L'Angolo Cafe's Strawberry-Soconut Layer Cake
Recipe: #22171
December 17, 2015
Categories: Desserts, Cakes, Coconut, Strawberry, Copycat or Clone Recipes, Birthday, Brunch, Christmas, Easter, Fathers Day, Mothers Day Thanksgiving, Valentine's Day, Oven Bake, Vegetarian, Kosher Dairy, more
"L'Angolo Café on W. 9th Street in downtown Los Angeles a strawberry coconut cake that one of their employees, Tamla, had made."
Ingredients
- FOR CAKE
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- FOR FILLING
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- FOR FROSTING
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- FOR TOPPING
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Nutritional
- Serving Size: 1 (224.6 g)
- Calories 793.6
- Total Fat - 39.2 g
- Saturated Fat - 26.2 g
- Cholesterol - 82.3 mg
- Sodium - 512.7 mg
- Total Carbohydrate - 110.8 g
- Dietary Fiber - 5.8 g
- Sugars - 84.4 g
- Protein - 6.7 g
- Calcium - 135.3 mg
- Iron - 2.1 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oven to 350 degrees.
Step 2
Grease 2 (9-inch) round springform or standard cake pans. Set aside.
Step 3
In a large bowl, sift together the flour, baking powder and salt.
Step 4
In a separate small bowl, combine the milk and coconut milk. Set aside.
Step 5
Beat the butter over medium-high speed until creamy. With the mixer running, gradually add the sugar, beating over high speed until light and fluffy.
Step 6
Beat in the vanilla, strawberries and coconut.
Step 7
In another bowl, beat the egg whites until stiff.
Step 8
Alternately beat in the flour and milk mixtures, into berry mixture beating in one-third of each at a time, until all of the ingredients are incorporated and a batter is formed.
Step 9
Fold in whites.
Step 10
Divide the batter between the prepared pans.
Step 11
Bake until the cakes are puffed and golden,
Step 12
Spring back lightly when touched, and a toothpick inserted comes out clean, about 30 minutes.
Step 13
Cool the cakes, still in the pans, 15 to 20 minutes on wire racks, then invert the cakes onto the racks to cool completely.
FOR THE FILLING
Step 14
In a medium, heavy saucepan, bring the strawberries, sugar and cornstarch to a boil. Stir the mixture constantly for 2 to 3 minutes to thicken, then remove to a bowl to cool completely. This makes about 1 cup filling.
FOR THE FROSTING
Step 15
Cream together, the cream cheese and butter.
Step 16
With the mixer running, slowly add the sugar, scraping the bowl as needed. Add a little milk, as needed, until the frosting is nice and creamy, but not too thin.
Step 17
Cover and refrigerate until needed.
Tips
No special items needed.