Coconut Triple-Layer Cake
Yield: 16 servings
a.. Cooking spray $
b.. 1 tablespoon cake flour
c.. 3 1/2 cups sifted cake flour
d.. 2 teaspoons baking powder
e.. 3/4 teaspoon salt
f.. 1/2 teaspoon baking soda
g.. 1 3/4 cups sugar $
h.. 1/4 cup butter or stick margarine, softened $
i.. 1 1/2 tablespoons vegetable oil $
j.. 2 large egg whites $
k.. 1 2/3 cups fat-free milk $
l.. 1/2 cup plain fat-free yogurt
m.. 2 1/2 teaspoons vanilla extract
n.. 1/4 teaspoon butter extract
o.. Fluffy Coconut Frosting -see below
p.. 2/3 cup flaked sweetened coconut
1.. Preheat oven to 350°.
2.. Coat 3 (8-inch) round cake pans with cooking spray; dust with 1
tablespoon flour.
3.. Lightly spoon sifted flour into dry measuring cups, and level with a
knife. Combine sifted flour, baking powder, salt, and baking soda. Combine
sugar, butter, and oil in a large bowl, and beat at medium speed of a mixer
until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well
after each addition. Combine the milk and yogurt. Add the flour mixture to the
creamed mixture alternately with the milk mixture, beginning and ending with
flour mixture. Stir in extracts.
4.. Pour cake batter into prepared pans. Sharply tap cake pans once on
countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden
pick inserted in center of cake comes out clean. Cool in pans 10 minutes on
wire racks, and remove from pans. Cool completely on wire racks.
5.. Place 1 cake layer on a plate; spread with 2/3 cup Fluffy Coconut
Frosting, and top with another cake layer. Spread with 2/3 cup frosting, and
top with the remaining cake layer. Spread the remaining frosting over the top
and sides of the cake. Sprinkle top of cake with coconut. Store cake loosely
covered in refrigerator.
Fluffy Coconut Frosting
a.. 1 cup sugar
b.. 1/4 cup water
c.. 1/4 teaspoon cream of tartar
d.. Dash of salt
e.. 3 large egg whites
f.. 1 teaspoon vanilla extract
g.. 1/4 teaspoon coconut extract
1.. Combine first 5 ingredients in top of a double boiler; place egg white
mixture over barely simmering water in bottom of double boiler on cooktop. Beat
at high speed of a hand-held mixer until stiff peaks form and candy thermometer
registers 160°. Add extracts; beat until blended.
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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