Carolina Coconut Cake -- Quad-Cities Online Recipe Book
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Carolina Coconut Cake

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Ingredients

Cake:
2-1/2 cups sifted cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup water
1-1/2 teaspoons vanilla extract
4 egg whites
1/4 cup sugar
1/2 cup shortening
1/4 cup butter, softened
1-1/4 cups sugar
Lemon-Apricot Filling:
2 cups dried apricots, diced
2/3 cup water
1 tablespoon cornstarch
1/8 teaspoon salt
3/4 cup water
1/4 cup lemon juice
1 tablespoon butter
2 egg yolks, beaten
1 tablespoon grated lemon rind
Fluffy White Frosting:
1 cup sugar
1/4 cup cold water
2 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
3-4 cups of coconut
Garnishes: apricot roses, lemon curls

Instructions

To make the cake: Combine first three ingredients and set aside. Combine milk, water and vanilla, set aside. Beat egg whites (at room temperature) until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Set beaten egg whites aside. Combine shortening, butter and sugar in a large mixing bowl; beat at medium speed with electric mixer for 3 minutes. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Mix after each addition. Fold in beaten egg whites. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350 degrees for 15 to 20 minutes or until it tests done. Cool in pans on wire rack 10 minutes; remove from pans and let cool completely. Spread Lemon-Apricot Filling between layers and Fluffy White Frosting on sides and top of cake. Sprinkle with coconut on sides and top of cake. Garnish if desired.

Lemon-Apricot Filling: Combine first seven ingredients in a medium saucepan. Stir well. Bring to a boil over medium heat, stirring constantly; boil 3 to 4 minutes or until thickened. Reduce heat, and cook 1 minute, stirring constantly. Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture. Remove from heat; stir in lemon rind; cover and chill 1 hour. Yield: 2 1/2 cups

Fluffy White Frosting: Combine all ingredients except vanilla in top of double boiler. Beat at low speed with electric mixer 30 seconds or just until blended. Place over boiling water; beat constantly at high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla; beat 2 minutes or until thick enough to spread. Yield: 4 1/4 cups

Nancy G. Means
Moline



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  Today is Thursday, July 31, the 212th day of 2014. There are 153 days left in the year.

1864 -- 150 years ago: A corps of surgeons now occupies the new hospital quarters at the Garrison Hospital on the Rock Island Arsenal. A fence has been installed to enclose the prison hospital.
1889 -- 125 years ago: B. Winter has let a contract to Christ Schreiner for a two story brick building with a double store front on the south side of 3rd Avenue just west of 17th Street. The estimated cost was $4,500.
1914 -- 100 years ago: Germany sent simultaneous ultimatums to Russia and France, demanding that Russia suspend mobilization within 12 hours and demanding that France inform Germany within 18 hours. In the case of war between Germany and Russia, France would remain neutral.
1939 -- 75 years ago: Civil service offices at the post office and the Rock Island Arsenal were swamped as more than 700 youths sought 15 machinist apprenticeships at the Arsenal.
1964 -- 50 years ago: Last night, American Legion Post 246 in Moline figuratively handed over the trousers to a female ex-Marine and petticoat rule began. Olga Swanson, of Moline, was installed as the first woman commander of the post .
1989 -- 25 years ago: The Illinois Quad City Civic Center captured the excitement and interest of a convention of auditorium managers this weekend in Reno, Nev. Bill Adams, civic center authority chairman, said the 10,000-seat arena planned for downtown Moline has caught the eye of construction firms, suppliers, management teams and concession groups.








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