ROCKY MOUNTAIN COCONUT CAKE
Make and share this Rocky Mountain Coconut Cake recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 50m
Yield 1 Three-layer cake, 12-15 serving(s)
Number Of Ingredients 17
Steps:
- For the cake:.
- Preheat oven to 350°F.
- Grease and flour three 9-inch round cake pans.
- Cream butter; gradually add sugar, beating well.
- Add eggs, one at a time, beating well after each addition.
- Sift flour, baking powder and salt together; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
- Mix well after each addition.
- Stir in vanilla.
- Pour batter into prepared cake pans.
- Bake for 25 to 30 minutes OR until a wooden pick inserted in center comes out clean.
- Cool in pans 10 minutes; remove layers from pans and let cake cool completely.
- Spread Rocky Mountain Filling between layers and top with coconut.
- For the filling:.
- Combine sugar and water in a heavy saucepan.
- Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved.
- Beat egg whites until foamy.
- While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites.
- Turn mixer to high speed and continue beating until stiff peaks form and mixture is thick enough to spread.
- Stir in coconut, raisins, currants and almonds.
Nutrition Facts : Calories 857.2, Fat 40.3, SaturatedFat 25.4, Cholesterol 114, Sodium 307.6, Carbohydrate 119.9, Fiber 7.9, Sugar 83.4, Protein 12.3
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