Paradise Spice Cake
A warmly spiced cake layered with strawberry-rhubarb frosting and coconut, perfect for celebrations or teatime, offering a delightful combination of cinnamon, cloves, and tropical coconut flavors.
Ingredients
- 2 1/3 cups all-purpose flour ⓘ
- 2 1/2 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves ⓘ
- 1/4 cup plus 2 tablespoons butter or margarine, softened ⓘ
- 1/3 cup shortening ⓘ
- 1 1/3 cups sugar
- 2 eggs
- 1/2 teaspoon lemon extract ⓘ
- 1/2 teaspoon vanilla extract ⓘ
- 3/4 cup milk ⓘ
- Strawberry-Rhubarb Frosting ⓘ
- 2 (6 oz.) packages frozen unsweetened coconut, thawed ⓘ
Instructions
- Combine flour, baking powder, salt, cinnamon, and cloves in a medium bowl; set aside.
- Cream the butter and shortening until smooth.
- Gradually add sugar, beating well after each addition.
- Add eggs, one at a time, beating well after each addition.
- Add lemon and vanilla extracts, beating well.
- Add dry ingredients alternately with milk, beginning and ending with flour.
- Spoon batter into 3 greased and floured 8-inch cake pans.
- Bake at 375°F (190°C) for 15 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then remove and cool completely.
- Spread frosting between layers, on sides, and on top of the cake.
- Press coconut around sides and sprinkle over the top.
- Place rhubarb strips in parallel rows on top.
- Chill for 2 hours before serving.
Nutrition & Diet Analysis (per serving)
982
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).