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Ingredients:
3 1/2 c. cake flour
4 tsp. baking powder
1 tsp. salt
1 c. shortening
2 c. sugar
8 egg whites
1 c. milk
1 tsp. vanilla extract
1/4 tsp. almond extract
2 fresh coconuts
1/4 c. coconut water
1/3 c. sifted powdered sugar
1/2 c. water
3 c. sugar
1/4 c. white corn syrup
4 egg whites
1/2 tsp. cream of tartar
1 tsp. almond extract
1 tsp. vanilla extract
Direction:
Heat oven to 350 degrees. Grease three 9-inch cake pans. Sift
flour, measure and place in sifter, add baking powder, and
salt; sift again. Set aside. Cream shortening until fluffy,
add sugar a little at a time until all is used. Add egg whites
one at a time and beat until fluffy. Add dry ingredients
alternately with milk, a little at a time; beginning and
ending with dry ingredients. Add extracts and beat 2 minutes
on medium speed. Divide into prepared pans and bake 25 to 30
minutes. Grate the fresh coconuts; save the water for brushing
cake layers. Brush cake layers with mixture of the coconut
water and powdered sugar. (Plain coconut water will make a
soggy cake!) Stack cake with Boiled icing.BOILING ICING: Stir
together water, sugar, syrup until sugar is dissolved. Wipe
crystals from sides of pan with damp towel. Cook to 238
degrees (or 240 degrees on a damp day). In mixing bowl beat
egg whites until frothy. Add cream of tartar; beat whites
until stiff. Pour syrup over whites gradually and beat until
smooth. Add extracts and enough sifted powdered sugar (about 1
cup) to make desired consistency. Pile icing on cake layers
and finish with swirls on top and side. Sprinkle fresh grated
coconut on each layer after icing and sprinkle more generously
on top and side of cake. The beautiful BOILED ICING recipe
came from Mary Katherine Hammer. This cake and icing is a
prize winner! Delicious with Boiled Custard, Eggnog, hot tea
or coffee. Serves 16-20.
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For
Details about Ingredients , check your nearest American Store
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