Coconut cake with seven-minute frosting

12 servings

Ingredients

Quantity Ingredient
3 cups Cake Flour -- sifted
3 teaspoons Baking Powder
½ teaspoon Salt
3 Eggs -- separated
1¾ cup Sugar
1 cup Butter
¼ cup Milk
¾ cup Coconut Milk (see important
Note)
1 teaspoon Vanilla Extract
¼ cup Coconut -- finely grated
Fresh
2 Egg Whites
1½ cup Sugar
5 tablespoons Cold Water
¼ teaspoon Cream Of Tartar -- OR
1½ teaspoon Light Corn Syrup
¼ teaspoon Salt
1 teaspoon Vanilla Extract
1½ cup Coconut -- finely shredded
Seven-Minute Frosting-----

Directions

NOTE: Prepare the coconut by drilling a hole in the eye and draining the milk. Hammer it open, remove the white meat, and garte it.

Coconut milk can also be bought in cans.

Preheat oven to 350 F. Sift the flour, baking powder, and salt together twice. Beat egg whites until stiff, then add ¼ cup of the sugar and set aside. Cream butter until fluffy and add remaining 1½ cups of sugar and the egg yolks, mixing well. Add flour, alternating with milk and coconut milk, and blend until smooth. Add vanilla and grated coconut. Last, fold in egg whites. Bake in 3 well-buttered 8-inch cake pans for 30 mins, or until the edges shrink from the sides of the pans and the cakes are firm to the touch in the center. Loosen the cakes by running a knife around the edge of the pans. Turn onto cake racks and cool. When cool, cover with Seven-Minute Frosting.

Yield: 12 servings.

SEVEN-MINUTE FROSTING: Place egg whites, sugar, cold water, cream of tartar or corn syrup, and salt in the top of a double boiler. Then place over rapidly boiling water, beating constantly with an egg beater, for 7 mins, or until icing will stand in peaks. Remove from heat, add vanilla, and continue to beat until thick enough to spread.

When entire cake has been frosted, sprinkle coconut generously over top and sides. Yield: enough for one 9-inch cake.

Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking

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