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PATíS COCONUT CAKE Recipe

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This recipe for PATíS COCONUT CAKE, by , is from These are a Few of Our Favorite Things, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Phyllis Parker

Category:
Category:

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

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.

Personal Notes:
Personal Notes:
Note: The filling is also a good coconut pie recipe.
From Butchie Nationsís column in
The Clarion Ledger

 

 

 

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