Coconut Veloute Cake Recipe
Ingredients
| Shortening | 3/4 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Eggs | 3 | |
| Pastry flour | 3 Cup (16 tbs) | |
| Baking powder | 4 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Almond extract | 1/2 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| Icing | ||
| Water | 1/3 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Vinegar | 1 Teaspoon | |
| 2 egg whites, beaten into stiff peaks | ||
| Vanilla extract | 3/4 Teaspoon | |
| Grated coconut | ||
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.
– 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.
Chef
