Ingredients: |
Ingredients: Cake:
2 1/4 cups cake flour
1 1/2 cups sugar
3/4 cup shortening
3/4 cup milk
3 eggs
2 1/2 teaspoon double acting baking powder
1 teaspoon salt
1 teaspoon vanilla
3 - 4 cups fresh shredded coconut
Custard Filling:
4 egg yolks
2 cups milk
1/2 cup sugar
1/3 cup corn starch
3 Tablespoons orange liqueur (Grand Marnier)
Frosting:
1 1/4 cups light corn syrup
2 egg whites, room temperature, beaten to meringue
1/3 teaspoon salt
1 teaspoon vanilla
1 can Mandarin oranges, drained (garnish)
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Directions: |
Directions:Cake:
Start a day ahead. Combine first eight ingredients, and beat on low, then medium for 5 minutes. Pour into 2 or 3 cake pans, greased with Crisco Flour & Oil spray. Bake at 350º for 25 - 30 minutes.
Custard:
In a saucepan, whisk egg yolks, milk, sugar, corn starch, and orange liqueur on medium heat, until thickened, about 10 minutes. Cover and refrigerate for 1 1/2 hours. Stir 1 cup coconut into custard.
Frosting:
On medium heat, boil syrup, and remove from heat. Pour meringue into hot syrup, beating 6 - 8 minutes until fluffy and until peaks form when beater is raised. Add vanilla and mix.
Before removing cake from cake pans, use a sharp knive to level the tops of the cakes, even with the top of the cake pans. Carefully, remove cake from pans. Split layers horizontally using a sharp knife. Place the first layer on cake plate, cut side up. Spread cake with filling. Repeat layering ending with a cake layer, top side up. Frost side and top of cake with frosting. Sprinkle side and top of cake with about 2 cups shredded coconut. Garnish top with Mandarine orange slices. Refrigerate until serving time. |
This recipe for The Ultimate Coconut Cake is from