White Chocolate-Coconut Cake
4 ounces white chocolate, coarsely chopped
1/2 cup hot water
1 cup butter or margarine, softened
1 3/4 cups sugar, divided
4 large eggs, separated
2 1/2 cups sifted cake flour, divided
1 teaspoon baking soda
1 cup buttermilk
3/4 cup chopped blanched almonds, toasted
2 cups flaked coconut, divided
2 cups whipping cream
1 cup seedless raspberry jam
2 tablespoons powdered sugar
11/2 ounces white chocolate, grated
Grease three 9-inch round cakepans; line with wax paper. Grease and flour
wax paper; set aside.
Combine chopped chocolate and hot water in top of a double boiler; bring
water in bottom of double boiler to a boil. Reduce heat to low; cook until
chocolate melts, stirring occasionally. Cool.
Beat butter at medium speed of an electric mixer until creamy; gradually add
1 1/2 cups sugar, beating well. Add egg yolks, one at a time, beating after
each addition. Add white chocolate mixture, beating well. Combine 21;4 cups
flour and soda; add to butter mixture alternately with buttermilk, beginning
and ending with flour mixture. Mix after each addition. Combine remaining
1/4 cup flour, almonds, and 1 cup coconut; toss to coat. Stir into batter.
Beat egg whites at high speed until foamy. Gradually add remain ing 1/4 cup
sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar
dissolves (2 to 4 minutes); fold into batter.
Pour batter into prepared pans. Bake at 3500 for 20 to 25 minutes or until a
wooden pick inserted in center comes out clean. Cool in pans on wire racks
10 minutes; remove from pans, and let cool completely on wire racks.
Beat whipping cream until foamy. Gradually add 2 tablespoons powdered sugar,
beating until soft peaks form. Spread 1/2 cup jam between each cake layer;
spread whipped cream mixture on top and sides of cake. Press remaining 1 cup
coconut onto sides of cake; sprinkle grated white chocolate on top. Cover
and chill. Yield: one 3-layer cake. Mary Ann Hawkins Pennel
Fairfax Heritage Cookbook Fairfax Community Betterment Fairfax, Missouri
America's Best Recipes 1994
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