This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Coconut Cake With Seven Minute Frosting
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- #55392
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3/4 cup plain coconut milk
1/4 cup finely grated coconut
3 cups cake flour, sifted
3 teaspoons baking powder
1/2 teaspoon salt
3 egg whites, beaten stiff
1 3/4 cup sugar
1 cup butter
3 egg yolks, beaten
1/4 cup milk
1 1/2 teaspoon vanilla extract
Seven Minute Frosting
2 unbeaten egg whites
1 1/2 cup sugar
5 tablespoons cold water
1 1/2 teaspoon light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cup shredded coconut
directions
Sift the flour, baking powder and salt together. Sift again.
Beat the egg whites until stiff, then add 1/4 cup of the sugar. Beat in and set aside.
Cream the butter until fluffy and add remaining sugar and the egg yolks, mixing well. Add flour alternating with the milk and coconut milk. Blend until smooth. Add vanilla and the 1/4 cup grated coconut. Fold in egg white mixture.
Pour into 3 generously greased and lightly floured 8-inch cake pans. Bake in preheated oven for 30 minutes.
Cool and frost with Seven Minute Frosting prepared as follows:
Put egg whites, sugar, water, salt, and corn syrup in top of a double boiler over rapidly boiling water. Beat with an electric mixer for 7 minutes as it cooks or until the icing stands in peaks.
Remove from heat, add vanilla, beat until frosting reaches spreading consistency. Spread on cooled cake and sprinkle with shredded coconut.
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nutrition data
Nutritional data has not been calculated yet.
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