Ingredients: |
Ingredients: Sponge Cake
1-1/2 c. flour
2/3 c., plus ½ c. sugar, divided
½ tsp. salt
2 tsp. baking powder
¼ c. oil
2 eggs
2/3 c. water
8 egg whites
½ tsp. cream of tartar
Pastry Cream:
2 c. 2% reduced fat milk, divided
½ c. sugar
1/8 tsp. salt
½ tsp. vanilla
6 T. cornstarch
2 eggs
2 T. butter
1-1/4 c. sweetened flaked coconut
½ c. amaretto
Whipped Cream:
3 c. heavy cream
3 T. sugar
½ c. sweetened flaked coconut
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Directions: |
Directions:Preheat over 350. Grease and flour a 9” springform pan.
Mix flour, 2/3 c. sugar, salt and baking powder. Combine oil, eggs and water; add to flour mixture. Mix til smooth.
Whip egg whites and cream of tartar. Gradually add ½ c. sugar and whip til stiff peaks form. Fold egg whites into batter until just combined.
Pour into pan and bake 30 minutes or til center is set. Remove from pan and set aside to cool. Store in frig several hours before cutting.
To prepare the pastry cream, combine 1-3/4 c. milk, sugar, salt and vanilla in saucepan. Cook over medium high heat until tiny bubbles form. Combine remaining milk with cornstarch; add eggs and beat several times. Add ½ c. hot milk mixture to egg mixture; mix well. Pour egg mixture back into milk mixture. Cook over medium heat, stirring constantly until thick. Remove from heat and stir in butter. Scrape into a bowl. Cover with plastic wrap. Store in frig.
To prepare the whipped cream, combine cream and sugar in a mixing bowl and whip until stiff peaks form.
Add 1 c. of whipped cream, amaretto and 1-1/4 c. coconut to pastry cream; stir well.
When cake is cool, cut into 3 layers. Spread half the pastry cream on top of one layer. Place second layer on top and spread remaining pastry cream on top. Place third layer on top. Frost top and sides with whipped cream and sprinkle with ½ c. coconut. Serves 12. |
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