Toasted coconut cake w/lime filling

 
                    Toasted Coconut Cake w/Lime Filling
 
 Recipe By     : Gourmet/April 1989 tpogue@idsonline.com
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cake
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           coconut -- flaked
    2 1/4  cups          cake flour -- not self rising
    3      teaspoons     baking powder
      1/4  teaspoon      salt
      1/2  cup           shortening -- room temperature
    1 1/4  cups          sugar
    3      large         egg -- separate out yolks
    1      teaspoon      vanilla
    1      cup           milk
      1/4  teaspoon      salt
      1/4  teaspoon      cream of tartar
                         for the filling
      1/4  cup           sugar
    2      tablespoons   cornstarch
      1/8  teaspoon      salt
      1/4  cup           lime juice -- fresh
    2      tablespoons   lemon juice -- fresh
    1      large         egg -- lightly beaten
    2      tablespoons   butter -- unsalted, softened
      1/4  cup           coconut -- flaked
                         for the icing
    1 1/2  cups          sugar
    2      tablespoons   light corn syrup
    3      large         egg white -- room temperature
      1/2  teaspoon      cream of tartar
      3/4  teaspoon      vanilla
    1 1/2  cups          coconut -- flaked
                         lime slices for garnish
 
 Make the cake: Line the bottoms of 2 greased 8 by 2 inch round cake pans with
 rounds of wax paper and grease and flour the pans, shaking out the excess
 flour. Spread the coconut in a jelly-roll pan, toast it in a preheated 350F
 oven, stirring once or twice, for 7 minutes, or until it is golden and let
 it cool. In a bowl whisk together the flour, the baking powder, the salt. In
 a large bowl with an electric mixer cream the shortening, beat in 3/4 cup of
 the sugar, and beat the mixture until it is light and fluffy. Beat in the
 yolks, one at a time, and the vanilla and add the flour mixture alternately
 with the milk, beginning and ending with the flour and beating until the
 batter is smooth. In another large bowl with the electric mixer beat the
 whites with the salt until they are foamy, add the cream of tartar, and beat
 the whites until they hold soft peaks. Beat in the remaining 1/2 cup sugar,
 a little at a time, and beat the meringue until it holds stiff glossy peaks.
 Stir!  the toasted coconut and one fourth of the meringue into the batter to
 lighten it and fold in the remaining meringue gently but thoroughly. Divide
 the batter between the prepared pans and bake the layers in the middle of
 the preheated 350F oven for 30 to 35 minutes, or until tester comes out
 clean. Let the layers cool in the pans on racks for 10 minutes, invert them
 onto the racks, and let them cool completely.
 
 Make the filling: In a small heavy saucepan whisk together the sugar,
 cornstarch, salt, lime juice, lemon juice, and the egg until the mixture is
 combined and bring the mixture to a rolling boil over moderately high heat,
 whisking constantly. (The mixture will thicken as it cooks.) Whisk in the
 butter and let the filling cool.
 
 Split each cake layer in half horizontally with a long serrated knife and
 brush off any loose crumbs. On a cake plate arrange one of the cake layers,
 cut side up, and spread it with one third of the lime filling, leaving a 1/2
 inch border. Sprinkle the filling with 1/4 cup of the coconut and top the
 coconut with another cake layer, cut side down. Continue to layer and fill the
 cake in the same manner with the remaining filling and coconut.
 
 Make the icing:  In a saucepan combine the sugar, corn syrup, 1/3 cup water,
 bring the mixture to a boil, covered, over moderate heat, stirring
 occasionally to dissolve the sugar, and boil the syrup, uncovered until it
 registers 240F on a candy thermometer. While the syrup is boiling, in a
 heatproof bowl with an electric mixer beat the whites with a pinch of salt and
 the cream of tartar until they are frothy. As soon as the syrup reaches 240F.
 add it to the whites in a thin stream, continuing to beat the whites while the
 syrup is being added. Beat in the vanilla and beat the icing until the bowl is
 not longer hot. (If the icing is too stiff, beat in 1 to 2 tablespoons hot
 water, or enough to form a fluffy, spreadable icing.)  Spread the icing over
 the side and top of the cake and cover the cake with the coconut. Garnish the
 cake with the lime slices.
 
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 Per serving: 450 Calories; 16g Fat (31% calories from fat); 5g Protein; 74g
 Carbohydrate; 68mg Cholesterol; 270mg Sodium