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Coconut Custard Cake




Source of Recipe


Internet


List of Ingredients




1/2 Cup evaporated milk diluted with
1/2 Cup water
1 Tbsp water
1/2 Cup butter
2 Cups brown sugar
2 Eggs, well beaten
2 Cups cake flour
1 Tsp baking powder
1 Tsp baking soda
1/4 Tsp salt
4 Squares chocolate

Add vinegar to diluted evaporated milk and let stand.
Cream butter and one cup sugar.
Add second cup sugar to beaten eggs and mix well.
Combine mixtures.
Add sifted dry ingredients alternately with soured milk,; then add melted chocolate.
Then bake in layers (does not specify size) for 20 to 25 minutes at 375�F.
When cool, frost with the following chocolate custard icing and sprinkle evenly with shredded coconut.


4 Squares chocolate
1 Cup evaporated milk diluted with 3/4 Cup water
1/4 Cup flour
1 Cup sugar
1 Tsp vanilla
1 Cup shredded coconut

Add shaved chocolate to the diluted milk in double boiler and heat.
When chocolate is melted, beat with rotary beater until well blended.
Sift flour and sugar together; add a small amount of chocolate.
Mix, stirring until smooth.
Return to double boiler and cook until thickened; add vanilla.

Cool and spread on cake; sprinkle with coconut. The evaporated milk gives this icing a creamy smoothness.
Makes two large layers

Recipe