Coconut Cake

Discussion in 'Food and nutrition' started by Valerie, Feb 6, 2006.

  1. Valerie

    Valerie Guest

    Coconut Cake

    2 cups all purpose flour
    2 tsp. baking powder
    1 tsp. salt
    1/2 cup vegetable shortening or 1/2 cup butter, softened
    1 1/4 cups sugar
    3 large eggs
    1 tsp. vanilla extract
    1 cup milk

    Preheat oven to 350 degrees. Grease and flour two 8 inch round cake pans.
    In a medium bowl, stir together the flour, baking powder and salt. In a
    large bowl, with mixer at medium speed, beat shortening and sugar until
    light and fluffy, about five minutes. Add eggs, one at a time, beating well
    after each addition. Beat in the vanilla. Reduce the speed to low, add flour
    mixture alternately with the milk, beginning and ending with the flour
    mixture. Beat just until smooth, scraping down the sides of the bowl as
    needed with a rubber spatula. Spoon the batter into prepared pans. Bake
    about 30 minutes, or

    until a toothpick inserted in the center of the cakes comes out clean. Cool
    in pans on wire racks. With a small knife, loosen the layers from the sides
    of the pans, invert onto wire racks and cool completely.

    Coconut Frosting

    2 large egg whites
    1 cup sugar
    1/4 cup water
    2 tsp. fresh lemon juice
    1 tsp. light corn syrup
    1/4 tsp. cream of tartar
    1 7 oz. pkg. flaked coconut

    In the top of a double boiler, or in a medium stainless steel bowl set over
    a three to four qt. saucepan over one inch of simmering water, do the
    following. With hand held mixer at high speed, beat the egg whites, sugar,
    water, lemon juice, corn syrup and cream of tartar until soft peaks form and
    temperature reaches 160 degrees on a candy thermometer, about seven minutes.
    Remove the double boiler top or bowl from saucepan. Beat the mixture for
    five to 10 minutes longer until stiff peaks form. Then, from one seven ounce
    package flaked sweetened coconut, take one cup and combine with one cup of
    the frosting. Spread on top of each cake layer. Top with remaining cake
    layer and frost sides as well. Sprinkle top and sides with the remaining
    coconut.



    Variation:

    Take another cup of flaked coconut (you'll need an extra package of coconut
    to do this) and spread evenly on a baking sheet and toast in a 350 degree
    oven for several minutes or until lightly golden. Sprinkle the toasted
    coconut over the top of the cake.> Thank you for great recipes thus far!


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