Well I think I’m finally recovered from Friday’s baking day. And now for the final pictures and recipes.
Coconut Angel Flake Cake
Prepare the cake mix as directed on package except add: 1 tsp. pure vanilla extract, 2/3 coconut, and 1/2 to 2/3 cup coconut milk instead of water. Pour evenly into two 9-inch round cake pans and bake as directed. Cool in pans 10 minutes after toothpick inserted comes out clean. Remove to wire racks, baste with coconut milk and cool cakes completely refrigerating about 30 minutes before frosting.
Coconut Frosting
Homemade Vanilla Pudding (see chocolate here)
1/3 cup sugar 1 cup Coconut milk
2 Tablespoons cornstarch 2 egg yolks, beaten
1/8 teaspoon salt 2 Tablespoons margarine
2 teaspoons vanilla 1 drop coconut extract
Mix sugar, cornstarch, and salt into a 2 quart pan. Stir in milk gradually, cook over medium heat stirring constantly until thickens and boils. Stir while boiling for one minute. Pour 3/4 pudding mixture into beaten eggs very slowly with a whisk. Then put the egg/pudding mixture back into the 2 quart pan and cook for one minute. Remove from heat and stir in butter, vanilla, and coconut extract. Cool 15 minutees, then wisk in powdered sugar. Cool completely, fold in Cool Whip refrigerate 15 minutes.
Place bottom layer on serving plate, spread top with 1 cup frosting mixture. Sprinkle with 1 cup coconut and cover with second cake layer. Spread top and sides with remaining frosting. Press remaining coconut into sides and top. Refrigerate 1 hour before serving.
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