Hamilton Beach 63221 manual Cakes and Frostings, Pound Layer Cake, Hawaiian Pineapple-Coconut Cake

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Pound Layer Cake
4 eggs, separated	1⁄4	teaspoon (1.25 ml) baking powder
1 cup (250 ml) butter	2⁄3	cup (150 ml) sour cream
2 cups (500 ml) sugar	2 teaspoons (10 ml) vanilla
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	1⁄4	teaspoon (1.25 ml) salt
2 cups (500 ml) sugar	2⁄3	cup (150 ml) buttermilk
2 eggs	1 cup (250 ml) coconut
1 teaspoon (5 ml) vanilla	8-ounce (225 ml) can crushed
21⁄3 cups (580 ml) cake flour		pineapple, drained
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.

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