Cakes

Coconut Cake

Bisquit Bisquitrolle Swiss Roll
RitaE / Pixabay

Ingredients & Directions


4 Eggs
1/2 c Oil
1/2 c Water
1/2 ts Vanilla
1/2 ts Salt
1 1/2 ts Baking powder
1 c Cake flour
3/4 c Sugar

FILLING
2 c Milk; plus…
2 tb Milk
3/4 c Sugar
1/2 ts Vanilla
1 tb Cornstarch
2 Eggs; beaten

FROSTING
1 1/2 c Whipping cream
3 tb Sugar
3 c Freshly grated coconut

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.

Yields
12 Servings

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