Toasted coconut cake w/lime filling
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Toasted coconut cake w/lime filling
  Coconut    Cakes    Fillings  
Last updated 6/12/2012 1:26:48 AM. Recipe ID 61408. Report a problem with this recipe.
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      Title: Toasted coconut cake w/lime filling
 Categories: Cake
      Yield: 12 Servings
 
 
        1 c  coconut -- flaked
    2 1/4 c  cake flour -- not self
  :          rising
        3 ts baking powder
      1/4 ts salt
      1/2 c  shortening -- room
  :          temperature
    1 1/4 c  sugar
        3 lg egg -- separate out yolks
        1 ts vanilla
        1 c  milk
      1/4 ts salt
      1/4 ts cream of tartar
  :          for the filling
      1/4 c  sugar
        2 TB cornstarch
      1/8 ts salt
      1/4 c  lime juice -- fresh
        2 TB lemon juice -- fresh
        1 lg egg -- lightly beaten
        2 TB butter -- unsalted,
  :          softened
      1/4 c  coconut -- flaked
  :          for the icing
    1 1/2 c  sugar
        2 TB light corn syrup
        3 lg egg white -- room
  :          temperature
      1/2 ts cream of tartar
      3/4 ts vanilla
    1 1/2 c  coconut -- flaked
  :          lime slices for garnish
  
  Make the cake: Line the bottoms of 2 greased 8 by 2 inch round cake
  pans with rounds of wax paper and grease and flour the pans, shaking
  out the excess flour. Spread the coconut in a jelly-roll pan, toast
  it in a preheated 350F oven, stirring once or twice, for 7 minutes,
  or until it is golden and let it cool. In a bowl whisk together the
  flour, the bakingpowder, the salt. In a large bowl with an electric
  mixer cream the shortening, beat in 3/4 cup of the sugar, and beat
  the mixture until it is light and fluffy. Beat in the yolks,one at a
  time, and the vanilla and add the flour mixture alternately with the
  milk, beginning and ending with the flour and beating until the
  batter is smooth. In another largebowl with the electric mixer beat
  the whites with the salt until they are foamy, add the cream of
  tartar, and beat the whites until they hold soft peaks. Beat in the
  remaining 1/2 cup sugar, a little at a time, and beat the meringue
  until it holds stiff glossy peaks. Stir! the toasted coconut and one
  fourth of the meringue into the batter to lighten it and fold in the
  remaining meringue gently but thoroughly. Divide the batter between
  the preparedpans and bake the layers in the middle of the preheated
  350F oven for 30 to 35 minutes, or until tester comes out clean. Let
  the layers cool in the pans on racks for 10 minutes,invert them onto
  the racks, and let them cool completely.
  
  Make the filling: In a small heavy saucepan whisk together the sugar,
  cornstarch, salt, lime juice, lemon juice, and the egg until the
  mixture is combined and bring the mixture to a rolling boil over
  moderately high heat, whisking constantly. (The mixture will thicken
  as it cooks.) Whisk in the butter and let the filling cool.
  
  Split each cake layer in half horizontally with a long serrated knife
  and brush off any  loose crumbs. On a cake plate arrange one of the
  cake layers, cut side up, and spread it with one third of the lime
  filling, leaving a 1/2 inch border. Sprinkle the filling with 1/4 cup
  of the coconut and top the coconut with another cake layer, cut side
  down. Continueto layer and fill the cake in the same manner with the
  remaining filling and coconut.
  
  Make the icing:  In a saucepan combine the sugar, corn syrup, 1/3 cup
  water, bring the mixture to a boil, covered, over moderate heat,
  stirring occasionally to dissolve the sugar,and boil the syrup,
  uncovered until it registers 240F on a candy thermometer. While the
  syrup is boiling, in a heatproof bowl with an electric mixer beat the
  whites with a pinch of salt and the cream of tartar until they are
  frothy. As soon as the syrup reaches 240F. add it to the whites in a
  thin stream, continuing to beat the whites while the syrup is being
  added. Beat in the vanilla and beat the icing until the bowl is not
  longer hot. (If the icing is too stiff, beat in 1 to 2 tablespoons
  hot water, or enough to form a fluffy, spreadable icing.) Spread the
  icing over the side and top of the cake and cover the cake with the
  coconut. Garnish the cake with the lime slices.
  
  




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Recipe ID 61408 (Apr 03, 2005)

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