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Show A Festive Goconut Party Cake . H. .1 WHEN you prepare for company, don't be afraid to make your most economical cake. You can completely hide Its economy under a luscious coconut .covering or turn It into a cake delectable' with a delicious filling. Add these recipes to your repertoire. Coconut Boiled Frosting IV2 cups sugar V2 teaspoon light" corn syrup 23 cup boiling water 2 egg whites, stiffly beaten 1 teaspoon vanilla l'a cups moist, sweetened coconut Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring only until sugar is dissolved. dis-solved. Boil rapidly without stirring, stir-ring, until a small amount of Byrup forms a soft ball in cold water, or spins a long thread when dropped from tip of spoon (240 F.). Pour syrup in fine stream over egg whites," beating constantly. Add vanilla. Continue beating with rotary' ro-tary' egg beater 10 to 15 minutes, or Until frosting is cool and of right consistency to spread. Use wooden spoon when too stiff for beater. Spread on cake. Sprinkle thickly with coconut while frosting is still soft. Makes enough frosting to cover tops and sides of two 9-incb layers, or top and sides of 8x8x2-inch 8x8x2-inch cake, or about 2 dozen cup cakes. Mocha Coconut Frosting 3 tablespoons butter 3 cups sifted confectioners' sugar 2 tablespoons strong cofTee (about) Dash of salt IVt cups moist, sweetened coconut Cream butter; add part of sugar gradually, blending after each addition. addi-tion. Add remaining sugar, alternately alter-nately with coffee, until of right consistency to spread; add salt. Spread between layers and on top of cake, sprinkling generously with coconut. Makes enough frosting to cover tops of two 9-inch layers, or j top and sides of 8x8x2-inch cake, or 1 about 2 dozen cup cakes. Lemon Coconut Filling 1 cup confectioners' sugar Va teaspoon salt 1 teaspoon grated lemon rind V cup lemon Juice ' 1 egg. slightly beaten l'a cups shredded coconut Combine' sugar, salt, lemon rind and Juice, and egg in top pf -.double boiler. Place over boiling water and cook 5 minutes,, or until jnbr, ture is thick, stirring constantly. Remove from, boiling water; add coconut and cool. Makes enough filling to spread between two 9-inch layers. Coconut Fruit Filling lup cooked apricots 1 cup drained crushed pineapple V? cup sugar 3 tablespoons orange Juice teaspoon grated orange rind 3 cup moist, sweetened coconut Combine apricots, pineapple, aa4 sugar in saucepan. Cook bver Iqw flame 6 minutes, or until fruit f clear, stirring constantly. ' Cifctj add orange juice, rlntl, and coco-nut' coco-nut' Chill before spreading. Makl about 2 cups filling, or enough SJ. ing to spread gen,erouhly bqtvv; two 9-inch layers |