Coconut stuffed cake

 

Coconut stuffed cake

Coconut stuffed cake, which is prepared using grated coconut with a mixture of meringue and vanilla, and the cake mixture is characterized by its softness and sweetness resulting from the use of a large amount of milk in its ingredients

Preparation time: 20 minutes

Cooking time: 55 minutes

Total time: 1 hour 15 minutes

Ingredients

    The filling

    2 egg whites

    ⅛ 1 teaspoon salt

    ½ cup powdered sugar

    2 teaspoons vanilla

    2 cups grated coconut

    2 tablespoons plain flour

    ½ teaspoon lemon juice

    Cake

    4 large eggs

    1 cup butter

    2 cups sugar

    1 cup milk

    1 teaspoon salt

    3 cups plain flour

    2 teaspoons baking powder

    2 grated lemon zest only

How to prepare

    The filling

    Beat the egg white, lemon juice and salt, until the ingredients are soft and light, then add the sugar, and beat on a high speed until the cream forms

    We collect the coconut, flour and vanilla, then stir the product with the egg white, quietly and gently, then transfer it to the refrigerator while we prepare the cake

    Cake

    We beat the butter, sugar and salt until smooth, then add the eggs gradually, then add the baking powder, flour and milk gradually

    Stir the ingredients until mixed, then add the lemon peel, stir a little, then pour ⅓ the amount of the mixture into a greased cake pan measuring 10 cups

    We put a layer of the filling in the center of the mixture with the mold without reaching the edges, and pour the remaining cake mixture on it

    Bake the cake at 350 degrees Fahrenheit for 50-55 minutes, until it swells and becomes golden, and leave it to cool before cutting and serving.