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Add a photoA light and moist yellow coconut layer cake with a hint of apricot preserves under fluffy white boiled icing and toasted coconut.
Suggestion: Replace milk with coconut milk. Adapted from The New Royal Cook Book, Royal Baking Powder Co., 1922.
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Ingredientes
- CAKE
- 2 cups flour
- 1/8 teaspoon sea salt
- 3 teaspoons baking powder
- 1/4 cup unsalted butter
- 1 cup sugar
- 1/2 teaspoon coconut extract
- 2 eggs
- 1 cup milk
- 1 jar apricot preserves
- COCONUT FILLING AND ICING
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 2 egg whites at room temperature
- 1/2 teaspoon coconut extract
- 1/8 teaspoon cream of tartar
- 1 cup sweet shredded coconut
- 1/3 cup toasted coconut
Direcciones
- Preheat oven 350 F.
- Grease and line 2 9-inch cake pans with parchment paper; grease parchment paper.
- Measure the flour, salt and baking powder together in a small bowl; whisk to blend.
- In a large mixing bowl, cream butter and sugar until fluffy.
- Add the coconut extract and beaten eggs; beat just to blend.
- Add the dry ingredients alternating with the milk.
- Mix well after each addition and until smooth.
- Pour the batter into prepared cake pans.
- Bake 12 to 15 minutes.
- Insert toothpick in the middle of the cake, when done, the toothpick will come out clean.
- This is a small batter.
- Cool on a rack for 5 minutes before turning out of the pans
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- COCONUT FILLING AND ICING
- Put the sugar and water in heavy saucepan, cook until it is 238 F or soft ball stage.
- Meanwhile beat the egg whites and cream of tartar in a large bowl until stiff.
- When the sugar syrup has reached the correct temperature, dip the bottom of the pan in cold water for 1 second to stop the cooking.
- Beat the stiff egg whites at high speed while pouring in a stream of sugar syrup. Add the vanilla; continue beating until icing as cooled, about 5 minutes.
- Spread the apricot preserves between the 2 layers before adding icing.
- Put icing between layers, top and side.
- While icing is soft, sprinkle with grated coconut and toasted coconut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 10 servings | |
| Calories 616 | |
| Calories from Fat 133 | 22% |
| Total Fat 15.18g | 19% |
| Saturated Fat 6.69g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 781mg | 33% |
| Potassium 160mg | 5% |
| Total Carbs 114.55g | 31% |
| Dietary Fiber 1.8g | 6% |
| Sugars 53.79g | 36% |
| Protein 7.26g | 12% |
