Fresh Coconut Cake with Icing

http://online-cookbook.com

Fresh Coconut Cake with Icing

Recipe Information
Description: Light, Lucious, Delicious, and Decandent! Awesome cake to eat, fairly easy to make. Source: Peek Serves/Makes:1 two-layer cake Ingredients Cake Ingredients: 5 egg whites, well beaten 1/2 cup (125 ml) unsalted butter 1 cup (225 ml) whole milk 2 cups (475 ml) granulated sugar 3 cups (700 ml) all-purpose flour 3 tsp (15 ml) baking powder 1 whole large coconut, 1/2 cup (125 ml) reserved 1 tsp (5 ml) flavoring (such as Schilling brand), divided (butter, rum, coconut, vanilla, your choice, but we like the rum flavoring for our coconut cakes) Coconut Icing Ingredients: 2-1/2 cups (600 ml) of boiled icing 1/2 cup (125 ml) of freshly grated coconut (from the cake recipe) Boiled Icing Ingredients: 2-1/2 cups (600 ml) sugar 1 cup (225 ml) water 1/2 cup (125 ml) light corn syrup 3 egg whites 1/2 tsp (2 ml) flavoring (same as above) Preparation Cake Directions: Get your two layer cake pans, (you can do one 9 x 13 inch instead, if you like) ready by cutting either white parchment paper or brown paper (from grocery bags is fine) to fit the bottom of the pan(s) to be used and brush with melted butter on bottom and sides. Mix flour with baking powder, measuring and sifting at least 4 to 5 times . Beat the egg whites until they are stiff. Cream the butter (or shortening), then add the sugar and work it it in very lightly. Then, to the butter and sugar mixture, add the milk in a little at a time, then the flour. Add the egg whites without breaking them down, fold them in, and finally add the flavoring (butter, rum, coconut, vanilla, your choice, but we like the rum flavoring for our coconut cakes, use about 3/4 to 1 tsp). If the batter is too stiff, it is alright to add a touch or two of milk after you have finished, but make sure not to work it too hard, or the cake will not be light and lucious. Bake the cake at 300 degrees (150 C.) for 15 minutes, then raise the heat in your oven to 350 degrees (175 C.) and bake for another 30 minutes. Take the cake from the oven when your finger springs back lightly. Sit the cakes on a rack until cold, then pour over them the milk from one large coconut. Grate the coconut and make the icing and add the coconut to the cake for decorations, you can lightly toast it if you wish. Coconut Icing Directions: Spread each layer of the cake with icing. Sprinkle coconut on the lower layer; putting the two layers together, then ice with the plain icing. Sprinkle the top of the cake with more coconut. (If you can shred the coconut, it looks nicer and tastes better according to some) Boiled Icing Directions: Combine sugar, syrup and water, stir it, cook it to a 242 degrees (125 C.) or until a very firm ball stage, not hard crack, just a nice ball. Pour slowly over stiffy beaten egg whites, beating it constantly to whip it up. Flavor and beat until cool and stiff enough to stand on it's own. We like using the rum flavoring for coconut cakes, use about 1/2 tsp (2 ml). Note: You can use a good quality Jamacian Rum or a stout nice brandy in place of the flavorings. Comments This recipe is from my great grandmother, who has been gone for about 30 some years now. It is a true coconut cake and was wildly popular at the turn of the century from about the 1880's to the 1900's as the perfect cake to serve at receptions or special events in a family or community. Her cake was always the one most sought after and she was paid to make it for others often times. We have made a few changes, like to add the word "whole" in front of milk, as back when the recipe was written, whole full fatted milk was all that was available.. her original recipe stated it should be "sweet" milk.. which meant opposed to sour milk which was commonly used in cake making. It is important to sift the flour as much as the recipe indicates, even by flour quality standards today, it is important to get as much light air into the flour as possible for a great high levened cake. This is a true heritage recipe that has been passed down since about the 1930's when my grandmother was a young mother making cakes for her family. Also note, that the hot syrup slowly drizzled into the egg whites as you beat them in the frosting, basically "cooks" the white and they are not "raw" any longer, however, store this cake for freshness and best flavor in the refrigerator. Enjoy!

