NEEDFUL THINGS

CAKES & MUFFINS

 

Source: Ana Maria Kruger


Makes 8 servings.


Preparation time: 1 hour


Tips: A good cake to use extra coconut cream after Christmas macaroons.

Ingredients

Preparation

2 egg whites

1/2  cup  sugar

1/2  teaspoon  almond extract


1 cup cake flour sifted into cup

1 teaspoon baking powder

  1. 1.Preheat oven to 350F degrees. Have ready a 9x5 inches metal loaf pan, ungreased with bottom lined with parchment paper or wax paper, leave sides of the pan clean so batter may cling to sides when rising.

Whip egg whites until they form stiff peaks. Add 1/2 cup  sugar mixing to combine to form a batter like merengue. Add almond extract . Remove batter to another bowl and set aside.

  1. 3.Place yolk, 1/2 cup sugar and butter in mixer bowl. Cream until well combine and soft. Add coconut cream and mix well. Add coconut flakes and mix with a spatula

  2. 4.Fold egg whites batter into the egg yolks batter until mix. Sift and fold flour into the batter using a spatula. Just enough to incorporate. Pour into prepared pan.

6. Bake at 350F degrees for about 45- 55 minutes or  until the center is no longer wet when tested with a tooth pick. Cake may colapse a bit at the center.

7. Let cool in pan for a about 1/2 hour, remove from pan and cool completely on rack.

NOTES : Cake is similar to a Angel food cake with coconut flavor

        
    Cakes & Muffins  
    
 

Coconut Cream Cake

Loaf  or  Round

4 Tablespoons unsalted butter

 1/2 cup sugar

1  large  egg

1/2 cup coconut cream ( Coco Lopez Brand)

1/2 cup sweet coconut flakes