A meal just isn't complete without dessert! And coconut desserts are especially good from the islands.
- 2-1/2 cup cake flour
- 2-1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 cup sugar
- 1 cup butter, softened
- 4 eggs, separated
- 1-1/2 teaspoon vanilla
- 1 cup milk
- 3/4 cup shredded coconut
- 1-1/2 teaspoon grated lemon rind
Preheat oven to 350° F. Grease and flour three 9-inch cake pans. Sift together flour, baking powder, and salt into bowl. Cream butter in electric mixer bowl. Gradually add sugar to butter and beat until consistency is light. Add one egg yolk at a time to butter mixture, beating between additions.
Add 1/3 of flour mixture at a time to butter mixture, alternating with ½ of milk. End by adding flour mixture. Scrape down sides of bowl and beater. Add coconut and lemon rind.
In separate bowl, beat egg whites until stiff but not dry. Fold egg whites into cake batter and pour equal amounts into cake pans Bake until a toothpick comes out clean from center of cakes. Cool cakes for 10 minutes before inverting onto wire cake racks. Layer and frost as desired.
Find more delicious luau recipes on the Polynesian Cultural Center website!