Rocky Mountain Coconut Cake Recipes

ROCKY MOUNTAIN COCONUT CAKE

Steps:

• For the cake:.
• Preheat oven to 350°F.
• Grease and flour three 9-inch round cake pans.
• Cream butter; gradually add sugar, beating well.
• Add eggs, one at a time, beating well after each addition.
• Sift flour, baking powder and salt together; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Mix well after each addition.
• Stir in vanilla.
• Pour batter into prepared cake pans.
• Bake for 25 to 30 minutes OR until a wooden pick inserted in center comes out clean.
• Cool in pans 10 minutes; remove layers from pans and let cake cool completely.
• Spread Rocky Mountain Filling between layers and top with coconut.
• For the filling:.
• Combine sugar and water in a heavy saucepan.
• Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved.
• Beat egg whites until foamy.
• While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites.
• Turn mixer to high speed and continue beating until stiff peaks form and mixture is thick enough to spread.
• Stir in coconut, raisins, currants and almonds.

ROCKY MOUNTAIN HIGH COCONUT CREAM PIE

Steps:

• Mix sugar and cornstarch in large bowl until it resembles powder.
• Add the light cream slowly in a steady stream, whisking constantly. Beat well.
• Add milk in the same way. Beat in egg yolks.
• Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly.
• When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir.
• Pour the filling into medium size bowl. Beat in the butter one Tablespoon at a time, stirring each until melted.
• Beat in vanilla and coconut. Cover the surface with plastic wrap and let cool for 1/2 hour.
• Spoon filling into pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if so desired.