Rory’s Coconut Wedding Cake

This cake is great. This recipe was originally a Swedish almond cake from the kitchen of my sister-in-law Heidi.  It is the cake we made for Rory’s wedding. It is delicious in almond or coconut….enjoy!!

Rory’s Coconut Wedding Cake

½ cup butter (softened)

1 1/2 cups sugar

2 1/4 cups cake flour (use Soft as Silk Cake Flour)

2 teaspoons baking powder

1/8 teaspoon salt

1 cup water

4 egg whites (beaten to form stiff peaks) (save the egg yokes to use in custard)

1 teaspoon vanilla

1 teaspoon coconut extract

Cream butter and sugar and add flavoring. Add sifted dry ingredients alternately with water. Beat until smooth. Gently fold in stiffly beaten egg whites. Bake in 2 8 inch layer pans for 20 to 25 minutes in 350 degrees oven.

Cake Flavor Variations: May use 1 teaspoon vanilla OR almond flavoring.

Coconut Custard (to go in in between the cake layers)

4 egg yokes (in a small bowl gently whist yolks together, then set aside)

1/3 cup cornstarch

¾ cup sugar

¼ teaspoon salt

1 can 14 ounce sweetened condensed milk

1 ¼ cups milk

1 teaspoon vanilla

1 teaspoon coconut extract

1 cup shredded coconut

In a medium-sized sauce pan mix together cornstarch salt and sugar. Add milk, sweeten condensed milk and vanilla and coconut extract. Thoroughly combine.

Heat mixture over medium heat, stirring constantly, until it comes to a slow boil. Boil for one minute.

To add the egg yolks, and this can be tricky as you don’t want to just add the eggs to the hot mixture or they will scramble, “temper” your eggs by pouring about 1/3 of hot mixture or around a 1 cup into the beaten yolk mixture, stirring very rapidly. When the mixture is combined, immediately add it back into the hot custard mixture in the sauce pan, stirring briskly until combined. With the egg yolks combined in your custard mixture, again, bring it to a boil for another minute…stirring constantly. Remove from stove and stir in 1 cup of shredded coconut. Cool completely in refrigerator before using on the cake. This will take at least two hours.

For best results the custard must be refrigerated before putting on the cake. This will insure custard is firm enough to frost. Makes about 3 cups of custard.

After assembling cake with custard between the cake layers. Put remaining custard on top of cake.

Whip:
1 pint whipping cream with ¼ cup powdered sugar and 1 teaspoon vanilla. Until it forms stiff peaks.

Frost cake with whipped cream, going carefully over the custard on top of the cake. Garnish cake by pressing coconut flakes onto sides and top of cake. Serve with vanilla ice cream.

If you would like to tint coconut flakes to color your cake. Put coconut into a zip lock plastic bag. Add 3-5 drops of food coloring…zip bag shut. Toss coconut in bag until it is colored.

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