Coconut Cake 3

1 cup butter
2 cups sugar
4 eggs, separated
1-1/2 teaspoons vanilla
2-1/3 cups cake flour, sifted
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup Coco Lopez cream of coconut
3/4 cup milk
One 18 ounce Angel coconut, with one-half of the syrup drained
One 6 ounce package frozen coconut, defrosted
1-1/2 tablespoons butter
1/4 cup evaporated milk
4 heaping tablespoons instant coconut pudding mix
1-1/2 cups sugar
2 egg whites
5 tablespoons water
1 pinch cream of tartar
6 large marshmallows
2 teaspoons coconut extract
1/4 cup flaked coconut

Preheat oven to 350F. Cream butter and sugar until light and creamy. Beat in yolks. Add vanilla. Sift cake flour before measuring. Re-sift with baking powder and salt. Combine Coco Lopez and milk. Add sifted ingredients to butter mixture in 3 parts, alternating with liquid mixture. Beat egg whites until stiff and fold in lightly by hand into the batter. Pour into 3 greased 9-inch layer pans. Bake for 25 minutes. Remove layers from pans before completely cooled.

Melt butter in 2-quart pot. Add Angel coconut and defrosted coconut. Cook over medium heat 2 minutes. Add evaporated milk, while stirring until mixture is hot. Add instant pudding mix and stir constantly until filling is bubbling and thick, approximately 5 minutes. Remove from heat and cool. Divide in half and spread between cake layers.

Put first 5 ingredients into top of double boiler over simmering water. Cook, beating constantly with an electric mixer for approximately 10 minutes or until icing becomes stiff and glossy. Remove from heat. Add coconut extract. Spread icing over cake and sprinkle flaked coconut over top.

Serves 12.

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Cajun Country -- New Iberia, Louisiana