Coconut Cream Cake

Coconut Cream Cake

4 c cake flour
1 t baking soda
1/2 t baking powder
1/2 t salt
1 c solid vegetable shortening
3 c sugar
2 t vanilla (clear)*
1 t coconut extract
2 c buttermilk
6 ea egg whites
french custard filling
frosting,Boiled
flaked coconut,For Garnish
**french custard filling**
4 ea egg yolks
3/4 c powdered sugar,sifted
3/4 c whole milk
1 c butter (2 sticks),Unsalted
1 t vanilla
**boiled frosting**
2 ea egg whites
1 1/2 c sugar
1/3 c water
1/4 t cream of tartar
1 t vanilla (clear)*
1 t coconut extract
Preheat oven to 350. Grease and flour three (8") round cake pans. Sift together flour,
baking soda, baking powder, and salt. In large mixing bowl, cream shortening, sugar,
vanilla, and coconut extract. Add dry ingredients alternately with buttermilk, mixing well.
Add egg whites and beat 3 minutes or more at medium speed. Pour batter into prepared
pans. Bake in preheated oven about 30 minutes or until cake tests done. Remove from
oven. Cool 30 mintues on wire rack and remove from pans. Cool completely.
Prepare French custard filling. Spread filling between cake layers. Spread frosting on
cake and sprinkle sides with flaked coconut. French Custard Filling: Beat egg yolks,
then cook egg yolks, powdered sugar, and milk together in top of double boiler until
custard coats the spoon and begins to thicken. Remove from heat and cool.
In mixing bowl cream butter and vanilla. With mixer at high speed slowly add custard a
small amount at a time. Beat until mixed thoroughly.
Boiled Frosting: In heavy saucepan, stir together egg whites, sugar, water, and cream of
tartar. Cook over low heat, beating with a portable mixer at low speed until whites reach
160 when tested with a candy thermometer. Remove pan from heat and add vanilla and
coconut extract. Transfer to large bowl and beat on high speed until whites
stand in soft peaks.
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