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Show A Festive Coconut Party Cake r -' - I ; s . " - X i I i . s f ; . i' l - "TW ' WHEN you prepare for company, don't be afraid to make your most economical cake. Yon .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 114 cups sugar Vz teaspoon light' corn syrup 33 cup boiling water 2 egg whites, stiffly beaten 1 teaspoon vanilla 1V4 cups moist, sweetened coconus 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 syrup forms a soft ball in cold water, or spins a long thread when dropped from tip of spoon (240 F.)t 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-inch layers, or top and sides of 8x8x2-1 8x8x2-1 inch cake, or about 2 dozen cup cakes. Mocha Coconut Frosting 3 tablespoons butter 2 cups sifted confectioners' sugar 2 tablespoons strong coffee (about) Dash of salt Vh 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 top and sides of 8x8x2-inch cake, or abont-2 dozen cup cakes. jLemon Coconut Filling 1 cap confectioners' sugar V teaspoon salt . 1 teaspoon grated lemon rind V cup lemon Juice 1 egg. slightly beaten 14 cups shredded coconut Combine sugar, salt, lemop .rind and Juice, and egg in top of -.double boiler. Place over boiling water -and cook 5 minutes, or Until mixture mix-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 1 tup cooked apricots 1 .cup drained crushed pineapple W cup sugar 3 tablespoons orange juice i teaspoon grated orange rind cup moist, sweetened coconut Combine apricots, pineapple, and sugar in saucepan. Cook bver low flame 5 minutes, or until fruit is clear, stirring constantly. Cool 5 add orange juice, rind, and coco-, nut.' Chill before spreading. Makes about 2 cups filling, or enough fill-' fill-' ing to spread generously beiween two 9-inch layers.. |