Barbara wheeler's fresh coconut cake

12 Servings

Ingredients

Quantity Ingredient
4 Egg yolks
2 Whole eggs
1½ cup Sugar
½ cup Butter or margarine; cut up
1 cup Milk; hot
2½ cup Flour
1 tablespoon Baking powder
1 teaspoon Vanilla
½ cup Chopped black walnuts <or>
1 cup Walnuts or pecans; toasted
1¾ Sugar
½ cup Water
3 Egg whites
½ teaspoon Cream of tartar
1 teaspoon Vanilla
2 cups Shredded fresh coconut

Directions

NORMA WRENN

CAKE

FROSTING

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.

To make cake: In a large mixing bowl, beat the egg yolks, whole eggs and sugar with an electric mixer for at least 5 minutes or until light and fluffy. Stir the butter or margarine pieces into the hot milk until the butter has melted. Combine the flour with the baking powder. Add ½ cup of the flour mixture into the egg mixture, beating slowly. Add half the hot milk mixture, 1 cup of the flour mixture, then the remaining hot milk, beating after each addition. Add the remaining flour mixture and the vanilla. Beat well. Fold in the nuts. Pour the batter into the prepared pans.

Bake the layers in the 350-degree oven for 12 to 15 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool for 5 minutes in the pans. Remove the cakes from the pans and cool completely on wire racks.

To make the frosting: In a medium saucepan, combine the sugar with the water. Bring the mixture to boiling and boil for 2 minutes or until it is syrupy and the sugar dissolves. (Undissolved sugar will make the frosting grainy.) Make sure to scrape down the sides of the saucepan and stir in a figure-eight motion.

In a large mixing bowl, beat the egg whites with the cream of tartar with an electric mixer until foamy. Slowly pour the hot sugar syrup into the egg whites, beating constantly at the highest speed 4 to 6 minutes or until the frosting is stiff enough to spread. Use a rubber spatula to guide the egg whites toward the beaters and scrape down the sides of the bowl to be sure that the frosting is evenly mixed. Beat in the vanilla. The finished frosting should be smooth and fluffy, yet hold stiff peaks.

Place a cake layer on a cake plate; spread with about 1 cup of frosting and sprinkle with ⅓ cup of coconut. Repeat with the remaining layers. Frost the sides of the cake and sprinkle with the remaining coconut. Store the cake in the refrigerator up to 24 hours.

Tips from our kitchen: Garnish this lovely cake with fresh coconut pieces, kiwi fruit, fresh pineapple and pineapple leaves.

Nutrition analysis (Per serving): calories 477 cholesterol 129mg carbohydrates 74g protein 8g sodium 201mg fat 18g sat fat 10g potassium 155mg

Source: Meredith Corporation

Posted to MC-Recipe Digest by Brenda H. Alcorn Date: Friday, February 13, 1998 9:07 PM on Feb 13, 1998

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