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á-56845

RASPBERRY COCONUT TORTE

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Ingredients

  • Recipe By : Pat Hoffman
  • Serving Size : 12 Preparation Time :0:00
  • Categories : Cakes
  • Amount Measure Ingredient -- Preparation Method
  • 1 cup butter
  • 1 1/2 cups sugar
  • 5 eggs, separated
  • 2 tablespoons milk
  • 2 teaspoons vanilla
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 cups flour
  • 1 1/2 cups raspberry perserves
  • 1 1/3 cups coconut
  • 1/2 pint sour cream
  • 1/2 pint heavy cream -- whipped

Details

Preparation

Step 1

Cream butter with 1/2 cup sugar. Blend in yolks, milk, 1 tsp. vanilla, 1/2 tsp. salt and baking powder. Beat well and stir in flour. Spread in 3-9 inch round cake pans, greased on bottom. Spread 1/2 cup raspberry preserves on each layer to within 1 inch of edge. Set aside.
Beat whites with 1/4 tsp. salt till soft peaks form. Add 1 cup sugar slowly; beating well after each addition. Continue beating until stiff peaks form. Fold in 1 1/3 cups flaked coconut and 1 tsp. vanilla. Spread meringue over preserves. Bake 350 oven for 35-40 minutes. Cool 15 minutes and remove from pans; cool completely.
Mix together sour cream and whipped, heavy cream.
When ready to assemble, spread cream mixture between layers and on top. Garnish with preserves. Chill several hours. Very rich but yummy party dessert



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