- 2 cups plus 2 tablespoons all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- 1 cup (2 sticks) butter
- 1 cup whole milk
- 4 eggs
- 1 cup finely grated semisweet chocolate
- 1 1/2 cups grated coconut
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 2 egg yolks, beaten
- 2 teaspoons vanilla extract
- 2 egg whites, unbeaten
- 1 1/2 cups sugar
- 1 1/2 teaspoons corn syrup
- 1/3 cup cold water
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup grated semisweet chocolate
Preheat oven to 350F degrees. Grease and flour 2 (8- or 9-inch) round cake pans.
Sift together flour, baking powder and salt.
Combine butter and sugar in a mixing bowl. Beat with a mixer at medium-high speed until fluffy. Add 2 tablespoons of the flour mixture to prevent curdling when liquid is added. Gradually add milk, mixing well. Add eggs, one at a time, beating thoroughly. Beat in remaining flour mixture. Gradually stir in chocolate and coconut. Divide batter between cake pans. Bake 35 to 40 minutes, until a wooden pick inserted in the center comes out clean. Cool on a wire rack 10 minutes. Remove from pans and cool completely.
To prepare custard, Combine sugar and flour. Heat milk in saucepan; stir in flour mixture. Bring to a boil and boil 1 minute. Stir half the milk mixture yolks, then pour back into hot milk mixture in pan. Cook until thicken. Let cool and add vanilla.
To prepare frosting, place all ingredients except vanilla in top of double boiler (not over heat); beat 1 minute to blend. Place over boiling water and cook, beating constantly until frosting forms stiff peaks, about 7 minutes (don't overcook). Remove from boiling water. Pour into mixing bowl, if you wish. Add vanilla and beat until frosting is spreading consistency, about 2 minutes.
To assemble, place one cake layer on a plate. Top with custard filling. Place second layer on top. Spread frosting on top and sides of cake. Garnish with grated chocolate if desired.
Diana Cyert, Winona, Minn.
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