Recipe: Coconut cake

Serves 12 to 16 (makes two 8-inch cakes).

Note: This recipe calls for 8 eggs, divided, with 4 yolks in the cake, and the remaining 4 in the custard. Coconut milk is found in the Asian foods aisle at the supermarket. This recipe should be made 1 to 2 days in advance. Don't want to make a layer cake? The batter could be prepared in a 9- by 13-inch pan, as well. From Kim Ode.

• 8 eggs, separated

• 1 tsp. vanilla extract

• 1 tsp. coconut extract

• 1 c. cake flour

• 1/4 tsp. salt

• 1 1/4 c. sugar

• 2 c. coconut flakes or chips, sweetened or unsweetened

• Coconut Custard (see recipe)

• Whipped Cream Frosting (see recipe)

Directions

Separate the 8 eggs, placing all the whites in a large bowl and placing 4 yolks each in two small bowls. Set 1 bowl of yolks aside for the custard.

Add vanilla and coconut extracts to remaining bowl of yolks and whisk together. Set aside. In another bowl, whisk together the flour and salt until airy and free of lumps. (You can also use a sifter.) Set aside.

With a mixer, beat together egg whites and cream of tartar on medium speed until frothy, then slowly begin adding the sugar, a spoonful at a time. Increase the speed and beat until the whites hold a soft peak when beaters are lifted. With a spatula, fold the egg yolks into the whites, then fold in the flour, scraping and lifting from the bottom of the bowl, being careful to deflate the whites as little as possible, until no streaks of dry flour remain.

Divide batter among the 2 pans. Bake for 28 to 30 minutes, or until cake springs back when pressed gently in the center.

Place pans on wire rack to cool completely. The cakes will shrink a bit as they cool.

To assemble the cake: Remove cooled cakes from pans and peel off parchment paper. Turn right side up and, with a long serrated knife, carefully split each cake into 2 even layers. Place 1 layer on a serving plate and cover with a third of the custard (about ¾ cup). Repeat with the remaining cake layers and custard. Spread any remaining custard over the top of the cake. Wrap the outside and top of the cake with plastic wrap, pulling it firmly against the sides, and refrigerate overnight, or for up to two days.

Up to within 24 hours of serving, whip the cream and spread over the top and sides of the cake, then cover generously with coconut. Return the cake, uncovered, to the refrigerator until serving time. Slice with a serrated knife.

Nutrition information per each of 16 servings:

Calories400Fat23 gSodium160 mg

Carbohydrates45 gSaturated fat16 gCalcium60 mg

Diabetic exchanges per serving: 1 bread/starch, 2 other carb, ½ medium-fat meat, 4 fat.

Makes about 3 cups (enough for a 4-layer cake)

Note: From Kim Ode.

• 4 egg yolks

• 1/3 c. cornstarch

• 1/4 tsp. salt

• 1 (13.5- to 14-oz.) can coconut milk (not low-fat or lite)

• 1 1/4 c. milk, or enough to equal 3 cups with the coconut milk

• 1/2 tsp. vanilla

Directions

In a medium saucepan, stir together the cornstarch, sugar and salt. Open the can of coconut milk, taking care to open the end indicated on the can (because the solids will have settled), then pour into a 4-cup measure and whisk to recombine the liquids and solids. Add milk to equal 3 cups and whisk together.

Whisk the milk mixture into the cornstarch and, stirring constantly, bring to a boil over medium heat and boil for 1 minute. Remove from heat. Tip about ½ cup of the hot mixture into the yolks, whisking briskly so the eggs warm without forming lumps.

Return the saucepan to the heat and whisk in the yolk mixture, stirring at a boil for another minute. Remove from heat, stir in the vanilla extract, then pour into a bowl. Let cool for 10 minutes, then stir. Cover with plastic wrap and refrigerate until cool.

Makes about 5 cups (enough for 2-layer cake).

Note: From Kim Ode.

• 1/4 c. powdered sugar

Directions

Whip the cream with the powdered sugar to stiff peaks.