Steamed Coconut Cakes
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs), sifted|
|Vanilla extract||1⁄4 Teaspoon|
|Butter||2 Tablespoon, softened|
|Red currant jelly||1 Cup (16 tbs)|
|Grated coconut||1 Cup (16 tbs)|
Combine sugar and eggs in medium-size mixing bowl.
Place bowl in larger mixing bowl, filled 1/3 full with boiling water.
Beat eggs and sugar with electric mixer at medium speed about 5 minutes or until thick and foamy.
Remove bowl from water.
Combine flour and salt; fold into egg mixture, a very small amount at a time. (This must be done very slowly and carefully.)
Fold in vanilla.
Drop butter over top in small pieces; fold in carefully. (Butter should be very soft but not melted.)
Spoon into 6 very heavily buttered individual molds or custard cups.
Cover with buttered waxed paper and aluminum foil.
Place on rack in steamer; add boiling water to just below rack.
Cover; steam 30 minutes.
Remove covers; unmold.
Melt the jelly in small saucepan.
Place coconut in shallow bowl.
Using small fork dip cakes in jelly to coat bottoms and sides.
Roll in coconut.
Place on rack to dry.
Garnish as desired.