CookEatShare is also available in English
Cerrar
click to rate
0 votos | 922 views
Raciónes: 12

Ingredientes

  • 1 1/2 cups cake and pastry flour
  • 1 1/4 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • For this recipe it is very important to be sure to sift the flour very
  • well before measuring. Flour that is too compacted can cause a denser,
  • heavier cake. If you do not have a flour sifter, put some flour in a
  • bowl and whisk it for a minute before spooning the flour into the
  • measuring cup to measure. Do this for both types of flour in the recipe.
  • Cream together until fluffy:
  • 1 cup unsalted butter, at room temperature
  • 2 cups sugar
  • Add, one at a time, beating well after every addition;
  • 4 eggs at room temperature
  • Beat in:
  • 4 teaspoons vanilla extract
  • Gently fold in the dry ingredients in three equal portions, alternately with
  • 1 cup undiluted evaporated milk
  • When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.
  • Pour batter evenly into 2 well greased and floured 9 inch cake pans.
  • Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick
  • inserted in the center comes out clean. Watch it carefully, you will
  • not want to over bake this cake, as soon as the toothpick comes out
  • clean, remove the cake from the oven and let it rest in the pans for 5
  • minutes before turning it out onto a wire rack to cool completely.
  • Coconut Marshmallow Frosting
  • 4 egg whites
  • ¼ tsp cream of tarter
  • 2 tsp vanilla extract
  • 1 1/4 cups sugar
  • ½ cup corn syrup
  • 1/4 cup water
  • 1 cup dried unsweetened shredded coconut
  • In a small saucepan combine sugar, corn syrup and water. Bring to a boil
  • over medium heat and continue to cook until the mixture reaches 240
  • degrees F on a candy thermometer or when a teaspoonful of the mixture
  • dropped into ice water forms a soft ball that holds its shape when cool.
  • Whip
  • the egg whites, cream of tartar and vanilla extract to soft peaks in a
  • large bowl. With the mixer on medium high speed, slowly begin to pour
  • the sugar syrup down the side of the egg white bowl in a thin continuous
  • stream. Continue to whip the frosting until it forms stiff peaks. Finally fold the coconut in by hand.
  • To construct the cake you will also need:
  • 2 cups roasted pineapple jam ( Find that recipe here.)
  • 4 ounces dark rum
  • 1/2 cup toasted coconut

Nutrition Facts

Amount Per Serving %DV
Serving Size 255g
Recipe makes 12 servings
Calories 828  
Calories from Fat 217 26%
Total Fat 24.77g 31%
Saturated Fat 13.56g 54%
Trans Fat 0.0g  
Cholesterol 112mg 37%
Sodium 651mg 27%
Potassium 242mg 7%
Total Carbs 140.43g 37%
Dietary Fiber 2.1g 7%
Sugars 87.32g 58%
Protein 7.79g 12%
¿Te gusto esta receta?
Click to rate it:
 

Leave a review or comment