and let it cool while you make the rest of the cake.

3. Cream butter until light (about 3 min) Add the sugar and beat 4 min more.

4. Add the eggs, one at a time, beating well after each addition.  Add vanilla

5. Mix dry ingredients together and add alternately to the butter mixture with the cup of coconut milk.

6. Press the coconut into  strainer to remove the excess milk. (I saved some of the milk to use in making my frosting) Add the coconut to the batter.

7. Divide the batter evenly into the two pans. Bake 20-30 min until a tested comes out clean.

8. Cool the cakes for 10 min. then remove from pans to cool completely

9. Frost with your favorite frosting. I used a cream cheese frosting but a Seven minute frosting would be fantastic too!

10. Enjoy!