Desserts/fresh coconut cake
Makes: 1 cake
Active Time: 1 hour 30 minutes
Total Time: 2 hour 15 minutes
From: an index card
Disclaimer: we're not convinced that the egg whites are going to be heated enough to be 'safe'. proceed at your own risk.
Contents
Ingredients
all parts
1 coconut, heavy for size, sounds full of liquid
cake
1 1/2 cups sugar
3/4 cup butter, softened
4 eggs separated
2 1/4 cup flour
1/2 cup water
1/4 cup coconut milk
2 1/4 tsp. baking powder
1 1/2 tsp. coconut extract
frosting
1 1/2 cup sugar
1 1/2 cups water or coconut milk from afore mentioned coconut
4 egg whites
1/2 tsp. cream of tartar
Directions
Step 1
Heat oven to 350 degrees F. Bake coconut 20-25 minutes or until shell cracks. Remove outer shell, pierce to drain milk. Peel off inner "shell" and shred.
Step 2
Cream butter, sugar and egg yolks. Mix in remaining ingredients except egg whites. Beat egg white to stiff peaks and folder into batter. Pour batter into 1 9x13-inch or 2 8-inch greased pans. Bake 35-40 minutes. If coconut has plenty of milk spoon some over baked cake.
Step 3
For frosting mix water and sugar in saucepan. Boil until between soft and hard ball stage on a candy thermometer. Beat egg white with create of tartar to stiff peaks. Add hot sugar and water and beat for 1 minute.
Step 4
Frost cake and cover with shredded coconut.