CLASSIC COCONUT CAKE WITH WHITE MOUNTAIN COCONUT ICING
4 1/2 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups liquid from a fresh coconut
1 1/2 teaspoon vanilla extract
1 1/2 cup butter, softened
3 cups sugar
6 eggs
4 1/2 cups freshly grated coconut
Seven Minute Icing, recipe follows
1. Preheat oven to 350 degrees. Grease and flour three 9-inch round cake
pans and set aside. In a medium bowl, combine the flour, baking powder
and salt and use a fork to mix them together.
2. Pour the coconut liquid into a measuring cup and stir the vanilla
into the milk. In a large bowl, beat the softened butter with a mixer 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 by one, beating well each time, until the
mixture is thick and smooth.
3. Add about a third of the flour mixture to the batter and beat well at
low speed. Then add about half the milk to the batter, beating well.
Continue beating as you 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 batter is very thick and smooth.
4. Quickly scrape the batter into the prepared cake pans, dividing it
evenly, and place them in the oven. Bake for 25 to 30 minutes, until the
cakes are golden-brown, spring back when touched lightly in the center
and begin to pull away from the sides of the pans. Watch closely - one
may be done before the other.
5. Remove from the oven and cool in the pans on wire racks or folded
kitchen towels for 10 minutes. Then turn out the cakes onto wire racks
or plates, turn the layers top side up and cool completely.
SEVEN MINUTE FROSTING
3 egg whites
1/2 cup cold water
2 1/4 cups white sugar
2 1/4 teaspoons light corn syrup
1 1/2 teaspoons vanilla extract
1. Put egg whites, sugar, water and syrup in top of double boiler. Beat
until mixed well.
2. Place over rapidly boiling water. Beat constantly with electric
beater while it cooks for 7 minutes or until it will stand in peaks when
beater is raised.
3. Remove from heat. Add vanilla. Beat. Fills and frosts 3-layer cake,
8- or 9-inch.
Source ; The Recipe-Riot mailer on cooking-lists.com. Enjoy. From Richard.
4 1/2 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups liquid from a fresh coconut
1 1/2 teaspoon vanilla extract
1 1/2 cup butter, softened
3 cups sugar
6 eggs
4 1/2 cups freshly grated coconut
Seven Minute Icing, recipe follows
1. Preheat oven to 350 degrees. Grease and flour three 9-inch round cake
pans and set aside. In a medium bowl, combine the flour, baking powder
and salt and use a fork to mix them together.
2. Pour the coconut liquid into a measuring cup and stir the vanilla
into the milk. In a large bowl, beat the softened butter with a mixer 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 by one, beating well each time, until the
mixture is thick and smooth.
3. Add about a third of the flour mixture to the batter and beat well at
low speed. Then add about half the milk to the batter, beating well.
Continue beating as you 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 batter is very thick and smooth.
4. Quickly scrape the batter into the prepared cake pans, dividing it
evenly, and place them in the oven. Bake for 25 to 30 minutes, until the
cakes are golden-brown, spring back when touched lightly in the center
and begin to pull away from the sides of the pans. Watch closely - one
may be done before the other.
5. Remove from the oven and cool in the pans on wire racks or folded
kitchen towels for 10 minutes. Then turn out the cakes onto wire racks
or plates, turn the layers top side up and cool completely.
SEVEN MINUTE FROSTING
3 egg whites
1/2 cup cold water
2 1/4 cups white sugar
2 1/4 teaspoons light corn syrup
1 1/2 teaspoons vanilla extract
1. Put egg whites, sugar, water and syrup in top of double boiler. Beat
until mixed well.
2. Place over rapidly boiling water. Beat constantly with electric
beater while it cooks for 7 minutes or until it will stand in peaks when
beater is raised.
3. Remove from heat. Add vanilla. Beat. Fills and frosts 3-layer cake,
8- or 9-inch.
Source ; The Recipe-Riot mailer on cooking-lists.com. Enjoy. From Richard.
