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Gary Solomon's Fresh Coconut Cake

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  • Gary Solomon's Fresh Coconut Cake

    Gary Solomon
    Posted November 18, 2005 09:55 AM

    Gary Solomon's Fresh Coconut Cake

    Cake:
    2 cups all-purpose flour
    1 1/2 cups sugar
    3 1/2 teaspoons baking powder
    1 teaspoon salt
    1/2 cup shortening
    1 cup milk
    1 teaspoon vanilla
    4 egg whites

    Heat oven to 350F. degrees. Grease and flour 3-8" or 2-9" round baking pans. Measure flour, sugar, baking powder, salt, shortening, 2/3 cup of the milk and the vanilla into a large mixing bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on high speed, scraping bowl occasionally. Add remaining milk and the egg whites, beat 2 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake 30 to 35 minutes or until wooden toothpick comes out clean. Cool.

    Frosting:
    2 egg whites
    1 1/2 cups sugar
    1/4 teaspoon cream of tarter
    1/3 cup water
    1 teaspoon vanilla
    1 package fresh frozen coconut.

    Combine egg whites, sugar, cream of tarter and water in top of double boiler. Beat on high speed for 1 minute with electric mixer. Place over boiling water (water should not touch the bottom of the pan); beat on high speed for 7 minutes. Remove pan from boiling water, add vanilla. Beat 2 minutes longer on high speed. Frost each layer and sprinkle with coconut. Cover completely with frosting and coconut. Must refrigerate if fresh coconut is used.


    Gary Solomon
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