Rocky Mountain Coconut Cake Recipes

Steps:

• For the cake:.
• Preheat oven to 350°F.
• Grease and flour three 9-inch round cake pans.
• Cream butter; gradually add sugar, beating well.
• Add eggs, one at a time, beating well after each addition.
• Sift flour, baking powder and salt together; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Mix well after each addition.
• Stir in vanilla.
• Pour batter into prepared cake pans.
• Bake for 25 to 30 minutes OR until a wooden pick inserted in center comes out clean.
• Cool in pans 10 minutes; remove layers from pans and let cake cool completely.
• Spread Rocky Mountain Filling between layers and top with coconut.
• For the filling:.
• Combine sugar and water in a heavy saucepan.
• Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved.
• Beat egg whites until foamy.
• While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites.
• Turn mixer to high speed and continue beating until stiff peaks form and mixture is thick enough to spread.
• Stir in coconut, raisins, currants and almonds.

Steps:

• In a large bowl, beat the sugar, buttermilk, oil, eggs and extract until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Stir in coconut and walnuts., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes., Meanwhile, in a small saucepan, bring sugar and water to a boil over medium heat. Cook and stir for 5 minutes or until slightly reduced. Remove from the heat; stir in butter and extract., Remove cake from pan to a wire rack. Poke holes in warm cake with a skewer; slowly pour syrup over cake. Cool completely before cutting.