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Receta Chocolate Flake Coconut Cake

Name: Chocolate Flake Coconut Cake
Ingredients: 1 x Recipe Creamy Custard Filling, (see, Step 8 Below); 2 c. All-Purpose Flour, Sifted; 2 1/2 tsp Baking Pwdr, Double-Acting; 1/2 c. Shortening or possibly Butter; 1/2 tsp Salt; 1 tsp Almond Extract; 1 c. Granulated Sugar; 2 x Egg Yolks; 1 c. Lowfat milk, minus 2 Tbsp.!; 1 c. Semi-sweet Chocolate Pcs, Minced Fine; 2 x Egg Whites; 1 c. Flaked Coconut; 1 c. Heavy Cream; 1/3 c. Sugar, Step 8; 2 Tbsp. Flour, Step 8; 1/8 tsp Salt, Step 8; 1 x Egg, Step 8; 2/3 c. Lowfat milk, Scalded, Step 8; 1/4 tsp Almond Extract, Step 8; 1/4 tsp Vanilla Extract, Step 8; 1/3 c. Heavy Cream, Step 8

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Ingredientes

1 x Recipe Creamy Custard Filling, (see, Step 8 Below)
2 c. All-Purpose Flour, Sifted
2 1/2 tsp Baking Pwdr, Double-Acting
1/2 c. Shortening or possibly Butter
1/2 tsp Salt
1 tsp Almond Extract
1 c. Granulated Sugar
2 x Egg Yolks
1 c. Lowfat milk, minus 2 Tbsp.!
1 c. Semi-sweet Chocolate Pcs, Minced Fine
2 x Egg Whites
1 c. Flaked Coconut
1 c. Heavy Cream
1/3 c. Sugar, Step 8
2 Tbsp. Flour, Step 8
1/8 tsp Salt, Step 8
1 x Egg, Step 8
2/3 c. Lowfat milk, Scalded, Step 8
1/4 tsp Almond Extract, Step 8
1/4 tsp Vanilla Extract, Step 8
1/3 c. Heavy Cream, Step 8

Direcciones

1) Early in the day, make, cold, chill custard filling.
2. Grease and flour two 8-inch layer cake pans. Sift flour with baking pwdr three times.
3. In a large bowl, at medium speed, mix shortening, salt and almond extract till light and fluffy. Gradually add in sugar, beating well.
Add in egg yolks and blend well.
4. With mixer at low speed, add in flour mix alternately with the lowfat milk, beating after each addition just till well blended. Then stir in chocolate.
5. Beat egg whites till stiff and gently fold into the batter. Turn batter into prepared pans; sprinkle each pan of batter with 1/2 c. coconut.
6. Bake for 35 min, at 180 C (350 F), till cakes spring back when lightly touched with finger. Cold 5 min in the pans, turn out onto racks to finish cooling.
7. On a cake plate, arrange layers with bottoms together and Creamy Custard Filling in between. Generously frost side of cake with whipped cream. Chill till served.
8. CREAMY CUSTARD FILLING: In top of double boiler, mix sugar, flour, salt. Slightly beat Large eggs, gradually add in scalded lowfat milk, then slowly stir into sugar mix. Cook over boiling water for 8 min stirring constantly. Cold, stirring occasionally. Add in almond and vanilla extracts. Mix in heavy cream, whipped. Chill till needed.
Notes:It's easier to chop the choc. chips if you refrigeratethem first.
For three-layer cake, double all ingredients in custard filling except use only one egg. Make one set, then a second set of cake layers (fourth cake layer can be split, filled with some whipped cream and eaten separately). Increase heavy cream for frosting to 1 1/2 c..