Monday, 22 April 2013

Coconut Cream Cake

If you really like coconut cream pie, like I do, then you'll love this cake.  This recipe has seven-minute frosting on it, but you can always substitute any type that you might prefer.  The recipe can also easily be halved to make a smaller 6-inch layer cake. 


Ingredients


Cake:


1 1/2 cups white sugar
1/4 cup shortening
1/4 cup butter, softened
2 eggs plus 2 egg yolks (save the whites for the frosting)
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup 2% milk

Filling & Frosting


1 1/4 cups lily white corn syrup
2 egg whites, unbeaten
1 teaspoon vanilla extract
2 cups cold 2% milk
1 teaspoon coconut extract
1 cup instant vanilla pudding mix (you'll need 2 boxes)
3/4 cup flaked coconut, divided

Method


Grease two 9-inch round cake pans.  Preheat oven to 350 degrees F.

In a small bowl, cream the sugar, shortening and butter until light and fluffy.  Beat in eggs and yolks.  Add vanilla.  Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk.  Beat until just combined. 

Pour into prepared cake pans.  Bake for 25 to 30 minutes or until a toothpick comes out clean.  Cool for 10 minutes; remove from pans to wire racks.  Cool completely. 

Bring corn syrup to a boil.  Beat egg whites until stiff, but moist peaks.  Gradually beat in hot syrup.  Continue beating until very stiff and shiny, about 5 to 7 minutes.  Beat in vanilla.

In a bowl, whisk the milk, extract and measured pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.  Finely chop 1/2 cup coconut, fold into pudding mix. 

Split each cake into two horizontal layers.  Spread a third of the pudding over one cake layer; repeat with layers twice.  Top with remaining cake.  Frost the top and the sides.  Toast remaining 1/4 cup of coconut (6 minutes in 350 degree oven); sprinkle over the top.  Store in the refrigerator. 

Serves 10 to 12







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