Vestal's coconut cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Whipping cream |
| 2 | cups | Sugar |
| 2 | cups | Selfrising flour |
| 4 | Eggs; (separate & whip | |
| ; whites) | ||
| 1 | teaspoon | Vanilla |
| 3 | Unbeaten egg whites | |
| 1½ | cup | Sugar |
| ¼ | teaspoon | Cream of tartar |
| ⅓ | cup | White corn syrup |
| 1 | teaspoon | Vanilla |
| 1 | pack | Frozen coconut milk from 1 coconut |
Directions
SEVEN MINUTE ICING
Mix well and bake for 45 minutes (round cake), or 55 minutes (oblong cake) at 350 degrees. (May use a cake mix as a substitute) Seven Minute Icing:
Place icing over rapidly boiling water. Beat for seven minutes, or until thoroughly blended. Add 1 teaspoon of vanilla. Layer the icing on top of the cake, and then sprinkle your coconut on top and on the sides. (A small package of frozen coconut is all that will be needed for this) Punch holes in the cake and pour the coconut milk across the top.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.