Barbara Wheeler's Fresh Coconut Cake
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Barbara Wheeler's Fresh Coconut Cake
  Coconut    Cakes  
Last updated 6/12/2012 1:06:57 AM. Recipe ID 32700. Report a problem with this recipe.
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      Title: Barbara wheeler's fresh coconut cake
 Categories: None
      Yield: 12 Servings
 
MMMMM------------------------NORMA WRENN-----------------------------

MMMMM----------------------------CAKE---------------------------------
      4    Egg yolks
      2    Whole eggs
  1 1/2 c  Sugar
    1/2 c  Butter or margarine; cut up
      1 c  Milk; hot
  2 1/2 c  Flour
      1 tb Baking powder
      1 ts Vanilla
    1/2 c  Chopped black walnuts 
      1 c  Walnuts or pecans; toasted

MMMMM--------------------------FROSTING-------------------------------
  1 3/4    Sugar
    1/2 c  Water
      3    Egg whites
    1/2 ts Cream of tartar
      1 ts Vanilla
      2 c  Shredded fresh coconut
 
  Preheat oven to 350 degrees. Grease and flour three 9-inch round cake
  pans.
  
  To make cake: In a large mixing bowl, beat the egg yolks, whole eggs
  and sugar with an electric mixer for at least 5 minutes or until
  light and fluffy. Stir the butter or margarine pieces into the hot
  milk until the butter has melted. Combine the flour with the baking
  powder. Add 1/2 cup of the flour mixture into the egg mixture,
  beating slowly. Add half the hot milk mixture, 1 cup of the flour
  mixture, then the remaining hot milk, beating after each addition.
  Add the remaining flour mixture and the vanilla. Beat well. Fold in
  the nuts. Pour the batter into the prepared pans.
  
  Bake the layers in the 350-degree oven for 12 to 15 minutes or until a
  wooden toothpick inserted in the centers comes out clean. Cool for 5
  minutes in the pans. Remove the cakes from the pans and cool
  completely on wire racks.
  
  To make the frosting: In a medium saucepan, combine the sugar with the
  water. Bring the mixture to boiling and boil for 2 minutes or until
  it is syrupy and the sugar dissolves. (Undissolved sugar will make
  the frosting grainy.) Make sure to scrape down the sides of the
  saucepan and stir in a figure-eight motion.
  
  In a large mixing bowl, beat the egg whites with the cream of tartar
  with an electric mixer until foamy. Slowly pour the hot sugar syrup
  into the egg whites, beating constantly at the highest speed 4 to 6
  minutes or until the frosting is stiff enough to spread. Use a rubber
  spatula to guide the egg whites toward the beaters and scrape down
  the sides of the bowl to be sure that the frosting is evenly mixed.
  Beat in the vanilla. The finished frosting should be smooth and
  fluffy, yet hold stiff peaks.
  
  Place a cake layer on a cake plate; spread with about 1 cup of
  frosting and sprinkle with 1/3 cup of coconut. Repeat with the
  remaining layers. Frost the sides of the cake and sprinkle with the
  remaining coconut. Store the cake in the refrigerator up to 24 hours.
  
  Tips from our kitchen: Garnish this lovely cake with fresh coconut
  pieces, kiwi fruit, fresh pineapple and pineapple leaves.
  
  Nutrition analysis (Per serving): calories 477 cholesterol 129mg
  carbohydrates 74g protein 8g sodium 201mg fat 18g sat fat 10g
  potassium 155mg
  




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Recipe ID 32700 (Apr 03, 2005)

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