Picnic Coconut Cake
Source of Recipe
Internet
List of Ingredients
3/4 C coconut milk (see instructions)
1/4 C finely grated fresh coconut
3 C cake flour, sifted
3 tsp. baking powder
1/2 tsp. salt
3 egg whites, beaten stiff
1 3/4 C sugar
1 C butter
3 egg yolks
1/4 C milk (more or less, depending on amount of coconut milk in coconut)
1 1/2 tsp. vanilla extract
Prepare the coconut by drilling a hole in the "eye" and draining the milk. Hammer into pieces and remove white meat. Grate. Sift the flour, baking powder and salt together.
Sift again. Beat the egg whites stiff then add 1/4 C of the sugar. Beat in and set aside.
Cream the butter until fluffly and add remaining sugar and the egg yolks, mixing well.
Add flour alternating with the milk and coconut milk. Blend until smooth. Add vanilla and the 1/4 C grated coconut. Fold in egg white mixture and pour into 3 generously greased and lightly floured 8 inch cake pans. Bake in preheated oven for 30 minutes.
Cool and frost with Seven Minute Frosting.
Seven Minute Frosting:
2 unbeaten egg whites
1 1/2 C sugar
5 tbsp. cold water
1/4 tsp. cream of tartar or 1 1/2 tsp. light corn syrup
1/4 tsp. salt
1 tsp. vanilla extract
1 1/2 C shredded coconut
Put egg whites, sugar, water, salt, and cream of tartar or corn syrup in top of a double
boiler overe rapidly boiling water. Beat with an electric mixer for 7 minutes as it cooks
or until the icing stands in peaks. (I find it imperative to time this...otherwise you never
cook it long enough) Remove from heat, add vanilla, beat until spreading consistency.
Spread on cooled cake and cover with shredded coconut.
Recipe
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