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Coconut Veloute Cake

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Ingredients
  Shortening 180 Milliliter (3/4 Cup)
  Sugar 375 Milliliter (1 1/2 Cups)
  Eggs 3
  Pastry flour 750 Milliliter (3 Cups)
  Baking powder 4 Teaspoon
  Salt 3⁄4 Teaspoon
  Milk 250 Milliliter (1 Cup)
  Almond extract 1⁄2 Teaspoon
  Vanilla extract 1 Teaspoon
  Icing 1 Cup (16 tbs)
  Water 80 Milliliter (1/3 Cup)
  Sugar 250 Milliliter (1 Cup)
  Vinegar 1 Teaspoon
  Egg whites 2 , beaten
  Vanilla extract 3⁄4 Teaspoon
  Grated coconut 1 Cup (16 tbs)
Directions

–  Preheat oven to 375 °F (190 °C).
–  Butter two, 9-inch (22-cm) square cake pans.
–  Cream shortening, add sugar, a little at a time, add eggs, one at a time.
–  In a bowl sift dry ingredients and add them to first mixture, alternating with milk. Add almond and vanilla extracts.
–  Pour batter into cake pans and bake 25 minutes. Remove from oven and let stand on wire rack to cool.
Icing
–  In a saucepan, boil water, sugar, and vinegar until candy thermometer registers 250 °F (120 °C). Set aside to cool.
–  Pour syrup into egg whites, beating constantly until icing becomes firm. Add vanilla extract.
–  Ice the cake and decorate with grated coconut and fruit.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Baked
Interest: 
Everyday

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