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Toasted Coconut Cake w/Lime Filling

1 cup flaked coconut
2 1/4 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening, room temperature
1 1/4 cups sugar
3 eggs, separated
1 teaspoon vanilla
1 cup milk
1/4 teaspoon salt
1/4 teaspoon cream of tartar

1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup fresh lime juice
2 tablespoons fresh lemon juice
1 egg, lightly beaten
2 tablespoons butter, softened
1/4 cup flaked coconut

1 1/2 cups sugar
2 tablespoons light corn syrup
3 egg whites, room temperature
1/2 teaspoon cream of tartar
3/4 teaspoon vanilla
1 1/2 cups flaked coconut

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 baking powder, 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 large bowl 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 prepared pans 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.

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. Continue to
layer and fill the cake in the same manner with the remaining
filling and coconut.

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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