Fresh coconut cake

Fresh coconut cake

Ingredients/Components

• sugar
• eggs - 3 item
• milk - 3/4 c
• vanilla extract - 1 tsp
• salt - 1/2 tsp
• baking powder
• shortening - 3/4 c
• egg whites - 2 item
• dash of salt - 1 item
• sifted cake flour
• large marshmallows - 12 item
• Bring to a boil
• Beat until light and fluffy
• frozen coconut, thawed - 1 lb
• Coconut Filling - 1 item
• Snow Peak Frosting - 1 item
• grated fresh coconut or thawed frozen coconut - 2 c

How to make fresh coconut cake:

Cream the shortening and gradually add sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 375° for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely.

Split cake layers in half horizontally to make 4 layers. Spread Coconut Filling between layers. Spread top and sides with Snow Peak Frosting and sprinkle with coconut. Yields one 4 layer cake.Coconut Filling:1 c. sugar1 c. milk1 lb. frozen coconut, thawed12 large marshmallows1 tsp. vanilla extract Combine sugar and milk in a saucepan. Bring to a boil. Add coconut and marshmallows. Boil over medium heat for 5 minutes. Remove from heat and stir in vanilla. Yields about 2 1/2 cups filling.Snow Peak Frosting:1 1/4 c. light corn syrup2 egg whites dash of salt1 tsp. vanilla extract Bring syrup to a boil. Combine egg whites and salt in a large mixing bowl. Beat egg whites (at room temperature) until soft peaks form. Continue to beat, slowly adding syrup. Add vanilla. Continue beating until stiff peaks form and frosting is thick enough to spread. Yields enough for one 4 layer cake.

Recipe categories: Desserts, Cakes, Coconut.