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New York City Chefs Daily Recipe for 4/26/2001 : Recipe for Coconut Cake
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Coconut Cake recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
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Chef's Daily Recipe for 4/26/2001 : Recipe for Coconut Cake
"Coconut Cake"

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Coconut Cake
3/4 cup butter or margarine
1 1/2 cups sugar
3 eggs, separated
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup Coconut Milk (see below)
1/2 teaspoon pure vanilla extract
1 3/4 cups coconut, freshly grated
Sweetened whipped cream or whipped topping

Cream butter until light and fluffy;  gradually add sugar and cream until very light.  Beat egg yolks until lemon-colored;  add to butter mixture, blending well.  Sift together flour, baking powder and salt;  add to creamed mixture in 3 parts, alternating with Coconut Milk and ending with flour mixture.  Add vanilla, stir in 3/4 cup grated coconut.  Beat egg whites until stiff; gently fold into cake batter.  Turn batter into 2 greased, floured 9 inch layer pans;  bake in preheated oven at 350 degrees for 25 minutes, or until cake tester or wood pick inserted near center comes out dry.  Cool in pans 15 minutes.  Loosen and invert on rack to cool completely. Frost with whipped cream;  sprinkle remaining grated coconut over top and sides of the coconut cake. 

Coconut Milk
3/4 cup milk
3 tablespoon grated coconut, packed

Combine milk and coconut in saucepan. Scald milk, cover, and let steep 30 minutes.  Strain milk, pressing out as much liquid as possible from coconut.
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