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Correo Electrónico
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Ingredientes
- 1 1/4 c. Cake flour
- 1 c. Sugar
- 1 1/2 tsp Baking pwdr
- 1/4 c. Salad oil
- 1/4 c. Water
- 5 lrg Large eggs
- 2 tsp Vanilla
- 1/4 tsp Cream of tartar
- 1 c. Lowfat milk
- 3 1/2 c. Coconut,shredded
- 1 c. Whipping cream
- 1 quart Raspberries
- 1 Tbsp. Sugar
Direcciones
- 1. FOR CAKE. Sift flour; measure 1 c. plus 2 Tbsp.. Sift again with 1/3 c. sugar and baking pwdr into a large bowl. In another bowl, whisk oil, water, 1 egg, and 1 tsp. vanilla; add in to flour mix and whisk till smooth.
- 2. Separate remaining 4 Large eggs; put yolks in a small bowl. In a clean bowl, beat egg whites and cream tartar with a mixer till foamy. Gradually add in 1/4 c sugar, beating till whites hold hard, moist peaks. Gently fold whites into flour mix.
- 3. Spread batter in an ungreased 9" cheesecake pan (at least 2 1/2" deep)
- with a removeable rim. Bake in a 350'F. oven till cake springs back when lightly touched in center, about 30 min. Run a knife between cake and rim; invert cake onto rack. Remove rim; slide a spatula along pan bottom and remove. Let cold; if made ahead, store airtight up to 1 day.
- 4. FOR PASTRY CREAM. In a 1 1/2 to 2 qt pan, mix 1/3 c. sugar and 1 1/2 Tbsp. flour. Whisk in lowfat milk. Stir over medium-high heat till boiling, 4-6 min. Whisk about 1/2 c. warm mix into yolks. Stir yolk mix into pan; whisk over medium-low heat till slightly thicker, 30-90 seconds.
- Stir in 1 1/2 c. coconut and 1 tsp. vanilla. Let cold, stirring often. Cover and refrigeratetill cool, at least 2 hrs or possibly up to 1 day.
- 5. TO ASSEMBLE CAKE. With a long serrated knife, cut cake horizontally into 3 equal layers.
- 6. In a bowl, whip cream with 2 Tbsp. sugar till thick sufficient to hold its shape; fold 3/4 c. into pastry cream. Refrigerateremainder.
- 7. Invert cake onto a platter. Slide rimless baking sheets under each of the 2 layers and lift off. Tuck wide strips of waxed paper just under bottom edge of cake. Spread layer almost to edge with half the pastry cream. Slide middle layer onto filling; spread with remaining filling.
- Slide last layer onto filling. Frost cake with remaining whipped cream. Pat remaining coconut into cream. Cover gently; refrigerate2 hrs or possibly till next day.
- 8. Ease out waxed paper and throw away. Pour raspberry coulis equally onto dessert plates; top with cake wedges.
- *** RASPBERRY COULIS***
- In a blender, whirl raspberries. Rub through a fine strainer into a bowl; throw away seeds. Add in sugar. If made ahead, refrigerateairtight up to 1 day; stir to use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 10 servings | |
| Calories 358 | |
| Calories from Fat 156 | 44% |
| Total Fat 17.86g | 22% |
| Saturated Fat 8.95g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 243mg | 10% |
| Potassium 234mg | 7% |
| Total Carbs 44.37g | 12% |
| Dietary Fiber 4.7g | 16% |
| Sugars 25.87g | 17% |
| Protein 6.62g | 11% |
