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Each 12 lb. cake is a towering treasure of 6 layers of coconut cake made with butter, coconut flakes, coconut oil, eggs, flour, sugar, and vanilla extract and 6 layers of buttery frosting.
“Make sure to leave room for dessert — the ultimate coconut cake is a treat,” Tripadvisor states. “The attentive staff adds to the warm atmosphere.” Circa 1886 Restaurant
Her coconut layer cake has a hint of almond and is layered with cream cheese icing and coated in shredded coconut, and will arrive at your door before the ball drops, for $99.95.
Preheat the oven to 325°F. In a medium bowl, whisk together the flour and cream of tartar. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff but not dry, about 1 1/2 minutes.
Scrape the beaten whites into the cake batter and fold until just combined. 4. Scrape the batter into the prepared pan and bake for 1 hour and 35 minutes, until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed. Transfer the cake to a rack and let cool to room temperature.
The White Chocolate Coconut Bundt Cake is made by the family-owned Doan’s Bakery in Woodland Hills, California. The bakery was founded by Karen Doan in 1983, who now runs the bakery with her son ...
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