Coconut Cake with Pineapple Filling
Source of Recipe
Internet - Source unknown
List of Ingredients
1 cup sugar
1/2 cup butter
2 cups all purpose flour
1 cup milk
3 egg whites, beaten with 1/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
pineapple filling(recipe follows)
Seven Minute Frosting(recipe follows)
1 1/2-2 cups flaked coconut fresh or frozen
Cream sugar and butter. Add flour alternating with milk. Fold in
beaten egg whites. Add baking powder, salt, and vanilla and continue
beating. Pour into 3 greased and floured 8 inch cake pans. Bake at
350 degrees for 20-25 minutes or until toothpick comes out clean.
Cool on racks. To assemble, spread pineapple filling between layers.
Frost top and sides of cake well with frosting. Sprinkle Coconut over
sides and top of cake. Cover and store in refrigerator.
Pineapple Filling
1 15 1/4 ounce can of crushed pineapple, well drained
1 or 2 egg yolks
1 heaping teaspoon cornstarch
1/2 cup sugar
Mix all ingredients in the top of a double boiler and cook over
boiling water until mixture thickens like a custard. Set aside to
cool.
Seven-Minute Frosting
2 egg whites
1 1/2 cups sugar
5 tablespoons water
1 1/2 tablespoons light corn syrup
1 teaspoon vanilla
Combine egg whites, sugar, water and corn syrup in top of a double
boiler beating with hand mixer until thoroughy mixed. Cook over
rapidly boiling water beating constantly. Cook 7 minutes or until
frosting will stand in peaks. Remove from heat. Add vanilla and beat
until thick enough to spread.
Sherry in Missouri
Sounds Good to Me!
Recipe
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