"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Orange Coconut Cake Recipe

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

Mary Gail McClellan
Added: Sunday, January 22, 2006


2 cups sifted cake flour
1-1/3 cups sugar
1/2 cup shortening
1 teaspoon salt
2/3 cup milk
3 teaspoon baking powder
2 eggs, unbeaten
1/3 cup milk
1 teaspoon vanilla
Filling :
1/2 cup sugar
2-1/2 tablespoons cornstarch
1/8 teaspoon salt
1 egg yolk, slightly beaten
1/2 cup orange juice
1 tablespoon lemon juice
1/2 cup water
1 teaspoon grated orange rind
1 tablespoon butter

Measure flour, sugar, shortening, salt, and 3/4 Cup milk directly into mixing bowl. Stir vigorously by hand or with electric mixer for 2 minutes.

Add baking powder and stir into batter, Add unbeaten eggs, milk and vanilla. Continue stirring for 2 more minutes. The batter will be smooth and thin. Pour into greased, wax paper lined tins, two (2) 9 inch pans. Bake 25 to 30 minutes at 375 degrees.

For Filling, combine sugar and cornstarch. Add salt, slightly beaten egg yolk, orange and lemon juice and water. Cook over direct heat until mixture begins to bubble, stirring constantly. Continue cooking 10 minutes longer over hot water, stirring occasionally. Add grated orange rind and butter. Cool, then place between cooled cake layers.
Spread 7 minute frosting over cake and sprinkle with coconut.




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