FRESH COCONUT CAKE WITH ICING

Fresh Coconut Cake With Icing image

Mother had entered this in Burnt Offerings (published 1982). It reminded me of her making this once when I was very young.

Provided by Ambervim

Categories Dessert

Time 1h21m

Yield 1 Cake

Number Of Ingredients 16

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Ingredients

1 cup butter (she noted REAL)
2 cups sugar
4 egg yolks
1 1/2 teaspoons vanilla
2 2/3 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut milk
1/2 cup milk
4 egg whites
2 egg whites
1 1/2 cups sugar
6 tablespoons water, cold
1 teaspoon vanilla
1 pinch cream of tartar
coconut, freshly grated

Steps:

CAKE:.
Preheat oven to 350.
Cream butter and sugar. Beat egg yolks in one at a time. Add vanilla.
Sift cake flour and re-sift with baking powder and alt.
Combine milks.
Add sifted ingredients to butter mixture in 3 parts, alternately with milks.
Beat egg whites stiff. Fold mix in by hand.
Pour into three greased 9 inch cake pans.
Bake 30 minutes.
ICING:.
Combine all ingredients, except vanilla and coconut in top of a double boiler. Blend well. Then, place over rapidly boiling water and beat constantly with rotary beater for 6 minutes.
Reove from fire and add vanilla.
Spread sparingly between layers and sprinkle with fresh coconut.
Secure layers with toothpicks.
Ice whole cake and garnish with coconut.

Nutrition Facts : Calories 6596.4, Fat 232.4, SaturatedFat 148.6, Cholesterol 1169.2, Sodium 3817.2, Carbohydrate 1075.5, Fiber 6.5, Sugar 779.2, Protein 68.8