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Name: Layer Cake with Fresh Coconut Icing
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 1/2 c Sugar; 3 Egg whites, stiffly beaten; Meat of 1 fresh coconut,; 2 lg Eggs; 1 c Coconut milk (if needed,; 1 ts Salt; 1 ts Vanilla; 2 c Sugar; 3/4 c Water; 1 tb Baking Powder; 18 oz Packaged coconut plus; 1/4 c Milk and; 2 1/2 c A-P soft-wheat flour; 3/4 c Butter Soft; 1 c milk; 1 tb Poppy seeds; 1 pk Instant vanilla pudding mix; 1 3/4 c Skim milk; 3/4 c Frozen whopped topping; 1 1/2 ts Grated lemon peel, divided; 6 Graham cracker tarts; Grated lemon peel, garnish

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INGREDIENTS

1 1/2 c Sugar
3 Egg whites, stiffly beaten
Meat of 1 fresh coconut,
2 lg Eggs
1 c Coconut milk (if needed,
1 ts Salt
1 ts Vanilla
2 c Sugar
3/4 c Water
1 tb Baking Powder
18 oz Packaged coconut plus
1/4 c Milk and
2 1/2 c A-P soft-wheat flour
3/4 c Butter ; Soft
1 c milk
ICING
1 tb Poppy seeds
1 pk Instant vanilla pudding mix
1 3/4 c Skim milk
3/4 c Frozen whopped topping
1 1/2 ts Grated lemon peel, divided
6 Graham cracker tarts
Grated lemon peel, garnish

INSTRUCTIONS

Cake: Preheat oven to 350F. Grease two 9-inch cake pans and dust with flour. Place circles of wax paper in the bottoms of the pans and grease and flour them. Sift the flour, baking powder, and salt together. In a separate bowl, cream the sugar and butter, then add the eggs and vanilla and beat well. Add the dry ingredients and milk alternately, starting and ending with the dry ingredients, and beat until smooth. Pour the batter into the pans and bake 20-25 minutes. Cool on a rack, remove from the pans, and peel off the wax paper. Icing: Place the beaten egg whites in a saucepan, and add sugar, coconut and coconut milk. Over medium heat bring the mixture to a full boil, and boil 4-5 minutes. Remove from the heat, and spread on the cake while both the cake and icing are still warm. Makes a very moist coconut cake, serving 10-12.

NOTES

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Layer Cake with Fresh Coconut Icing

1 1/2 c Sugar
3 Egg whites, stiffly beaten
 Meat of 1 fresh coconut,
2 lg Eggs
1 c Coconut milk (if needed,
1 ts Salt
1 ts Vanilla
2 c Sugar
3/4 c Water
1 tb Baking Powder
18 oz Packaged coconut plus
1/4 c Milk and
2 1/2 c A-P soft-wheat flour
3/4 c Butter Soft
1 c milk
 ICING
1 tb Poppy seeds
1 pk Instant vanilla pudding mix
1 3/4 c Skim milk
3/4 c Frozen whopped topping
1 1/2 ts Grated lemon peel, divided
6 Graham cracker tarts
 Grated lemon peel, garnish

Cake: Preheat oven to 350F.  Grease two 9-inch cake pans and dust with  flour.  Place circles of wax paper in the bottoms of the pans and grease  and flour them. Sift the flour, baking powder, and salt together. In a  separate bowl, cream the sugar and butter, then add the eggs and vanilla  and beat well. Add the dry ingredients and milk alternately, starting and  ending with the dry ingredients, and beat until smooth. Pour the batter  into the pans and bake 20-25 minutes. Cool on a rack, remove from the pans,  and peel off the wax paper. Icing: Place the beaten egg whites in a  saucepan, and add sugar, coconut and coconut milk. Over medium heat bring  the mixture to a full boil, and boil 4-5 minutes. Remove from the heat, and  spread on the cake while both the cake and icing are still warm. Makes a  very moist coconut cake, serving 10-12.

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Nutrition

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Serving Size: 1 Serving (443g)
Recipe Makes: 10 Servings

Calories: 1079
Calories from Fat: 175 (16%)

Amt Per Serving		% DV

	Total Fat 19.5g	26 %
	Saturated Fat 10.6g	53 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 1.5g
Cholesterol 250.3mg		77 %
Sodium 446.3mg		15 %
Potassium 243.6mg		6 %
Total Carbohydrate 223.7g		66 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 223.3g
Protein 9.8g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1079

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