Stately Coconut Layer Cake
Ingredients
1 C. shortening
2 C. sugar
4 eggs
3 C. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 C. milk
1 tsp. almond extract
1 tsp. vanilla extract
Lemon-orange filling
Pineapple filling
Boiled frosting; see recipe
1 small fresh coconut, or; grated
1/2 C. flaked coconut
Lemon Orange Filling :
1 C. sugar
1/3 C. all-purpose flour
1/4 tsp. salt
1/4 C. water
2 Tbsp. orange rind; grated
1 Tbsp. lemon rind; grated
1 1/4 C. orange juice
1/4 C. lemon juice
4 egg yolks; well beaten
Pineapple Filling:
3 Tbsp. all-purpose flour
1/2 C. sugar
20 ounces crushed pineapple; undrained
2 Tbsp. butter or margarine
Boiled Frosting:
1 1/2 C. sugar
1/2 tsp. light corn syrup
2/3 C. water; boiling
2 egg whites; stiffly beaten
1 tsp. vanilla
Cooking Instructions
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Lemon-Orange Filling or Pineapple Filling between layers; spread Boiled Frosting on top and sides, and sprinkle with coconut. Lemon Orange Filling : Combine sugar, flour, salt, and water in a heavy saucepan; stir well. Stir in fruit rind and juices. Cook over medium heat, stirring constantly, until mixture thickens and boils. Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Return to a boil; cook 1 to 2 minutes, stirring constantly. Remove from heat, and let cool completely Pineapple Filling: Combine flour and sugar in a small saucepan; add pineapple and butter. Cook over medium heat, stirring constantly, until thickened. Cool. Boiled Frosting: Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring only until sugar is dissolved. Boil rapidly, without stirring, until small amount of syrup forms a soft ball in cold water, or spins a long thread when dropped from tip of spoon (240 degrees). Pour syrup in fine stream over egg whites, beating constantly. Add vanilla. Continue beating with rotary egg beater for 10 to 15 minutes, or until frosting is cool and of right consistency to spread. Use wooden spoon when too stiff for beater.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)