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Recipe Name: Fresh Coconut Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

1 Fresh coconut
Seven minute coconut
1 1/2 Cup(s) Sugar
3/4 Cup(s) Shortening
1 Teaspoon(s) Lemon extract
2 1/4 Cup(s) Cake flour
1 Tablespoon(s) Baking Powder
1 Teaspoon(s) Salt
1 Cup(s) Milk
5 Egg whites
1/4 Teaspoon(s) Cream Of Tartar
1/3 Cup(s) Cold water
1 Cup(s) Reserved freshly grated
Puncture eyes of coconut. Drain liquid and reserve. Place coconut in
350oven for 20 minutes. Hit warm coconut with hammer to remove
shells.Remove any remaining shell with blunt knife. Pare and chunk
coconut. Ina blender jar, whirl 1/2 cup coconut with 1 tablespoon
reserved coconutliquid about 30 seconds until well grated. Remove
grated coconut; repeatwith remaining coconut. Should end up with 3 cups
grated coconut.Reserve 1 cup of coconut for Seven Minute Frosting.Greae
and lightly flour two 8 inch round cake pans. Cream 3/4 cup
sugar,shortening, and lemon extract until light and fluffy. Combine
flour,baking powder, and salt. Beat 1/3 dry ingredients into creamed
mixture.Beat in 1/2 cup milk. Repeat ending with dry ingredients. Fold
in 1 cupcoconut. Beat egg whites to foamy stage. Gradually add
remaining sugar,beating until stiff peaks form. Gently fold into
batter. Pour intoprepared cake pans. Bake in a 350 oven for 30 minutes
until toothpickinserted in center comes out clean. Cool 5 minutes; turn
onto wire rackto complete cooling. Frost one layer with Seven Minute
Coconut Frosting;sprinkle top with 1/4 cup coconut. Add second layer.
Frost entire cake.Sprinkle top and sides with 3/4 cup remaining
coconut.SEVEN MINUTE COCONUT FROSTING: Combine egg whites, sugar, cream
oftartar, cold water and lemon extract in top of double boiler; beat
1minute. Set top of double boiler over boiling water; cook 7
minutes,beating constantly at high speed until stiff peaks form. Remove
fromheat. Fold in reserved grated coconut.Recipe by: Unknown
CookbookPosted to MC-Recipe Digest V1 #996 by L979 <> on
Jan 8, 1998

Nutrition (calculated from recipe ingredients)
Calories: 876
Calories From Fat: 266
Total Fat: 29.6g
Cholesterol: 13.2mg
Sodium: 644.2mg
Potassium: 167.8mg
Carbohydrates: 146.5g
Fiber: <1g
Sugar: 113.2g
Protein: 7.4g

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