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- 1 1/2 cups cake and pastry flour
- 1 1/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- For this recipe it is very important to be sure to sift the flour very
- well before measuring. Flour that is too compacted can cause a denser,
- heavier cake. If you do not have a flour sifter, put some flour in a
- bowl and whisk it for a minute before spooning the flour into the
- measuring cup to measure. Do this for both types of flour in the recipe.
- Cream together until fluffy:
- 1 cup unsalted butter, at room temperature
- 2 cups sugar
- Add, one at a time, beating well after every addition;
- 4 eggs at room temperature
- Beat in:
- 4 teaspoons vanilla extract
- Gently fold in the dry ingredients in three equal portions, alternately with
- 1 cup undiluted evaporated milk
- When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.
- Pour batter evenly into 2 well greased and floured 9 inch cake pans.
- Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick
- inserted in the center comes out clean. Watch it carefully, you will
- not want to over bake this cake, as soon as the toothpick comes out
- clean, remove the cake from the oven and let it rest in the pans for 5
- minutes before turning it out onto a wire rack to cool completely.
- Coconut Marshmallow Frosting
- 4 egg whites
- ¼ tsp cream of tarter
- 2 tsp vanilla extract
- 1 1/4 cups sugar
- ½ cup corn syrup
- 1/4 cup water
- 1 cup dried unsweetened shredded coconut
- In a small saucepan combine sugar, corn syrup and water. Bring to a boil
- over medium heat and continue to cook until the mixture reaches 240
- degrees F on a candy thermometer or when a teaspoonful of the mixture
- dropped into ice water forms a soft ball that holds its shape when cool.
- Whip
- the egg whites, cream of tartar and vanilla extract to soft peaks in a
- large bowl. With the mixer on medium high speed, slowly begin to pour
- the sugar syrup down the side of the egg white bowl in a thin continuous
- stream. Continue to whip the frosting until it forms stiff peaks. Finally fold the coconut in by hand.
- To construct the cake you will also need:
- 2 cups roasted pineapple jam ( Find that recipe here.)
- 4 ounces dark rum
- 1/2 cup toasted coconut
View Full Recipe at Rock Recipes
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 12 servings | |
| Calories 828 | |
| Calories from Fat 217 | 26% |
| Total Fat 24.77g | 31% |
| Saturated Fat 13.56g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 651mg | 27% |
| Potassium 242mg | 7% |
| Total Carbs 140.43g | 37% |
| Dietary Fiber 2.1g | 7% |
| Sugars 87.32g | 58% |
| Protein 7.79g | 12% |
