I made this cake often in the 70's. Cannot remember if I used three layers or two and do not remember using the jelly
called for between layers. Believe I used regular milk rather than coconut milk... but memory is fading ��
This recipe comes from a vintage edition of Joy of Cooking
I was unable to find a transcribed recipe on the net but was able to download the old cookbook as a pdf.. so I will transcribe
the recipe to share. If I made any typos or mistakes please let me know!
Joy of Cooking - Page 673 -
Irma S. Rombauer, ‎Marion Rombauer Becker · 1975 · ‎Cooking
Coconut Milk Cake Cockaigne from Joy of Cooking
Three 8-inch round pans
Some years ago we gave a pet recipe to a friend who later presented us with the one which follows -- best made with fresh
coconut milk. She said that, in her family, whenever a treasured recipe as receibed. an equally treasure one was given in
return. We love this festive adopted child.
Preheat oven to 350 degrees F.
Have all ingredients about 70 degrees. Have ready, reserving the coconut milk:
1 1/2 cups freshly grated coconut
Sift before measuring:
3 cups cake flour
Re-Sift it with:
3 teaspoons double-acting baking powder
1/2 teaspoon salt
3/4 cup butter
Add gradually and cream uintil very light:
1 1/2 cup sifted sugar
3 Egg Yolks
Add the sifted flour mixture in 3 arts to the butter mixture, alternately with:
3/4 cup milk or coconut milk
1/2 teaspoon vanilla
Stir the batter until smooth after each addition. Then add :
3/4 cup of the grated coconut
Whip until stiff but not dry:
3 egg whites
Fold the egg whites gently into the batter. Bake in greased layer pans about 25 minutes. To serve, spread between the
Currant, Strawberry, or Rasberry Jelly
Cover the cake with:
Seven Minute Sea Foam Icing (page 725)
Coat it with the remaining :
3/4 cup grated coconut
Seven-minute icing and sea-foam icing
Yield: 2 cups
2 Egg whites; unbeaten
1½ cup Sugar
5 tablespoons ;cold water
¼ teaspoon Cream of Tartar
1½ teaspoon Light corn syrup
1 teaspoon Vanilla
½ cup Coconut; grated, opt'l
4 teaspoons Caramelized sugar; opt'l
Described by Joy of Cooking as "a very fluffy delightful icing that never fails"
Place the egg whites, sugar, cold water, cream of tartar and corn syrup in the top of a double boiler and beat until thoroughly
blended. Place these ingredients over rapidly boiling water; beat them constantly with a rotary beater or whisk for 7 minutes.
Remove the icing from the heat; add the vanilla. Continue beating until the icing is the right consistency to be spread. At
this point, add the optional coconut.
Sea-Foam Icing: cook 7 minute icing for 8 minutes, fold in 4 ts caramelized sugar and then add the vanilla.