MrsReber
08-09-2000, 12:01 PM
okay, this is the first time I've tried exporting from mastercook. Hope this is the cake you're looking for and I hope it copied okay!
* Exported from MasterCook *
Coconut Triple-Layer Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cake Desserts
March '98
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
1 tablespoon cake flour
3 1/2 cups sifted cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar
1/4 cup butter or stick margarine -- softened
1 1/2 tablespoons vegetable oil
2 large egg whites
1 2/3 cups fat-free milk
1/2 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
1/4 teaspoon butter extract
Fluffy Coconut Frosting (recipe follows)
2/3 cup flaked sweetened coconut
Preheat oven to 350º.
Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon
flour.
Lightly spoon sifted flour into dry measuring cups, and level with a
knife. Combine sifted flour, baking powder, salt, and baking soda. Combine
sugar, butter, and oil in a large bowl, and beat at medium speed of a
mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time,
beating well after each addition. Combine the milk and yogurt. Add the
flour mixture to the creamed mixture alternately with the milk mixture,
beginning and ending with flour mixture. Stir in extracts.
Pour cake batter into prepared pans. Sharply tap cake pans once on
countertop to remove air bubbles. Bake at 350º for 25 minutes or until a
wooden pick inserted in center of cake comes out clean. Cool in pans 10
minutes on wire racks, and remove from pans. Cool completely on wire
racks.
Place 1 cake layer on a plate; spread with 2/3 cup Fluffy Coconut
Frosting, and top with another cake layer. Spread with 2/3 cup frosting,
and top with the remaining cake layer. Spread the remaining frosting over
the top and sides of the cake. Sprinkle top of cake with coconut. Store
cake loosely covered in refrigerator.
____________________
To Make Fluffy Coconut Frosting:
Combine first 5 ingredients in top of a double boiler; place egg white
mixture over barely simmering water in bottom of double boiler on cooktop.
Beat at high speed of a hand-held mixer until stiff peaks form and candy
thermometer registers 160º. Add extracts; beat until blended.
Yield: 4 cups
Source:
"Cooking Light, March 1998, p.80"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 294 Calories (kcal); 5g Total Fat; (16% calories from fat); 4g Protein; 57g Carbohydrate; 9mg Cholesterol; 275mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 3 1/2 Other Carbohydrates
NOTES : We cut the fat by more than 50% in this cake. For a variation, use
the Lemon Filling from the White Triple-Layer Cake (see recipe)
between the layers.
Nutr. Assoc. : 0 0 0 0 0 0 0 2394 0 3231 4938 20159 0 222 2130706543 5226
* Exported from MasterCook *
Coconut Triple-Layer Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cake Desserts
March '98
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
1 tablespoon cake flour
3 1/2 cups sifted cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar
1/4 cup butter or stick margarine -- softened
1 1/2 tablespoons vegetable oil
2 large egg whites
1 2/3 cups fat-free milk
1/2 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
1/4 teaspoon butter extract
Fluffy Coconut Frosting (recipe follows)
2/3 cup flaked sweetened coconut
Preheat oven to 350º.
Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon
flour.
Lightly spoon sifted flour into dry measuring cups, and level with a
knife. Combine sifted flour, baking powder, salt, and baking soda. Combine
sugar, butter, and oil in a large bowl, and beat at medium speed of a
mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time,
beating well after each addition. Combine the milk and yogurt. Add the
flour mixture to the creamed mixture alternately with the milk mixture,
beginning and ending with flour mixture. Stir in extracts.
Pour cake batter into prepared pans. Sharply tap cake pans once on
countertop to remove air bubbles. Bake at 350º for 25 minutes or until a
wooden pick inserted in center of cake comes out clean. Cool in pans 10
minutes on wire racks, and remove from pans. Cool completely on wire
racks.
Place 1 cake layer on a plate; spread with 2/3 cup Fluffy Coconut
Frosting, and top with another cake layer. Spread with 2/3 cup frosting,
and top with the remaining cake layer. Spread the remaining frosting over
the top and sides of the cake. Sprinkle top of cake with coconut. Store
cake loosely covered in refrigerator.
____________________
To Make Fluffy Coconut Frosting:
Combine first 5 ingredients in top of a double boiler; place egg white
mixture over barely simmering water in bottom of double boiler on cooktop.
Beat at high speed of a hand-held mixer until stiff peaks form and candy
thermometer registers 160º. Add extracts; beat until blended.
Yield: 4 cups
Source:
"Cooking Light, March 1998, p.80"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 294 Calories (kcal); 5g Total Fat; (16% calories from fat); 4g Protein; 57g Carbohydrate; 9mg Cholesterol; 275mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 3 1/2 Other Carbohydrates
NOTES : We cut the fat by more than 50% in this cake. For a variation, use
the Lemon Filling from the White Triple-Layer Cake (see recipe)
between the layers.
Nutr. Assoc. : 0 0 0 0 0 0 0 2394 0 3231 4938 20159 0 222 2130706543 5226