Fresh Coconut Cake
1 (9-inch) cake
2-1/4 cups sifted cake flour
1-1/2 cups sugar
4 tsp baking powder
pinch of salt
1/2 cup vegetable shortening
1 cup coconut milk
1 tsp vanilla extract
4 medium egg whites, unbeaten
Lemon curd (see Custards & Puddings section)
Vanilla boiled frosting (see Frostings section), or whipped cream
Freshly grated coconut
Preheat oven to 350 F. Grease two 9-inch layer-cake pans, line with wax paper and grease paper.
Into the bowl of an electric mixer sift flour, sugar, baking powder and salt. Add shortening, 3/4 cup coconut milk and vanilla. Beat 2 minutes at low to medium speed, scraping bowl and beaters as necessary.
Add egg whites and remaining coconut milk and beat 2 minutes longer.
Turn batter into prepared pans and bake until cake tester inserted in center of cake comes out clean, 20 to 30 minutes.
Cool cake on rack 10 minutes before removing from pans.
When cake is completely cool, spread lemon curd between layers. Frost with vanilla boiled frosting, or with sweetened whipped cream. Sprinkle with freshly grated coconut.
*Tip: Add lightly-toasted slivered almonds to the sides of cake by pressing them lightly but firmly into the frosting or whipped cream.
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