Fresh Coconut Cake With Icing |
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Prep Time: 45 Minutes Cook Time: 36 Minutes |
Ready In: 81 Minutes Servings: 2 |
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Mother had entered this in Burnt Offerings (published 1982). It reminded me of her making this once when I was very young. Ingredients:
1 cup butter (she noted real) |
2 cups sugar |
4 egg yolks |
1 1/2 teaspoons vanilla |
2 2/3 cups cake flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup coconut milk |
1/2 cup milk |
4 egg whites |
2 egg whites |
1 1/2 cups sugar |
6 tablespoons water, cold |
1 teaspoon vanilla |
1 pinch cream of tartar |
coconut, freshly grated |
Directions:
1. CAKE:.
2. Preheat oven to 350.
3. Cream butter and sugar. Beat egg yolks in one at a time. Add vanilla.
4. Sift cake flour and re-sift with baking powder and alt.
5. Combine milks.
6. Add sifted ingredients to butter mixture in 3 parts, alternately with milks.
7. Beat egg whites stiff. Fold mix in by hand.
8. Pour into three greased 9 inch cake pans.
9. Bake 30 minutes.
10. ICING:.
11. Combine all ingredients, except vanilla and coconut in top of a double boiler. Blend well. Then, place over rapidly boiling water and beat constantly with rotary beater for 6 minutes.
12. Reove from fire and add vanilla.
13. Spread sparingly between layers and sprinkle with fresh coconut.
14. Secure layers with toothpicks.
15. Ice whole cake and garnish with coconut.
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