Pina Colada Cake And Cream Cheese Coconut Frosting
Posted by Diva for Christ 1/2 cup butter 1/2 cup vegetable shortening 2 cups Imperial Sugar Extra Fine Granulated Sugar or Dixie Crystals Extra Fine Granulated Sugar 3 cups sifted cake flour 4 tsp. baking powder 1 tsp. salt 2/3 cup milk 2/3 cup water 2 tsp. vanilla extract 1 tsp. coconut extract 6 egg whites Pinch cream of tartar Preheat oven to 350°F. Lightly grease and flour three nine-inch round cake pans and set aside. Cream the butter with the shortening until thoroughly blended, then gradually add sugar, beating until it is very light and fluffy. Sift the cake flour, then measure and sift again with the baking powder and salt. Blend the milk with the water, then add alternately to the batter with the flour mixture, beginning and ending with the flour mixture. Stir in the vanilla and coconut extracts. In a separate bowl using a clean eggbeater, beat the egg whites with the cream of tartar until stiff but not totally dry; then gently fold into the batter. Divide batter evenly among the three prepared pans and bake twenty to twenty-five minutes or until layers spring back if lightly pressed in their centers. Cool layers in individual pans ten minutes on a rack, then gently shake pans to loosen cakes and turn cakes out onto the racks to complete cooling. Prepare pineapple filling while cake layers are cooling. For Pineapple Filling: 1 cup Imperial Sugar Extra Fine Granulated Sugar or Dixie Crystals Extra Fine Granulated Sugar 1/3 cup cornstarch 4 large eggs of yolks 1/2 cup cold water 1 can (8 oz.) crushed, unsweetened pineapple in its own juice, non-drained Grated zest of 1 fresh lemon Juice of 1 fresh lemon 1 Tbsp. butter Whisk sugar with cornstarch until blended in a non-aluminum saucepan. In a separate bowl, whisk the egg yolks with the water until smooth, then add to the dry mixture in the saucepan. Stir in the crushed pineapple, pineapple juice from the can and the grated lemon zest. Cook over medium heat, whisking constantly until mixture is very thick and paste-like. Remove from heat and whisk in the lemon juice and the butter. Cover and cool mixture thoroughly, whisking occasionally to keep surface from drying out. For Cream Cheese Coconut Frosting: 1/2 cup butter, softened 1 package (8 oz.) cream cheese, softened 4 cups of Imperial Sugar Confectioners Sugar or Dixie Crystals Confectioners Powdered Sugar 2 to 4 tsp. of fresh or canned coconut milk, to desired consistency Blend butter with cream cheese until smooth, then gradually add confectioners sugar, beating until mixture is smooth and creamy. Blend in the coconut milk to the desired consistency. Frosting should be soft and silky, but stiff enough to hold a luscious swirl and a picture perfect peak. To Assemble And Decorate: Spread cooled pineapple filling thickly between the two lower cake layers, using half of the filling for each layer. Then spread the coconut frosting generously over the top and sides of cake, swirling lavishly for a festive air. Decorate with candy sprinkles or shredded coconut, as desired. Sugar Syl says, Go on & touch someone with a little sugar --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
