FOXEN WINERY'S CHENIN BLANC
COCONUT CAKE
2 CUPS GRANULATED SUGAR
4 EGGS
1 CUP VEGETABLE OIL
1 CUP FOXEN CHENIN BLANC
2 1/2 CUPS UNBLEACHED ALL-PURPOSE FLOUR
1/2 TEASPOON SALT
2 1/4 TEASPOON BAKING POWDER
1 TEASPOON VANILLA EXTRACT
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- PREHEAT OVEN TO 350 DEGREES. GREASE AND FLOUR TWO 9-INCH
ROUND LAYER CAKE PANS.
- BEAT SUGAR AND EGGS TOGETHER, USING AN ELECTRIC MIXER, FOR
30 SECONDS ON MEDIUM SPEED. ADD OIL, CHENIN BLANC, FLOUR, SALT,
BAKING POWDER AND VANILLA; BEAT FOR 1 MINUTE.
- POUR BATTER INTO THE PREPARED PANS. SET ON THE MIDDLE RACK
OF THE OVEN AND BAKE FOR 30 MINUTES, OR UNTIL CAKE HAS PULLED
AWAY FROM SIDES OF PAN AND A KNIFE INSERTED IN THE CENTER COMES
OUT CLEAN.
- LET CAKES COOL IN PANS FOR 5 MINUTES. TURN THEM OUT ON RACK
AND LET COOL FOR AT LEAST 2 HOURS BEFORRE FROSTING.
COCONUT ICING
2 CUPS SOUR CREAM
1 TEASPOON VANILLA EXTRACT
5 CUPS SHREDDED COCONUT
1 CUP SIFTED CONFECTIONERS' SUGAR
- MIX SOUR CREAM, VANILLA, AND COCONUT IN A MIXING BOWL.
BLEND WELL. ADD SUGAR TO COCONUT MIXTURE AND MIX THOROUGHLY.
- PLACE 1 CAKE LAYER ON A CAKE PLATTER AND SPREAD TOP
WITH HALF OF COCONUT MIXTURE. PLACE SECOND LAYER ON TOP OF FIRST
AND SPREAD WITH REMAINING COCONUT MIXTURE, LEAVING SIDES OF CAKE
UNFROSTED.
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~~~ 4869 SOUTH BRADLEY ROAD
* SANTA MARIA, CALIFORNIA 93455 ~~~
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