DESSERTS (CAKES AND FROSTINGS) No. G 032 04
COCONUT CAKE
| Yield: 100 | Portion: 1 Piece |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 305 cal | 42 g | 4 g | 14 g | 52 mg | 330 mg | 83 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| FLOUR,WHEAT,GENERAL PURPOSE | 4-3/8 lbs | 1 gal | |
| SUGAR,GRANULATED | 4 lbs | 2 qts 1 cup | |
| SALT | 1-1/2 oz | 2-1/3 tbsp | |
| BAKING POWDER | 3-1/4 oz | 1/4 cup 3 tbsp | |
| MILK,NONFAT,DRY | 3 oz | 1-1/4 cup | |
| SHORTENING | 1-1/2 lbs | 3-3/8 cup | |
| WATER | 2-1/3 lbs | 1 qts 1/2 cup | |
| EGGS,WHOLE,FROZEN | 2-1/4 lbs | 1 qts 1/4 cup | |
| WATER | 12-1/2 oz | 1-1/2 cup | |
| EXTRACT,VANILLA | 1-7/8 oz | 1/4 cup 1/3 tbsp | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| BUTTER,MELTED | 12 oz | 1-1/2 cup | |
| SUGAR,BROWN,PACKED | 13-5/8 oz | 2-5/8 cup | |
| MILK,NONFAT,DRY | 7/8 oz | 1/4 cup 2-1/3 tbsp | |
| COCONUT,PREPARED,SWEETENED FLAKES | 1-5/8 lbs | 2 qts | |
| WATER | 7-1/3 oz | 3/4 cup 2 tbsp |
Method
- Sift together flour, sugar, salt, baking powder, and milk into mixer bowl.
- Add shortening and water to dry ingredients; beat at low speed 1 minute until blended. Scrape down bowl; continue beating 2 minutes.
- Combine eggs, water, and vanilla. Add slowly to mixture while beating at low speed. Scrape down bowl. Beat at medium speed 3 minutes.
- Lightly spray each pan with non-stick cooking spray. Pour 3-1/2 quarts of batter into each sprayed and floured 9-inch pie pan.
- Using a convection oven, bake at 325 F. for 25 to 30 minutes or until done on low fan, open vent.
- Combine melted butter or margarine, brown sugar, non-fat dry milk, prepared sweetened coconut flakes, and water. As soon as cakes are removed from oven, spread about 1 quart coconut mixture over each cake. Increase oven temperature to 400 F. ; return to oven about 7 minutes or until coconut peaks are lightly browned.
- Cool. Cut 6 by 9.
