| 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
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”