Christmas coconut cake

 
                           Christmas Coconut Cake
 
 Recipe By     : GOLD MEDAL EXTRA-SPECIAL HOLIDAY BAKING, NO. 20
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Holidays                         Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    egg whites
      1/2  cup           granulated sugar
    2      cups          plus 2 tablespoons gold medal all-purpose
                         -- flour
    1      cup           granulated sugar
    3 1/2  teaspoons     baking powder
    1      teaspoon      salt
      1/2  cup           shortening
    1      cup           milk
      2/3  cup           flaked coconut
                         ***TUTTI-FRUTTI FILLING***
    2                    egg yolks
      2/3  cup           sour cream
      2/3  cup           sugar
    1      cup           chopped pecans
    1      cup           chopped golden raisins
    1      cup           chopped red candied cherries
      2/3  cup           flaked coconut
                         ***FROSTING***
    1      cup           heavy whipping cream
      3/4  teaspoon      almond extract
                         --or vanilla
      1/4  cup           powdered sugar
 
 Heat oven to 350°.  Grease and flour 2 round pans, 9x1 1/2 inches.  Beat
 egg whites in medium bowl with electric mixer on high speed until foamy.
 Gradually beat in 1/2 cup granulated sugar, beating until stiff and
 glossy;
 set aside.
 
 Beat flour, 1 cup granulated sugar, the baking powder, salt and
 shortening
 in large bowl on medium speed.  Beat in milk on low speed 30 seconds. 
 Beat
 on medium speed 2 minutes.  Carefully fold in egg whites and coconut. 
 Pour
 into pans.
 
 Bake 35 to 40 minutes or until toothpick inserted in center comes out
 clean.  Cool completely.  Fill layers and frost top of cake to within 1
 inch of edge with Tutti-Frutti Filling.  Beat whipping cream, almond
 extract and powdered sugar in chilled medium bowl with electric mixer on
 high speed until light and fluffy.  Spread side and top edge with
 whipped
 cream mixture.  Serve immediately or refrigerate until serving.  Store
 covered in refrigerator.
 
 12 servings.
 
 Tutti-Frutti Filling: Mix 2 egg yolks and 2/3 cup sour cream in 2-quart
 saucepan until blended.  Stir in 2/3 cup sugar.  Cook over low heat,
 stirring constantly, until mixture begins to simmer.  Simmer about 5
 minutes, stirring constantly, until mixture begins to thicken; remove
 from
 heat.  Stir in 1 cup each chopped pecans, chopped golden raisins,
 chopped
 red candied cherries and 2/3 cup flaked coconut; cool.
 
 1 Serving: 455 calories 190 calories from fat); 21 g fat (9 g
 saturated);
 50 mg cholesterol; 330 mg sodium; 64 g carbohydrate (2 g dietary fiber);
 5
 g protein.
 
 Converted by MC_Buster.
 
 
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