Recipe Information

Description:: Light, Lucious, Delicious, and Decandent! Awesome cake to eat, fairly easy to make.

Source:: Peek

Serves/Makes:1 two-layer cake

Ingredients

Cake Ingredients:
5 egg whites, well beaten
1/2 cup (125 ml) unsalted butter
1 cup (225 ml) whole milk
2 cups (475 ml) granulated sugar
3 cups (700 ml) all-purpose flour
3 tsp (15 ml) baking powder
1 whole large coconut, 1/2 cup (125 ml) reserved
1 tsp (5 ml) flavoring (such as Schilling brand), divided (butter, rum, coconut, vanilla, your choice, but we like the rum flavoring for our coconut cakes)
Coconut Icing Ingredients:
2-1/2 cups (600 ml) of boiled icing
1/2 cup (125 ml) of freshly grated coconut (from the cake recipe)
Boiled Icing Ingredients:
2-1/2 cups (600 ml) sugar
1 cup (225 ml) water
1/2 cup (125 ml) light corn syrup
3 egg whites
1/2 tsp (2 ml) flavoring (same as above)

Preparation

Cake Directions:
Get your two layer cake pans, (you can do one 9 x 13 inch instead, if you like) ready by cutting either white parchment paper or brown paper (from grocery bags is fine) to fit the bottom of the pan(s) to be used and brush with melted butter on bottom and sides.
Mix flour with baking powder, measuring and sifting at least 4 to 5 times .
Beat the egg whites until they are stiff.
Cream the butter (or shortening), then add the sugar and work it it in very lightly.
Then, to the butter and sugar mixture, add the milk in a little at a time, then the flour.
Add the egg whites without breaking them down, fold them in, and finally add the flavoring (butter, rum, coconut, vanilla, your choice, but we like the rum flavoring for our coconut cakes, use about 3/4 to 1 tsp).
If the batter is too stiff, it is alright to add a touch or two of milk after you have finished, but make sure not to work it too hard, or the cake will not be light and lucious.
Bake the cake at 300 degrees (150 C.) for 15 minutes, then raise the heat in your oven to 350 degrees (175 C.) and bake for another 30 minutes.
Take the cake from the oven when your finger springs back lightly.
Sit the cakes on a rack until cold, then pour over them the milk from one large coconut.
Grate the coconut and make the icing and add the coconut to the cake for decorations, you can lightly toast it if you wish.
Coconut Icing Directions:
Spread each layer of the cake with icing.
Sprinkle coconut on the lower layer; putting the two layers together, then ice with the plain icing.
Sprinkle the top of the cake with more coconut. (If you can shred the coconut, it looks nicer and tastes better according to some)
Boiled Icing Directions:
Combine sugar, syrup and water, stir it, cook it to a 242 degrees (125 C.) or until a very firm ball stage, not hard crack, just a nice ball.
Pour slowly over stiffy beaten egg whites, beating it constantly to whip it up.
Flavor and beat until cool and stiff enough to stand on it's own. We like using the rum flavoring for coconut cakes, use about 1/2 tsp (2 ml).
Note:
You can use a good quality Jamacian Rum or a stout nice brandy in place of the flavorings.

Comments

This recipe is from my great grandmother, who has been gone for about 30 some years now. It is a true coconut cake and was wildly popular at the turn of the century from about the 1880's to the 1900's as the perfect cake to serve at receptions or special events in a family or community. Her cake was always the one most sought after and she was paid to make it for others often times. We have made a few changes, like to add the word "whole" in front of milk, as back when the recipe was written, whole full fatted milk was all that was available.. her original recipe stated it should be "sweet" milk.. which meant opposed to sour milk which was commonly used in cake making. It is important to sift the flour as much as the recipe indicates, even by flour quality standards today, it is important to get as much light air into the flour as possible for a great high levened cake. This is a true heritage recipe that has been passed down since about the 1930's when my grandmother was a young mother making cakes for her family. Also note, that the hot syrup slowly drizzled into the egg whites as you beat them in the frosting, basically "cooks" the white and they are not "raw" any longer, however, store this cake for freshness and best flavor in the refrigerator. Enjoy!