Coconut Cream Cake

4 c cake flour
1 t baking soda
1/2 t baking powder
1/2 t salt
1 c solid vegetable shortening
3 c sugar
2 t vanilla (clear)*
1 t coconut extract
2 c buttermilk
6 ea egg whites
french custard filling
frosting, Boiled
flaked coconut, For Garnish
**french custard filling**
4 ea egg yolks
3/4 c powdered sugar, sifted
3/4 c whole milk
1 c butter (2 sticks), Unsalted
1 t vanilla
**boiled frosting**
2 ea egg whites
1 1/2 c sugar
1/3 c water
1/4 t cream of tartar
1 t vanilla (clear)*
1 t coconut extract

Preheat oven to 350. Grease and flour three (8") round cake pans. Sift together flour, baking soda, baking powder, and salt. In large mixing bowl, cream shortening, sugar, vanilla, and coconut extract.
Add dry ingredients alternately with buttermilk, mixing well.
Add egg whites and beat 3 minutes or more at medium speed. Pour batter into prepared pans. Bake in preheated oven about 30 minutes or until cake tests done. Remove from oven. Cool 30 mintues on wire rack and remove from pans. Cool completely.

Prepare French custard filling. Spread filling between cake layers. Spread frosting on cake and sprinkle sides with flaked coconut. French Custard Filling: Beat egg yolks, then cook egg yolks, powdered sugar, and milk together in top of double boiler until custard coats the spoon and begins to thicken. Remove from heat and cool.

In mixing bowl cream butter and vanilla. With mixer at high speed slowly add custard a small amount at a time. Beat until mixed thoroughly.

Boiled Frosting: In heavy saucepan, stir together egg whites, sugar, water, and cream of tartar. Cook over low heat, beating with a portable mixer at low speed until whites reach 160 when tested with a candy thermometer. Remove pan from heat and add vanilla and coconut extract. Transfer to large bowl and beat on high speed until whites stand in soft peaks.

Wisconsin State Fair
Coconut Custard

8 Servings

4 eggs
2 c milk
1 c (or flaked coconut), Shredded
1/3 c all-purpose flour
3 T butter, softened
1 t vanilla extract
1/4 t salt
1/2 c honey

Place all ingredients except honey in a blender or food processor. Blend until combined. With blender or processor running, slowly pour in honey mixing to combine. Spray eight (4-ounce) custard cups with nonstick cooking spray. Divide mixture evenly into cups.
Place cups on cookie sheets. Bake at 325F oven for 30-35 minutes or until coconut is lightly browned.

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