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Puerto
Rican Recipes
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Recipe Coconut Cake 2
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Ingredients:
400g of sugar
120ml of milk
240 ml coconut milk
270g cake flour, sifted
1tbsp of baking powder
5tbsp of vanilla extract
5tbsp lemon extract
6 egg whites
130g of shortening for frosting
5tbsp of water
280g granulated sugar
15tsp of corn syrup
1tbsp of vanilla
grated coconut
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Procedure:
Preparing the batter:
With an electric mixer, mix the shortening, gradually add sugar and keep
beating until the mixture is light and
fluffy. Add milk and water. Add cake flour,
baking powder, and salt, keep stirring.
Stir in vanilla and lemon extracts. Beat egg whites until stiff and fold into batter.
Line bottom of two greased 24 pans with waxed paper. Pour batter
into cake pans. Bake at 180°C for 30 minutes. Cool for 10 minutes.
Add frosting!!!.
Preparing the frosting:
Put water, sugar, corn syrup, unbeaten egg
whites in top of double boiler; blend with rotary beater. Use an electric mixer at
high speed and beat for 3 minutes.
Frosting should stand in stiff peaks and
cling to beater.
Remove pan from hot water, add vanilla and continue beating only until thick enough to spread. Spread on cake and sprinkle top and sides with grated fresh coconut.Enjoy!!!
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Recipe Coconut Cake 2, Receta Coconut Cake 2
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