| Melt
the sugar in a heavy saucepan over medium heat. When the sugar
is melted and starts to turn golden brown, remove the saucepan
from the heat and stir in the boiling water. Return the saucepan
to the heat, and cook and stir the sugar mixture until all
of the sugar is completely melted. Turn the heat up to high
and boil the sugar mixture until it is reduced to ½
cup. Let the burnt sugar syrup cool before using. This recipe
will make enough burnt sugar to use in both the cake and the
frosting. Pre-heat
the oven to 375º.
Cream
the shortening and the sugar together in a mixer for about
3 minutes or until the mixture is creamy and light.
With
the mixer running, slowly add the vanilla until it is combined
with the shortening and sugar mixture. Then add the eggs,
one at a time, until the batter is thoroughly combined.
In
a separate bowl, sift together the cake flour, baking powder
and salt.
With
the mixer running, slowly add the dry ingredients to the
creamed mixture, alternating with the cold water. Then slowly
add the burnt sugar syrup and continue to beat the mixture
until it is smooth and creamy.
Pour
the cake batter into 2 greased and lightly floured 9” round
cake pans.
Bake
the cakes for about 20 minutes, or until a toothpick inserted
into the center of the cake comes out clean.
Let
the cakes cool on a rack until they are room temperature.
Place
some parchment paper or plastic wrap on the racks, and turn
the cakes out onto the racks. Note: the parchment keeps
the cakes from sticking to the racks.
To
toast the coconut, heat oven to 375°.
Spread
the coconut out on a cookie sheet. Toast the coconut in
the oven until it starts to turn golden, about 10 minutes.
Remove the coconut from the oven and let it cool to room
temperature before using.
Place
all of the frosting ingredients except the cocunut and vanilla
into the top of a double boiler. (A bowl over a saucepan
of water works just fine).
Bring
the water in the double boiler to a boil, and then beat
the frosting mixture with an electric mixer to blend all
of the ingredients.
Continue
to cook and beat the frosting over the boiling water for
seven minutes or until the frosting begins to form soft
peaks. The frosting will become shiny once it is fully cooked.
Remove
the frosting from over the boiling water. Add the vanilla
and beat the frosting until it is of spreading consistency,
about 2 minutes.
Place
a piece of foil on a work surface. Place a rack on top of
the foil. This will allow you to save any coconut that falls
off the cake.
Place
one of the cake rounds on top of the foil. Spread some of
the frosting over the top of the cake. Place the other cake
round on top of the first layer.
Spread
the remaining frosting on top and around the sides of the
cake.
Using
one hand, gently pat the toasted coconut over the top and
sides of the cake. Any coconut that falls onto the foil
can be used. Make sure that the entire surface of the cake
is covered with the toasted coconut.
Slice
and serve the cake. The cake can be kept, covered, in the
refrigerator for up to three days.
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