Coconut Cake (Inner Wheel Club recipe 1974)

I saw this recipe from a cook book published in 1974 (38years ago). It was used by the Rotary women club , the inner wheel club back then. I have used this recipe twice already. I did not change any of the ingredients or formula except I added 1/2 tea spoon cream of tartar when beating the egg white just to stabilize it. At first I thought of changing the toppings but later I still used back the cheese cream, just to see how it taste.
The cake came out delicious, the cheese cream was perfect with the coconut. The only thing set back was I used dry desecrated coconut instead of fresh coconut resulting in the cake becoming slightly dry. Hmm, I must remember to stream the dry desecrated coconut next time to re absorb back the moisture. Down here in Perth it was not possible to get fresh coconut unless you buy from the cold storage.

3 egg whites
1½ cups fine white sugar
½ tsp cream of tartar
¾ cup margarine/ butter
½ tsp vanilla essence
3 egg yolks ( well beaten)
½ cup of freshly grated coconut*
½ tsp salt
2¼ tsp baking powder
2¼ cups plain flour

¾ cups coconut milk (use one coconut)

*If using dry desiccated packet coconut, stream for 5 -10mins to absorbed moisture before using so as cake will not become too dry.

1. Whip egg whites in a clean mixing bowl until big bubbles are formed. Add in the cream of tartar and whip until white in colour. Add in ½ cup sugar in 3 batches, 1/3 at a time and whip until egg whites is stiff. Start at low speed and turn to high speed only on the 3rd batch. This step is crucial.
* (watch video how to beat egg white). Set aside.

2. In another bowl cream the butter and add the vanilla vanilla. Beat in 1 cup sugar gradually. Cream well, Then add the well beaten egg yolks. Beat well. Stir in the grated coconut.

3.Sift the dry ingredients, flour, baking powder, salt together and add or fold them alternately with the coconut milk to the creamed mixture. Then fold (not beat) the egg whites into the creamed mixture. Do not over mix.

4. Pour the mixture into a large cake tin and bake at 350° for about 40 minutes.

*Grease your cake tin with vegetable oil and dust with flour before pour in mixture. This will enable cake to be easily taken out after baked.

* If you prefer a layer cake, put the cake mixture into two 9" layer pans dusted with flour and bake at 350°F or 175°C for about 30 minutes

Icing for the Coconut cake (Optional)

1small package cream cheese 250g (softened to room temperature)
1 tablespoon butter/margarine
4 oz castor sugar
1 grated coconut
1 cup sugar

1.Beat the cream cheese and the butter together. Gradually add in the castor sugar. Beat until the sugar is dissolved. This will give you a rather thin icing.
2. Save the grated coconut after you have squeezed out the coconut milk from the coconut cake. Fry it with sugar over a slow fire until it is toasted to a nice golden colour. Sprinkle this liberally over the icing .

Cream Cheese Icing (variation)
1 x 250g packet cream cheese at room temperature
4 tablespoon icing sugar
2 teaspoon grated lemon rind

1.Beat icing sugar and lemon rind into cream cheese
2. Spread over cake

Note- Cream cheese may be softened in a microwave oven for 40 seconds ( 800 watts).

* or you can use whipped cream or the various substitutes available.

For more info please also visit my website Coconut Cake

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