Barbara Wheeler's Fresh Coconut Cake

Recipe Ingredients

		Cake
4		Egg yolks
2		Eggs
1 1/2 cups	297g / 10oz	Sugar
1/2 cup	99g / 3.5oz	Butter or margarine - cut up
1 cup	237ml	Milk - hot
2 1/2 cups	156g / 5.5oz	Flour
1 tablespoon	15ml	Baking powder
1 teaspoon	5ml	Vanilla
1/2 cup	73g / 2.6oz	Chopped black walnuts <or>
1 cup	237ml	Walnuts or pecans - toasted
		Frosting
1 3/4		Sugar
1/2 cup	118ml	Water
3		Egg whites
1/2 teaspoon	2.5ml	Cream of tartar
1 teaspoon	5ml	Vanilla
2 cups	186g / 6.6oz	Shredded fresh coconut

Recipe Instructions

Preheat oven to 350F. Grease and flour three 9-inch round cake pans.

To make cake: In a large mixing bowl, beat the egg yolks, whole eggs and sugar with an electric mixer for at least 5 minutes or until light and fluffy. Stir the butter or margarine pieces into the hot milk until the butter has melted.

Combine the flour with the baking powder. Add 1/2 cup of the flour mixture into the egg mixture, beating slowly. Add half the hot milk mixture, 1 cup of the flour mixture, then the remaining hot milk, beating after each addition. Add the remaining flour mixture and the vanilla. Beat well. Fold in the nuts. Pour the batter into the prepared pans.

Bake the layers in the 350F oven for 12 to 15 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool for 5 minutes in the pans.

Remove the cakes from the pans and cool completely on wire racks.

To make the frosting: In a medium saucepan, combine the sugar with the water. Bring the mixture to boiling and boil for 2 minutes or until it is syrupy and the sugar dissolves. (Undissolved sugar will make the frosting grainy.) Make sure to scrape down the sides of the saucepan and stir in a figure-eight motion.

In a large mixing bowl, beat the egg whites with the cream of tartar with an electric mixer until foamy. Slowly pour the hot sugar syrup into the egg whites, beating constantly at the highest speed 4 to 6 minutes or until the frosting is stiff enough to spread. Use a rubber spatula to guide the egg whites toward the beaters and scrape down the sides of the bowl to be sure that the frosting is evenly mixed. Beat in the vanilla. The finished frosting should be smooth and fluffy, yet hold stiff peaks.

Place a cake layer on a cake plate; spread with about 1 cup of frosting and sprinkle with 1/3 cup of coconut. Repeat with the remaining layers. Frost the sides of the cake and sprinkle with the remaining coconut. Store the cake in the refrigerator up to 24 hours.

Tips from our kitchen: Garnish this lovely cake with fresh coconut pieces, kiwi fruit, fresh pineapple and pineapple leaves.

Source:
Cookbook USA

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