Hamilton Beach 63225 - Manual (Page 17)

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1 ⁄
4
teaspoon (1.25 ml) salt
2 ⁄
3
cup (150 ml) buttermilk
1 cup (250 ml) coconut
8-ounce (225 ml) can crushed pineapple,
drained
Pound Layer Cake
4 eggs, separated
1 cup (250 ml) butter
2 cups (500 ml) sugar
2 cups (500 ml) cake flour
Preheat oven to 325ºF (160ºC). Using the whisk attachment beat egg whites on
setting 12 until stiff, about 3 minutes. Remove beaten egg whites and set
aside. In same bowl (no need to wash) using flat beater attachment, cream
together butter and sugar on setting 4. Increase speed to setting 6 and add
egg yolks one at a time, beating well after each addition. Add vanilla. In a small
bowl stir together cake flour and baking soda. Reduce speed to setting 2 then
add half of the flour mixture. Add the sour cream, then the remaining flour and
continue mixing until well blended. Add the beaten egg whites and continue to
mix on setting 2 about 1 minute. Stop mixer and scrape sides and bottom of
bowl. Then continue to mix another 15 seconds. Divide batter between 2
greased and wax paper lined 9-inch (23x3 cm) round cake pans. Bake 40 to 45
minutes or until tests done with a toothpick. Cool in pan 5 minutes then
remove from pans and cool on racks. Frost or serve plain with fruit and
whipped topping. Makes 2 layers.
Hawaiian Pineapple-Coconut Cake
1 ⁄
2
cup (125 ml) butter
2 cups (500 ml) sugar
2 eggs
1 teaspoon (5 ml) vanilla
2
1 ⁄
3
cups (580 ml) cake flour
1 teaspoon (5 ml) baking soda
Preheat oven to 350ºF (180ºC). Using the flat beater attachment, beat together
the butter, sugar, and eggs on setting 4 until blended. In a small bowl stir to mix
the cake flour, baking soda, and salt. On setting 2 add half of the flour mixture
then slowly add the buttermilk. Add the remaining flour mixture. Add the
coconut and pineapple and mix until just blended. Pour batter into 2 greased
and wax paper lined 9-inch (23x3 cm) round cake pans. Bake 40 minutes or
until tests done with a toothpick. Cool in pans 5 minutes then remove from pans
and cool on racks. Frost with Coconut Cream Cheese Frosting.
Makes one 2-layer cake.
Coconut Cream Cheese Frosting
8-ounces (225 g) cream cheese
1 ⁄
4
cup (60 ml) butter, room temperature
3 cups (750 ml) confectioners sugar
1 teaspoon (5 ml) vanilla
3 ⁄
4
cup (175 ml) coconut
Using flat beater attachment, mix cream cheese and butter on setting 4 until
smooth. Add confectioners sugar and vanilla and beat until smooth and fluffy.
Add coconut and beat until mixed.
1 ⁄
4
teaspoon (1.25 ml) baking powder
2 ⁄
3
cup (150 ml) sour cream
2 teaspoons (10 ml) vanilla
Cakes and Frostings
Check our Web site
for more recipes.
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