Cocorama Cake

Ingredients

250 gr flour
3 gr salt
375 gr brown sugar
2 eggs unbeaten
60 gr unsweetened baking chocolate squares melted
240 ml cream
9 gr vanilla extract
10 ml soda water
120 ml water boiling
30 ml vinegar
140 ml water
140 gr coconut meat
150 gr sugar
16 gr frenchs cinnamon candies
22 gr corn syrup
2 ml cream of tartar
2 egg whites

Instructions

COCORAMA CAKE Bake at 180ºC or 30-35 minutes. Makes two 20 cm round layers. 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 20 cm round layer pans, well greased and lightly floured on the bottoms only. Bake in moderate oven (350 degrees) 30-35 minutes until cake springs back when touched lightly in center. Cool and frost. Sprinkle with plain or tinted coconut. CINARAMA 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 quarter teaspoon cream of tartar and 0.125 teaspoon salt until stiff peaks form. Add syrup to egg whites in slow, steady stream, beating constantly until thick enough to spread. Enjoy! I found this in Pillsbury's Best 9th Grand National Cook Book. (Senior Winner by Mrs. Emma Seefelt, Trenton NJ) Me ke aloha, Mary