Coconut triple-layer cake
Source of Recipe
Aunt Saunny
cooking spray
1 tablespoon cake flour
3 1/2 cups sifted cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar
1/4 cup butter or stick margarine, softened
1 1/2 tablespoons vegetable oil
2 large egg whites
1 2/3 cups fat-free milk
1/2 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
1/4 teaspoon butter extract
fluffy coconut frosting
2/3 cup flaked sweetened coconut
1. Preheat oven to 350.
2. Coat 3 (8-inch) round cake pans with cooking spray; dust with 1
tablespoon flour.
3. Lightly spoon sifted flour into dry measuring cups, and level with
a knife. Combine sifted flour, baking powder, salt, baking soda.
Combine sugar, butter, and oil in a large bowl, and beat at medium
speed of a mixer until well-blended (about 5 minutes). Add egg
whites, 1 at a time, beating well after each addition. Combine the
milk and yogurt. Add the flour mixture to the creamed mixture
alternately with the milk mixture, beginning and ending with flour
mixture. Stir in extracts.
4. Pour cake batter into prepared pans. Sharply tap cake pans once on
countertop to remove air bubbles. Bake at 350 for 25 minutes or until
a wooden pick inserted in center of cake comes out clean. Cool in
pans 10 minutes on wire racks, and remove from pans. Cool completely
on wire racks.
5. Place 1 cake layer on a plate; spread with 2/3 cup fluffy coconut
frosting, and top with another cake layer. Spread with 2/3 cup
frosting, and top with the remaining cake layer. Spread the remaining
frosting over the top and sides of the cake. Sprinkle top of cake
with coconut. Store cake loosely covered in refrigerator. Yield: 16
servings.
Fluffy coconut frosting:
1 cup sugar
1/4 cup water
1/4 teaspoon cream of tartar
dash of salt
3 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1. Combine first 5 ingredients in top of a double boiler; place egg
white mixture over barely simmering water in bottom of double boiler
on cooktop. Beat at high speed of a hand-held mixer until stiff peaks
form and candy thermometer registers 160. Add extracts; beat until
blended. Yield: 4 cups.
|
|
member logon
