Cocorama Cake
Yield
servingsPrep
30 minCook
45 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 ¾ | cups |
brown sugar
packed |
*
|
| 2 | large |
eggs
unbeaten |
|
| 4 | ounces |
unsweetened chocolate
baking, melted |
|
| 1 | cup |
light cream (half&half)
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | teaspoons |
soda water
|
*
|
| ½ | cup |
water
boiling |
|
| 2 | tablespoons |
vinegar
|
|
| ¼ | cup |
water
hot |
|
| 1 | cup |
coconut
shredded |
*
|
| Frosting | |||
| ¾ | cup |
sugar
|
|
| ⅓ | cup |
water
|
|
| 2 | tablespoons |
cinnamon candies
red |
* |
| 1 | tablespoon |
light corn syrup
|
|
| ¼ | teaspoon |
cream of tartar
|
|
| 2 | each |
egg whites
|
*
|
| ¼ | teaspoon |
cream of tartar
|
|
| ⅛ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 414 | ml |
brown sugar
packed |
*
|
| 2 | large |
eggs
unbeaten |
|
| 115.6 | ml/g |
unsweetened chocolate
baking, melted |
|
| 237 | ml |
light cream (half&half)
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 1E+1 | ml |
soda water
|
*
|
| 118 | ml |
water
boiling |
|
| 3E+1 | ml |
vinegar
|
|
| 59 | ml |
water
hot |
|
| 237 | ml |
coconut
shredded |
*
|
| Frosting | |||
| 177 | ml |
sugar
|
|
| 79 | ml |
water
|
|
| 3E+1 | ml |
cinnamon candies
red |
* |
| 15 | ml |
light corn syrup
|
|
| 1.3 | ml |
cream of tartar
|
|
| 2 | each |
egg whites
|
*
|
| 1.3 | ml |
cream of tartar
|
|
| 0.6 | ml |
salt
|
|
Directions
Sift together the flour and salt.
Combine the brown sugar and the beaten eggs.
Beat well.
Blend in the melted unsweetened chocolate, the light cream and vanilla.
Add the dry ingredients gradually.
Mix thoroughly.
Dissolve soda in the boiling water.
Stir into batter.
Combine the vinegar and the hot water.
Blend into batter.
Stir in the coconut.
Pour into two 8-inch round layer pans, well greased and lightly floured on the bottoms only.
Bake in moderate oven (350 degrees) 30 to 35 minutes until cake springs back when touched lightly in center.
Cool and frost. Sprinkle with plain or tinted coconut.
Frosting: In saucepan combine the sugar, water, red cinnamon candies, corn syrup and cream of tartar.
Cook until a little syrup dropped in cold water forms a soft ball (236 degrees F).
Meanwhile, beat 2 egg whites with ¼ teaspoon cream of tartar and ⅛ teaspoon salt until stiff peaks form.
Add syrup to egg whites in slow, steady stream, beating constantly until thick enough to spread.
