PAT’S COCONUT CAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CAKE
1/2 cup Crisco
2 sticks margarine or butter
6 eggs
1 cup milk
3 cups sugar
3 cups plain flour
1 teaspoon vanilla
FILLING
1 cup sugar
2 1/2 cups milk
3 beaten egg yolks
3 heaping regular teaspoons cornstarch
1 teaspoon vanilla
1 small can Angel Flake coconut
SEVEN MINUTE ICING
1 cup sugar
3 egg whites
3 tablespoons water
1/3 cup Karo syrup
1/4 teaspoon salt
1 teaspoon vanilla
1 small can Angel Flake coconut
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Directions: |
Directions:For the cake: Cream Crisco, butter & sugar. Add eggs 1 at a time. Be sure and beat well after each one is added. Then alternate adding milk and flour. Mix in vanilla and pour into 3 round cake pans that have been greased and floured. Bake at 350 degrees for 20-25 minutes or until done.
For the filling: In double boiler put 1 cup sugar. Add 2 cups milk and 3 beaten egg yolks, saving the whites. Heat water in double boiler; bring almost to a boil. Take 1/2 cup milk and add 3 heaping regular teaspoons (like you eat with instead of measuring spoons) cornstarch. Stir well and add vanilla and coconut. Put on all three layers and prick with a fork to let some of the filling absorb.
For the Icing: Mix first 5 ingredients with a hand mixer in top of double boiler for 1 minute. Put over boiling water and continue to beat for 5 minutes or until stiff peaks form. Remove from heat and add vanilla; stir 1 minute more. Ice cake and cover with coconut. |
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Personal
Notes: |
Personal
Notes: Note: The filling is also a good coconut pie recipe.
From Butchie Nations’s column in
The Clarion Ledger
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