Richs Coconut Cake Food

RICH'S COCONUT CAKE

Steps:

• TO PREPARE THE CAKE:
• Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.
• With an electric mixer, cream shortening. Gradually add sugar, beating until fluffy. Sift together flour and baking powder and add to shortening mixture, alternating with milk, beginning and ending with flour. Stir in lemon and vanilla extracts. Fold in beaten egg whites. Pour into prepared pans.
• Bake for 25 minutes or until golden. Cool in pans for 10 minutes. Turn onto a rack and cool completely.
• When layers have cooled, brush generously with coconut milk (if using fresh coconut).*Can use canned coconut milk.
• TO PREPARE THE LEMON CURD:
• In a small bowl, combine lemon juice and cornstarch and stir until smooth. In a saucepan over low heat, melt butter and stir in sugar. Whisking constantly, add egg yolks until combined. Add lemon juice mixture, lemon peel and salt. Cook over medium-low heat, stirring constantly, until thickened. (If any bits of egg cook through, remove them or pass mixture through a sieve.) Remove from heat and cool completely.
• TO PREPARE THE FROSTING:
• In a double boiler or large bowl over simmering water, place sugar, egg whites, corn syrup, salt and water; beat and cook for 5 to 7 minutes, or until peaks form and hold. Remove from heat; add vanilla and beat for 1 minute.
• TO ASSEMBLE THE CAKE:
• Place one layer on a plate. Top with half the lemon curd. Top with next layer and remaining curd. Top with next layer and frost top of layer and sides of cake. Press coconut into the frosting.

RICH DATE AND COCONUT CAKE

Steps:

• Preheat oven to 350°.
• Combine first 5 ingredients in a small saucepan and bring to a boil, stirring occasionally. Remove from heat, and let stand 10 minutes or until dates are tender.
• Gently spoon flour into measuring cups and level (don't pack). Combine flour, baking powder, and 1/2 teaspoon salt in a bowl. Stir in date mixture, granulated sugar, vanilla, and egg until well combined. Pour batter into a 9-inch spring-form pan coated with cooking spray. Bake at 350° for 20 minutes.
• While cake is baking, combine brown sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Pour brown sugar mixture over cake. Let it glop into the batter. Cover the whole top of cake. Bake at 350° for an additional 13 minutes or until a wooden pick inserted in center comes out clean. (I had to bake mine longer). Cool in pan 5 minutes on a wire rack. Run a knife around outside edge and remove ring. Cool completely on a wire rack before serving.
• This doubles just fine. I used a 10" and a 5" springform. I haven't tried freezing it, but am curious how that would work. Super-yummy! Both men and women raved over it. Very satisfying and rich.