GI COCONUT CAKE
INGREDIENTS:
3 1/2 c. cake flour
4 tsp. baking powder
1 tsp. salt
1 c. shortening
2 c. sugar
8 egg whites
1 c. milk
1 tsp. vanilla extract
1/4 tsp. almond extract
2 fresh coconuts
1/4 c. coconut water
1/3 c. sifted powdered sugar
DIRECTIONS:
Heat oven to 350 degrees. Grease three 9-inch cake pans. Sift flour, measure and place in sifter, add baking powder, and salt; sift again. Set aside. Cream shortening until fluffy, add sugar a little at a time until all is used. Add egg whites one at a time and beat until fluffy. Add dry ingredients alternately with milk, a little at a time; beginning and ending with dry ingredients. Add extracts and beat 2 minutes on medium speed. Divide into prepared pans and bake 25 to 30 minutes. Grate the fresh coconuts; save the water for brushing cake layers. Brush cake layers with mixture of the coconut water and powdered sugar. (Plain coconut water will make a soggy cake!) Stack cake with Boiled icing. (BOILING ICING) 1/2 c. water, 3 c. sugar, 1/4 c. white corn syrup, 4 egg whites, 1/2 tsp. cream of tartar, 1 tsp. almond extract, 1 tsp. vanilla extract Stir together water, sugar, syrup until sugar is dissolved. Wipe crystals from sides of pan with damp towel. Cook to 238 degrees (or 240 degrees on a damp day). In mixing bowl beat egg whites until frothy. Add cream of tartar; beat whites until stiff. Pour syrup over whites gradually and beat until smooth. Add extracts and enough sifted powdered sugar (about 1 cup) to make desired consistency. Pile icing on cake layers and finish with swirls on top and side. Sprinkle fresh grated coconut on each layer after icing and sprinkle more generously on top and side of cake. The beautiful BOILED ICING recipe came from Mary Katherine Hammer. This cake and icing is a prize winner! Delicious with Boiled Custard, Eggnog, hot tea or coffee. Serves 16-20.
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