| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
12 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 1/2 |
c |
Oil |
| 1/2 |
c |
Water |
| 1/2 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Baking powder |
| 1 |
c |
Cake flour |
| 3/4 |
c |
Sugar |
| 2 |
c |
Milk; plus… |
| 2 |
tb |
Milk |
| 3/4 |
c |
Sugar |
| 1/2 |
ts |
Vanilla |
| 1 |
tb |
Cornstarch |
| 2 |
|
Eggs; beaten |
| 1 1/2 |
c |
Whipping cream |
| 3 |
tb |
Sugar |
| 3 |
c |
Freshly grated coconut |
INSTRUCTIONS
FILLING
FROSTING
Separate the first 4 eggs. Mix egg yolks, oil, water and 1/2 teaspoon
vanilla. Add salt, baking powder, cake flour and 3/4 cup sugar and mix
until smooth. Beat 4 egg whites until stiff and carefully fold into batter.
Pour into 10-inch springform pan that has been greased and floured or waxed
paper lined. Bake at 325F 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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