Rocky Mountain Coconut Cake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Cooling time not included in prep time. Ingredients:
1 cup real butter, softened |
2 cups granulated sugar |
4 eggs |
3 cups all-purpose flour |
1 tablespoon baking powder |
1/4 teaspoon salt |
1 cup milk |
1 teaspoon vanilla extract |
1 cup grated coconut |
1 1/2 cups sugar |
1/2 cup water |
2 egg whites (room temperature) |
2 1/2 cups grated coconut |
2 cups chopped raisins |
1 cup currants |
1 cup chopped blanched almond |
1 three-layer cake |
Directions:
1. For the cake:.
2. Preheat oven to 350°F.
3. Grease and flour three 9-inch round cake pans.
4. Cream butter; gradually add sugar, beating well.
5. Add eggs, one at a time, beating well after each addition.
6. Sift flour, baking powder and salt together; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
7. Mix well after each addition.
8. Stir in vanilla.
9. Pour batter into prepared cake pans.
10. Bake for 25 to 30 minutes OR until a wooden pick inserted in center comes out clean.
11. Cool in pans 10 minutes; remove layers from pans and let cake cool completely.
12. Spread Rocky Mountain Filling between layers and top with coconut.
13. For the filling:.
14. Combine sugar and water in a heavy saucepan.
15. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved.
16. Beat egg whites until foamy.
17. While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites.
18. Turn mixer to high speed and continue beating until stiff peaks form and mixture is thick enough to spread.
19. Stir in coconut, raisins, currants and almonds.
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