Old Fashioned Coconut Layer Cake by Susan Purdy by elmojabr

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Old Fashioned Coconut Layer Cake by Susan Purdy
Submitted by elmojabr on March 23, 2005 at 6:07 pm

DESCRIPTION
Old Fashioned Coconut Layer Cake by Susan Purdy

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
3 cups sifted cake flour
1 Tblsp baking powder
1/2 tsp salt
4 lge egg whites at room temp
2 cups sugar (1/4cup and 1 3/4 cup)
1 cup butter at room temp
1 tsp vanilla extract
2 tsp coconut extract
1 cup canned coconut milk (I like Coco Lopez)
1 cup shredded sweetened coconut

preheat oven to 350* prepare pans
In a medium bowl sift together flour, baking powder, and salt
place egg whites in large mixer bowl. With mixer on medium speed whip whites until foamy, then gradually add 1/4 cup sugar.when whites look are thick and foamy increase to speed to high until stiff peaks. don't wash beater and in another bowl beat butter and the rest of the sugar and both extracts. add coconut milk and flour just til' incorporated. then fold in whites. Lighten with 1/3 of egg whites first then fold in the remaing whites. fill pans and bake for about 35 minutes. cool 10 minutes then remove from pans to cool on racks. When totally cool cut each layer in half

1 1/2 cups shredded sweetened coconut
24 oz cream cheese room temp
3 cups sifted confectioners' sugar
1 Tbsp coconut extract
pinch of salt
2 tsp dark rum (optional)
1/2 cup canned coconut milk (I like Coco Lopez)

first toast coconut.
beat together cream cheese and sifted sugar until smooth.
add extract, salt, rum, and coconut milk beat until smooth.
adjust sugar or liquid if necessary to reach a smooth spreading consistency.

assemble the cake frost each layer then add toasted coconut to outside of cake.

If warm room temp refidgerate cake

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