Birthday Cake #2

Saturday celebration was with LTS' maternal grandparents. Sunday was with their paternal grandparents and cousins. I didn't want to duplicate the same cake even though the "guests" were different. I was getting rather "tired" of making the same cake in two days. So I decided to try a new recipe from a library book I just borrowed - Cake Temptations and other desserts.

I found that the recipes seemed to be rather easy to follow, and looks really good. I was pleasantly pleased when my father-in-law went for a second helping of the coconut cake. Personally, I like it very much too! [One more cake to go!] Pardon my terrible frostings! Fortunately my children and my in-laws are not so fussy about the designs!




Recipe for Coconut Layer Cake, extracted from Cake Temptations and other desserts with my modification.

Ingredients:
Cake
6 Egg whites
95g Caster sugar
6 Egg yolks
110g Plain flour, sieved
50g Desiccated coconut

Coconut fillings
25g Corn flour
250g Milk
4 Egg yolks
50g Castor sugar
1/4 tsp Salt
1/4 tsp Vanilla extract
50g Unsalted butter
40g Desiccated coconut
30g Light sugar syrup
100g + 220g Whipped cream
50g Desiccated coconut, toasted

Method:
1. Grease a 9" round cake pan and set aside. Preheat oven to 150C.
2. Whisk egg whites till foamy, add sugar gradually and beat until stiff.
3. Add egg yolks one by one and mix thoroughly.
4. Add in the flour and mix till combined. The batter should be rather stiff.
5. Pour the batter into the prepared tin and bake in the preheated oven for 40mins.
6. Remove from oven and cool.
7. To make coconut filling, mix cornflour, milk and egg yolks in a pot. Add in sugar and cook till thick.
8. Stir in salt, vanilla extract, butter and coconut. Remove from teh stove and set aside to cool.
9. To make sugar syrup, put 15g sugar and 15g water to a small pot over small fire. Stir till the sugar dissolved, off the fire and set aside.
10. Fold in the 100g whipped cream.


Assembly:
1. Cut the cake into 3 layers and moisten each layer with light sugar syrup.
2. Place one cake layer onto the cakeboard and place coconut filling on top.
3. Cover with the second cake layer and repeat.
4. For the final cake layer, frost the whole cake with the remaining 220g whipped cream.
5. Coat the sides with toasted desiccated coconut.
6. Design the top as you wish.
7. Best served chilled.

I hope you'll all love this cake as much as I do! I've never tried a coconut cake before, neither a cake that is as light as this! This is definitely keeper for me!