Coconut Cake - as promised!!
This one isn't low fat but it is delicious! I guess you could sub the butter for veg oil or margarine - but I wanted to stay as true as possible to my grandmother's recipe. I made cup cakes and it did 24 so that isn't that much butter per serving and there is NO fat in the icing.
CAKE
2 sticks butter
1 teaspoon vanilla extract
2 cups sugar ( I use diabetisweet - white / you could do 1/2 diabetisweet 1/2 splenda but it would change the consistency)
3 egg yolks (save whites for frosting!)
1 whole egg
3 cups flour
1 Tablespoon baking powder
1/4 teaspoon salt
1 cup milk
Cream butter, sugar sub.and vanilla ( I use my kitchen aid stand mixer but you can use a hand mixer too) add in egg yolks and whole egg - whip until well combined. In a medium bowl combine dry ingredients. ADd dry ingredients alternating with milk. Mix only until combined (over beating makes a tough cake!) Pour into (2) 8" round cake pans that have been greased and floured. Bake at 350 degrees approximately 30 minutes until a knife or toothpick comes out clean. Cool completely.
ICING
1 1/2 cups sugar (Pretty sure you would have to use diabetisweet or an equivalent here - splenda won't hold the icing up)
2/3 cup water
1/8 teaspoon cream of tartar
3 egg whites (left over from cake - make sure there is NO yolk or they won't whip up right!)
pinch of salt
1 teaspoon vanilla
1 1/2 cups coconut (unsweetened)
In a saucepan combine sugar and 1/2 of the water. bring to a boil and add water as necessary to keep mixture thick but not granular). Cover and boil for 3 minutes.Remove from heat. Stir in cream of tartar. Beat egg whites with a pinch of salt until glossy and stiff peaks form. While mixer is running slowly stream in sugar syrup until cool and frosting is light and fluffy. Fold in Vanilla. Frost cake and then cover with coconut.
Enjoy!!!
I LOVE this cake - it is best eaten the day it is made - you can make the cake a few weeks in advance though - wrap in plastic then foil and put in the freezer. The day of make the frosting (it doesn't hold up well because of the eggwhite and there aren't any preservatives in it) frost the cakes still frozen and by the time you are ready to eat it - it will be perfect!
Oh and if you wanted to do a raspberry filling you could - just leave out the coconut (or leave it - yummy!) Lets see - I would probably just use a jar of seedless raspberry jam and spread that between the cake layers then do the top and sides with the frosting - OMG that gives me a good idea too! lol
I take it you Love to cook..."Lucky"
