Coconut Cream Dream Cake Recipe

Ingredients

• 3/4 cup sugar
• 2 tablespoons shortening
• 2 tablespoons butter, softened
• 1 egg
• 1 egg yolk
• 3/4 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup 2% milk
• FROSTING/FILLING:
• 1/2 cup sugar
• 4 teaspoons water
• 2 teaspoons light corn syrup
• 1 egg white
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon vanilla extract
• 1 cup cold 2% milk
• 1/2 teaspoon coconut extract
• 1/2 cup instant vanilla pudding mix
• 6 tablespoons flaked coconut, divided

Directions

• In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in egg and yolk. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined.
• Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
• In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 5 minutes. Pour into a small bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
• In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/4 cup coconut; fold into pudding mix.
• Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top. Store in the refrigerator. Yield: 6 servings.

Coconut Cream Dream Cake published in Cooking for 2 Winter 2007, p31