Ingredients:
- 4 eggs, separated
- 1/2 c. oil
- 1/2 c. water
- 1/2 tsp. vanilla
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1 c. cake flour
- 3/4 c. sugar
- .
- Filling:
- 2 c. plus 2 tbsp. milk
- 3/4 c. sugar
- 1/2 tsp. vanilla
- 1 tbsp. cornstarch
- 2 eggs, beaten
- .
- Frosting:
- 1 1/2 c. whipping cream
- 3 tbsp. sugar
- 3 c. freshly grated coconut
Preparation:
Mix egg yolks, oil, water and 1/2 teaspoon vanilla. Add salt, baking powder, cake flour and 3/4 cup sugar; mix until smooth. Beat 4 egg whites until stiff; carefully fold into batter. Pour into 10-inch springform pan that has been greased and floured or waxed paper-lined. Bake at 325° about 50 minutes or until cake tests done. Cool. Cut cake into 4 very thin or 3 thicker layers.To make filling, combine 2 cups milk, 3/4 cup sugar and 1/2 teaspoon vanilla in saucepan. Bring to boil. Mix cornstarch with 2 tablespoons cold milk and 2 eggs. Blend cornstarch mixture into sugar mixture and cook, stirring, until thickened. Cool.
To assemble, spread custard between cake layers. Whip cream with 3 tablespoons sugar until stiff. Frost top and sides of cake with whipped cream. Sprinkle top and sides generously with coconut. Chill thoroughly.
More Coconut Cake Recipes
Fresh Coconut Cake Recipe
Angelic Coconut Cake
Sour Cream Coconut Cake
Easy Coconut Cake
3-Layer Coconut Cake
Coconut Cake
Strawberry Coconut Cake
Cake Mix Desserts and Cakes
Coconut Cake Recipes
Cake Recipes
Frosting Recipes
Pound Cakes
Sponge Cakes
Angel Food Cakes
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