Raspberry Coulis Coconut Cake
Ingredients
1 1/4 C. cake flour
1 C. sugar
1 1/2 tsp. baking powder
1/4 C. salad oil
1/4 C.
Water
5 large eggs
2 tsp. vanilla
1/4 tsp. cream of tartar
1 C. milk
3 1/2 C. coconut, shredded
1 C. whipping cream
Raspberry Coulis
1 quart raspberries
1 Tbsp. sugar
Cooking Instructions
Cake – Sift flour; measure 1 C. plus 2 Tbls.. Sift again with 1/3 C. sugar and baking powder into large bowl. In another bowl, whisk oil, water, 1 egg, and 1 tsp. vanilla and add to flour mixture and whisk until smooth. Separate remaining 4 eggs; put yolks in small bowl. In clean bowl, beat egg whites and cream tartar with mixer until foamy. Gradually add 1/4 C. sugar, beating until whites hold firm, moist peaks. Gently fold whites into flour mixture. Spread batter in ungreased 9-inch cheesecake pan (at least 2 1/2-inches deep) with removable rim. Bake in 350 oven until cake springs back when lightly touched in center, about 30 minutes. Run a knife between cake and rim; invert onto rack. Remove rim; slide spatula along pan bottom and remove. Let cool; if made ahead, store airtight up to 1 day. Pastry Cream – In 1 1/2-2 quart pan, mix 1/3 C. sugar and 1 1/2 Tbls. flour. Whisk in milk. Stir over medium-high heat until boiling, 4-6 minutes. Whisk about 1/2 C. hot mixture into yolks. Stir yolk mixture into pan; whisk over medium-low heat until slightly thicker, 30-90 seconds. Stir in 1 1/2 C. coconut plus 1 tsp. vanilla. Cool, stirring often. Cover and chill until cold, at least 2 hours or up to 1 day. Assembly – With a long serrated knife, cut cake horizontally into 3 equal layers. In bowl, whip cream with 2 Tbls. sugar until thick enough to hold its shape; fold 3/4 C. into pastry cream. Chill remainder. Invert cake onto a platter. Slide rimless baking sheets under each of the 2 layers and lift off. Tuck wide strips of wax paper just under bottom edge of cake. Spread layer almost to edge with half the pastry cream. Slide middle layer onto filling; spread with remaining filling. Slide last layer onto filling. Frost cake with remaining whipped cream. Pat remaining coconut into cream. Cover gently; chill 2 hours or until next day. Ease out wax paper and discard. Pour raspberry coulis equally onto dessert plates; top with cake wedges. Raspberry Coulis – In blender, whirl raspberries. Rub through a fine strainer into bowl; discard seeds. Add sugar. If made ahead, chill airtight up to 1 day; stir to use.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)