FRESH COCONUT CAKE Recipe
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Category: |
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Ingredients: |
Ingredients: Beat as for meringue but not too stiff:
4 egg whites
½ cup sugar
Sift together:
3 cups plain flour
2½ teaspoon baking powder
½ teaspoon salt
Whip until thick but not stiff:
2 cups sweet cream
In large mixer bowl, cream until light and fluffy:
1 stick margarine or butter
1½ cups sugar
add to sugar, margarine mixture:
4 beaten egg yolks
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Directions: |
Directions:Mix well and add flour mixture alternately with the whipped cream. After this is thoroughly mixed, fold in the egg whites. Pour into three 8-inch or two 9-inch pans and bake at 350 degrees for 30 minutes or until done. If you have two thick layers, these may be split to form four thin layers.
FRESH COCONUT FILLING:
Blend coconut juice and enough milk to make 2 cups
2 egg yolks
Mix in top of double boiler:
¾ cup sugar
¼ cup plain flour
¼ teaspoon salt
Add milk, egg mixture and
4 tablespoons butter or margarine
Cook until thick, let cool and add
1 teaspoon vanilla
Spread between layers of cake.
SEVEN MINUTE ICING
Mix together:
2 egg whites
2 cups powdered sugar
¼ teaspoon slat
3 to 5 tablespoons cold water
Cook over boiling water while beating with mixer until done. It should be firm enough to stand in peaks. Remove from heat and add ¼ teaspoon cream of tartar or baking powder and 1 teaspoon vanilla. Beat thoroughly and spread on cake. Sprinkle with coconut. This makes a large cake. for a smaller cake, the recipe could be halved. |
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