-NORMA WRENN-
–CAKE–
4 Egg yolks
2 Whole eggs
1 1/2 c Sugar
1/2 c Butter or margarine; cut up
1 c Milk; hot
2 1/2 c Flour
1 tb Baking powder
1 ts Vanilla
1/2 c Chopped black walnuts or
1 c Walnuts or pecans; toasted
FROSTING
1 3/4 Sugar
1/2 c Water
3 Egg whites
1/2 ts Cream of tartar
1 ts Vanilla
2 c Shredded fresh coconut
Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
To make cake: In a large mixing bowl, beat the egg yolks, whole eggs and
sugar with an electric mixer for at least 5 minutes or until light and
fluffy. Stir the butter or margarine pieces into the hot milk until the
butter has melted. Combine the flour with the baking powder. Add 1/2 cup of
the flour mixture into the egg mixture, beating slowly. Add half the hot
milk mixture, 1 cup of the flour mixture, then the remaining hot milk,
beating after each addition. Add the remaining flour mixture and the
vanilla. Beat well. Fold in the nuts. Pour the batter into the prepared
pans.
Bake the layers in the 350-degree oven for 12 to 15 minutes or until a
wooden toothpick inserted in the centers comes out clean. Cool for 5
minutes in the pans. Remove the cakes from the pans and cool completely on
wire racks.
To make the frosting: In a medium saucepan, combine the sugar with the
water. Bring the mixture to boiling and boil for 2 minutes or until it is
syrupy and the sugar dissolves. (Undissolved sugar will make the frosting
grainy.) Make sure to scrape down the sides of the saucepan and stir in a
figure-eight motion.
In a large mixing bowl, beat the egg whites with the cream of tartar with
an electric mixer until foamy. Slowly pour the hot sugar syrup into the egg
whites, beating constantly at the highest speed 4 to 6 minutes or until the
frosting is stiff enough to spread. Use a rubber spatula to guide the egg
whites toward the beaters and scrape down the sides of the bowl to be sure
that the frosting is evenly mixed. Beat in the vanilla. The finished
frosting should be smooth and fluffy, yet hold stiff peaks.
Place a cake layer on a cake plate; spread with about 1 cup of frosting and
sprinkle with 1/3 cup of coconut. Repeat with the remaining layers. Frost
the sides of the cake and sprinkle with the remaining coconut. Store the
cake in the refrigerator up to 24 hours.
Tips from our kitchen: Garnish this lovely cake with fresh coconut pieces,
kiwi fruit, fresh pineapple and pineapple leaves.
Nutrition analysis (Per serving): calories 477 cholesterol 129mg
carbohydrates 74g protein 8g sodium 201mg fat 18g sat fat 10g potassium
155mg
Yields
12 Servings