Saturday, November 7, 2009

Old Fashioned Coconut Cream White Cake

Two options to top it with, one of my favorites red raspberries and then coconut and whipped cream on top of the cake...either way it a fresh summer treat~





Fresh Coconut a taste from the tropics. White delicate cake with heavy whipped cream and a sweet coconut make this light cake taste like a tropical paradise.....easy and delicious.



3 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/2 cup butter
2 cups sugar, divided
1 1/3 cups coconut milk (if using fresh coconut milk, add regular milk to make 1 1/3 cups)
1 teaspoon vanilla
1 teaspoon almond extract
1 teaspoon of coconut flavoring
5 egg whites
2 pints of heavy cream
1 cup coconut shredded

Cream shortening and butter with 1 1/3 cups of the sugar. Add sifted flour alternately with liquid, beginning and ending with flour; add vanilla and coconut flavors. If desired, add 1/3 cup fresh coconut to the batter. Beat egg whites to soft peaks; gradually add remaining 2/3 cup sugar. Fold meringue into cake batter, just enough to incorporate. Spoon into 2 9-inch layer cake pans grease with shortening and dusted with flour. Bake in a preheated 350° oven for 25 to 35 minutes, or until cake bounces back when touched lightly. Cool thoroughly..

In a large bowl using a beater, beat heavy cream adding 1/4 cup of confectionery sugar to each pint of cream. Beat till thick and spreadable. Split both layers in half and frost each layer then entire cake, sprinkle with coconut. For the raspberry option, just frost a split layer with whipped cream frosting and use a decorating star tool to pipe on the frosting in long strips. I used a berry red ice cream topping and then decorated with fresh raspberries, add sprinkle coconut on the frosting as well.
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