1 1/4 c Cake flour
1 c Sugar
1 1/2 ts Baking powder
1/4 c Salad oil
1/4 c Water
5 Large eggs
2 ts Vanilla
1/4 ts Cream of tartar
1 c Milk
3 1/2 c Coconut,shredded
1 c Whipping cream
1. FOR CAKE. Sift flour; measure 1 cup plus 2
tablespoons. Sift again with 1/3 cup sugar and baking
powder into a large bowl. In another bowl, whisk oil,
water, 1 egg, and 1 teaspoon vanilla; add to flour
mixture and whisk until smooth.
2. Separate remaining 4 eggs; put yolks in a small
bowl. In a clean bowl, beat egg whites and cream
tartar with a mixer until foamy. Gradually add 1/4 c
sugar, beating until whites hold firm, moist peaks.
Gently fold whites into flour mixture.
3. Spread batter in an ungreased 9" cheesecake pan (at
least 2-1/2" deep) with a removeable rim. Bake in a
350°F oven until cake springs back when lightly
touched in center, about 30 minutes. Run a knife
between cake and rim; invert cake onto rack. Remove
rim; slide a spatula along pan bottom and remove. Let
cool; if made ahead, store airtight up to 1 day.
4. FOR PASTRY CREAM. In a 1-1/2 to 2 quart pan, mix
1/3 cup sugar and 1-1/2 tablespoons flour. Whisk in
milk. Stir over medium-high heat until boiling, 4-6
minutes. Whisk about 1/2 cup hot mixture into yolks.
Stir yolk mixture into pan; whisk over medium-low heat
until slightly thicker, 30-90 seconds. Stir in 1-1/2
cups coconut and 1 teaspoon vanilla. Let cool,
stirring often. Cover and chill until cold, at least 2
hours or up to 1 day.
5. TO ASSEMBLE CAKE. With a long serrated knife, cut
cake horizontally into 3 equal layers.
6. In a bowl, whip cream with 2 tablespoons sugar
until thick enough to hold its shape; fold 3/4 cup
into pastry cream. Chill remainder.
7. Invert cake onto a platter. Slide rimless baking
sheets under each of the 2 layers and lift off. Tuck
wide strips of waxed paper just under bottom edge of
cake. Spread layer almost to edge with half the pastry
cream. Slide middle layer onto filling; spread with
remaining filling. Slide last layer onto filling.
Frost cake with remaining whipped cream. Pat remaining
coconut into cream. Cover gently; chill 2 hours or
until next day.
8. Ease out waxed paper and discard. Pour raspberry
coulis equally onto dessert plates; top with cake
wedges.
RASPBERRY COULIS
In a blender, whirl raspberries. Rub through a fine
strainer into a bowl; discard seeds. Add sugar. If
made ahead, chill airtight up to 1 day; stir to use.
