Chocolate Flake Coconut Cake Recipe
Servings: 1
Ingredients
- 1 x Recipe Creamy Custard Filling, (see, Step 8 Below)
- 2 c. All-Purpose Flour, Sifted
- 2 1/2 tsp Baking Pwdr, Double-Acting
- 1/2 c. Shortening or possibly Butter
- 1/2 tsp Salt
- 1 tsp Almond Extract
- 1 c. Granulated Sugar
- 2 x Egg Yolks
- 1 c. Lowfat milk, minus 2 Tbsp.!
- 1 c. Semi-sweet Chocolate Pcs, Minced Fine
- 2 x Egg Whites
- 1 c. Flaked Coconut
- 1 c. Heavy Cream
- 1/3 c. Sugar, Step 8
- 2 Tbsp. Flour, Step 8
- 1/8 tsp Salt, Step 8
- 1 x Egg, Step 8
- 2/3 c. Lowfat milk, Scalded, Step 8
- 1/4 tsp Almond Extract, Step 8
- 1/4 tsp Vanilla Extract, Step 8
- 1/3 c. Heavy Cream, Step 8
Directions
- 1) Early in the day, make, cold, chill custard filling.
- 2. Grease and flour two 8-inch layer cake pans. Sift flour with baking pwdr three times.
- 3. In a large bowl, at medium speed, mix shortening, salt and almond extract till light and fluffy. Gradually add in sugar, beating well.
- Add in egg yolks and blend well.
- 4. With mixer at low speed, add in flour mix alternately with the lowfat milk, beating after each addition just till well blended. Then stir in chocolate.
- 5. Beat egg whites till stiff and gently fold into the batter. Turn batter into prepared pans; sprinkle each pan of batter with 1/2 c. coconut.
- 6. Bake for 35 min, at 180 C (350 F), till cakes spring back when lightly touched with finger. Cold 5 min in the pans, turn out onto racks to finish cooling.
- 7. On a cake plate, arrange layers with bottoms together and Creamy Custard Filling in between. Generously frost side of cake with whipped cream. Chill till served.
- 8. CREAMY CUSTARD FILLING: In top of double boiler, mix sugar, flour, salt. Slightly beat Large eggs, gradually add in scalded lowfat milk, then slowly stir into sugar mix. Cook over boiling water for 8 min stirring constantly. Cold, stirring occasionally. Add in almond and vanilla extracts. Mix in heavy cream, whipped. Chill till needed.
- Notes:It's easier to chop the choc. chips if you refrigeratethem first.
- For three-layer cake, double all ingredients in custard filling except use only one egg. Make one set, then a second set of cake layers (fourth cake layer can be split, filled with some whipped cream and eaten separately). Increase heavy cream for frosting to 1 1/2 c..
Adding to Planner
