Ingredients
4 eggs
1/2 cup oil
1/2 cup water
1/2 tsp vanilla
1/2 tsp salt
1 1/2 tsp baking powder
1 cup cake flour
3/4 cup sugar
FILLING
2 cup milk, plus...
2 tbsp milk
3/4 cup sugar
1/2 tsp vanilla
1 tbsp cornstarch
2 eggs, beaten
FROSTING
1 1/2 cup whipping cream
3 tbsp sugar
3 cup freshly grated coconut
Directions
Separate the first 4 eggs. Mix egg yolks, oil, water and 1/2 teaspoon
vanilla. Add salt, baking powder, cake flour and 3/4 cup sugar and mix
until smooth. Beat 4 egg whites until stiff and carefully fold into
batter. Pour into 10-inch springform pan that has been greased and
floured or waxed paper lined. Bake at 325F about 50 minutes, or until
cake tests done. Cool. Cut cake into 4 very thin or 3 thicker layers.
To make filling, combine 2 cups milk, 3/4 cup sugar and 1/2 teaspoon
vanilla in saucepan. Bring to boil. Mix cornstarch with 2 tablespoons
cold milk and 2 eggs. Blend cornstarch mixture into sugar mixture and
cook, stirring, until thickened. Cool.
To assemble, spread custard between cake layers. Whip cream with 3
tablespoons sugar until stiff. Frost top and sides of cake with
whipped cream. Sprinkle top and sides generously with coconut. Chill
thoroughly.
Servings: 12 servings
Coconut Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into antiquity, in truth as far back as the early Egyptians, and quite possibly further than that. In practice though, sadly, these early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to academics is a series of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Continuing our culinary historical journey, there were two interesting recipe books dating from the fourteenth century - a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian curry that is popular today, but rather recipes for the types of meals enjoyed by the upper classes of the time. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe tried to offer the best banquets, and because of this the best chefs and their recipes were at a premium. Notwithstanding that, it was during the 19th century that cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and recording the recipes of their peers. The TV revolution brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Coconut Cake recipe.
