Thursday, December 11, 2014

FRESH COCONUT CAKE

1 box white cake mix with pudding in mix
1 1/2 cups coconut milk from fresh coconuts
6 pkgs fresh frozen coconut (thawed

Preheat oven to 350 degrees.
Lightly grease and flour three 9-inch round cake pans; set aside.

Prepare cake as directed on package and divide batter evenly into the three prepared pans.

Bake cakes at 350 degrees for 25 to 30 minutes until a wooden toothpick inserted in the centers comes out clean.

Remove from oven and cool on wire rack.

When the cakes are cooled, split each cake in half using a thread to make 6 layers.

Spread the 7 Minute Frosting (recipe follows) on each layer and top each with the fresh coconut. Stack layers on a cake plate and frost sides and press remaining coconut on sides of cake.

Once cake is assembled poke holes into the cake and pour the coconut milk over the top.

Cake should be kept refrigerated.

7 MINUTE FROSTING:
3 egg whites
1/2 cup light corn syrup
1 cup sugar
1/2 tsp cream of tartar

Place all ingredients into the top part of a double boiler and set aside.

Bring 2 cups of water to a low boil in the bottom of the double boiler; set the top of the boiler over the water and beat the ingredients with a hand mixer on high for 7 minutes until stiff peaks form.


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