Coconut Cake - Xwcg89a Recipe

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Coconut Cake - Xwcg89a Ingredients

4 eggs
1/2 cup oil
1/2 cup water
1/2 tsp vanilla
1/2 tsp salt
1 1/2 tsp baking powder
1 cup cake flour
3/4 cup sugar

FILLING

2 cup plus 2 t milk
3/4 cup sugar
1/2 tsp vanilla
1 tbsp cornstarch
2 eggs, beaten

FROSTING

1 1/2 cup whipping cream
3 tbsp sugar
3 cup freshly grated coconut

A Recipe for
Coconut Cake - Xwcg89a

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Coconut Cake - Xwcg89a

Never work before breakfast; if you have to work before breakfast, eat your breakfast first.
Josh Billings

Coconut Cake - Xwcg89a Directions

Separate 4 eggs. Mix eggs yolks, oil, water and 1/2 tsp vanilla. Add
salt, baking powder, cake flour and 3.4 c. sugar and mix until
smooth. Beat 4 egg whites until stiff and carefully fold into batter.
Pour into 10 in springform pan that has been greased and floured and
waxed paper lined. Bake at 325F about 50 minutes, or until cake tests
done. Cool. Cut cake into 4 very thin or 3 thicker layers. To make
filling, combine 2 cups milk, 3/4 c. sugar and 1/2 tsp vanilla in
saucepan. Bring to boil. Mix cornstarch with 2 T.cold milk and 2
effs. Blend cornstarch mixture into sugar mixture and cook, stirring,
until thickened. Cool.
to assemble, spread custard between cake layers. Whip cream with 3 T
sugar until stiff. Frost top and sides of cake with whipped cream.
Springle top and sides generously with coconut. Chill thoroughly.

Serves: 12

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Coconut Cake - Xwcg89a Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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