Fresh Coconut Cake

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 3/4 cup shortening
• 1 1/2 cups sugar
• 3 eggs
• 2 1/2 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups milk
• 4 egg yolks
• 1/2 cup sugar
• 1/3 cup cornstarch
• 3 tablespoons orange-flavored liqueur
• 1 cup grated fresh coconut (i use frozen unsweetened)
• 1 1/4 cups light corn syrup
• 2 egg whites
• 1 dash salt
• 1 teaspoon vanilla extract

Recipe

• 1 cream shortening and gradually add sugar; beat until light and fluffy.
• 2 add eggs one at a time, beating well after each addition.
• 3 combine flour, baking powder, and salt; add to the creamed mixture alternately with milk, beginning and ending with flour mixture.
• 4 stir in vanilla.
• 5 pour batter into 2 greased and floured 9-inch round cake pans.
• 6 bake at 375 for 20-25 mins or until toothpick inserted in center comes out clean.
• 7 cool in pans for 10 mins; remove from pans, and cool completely.
• 8 split cake layers in half horizontally to make 4 layers.
• 9 custard filling: combine first 4 ingredients in a heavy saucepan; stir with wire whisk until well blended.
• 10 cook over medium heat stirring constantly, until thickened and smooth.
• 11 stir in liqueur.
• 12 chill mixture throughly.
• 13 stir in coconut.
• 14 snow peak frosting: bring syrup to a boil.
• 15 combine egg whites and salt in a large mixing bowl.
• 16 beat egg whites (at room temperature) until soft peaks form; continue to beat, slowly adding syrup.
• 17 add vanilla; continue beating until stiff peaks form and frosting is thick enough to spread.
• 18 spread custard filling between layers; spread top and sides with snow peak frosting, and sprinkle with coconut.