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Coconut cake

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Ingredients/Components

shortening - 3/4 c
sugar - 2 c
vanilla - 1/2 tsp
coconut extract - 1/2 tsp
sifted cake flour - 3 c
baking powder - 3 tsp
salt - 3/4 tsp
milk - 1/2 c
water - 1/2 c
stiffly beaten egg whites - 6 item
flour - 1 Tbsp
butter - 1 Tbsp
small can coconut - 1 item
Gradually add 2 cups sugar and cream together until light and fluffy
light corn syrup - 1 Tbsp
egg whites - 2 item

How to make coconut cake:

Stir shortening to soften. Gradually add 2 cups sugar and cream together until light and fluffy. Add extract. Sift 3 cups flour, baking powder and salt together 3 times; add to creamed mixture alternately with milk and water, a small amount each time. Beat after each addition until smooth. Fold in egg whites. Bake in 2 paper-lined 9 x 9 x 1 3/4-inch pans in moderate oven at 350° for about 30 minutes. Put layers together with the following filling.

Bring to a boil 1/2 cup sugar, 1 tablespoon flour and 1 cup milk. Cook until thick; remove from heat and add 1 tablespoon butter and coconut extract. Cool. Add coconut. Frost with Boiled Icing.Boiled Icing:1 c. sugar1/3 c. water1 Tbsp. light corn syrup1/8 tsp. salt1 tsp. vanilla2 egg whites Stir first 4 ingredients until well blended. Boil slowly, without stirring, until mixture will spin a long thread when a little is dropped from spoon. Hold spoon high above saucepan.

Meanwhile, put into a large bowl the 2 egg whites. Beat on high until stiff but still moist, about 2 1/2 minutes. Scrape bowl while beating on high speed. Continue beating until fluffy and will hold its shape. Add 1 teaspoon vanilla. Beat until blended. Spread on cake. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar, a tablespoon at a time, until stiff enough to hold shape. Sprinkle 1 small can of coconut on top and sides.

Recipe categories: Desserts, Cakes, Egg.

Rating:

3.7

Average rating: 3.7, total votes: 6

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Related ingredients:

sugar, eggs, vanilla, pkg, cool whip, whole eggs