Fresh Coconut Cake

The ladies decorated our tree for February. It has some beautiful hearts all over the limbs. This picture does not do it justice. It is sooo cute.

I missed my sleep over last night. Too many options available. Guess when things slow down we will try again.

Here is another of those wonderful Coconut Cake recipes.

Fresh Coconut Cake - Teddi Wengert

1 cup butter, room temperature
2 cups sugar
4 eggs, room temperature
3 cups cake flour
3 Teaspoon baking powder
1 cup milk(room temperature)
1 teaspoon vanilla extract
3 cups sugar
3 Tablespoons Light Karo Syrup
3/4 cup water
3 egg whites, room temperature
1 teaspoon almond extract
1 handful of mini-marshmallows
2 packages frozen grated coconut
1/2 can angel flake coconut

Remove fresh frozen coconut from freezer and defrost, spreading out to dry.

Cream the butter and sugar thoroughly.
Add eggs, one at a time, beating after each egg is added.
Mix together flour and baking powder.
Add milk, flour, and baking powder mixture alternately, starting and ending with milk.
Add vanilla extract.
Pour batter in three greased and floured cake pans.
Bake at 350 degrees for 25 minutes. It is done when pick comes out clean.
Place on cooling racks for 10 minutes.
Remove from pans and cool completely.

Icing:

Bring 3 cups of sugar, Karo syrup and water to a boil.
Boil until thread forms when spoon of boiling liquid is lifted and streams back into pan (230 degrees on candy thermometer).
Remove immediately.
While the sugar mixture is coming to a boil, beat 3 egg whites and a dash of cream of tarter until peaks form.
This mixture should be stiff but not dry.
Slowly pour the syrup mixture that has reached 230 degrees, into the egg whites.
Continue beating while adding the mini marshmallows one at a time.
Beat until of spreading consistency.
Stir in almond extract.
Place one layer of cake on a cake plate, inverted.
Spread first layer with ample frosting, about 3/4 cup.
Sprinkle with thawed coconut heavily and then add 1 Tablespoon more of frosting.
Repeat with second layer.
Then add third layer(not inverted) spreading frosting to completely cover cake.
Use plenty of coconut on each layer.
Hand sprinkle Angel Flake coconut on top of fresh coconut to completely cover the outside of cake.

There are still two more cake recipes to be posted. But I better pack up thelittle girl and head home.

See you at the shop.