wesson oil coconut cake

Name: Wesson oil coconut cake
Ingredients: 1 cup(s) butter milk; 1 cup(s) sugar; 1 cup(s) oil; 3 large egg yolks, reserve whites; 1 3/4 cup(s) self rising flour; 1 teaspoon(s) baking soda; 1 teaspoon(s) vanilla extract; - icing is posted later in the recipe

(1 RATING)

87 Pinches 1 Photo

cheryl pierce

harrisburg, AR

Updated on Sep 3, 2011

This is one of the best tasting cakes I've ever had..Not too sweet. Simple to make too !! If I can do it...anybody can !

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Ingredients

1 cup butter milk
1 cup sugar
1 cup oil
3 large egg yolks, reserve whites
1 3/4 cups self rising flour
1 teaspoon baking soda
1 teaspoon vanilla extract
- icing is posted later in the recipe

How To Make wesson oil coconut cake

Step 1

Mix all until creamy

Step 2

pour into a 9x 13 cake pan sprayed with pam
Step 3

cook @ 350..start checking @ 20 min's for doneness..
Step 4

ICING: BEAT EGG WHITES UNTIL STIFF..ADD 1/2 cup SUGAR & BEAT TWO MORE MIN'S
Step 5

IN A SMALL SAUCE PAN PUT 1 CUP WHITE CORN SYRUP...BRING TO A BOIL.
Step 6

SLOWLY ADD TO THE EGG WHITES..BEAT UNTIL FLUFFY. *WARNING* WHEN YOU ADD THE HOT SYRUP THE EGG WHITE'S WILL INCREASE ALOT !! USE A LARGE MIXING BOWL.
Step 7

Spread over cooled cake ......sprinkel with coconut.
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