Carolina Coconut Cake -- Quad-Cities Online Recipe Book
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Carolina Coconut Cake

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Ingredients

Cake:
2-1/2 cups sifted cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup water
1-1/2 teaspoons vanilla extract
4 egg whites
1/4 cup sugar
1/2 cup shortening
1/4 cup butter, softened
1-1/4 cups sugar
Lemon-Apricot Filling:
2 cups dried apricots, diced
2/3 cup water
1 tablespoon cornstarch
1/8 teaspoon salt
3/4 cup water
1/4 cup lemon juice
1 tablespoon butter
2 egg yolks, beaten
1 tablespoon grated lemon rind
Fluffy White Frosting:
1 cup sugar
1/4 cup cold water
2 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
3-4 cups of coconut
Garnishes: apricot roses, lemon curls

Instructions

To make the cake: Combine first three ingredients and set aside. Combine milk, water and vanilla, set aside. Beat egg whites (at room temperature) until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Set beaten egg whites aside. Combine shortening, butter and sugar in a large mixing bowl; beat at medium speed with electric mixer for 3 minutes. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Mix after each addition. Fold in beaten egg whites. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350 degrees for 15 to 20 minutes or until it tests done. Cool in pans on wire rack 10 minutes; remove from pans and let cool completely. Spread Lemon-Apricot Filling between layers and Fluffy White Frosting on sides and top of cake. Sprinkle with coconut on sides and top of cake. Garnish if desired.

Lemon-Apricot Filling: Combine first seven ingredients in a medium saucepan. Stir well. Bring to a boil over medium heat, stirring constantly; boil 3 to 4 minutes or until thickened. Reduce heat, and cook 1 minute, stirring constantly. Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture. Remove from heat; stir in lemon rind; cover and chill 1 hour. Yield: 2 1/2 cups

Fluffy White Frosting: Combine all ingredients except vanilla in top of double boiler. Beat at low speed with electric mixer 30 seconds or just until blended. Place over boiling water; beat constantly at high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla; beat 2 minutes or until thick enough to spread. Yield: 4 1/4 cups

Nancy G. Means
Moline



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  Today is Friday, April 25, the 115th day of 2014. There are 250 days left in the year.

1864 — 150 years ago: Never in the history of Rock Island was there such a demand for houses as at present. Our city is suffering for the want of suitable tenement houses.

1889 — 125 years ago: The choir of Central Presbyterian Church presented a ladies concert under the direction of S.T. Bowlby.

1914 — 100 years ago: Miss Rosella Benson was elected president of the Standard Bearers of Spencer Memorial Methodist Church.

1939 — 75 years ago: Mrs. Nell Clapper was elected president of the Rock Island Business and Professional Women's Club.

1964 — 50 years ago: Gerald Hickman, of Seattle, Wash, will move his family to Rock Island to assume the position of produce buyer for the Eagle Food Center chain of food stores. This announcement was made today by Bernard Weindruch, president of Eagles.

1989 — 25 years ago: Care & Share, formed in 1984 to provide food to jobless and needy Quad-Citians, will disband because the major part of a crisis created by plant closings is over. Food for the needy is still necessary. So groups separately will continue to raise money and collect food.




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