| RECIPE
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Classic coconut cake with White Mountain coconut icing
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Total time: 1 hour, 45 minutes, plus baking and cooling time for the cake
Servings: 10 to 12
Cake
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk, or juice from a fresh coconut plus enough dairy milk to make 1 cup
1 teaspoon vanilla
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1. Heat the oven to 350 degrees. Grease and flour two 9-inch cake pans.
2. In a mixing bowl, combine the flour, baking powder and salt; set
aside. Place the milk in a small bowl and stir in the vanilla; set
aside.
3. Using a mixer, beat the butter at medium speed until creamy. Add the
sugar and continue beating, stopping to scrape down the sides, until
the mixture is light and evenly combined. Add the eggs, one at a time,
beating well each time, until the mixture is thick and smooth.
4. Add about a third of the flour mixture to the batter and beat well
at low speed. Add about half of the milk, beating well. Add another
third of the flour mixture, followed by the rest of the milk and then
the remaining flour mixture, beating well each time until the mixture
is thick and smooth. Quickly scrape the batter into the cake pans,
dividing it evenly. Bake until the cakes are golden brown, spring back
when lightly touched in the center and begin to pull away from the
sides of the pans, 25 to 30 minutes.
5. Remove the cake pans from the oven and leave on a wire rack for 10
minutes. Turn the cakes out onto wire racks or plates, then turn the
layers top side up and allow to cool completely.
White Mountain coconut icing and assembly
1 cup sugar
1/2 cup water
2 egg whites
1/2 cup (approximately) blackberry jam, optional
3 cups freshly grated coconut or sweetened shredded coconut
1. Place the sugar with one-half cup water in a small pan and stir to
dissolve. Bring the mixture to a gentle boil and cook without stirring
for 3 minutes. Then boil for 5 to 10 minutes more, stirring often,
until the syrup has thickened and will form a thread about 2 inches
long when poured from a spoon, or a candy thermometer reads 238
degrees. Remove from heat.
2. While the syrup is boiling, beat the egg whites in a large mixer
bowl at high speed until they are bright white and shiny and pillow up
into voluminous clouds. Pour the thickened syrup into the egg whites
and continue to beat at high speed until the icing becomes fluffy and
holds a peak, 4 to 5 minutes.
3. Place one cake top-side down on a serving plate. Spread the optional
jam over it, then cover it generously with icing and sprinkle with
coconut. Place the second layer on top of the first, top side up. Ice
the sides of the cake to help keep it steady, then spread icing
generously over the top, completely covering the cake.
4. Place the serving plate on a cookie sheet to catch any loose coconut
and sprinkle coconut all over the cake. Gently pat handfuls of coconut
onto the sides and top to cover bare spots.
Source : Adapted from "Southern Cakes." You can make this with packaged
sliced coconut, but fresh really is better.
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