Eastern Shore of Virginia Recipes
Christmas Coconut Cake and a Rochester Cake
From Martha Simpson
In many early ES homes, Christmas was not Christmas without a coconut cake and a Rochester cake. The coconut part is still true in my home today. The basic cake is the same for both cakes. So here goes:
1-2-3-4 Cake (Makes 3 layers) 1 c. butter or margarine 2 c. sugar 3 c. flour 4 eggs 1/4 tsp. salt 1 Tbsp. baking powder 1 c. milk 1 tsp. EACH vanilla and almond extracts Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Combine dry ingredients. Add alternately with milk to creamed ingredients. Pour into 3 8 or 9 inch round cake pans that have been greased and lined with waxed paper. Bake at 350 degrees for 20 minutes or until golden brown. Remove from pans and cool on racks. Lemon Filling 1 C. sugar 1/4 c. cornstarch 1 c. water 2 egg yolks, beaten 2 Tbsp. butter 1 Tbsp. grated lemon rind 3 Tbsp. lemon juice Combine sugar and cornstarch in saucepan. Add water, stirring well. Cook over medium heat, stirring cosntantly until mixture thickens and boils. continue to boil for 1 minute. Gradually stir about 1/4 of hot mixture into egg yolks. Add to remaining hot mixture, stirring constantly. Return to boil. Cook 1 minute. Remove from heat. Stir in butter and remaining infredients. Cool completely before spreading between layers. Fluffy frosting 1 c. sugar 1/3 c. water 2 Tbsp. light Karo syrup 2 egg whites 1 tsp. almond extract Combine all ingredients except extract in top of a double boiler. Beat with mixer until well blended. Place over boiling water. Cook and beat with mixer for 7 minutes. Remove from over water. Beat in extract. Use lemon filling between layers. Frost top and sides with Fluffy Frosting. Sprinkle with coconut, preferably fresh.
Make the 1-2-3-4 cake batter. Reserve 1 1/2 c. batter. Divide remaining batter between 2 layer pans that have been greased and lined with waxed paper. To the reserved batter, add 1/2 c. coconut 1/2 c. white raisins 1/2 c. EACH chopped pecans and walnuts or 1 c. of either 1 c. cut up candied pineapple and red cherries Pour this batter in a waxed paper lined layer pan. Bake at 350 degrees for 20-25 minutes or until cake tests done. To assemble: Layer cake with Fluffy Frosting, having the fruit and nut layer in the middle. Frost top and sides. Sprinkle each layer with coconut and chopped nuts on each layer. Sprinkle sides and top with coconut. Martha
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