Coconut Filled Strawberry Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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COCONUT FILLED STRAWBERRY CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Markie Estate in Sachse, Texas in 1982. Ingredients:
2 egg whites |
1/2 teaspoon strawberry extract |
1/2 cup granulated sugar |
1/2 cup flaked coconut |
1/4 cup all purpose flour |
cake |
1 package strawberry cake food cake mix |
2 egg yolks |
1 egg |
1/2 cup water |
1/2 cup frozen strawberries with juice |
1/3 cup vegetable oil |
glaze |
1 cup confectioners' sugar sifted |
4 teaspoons milk |
1 teaspoon vegetable oil |
Directions:
1. Beat egg whites and almond extract on high until frothy.
2. Gradually add sugar beating to soft peaks.
3. Stir in coconut and flour mixing gently but thoroughly.
4. Combine cake mix, yolks, whole egg, water, strawberries and oil then beat 2 minutes.
5. Pour half the batter into a greased and floured tube pan.
6. Spoon filling over batter in a ring in pan without touching sides of pan.
7. Cover with remaining batter then bake at 350 for 60 minutes.
8. Cool 25 minutes in pan then remove cake from pan and cool completely.
9. Combine all glaze ingredients adding just enough of the milk to make a smooth consistency.
10. Spread over top of cake letting it drip down the sides.
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