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Coconut Cake With Coconut Frosting




Source of Recipe


Willie Crawford's Soul Food Recipes Newsletter


List of Ingredients




For The Cake:

2 tsp. butter, softened
3 c. plus 2 T. cake flour
1 1/2 c. sugar
1 T. baking powder
1 14 oz. can unsweetened coconut milk

8 egg whites
1/2 tsp. salt

For The Frosting:

1 1/4 c. light corn syrup
dash of salt
2 egg whites
1 tsp. vanilla
1 c. shredded unsweetend coconut

Recipe



For The Cake:

Preheat oven to 350.

Grease 2 round 9" pans with the butter.

Dust each pan with 1 T. of the flour, tapping out excess. Set
pans aside.

Sift together the remaining 3 c. of cake flour, sugar, and
baking powder into a lg. bowl. Add coconut milk, stirring until
the batter is smooth. Set aside.

Put egg whites and salt into a mixing bowl. and beat with an
electric mixer on med-high speed until stiff peaks form, about
5 mins.

Fold whites into batter. Divide batter between prepared pans and
bake until toothpick inserted into center comes out clean, about
25 mins. Set aside on rack to cool. Remove from pans.

For the Frosting:

Bring corn syrup and salt just to a boil in a small pan over
med-high heat.

Meanwhile, beat egg whites in a mixing bowl with an electirc
mixer on med. speed until soft peaks are formed, 2-3 mins.
Increase speed to high and gradually add corn syrup, while
beating constantly, until stiff glossy peaks form, 2-3 mins. Fold
in the vanilla.

Assembly:

Put one of the cake layers on a cake plate. Spread one-third of
the frosting on top. then sprinkle with 1/4 c. of the coconut.
Set the remaining cake layer on top. Ice cake with the remaining
frosting.
Sprinkle top and sides with remaining 3/4 c. of coconut.


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From: "Johnny Lonadier"


Griddle Cake

� 3 cups flour
� 1 cup cornmeal
� 1/4 cup sugar
� 2 tablespoons baking powder
� 2 teaspoons kosher salt
� 2 cups milk
� 3 large eggs
� 1/2 pound butter, melted
� 1 onion diced
� 1 red bell pepper diced
� 1 yellow bell pepper diced
� 4 ears roasted sweet corn, cut off the cob
� black pepper and cayenne to taste
� 1 pound Louisiana crawfish tails, minced

Creole Tomato Aioli

� 4 Creole tomatoes
� 2 cups mayonnaise
� 1 tablespoon paprika
� black pepper and cayenne to taste

Instructions:

Griddle Cake

Combine flour, cornmeal, sugar, baking powder, and salt in large
bowl with peppers, onions and corn. In separate bowl combine wet
ingredients. Stir wet ingredients into dry until lumps are
dissolved. Add crawfish and seasonings. Do not over mix.

Heat skillet over medium heat and add melted butter; add one
ounce crawfish mix and brown on each side like a pancake. Should
come out light brown and crispy.
Chefs Note: Sauté onions and bell pepper first for best
results.

Creole Tomato Aioli

Roast tomatoes in oven for 15 to 20 minutes at 400�šF. Cool,
peel skin, and deseed. Purée tomato mix and add to mayonnaise.
Adjust seasonings. Can be made a day ahead.



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From: sandra

This cake is just wonderful, after a while in the fridge it
gets almost like candy.........oh so good!
Enjoy!