Grandma Kirby's Fresh Coconut Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 egg whites
1 1/2 c. sugar
3/4 c shortening
1/2 tsp. vanilla
3 egg yokes
2 1/4 c. flour
2 1/4 tsp. baking powder
1/2 tsp. salt
3/4 c. coconut milk
Filling:
2 egg yokes
1 c. milk or part coconut milk
1 c. sugar
1 tbsp. cornstarch or 2 tbsp. plain flour
1 tsp. vanilla
1 c. grated coconut
7 minutes Frosting:
2 eggs white unbeaten
1 1/2 c. sugar
5 tbsp. water
1 1/2 c. light corn syrup
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Directions: |
Directions:Beat egg whites until stiff, but not dry. Beat in 1/2 c. sugar, 2 tbsp. at a time. Cream shortening and add vanilla. Beat in 1 c. sugar and add egg yokes well beaten. Beat well. Stir in grated coconut. In different bowl: sift dry ingredients together and add alternately with coconut ilk. Fold in egg whites. Spoon in 2- 9 inch pans. Bake 25-30- min. at 350º. Split layers to make 4 layers
Filling:
Mix together all ingredients except coconut and cook in a double boiler until thickened. Cool then add coconut. Put between layers and frost with 7 min. frosting. Sprinkle with coconut.
Frosting:
Combine in top of double boiler. Beat with electric mixer on med. speed or with rotary beater, until thoroughly mixed. Beat for 7 min. or until frosting will stand in peaks. Remove from heat and add 1 tsp. vanilla beat until thick. Covers top and sides of cake. |
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