Ingredients: |
Ingredients: 1 C. cake flour (sifted); not self-rising--1 1/2 C. granulated sugar, 12 large egg (whites) only-- 1 tsp cream of tartar, 1 T. fresh lemon juice, 1/4 tsp. salt, 1/4 tsp. pure coconut extract.
Frosting: 1 1/2 C. dried unsweetened flaked coconut (recipe follows)
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Directions: |
Directions:Preheat oven 325ºF, with rack in lower third. Sift together flour and 1/2 C. sugar in a bowl. Sift again. Put egg whites in the bowl of an electric mixer; beat on medium speed until frothy. Add cream of tartar, lemon juice, salt, & extract; beat until soft peaks form. With mixer running, gradually add remaining C. sugar. Raise speed to med.-high; beat until stiff peaks form. Gently transfer egg-white mixture to a large, shallow bowl; sprinkle 1/3 of flour mixture over top. Using a large whisk, gently fold flour mixture into batter. Sprinkle remaining flour mixture over whites in two batches; fold until combined (do no overmix), transfer batter to a 10-inch tube pan with a removable bottom; run a knife through batter to eliminate air bubbles. Smooth top. Bake until a cake tester comes out clean & top is springy to the touch, 45-50 min. If pan has legs, invert & stand it on them. (Alternatively, invert pan over a narrow-necked heavy jar.) Let cake cool completely, 1 1/2- 2 hours. Run a knife around edges of cake; lift out of pan. Using a serrated knife, cut cake in half horizontally; place bottom on a platter. Spread 2 C. coconut cream on bottom layer; set other half on top, and coat with remaining coconut cream. Top cake with shredded coconut. Refrig. at least 1 hour & up to 3 hours.
Frosting: (make 6 cups)
1 C. milk, 2/3 C. sugar, 3 T. cornstarch, 1/4 tsp. salt, 2 large eggs, 2 C. heavy cream, 3/4 tsp. pure coconut extract, 2 T. unsalted butter.
Prepare an ice-water bath; set aside. Heat milk in small saucepan over med.-high heat until just simmering. Meanwhile, whisk together sugar, cornstarch, and salt in medium saucepan over medium heat. Whisking constantly; add eggs & 1 C. cream. Whisking constantly, gradually add hot milk, whisk until bubbling. Remove from heat. Add extract & butter; and whisk until butter is melted. Set pan in ice-water bath; let mixture cool, stirring. Cover with plastic wrap; refrig. until set, about 30 min. Beat remaining cup cream until stiff peaks are just about to form. Beat in chilled cream mixture. |
Personal
Notes: |
Personal
Notes: Note: the eggs in this frosting are not fully cooked, so it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
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