"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fresh Coconut Cake Recipe

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This recipe for Fresh Coconut Cake, by , is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlotte Observer
Added: Monday, December 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. all-purpose flour
2 1/2 tsp baking powder
1/2 c. margarine
1 c. sugar
1 tsp vanilla
2 unbeaten eggs
3/4 c. milk

Filling:
2 1/2 c. milk
2 c. freshly grated coconut
1/2 c. sugar
2 tbsp cornstarch
3-4 tbsp milk

Directions:
Directions:
Sift flour, then measure, add baking powder and sift 3 times. Cream margarine and sugar until light and fluffy. Add vanilla, then eggs one at a time. Beat well after each addition. Add flour and baking powder alternately with milk. Mix until smooth. Pour into 3 greased 8-inch layer pans. Bake at 375 12-15 min or until cake tests done.

Filling: Put milk, coconut and sugar in saucepan; cook about 10 min. Dissolve cornstarch in milk. Add to coconut mixture and cook until mixture thickens. Spread on warm layers as you stack each on top of the other. Cool cake completely before frosting.

Seven-Minute Frosting: In top of double boiler add 1/2 c. white corn syrup. Let it get hot, then add 1 egg white. Beat with rotary or electric beater until stiff enough to stand in peaks. Spread on sides and top of stacked cake. Sprinkle with grated coconut. Keep coconut cake refrigerated.

 

 

 

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