LACTOSE FREE COCONUT CAKE!

 

 

 

 

This is a great cake recipe for birthdays, celebrations and weddings! Enjoy!

 

RECIPE:

 

2 sticks Fleischman's light margarine (lactose free)

2 cups sugar

4 eggs

1 tablespoon vanilla extract

3 1/2 cups flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

 

 

In large bowl, sift together flour, baking powder, baking soda and salt. Cream butter and sugar in separate bowl, then slowly add beaten eggs. Next, add flour mixture slowly to butter/sugar mixture and add vanilla extract to that. Add batter to greased cake pan.



 

Bake at 350F for 35-40 minutes. When cake comes out of the oven, you can slice it in half (horizontally) and fill with your frosting (see below).

 

Filling and frosting:

 

Use your favorite buttercream frosting recipe (lactose free) and add about 1 cup sweetened flaked coconut to it. I'm hesistant to put an exact frosting recipe up here, because some people like their frosting more runny and some like it super thick. If you're not sure what to substitute into your recipe to make it lactose free, you can use lactose free margarine or Crisco in place of butter. You can also try different kinds of lactose free milk such as almond or coconut in place of cow's milk. Just experiment and see what works for you.

 

Frost cake and refrigerate!