Coconut Cake

• 8 tbsp (1 stick) butter, softened
• 1/2 tsp coconut extract
• 1 cup granulated sugar
• 2 None eggs
• 1/2 cup flaked coconut
• 1 1/2 cups self-rising flour
• 1 1/4 cups sour cream
• 1/3 cup milk
• None None FOR THE COCONUT FROSTING
• 2 cups powdered sugar
• 1 1/4 cups flaked coconut
• 2 None egg whites, lightly beaten
• None None Pink food color

1. Preheat the oven to 350u0b0F. Grease a deep 8-inch square baking pan; line with parchment paper.
2. Beat butter, extract and granulated sugar in large bowl with electric mixer until light and fluffy. Beat in eggs, one at a time.
3. Stir in coconut, sifted flour, sour cream and milk, in two batches. Spread mixture in prepared pan.
4. Bake about 40 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5. Meanwhile, for the coconut frosting, sift powdered sugar into medium bowl. Stir in coconut and egg white. Place half the mixture in small bowl; tint lightly with pink food color. Drop alternate spoonfuls of white and pink frosting onto cold cake. Spread over top of cake, swirling to create a marbled effect.

butter, coconut, sugar, eggs, flaked coconut, flour, sour cream, milk, coconut frosting, powdered sugar, flaked coconut, egg whites, food color

Taken from recipes-plus.com/api/v2.0/recipes/32546 (may not work)