Title: VELVETY COCONUT AND SPICE CAKE, PART 2
Categories: Cakes
Yield: 1 Servings
Preheat oven to 350 . Grease three 8-inch round cake pans; sprinkle with
enough granulated sugar to lightly coat bottoms and sides of pans. Combine
flour, baking powder, baking soda, salt and spices in medium bowl; set
aside. Beat butter in large bowl until creamy. Add 1/2 cup granulated sugar
and brown sugar; beat until light and fluffy. Add eggs, one at a time,
beating well after each addition. Blend in vanilla. Combine light cream and
molasses in small bowl. Add flour mixture to egg mixture alternately with
molasses mixture, beating well after each addition. Stir in coconut; pour
evenly into prepared pans.
Bake 20 minutes or until wooden pick inserted in centers comes out
clean. Cool in pans on wire racks 10 minutes. Loosen edges; remove to racks
to cool completely. To assemble, spread two layers with marmalade; stack on
cake plate. Top with third layer. Frost with Creamy Orange Frosting.
Refrigerate. Garnish, if desired.
Creamy Orange Frosting. Beat cream cheese in large bowl until creamy.
Gradually add confectioners' sugar, beating until fluffy. Blend in orange
extract. If necessary, add milk, 1 teaspoonful at a time, for a thinner
consistency.
Candied Orange Rose. Combine sugar and water in medium saucepan. Bring
to a boil over medium-high heat, stirring occasionally. Meanwhile, thinly
peel orange with sharp knife, leaving as much membrane on orange as
possible. Carefully roll up peel, starting at one short end; secure with
wooden pick. Place on slotted spoon; add to hot sugar syrup. Reduce heat to
low; simmer 5-10 minutes or until orange rind turns translucent. Remove
from syrup; place on waxed paper-covered cookie sheet to cool. Remove
wooden pick.
Potpourri from Cooking Class Magazine, March 1993.
