Rocky Mountain Coconut Cake

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READY IN: 50mins
SERVES: 12-15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the cake:
  • Preheat oven to 350°F.
  • Grease and flour three 9-inch round cake pans.
  • Cream butter; gradually add sugar, beating well.
  • Add eggs, one at a time, beating well after each addition.
  • Sift flour, baking powder and salt together; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
  • Mix well after each addition.
  • Stir in vanilla.
  • Pour batter into prepared cake pans.
  • Bake for 25 to 30 minutes OR until a wooden pick inserted in center comes out clean.
  • Cool in pans 10 minutes; remove layers from pans and let cake cool completely.
  • Spread Rocky Mountain Filling between layers and top with coconut.
  • For the filling:
  • Combine sugar and water in a heavy saucepan.
  • Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved.
  • Beat egg whites until foamy.
  • While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites.
  • Turn mixer to high speed and continue beating until stiff peaks form and mixture is thick enough to spread.
  • Stir in coconut, raisins, currants and almonds.
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