Coconut Cake Recipe

Coconut Cake Recipe

Yield: 12 Servings
Recipe by luhu.jp

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: Milk, plus...
2 tbsp: 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,

Directions:

Separate the first 4 eggs. Mix egg yolks, oil, water and 1/2 teaspoon
vanilla. Add salt, baking powder, cake flour and 3/4 cup sugar and mix
until smooth. Beat 4 egg whites until stiff and carefully fold into
batter. Pour into 10-inch springform pan that has been greased and
floured or 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 cup sugar and 1/2 teaspoon
vanilla in saucepan. Bring to boil. Mix cornstarch with 2 tablespoons
cold milk and 2 eggs. Blend cornstarch mixture into sugar mixture and
cook, stirring, until thickened. Cool.

To assemble, spread custard between cake layers. Whip cream with 3
tablespoons sugar until stiff. Frost top and sides of cake with
whipped cream. Sprinkle top and sides generously with coconut. Chill
thoroughly.


Source from luhu.jp