Ingredients
- 1 T cake flour
- 12 ozs sifted cake flour, about 3 cups
- 2 t baking powder
- 1/4 t salt
- 1 3/4 cups sugar, divided
- 2/3 cup butter, softened
- 1 cup warm coconut water, from 1 small brown coconut
- 1 t vanilla
- 2 cups shaved fresh coconut, toasted
Preparation
Step 1
To prepare the cake, preheat oven to 350 degrees.
Lightly coat 3 (9 inch) round cake pans with cooking spray; line bottom of pans with wax paper.
Lightly coat wax paper with cooking spray; dust pans with 1 T flour. Combine 12 ounces (about
3 cups flour, baking powder, and salt; stir with a whisk. Place 1 1/2 cups plus 2 tablespoons sugar
and butter in a large bowl; beat with a mixer at medium speed for 2 1/2 minutes or until well blended. Add flour mixture and coconut alternately to sugar mixture, beginning and ending with
flour mixture. Beat in 1 t vanilla. In a separate bowl, beat 6 egg whites on high speed until foamy using clean, dry beaters. Add remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until
stiff peaks form (do not overbeat). Carefully fold egg whites into batter; pour batter into prepared
pans. Bake at 350 degrees for 18 minutes or til a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes on wire raks; remove from pans. egg whites
to taste cream of tartar
1/8 t salt
Beat in large bowl with a mixer at high speed until foamy. Add
2 T sugar, 1 T at a time until stiff peaks form
Combine in sauce pan and bring to a boil:
1 1/4 cups (or remaining) sugar
1/4 cup water
Cook, without stirring, until candy thermometer registers 250 degrees. With mixer on low speed
pour hot sugar syrup in a thin stream over egg whites. Gradually increase speed to high; beat
8 minutes or til thick and cool.
Add
1 t vanilla
Place 1 layer on a serving plate, and spread with 1 cup frosting. Top with another cake layer.
Repeat procedure with 1 cup frosting and remaining cake layer, ending with cake layer on top.
Spread remaining frosting over top and sides of cake. Gently press shaved coconut on top and
sides of cake. Store cake loosely covered in refrigerator.
Crush coconut 101: several good raps all over to crack
Handy tools: clean nail and small hammer
Make 3 holes in eyes of coconut; our
coconut water into a clean cup.
Cut with ease:
With a small, sharp knife, cut the creamy white flesh from the shell and tough inner brown layer. Shave into large thin pieces.
Crack the shell with ease: Warm the coconut in a 350 degree oven for 25-30 minutes. Wrap in a kitchen towel.
On a strong, hard surface, give the coconut a light rap.
Yield: 16 servings.
Calories 332
Protein 4.3 g
carb 55.8 g
Fiber 13 g
chol 20 mg
iron 17 mg Crack the shell with ease the creamy white flesh from
sodium 207 mg Warm the coconut in a 350 degree oven the shell and tough inner
calc 54 mg for 25-30 minutes. Wrap in a kitchen towel brown layer. Shave into
On a steaky, hard surface, give the coconut large thin pieces. wax paper. Cool completely
on wire racks. To prepare frosting, combine