The exotic tropical richness of fresh coconut gives the coconut daffodil cake recipe a delicious flavor that makes it a favorite cake with everyone. This towering cake is made in two parts – first two layers are a moist yellow cake made from three egg yolks; then the second two layers are a white cake, made from the remaining three egg whites. The coconut cake is assembled with alternating layers of white and yellow cake sandwiched together with white coconut icing. Two simple cake flavors, yellow and white, become a delectable treat when combined with the flavor of coconut.
First Layers of Coconut Cake
½ cup butter
1 cup sugar
3 egg yolks
2 cups pastry flour
3 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
Cream butter and sugar. Beat in the egg yolks. Add flour with baking powder sifted in it, alternating with milk, add vanilla. Bake in two buttered layer cake pans.
White Cake Layers
½ cup butter,
1 cup sugar
2 cups flour,
1 cup milk
1 teaspoon almond extract
3 egg whites,
3 level teaspoons baking powder
With the beater begin to cream butter and sugar, then add flour with baking powder sifted in it, alternating with milk, add almond and fold in the stiffly beaten whites of eggs. Bake the white layer cake in two buttered layer cake pans. When the four layers of the coconut cake recipe are baked and cool, put first a yellow cake layer, then a white cake layer, then a yellow cake layer, then a white cake layer, spreading white coconut icing between each layer and over all the top and sides.
There are four fundamental materials which form the corner stones of the edifice of cake baking— flour, butter, sugar & eggs. With these alone, used in different proportions, a countless variety of savory and delicious cake recipes can be attained.
