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Coconut Cake - 2

Courses: Dessert
Serves: 12 people

Recipe Ingredients

4   Eggs
1/2 cup 118mlOil
1/2 cup 118mlWater
1/2 teaspoon 2.5mlVanilla
1/2 teaspoon 2.5mlSalt
1 1/2 teaspoons 7.5mlBaking powder
1 cup 62g / 2.2ozCake flour
3/4 cup 148g / 5.2ozSugar
  Filling
2 cups 474mlPlus 2 tbs milk
3/4 cup 148g / 5.2ozSugar
1/2 teaspoon 2.5mlVanilla
1 tablespoon 15mlCornstarch
  Eggs - beaten
  Frosting
1 1/2 cups 355mlWhipping cream
3 tablespoons 45mlSugar
3 cups 279g / 9.8ozFreshly grated coconut

Recipe Instructions

Separate 4 eggs. Mix eggs yolks, oil, water and 1/2 tsp vanilla. Add salt, baking powder, cake flour and 3.4 cup sugar and mix until smooth.

Beat 4 egg whites until stiff and carefully fold into batter.

Pour into 10 in Springform pan that has been greased and floured and waxed paper lined.

Bake at 325F about 50 minutes, or until cake tests done. Cool. Cut cake into 4 very thin or 3 thicker layers.

To make filling, combine 2 cups milk, 3/4 cup sugar and 1/2 tsp vanilla in saucepan. Bring to boil.

Mix cornstarch with 2 tbs cold milk and 2 eggs.

Blend cornstarch mixture into sugar mixture and cook, stirring, until thickened. Cool. to assemble, spread custard between cake layers.

Whip cream with 3 tbs sugar until stiff. Frost top and sides of cake with whipped cream.

Sprinkle top and sides generously with coconut. Chill thoroughly.

Source:
the Hershey Kitchens

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