Moss Rose Cake

Name: Moss Rose Cake
Ingredients: 3 cups grated coconut; 1 tablespoon grated orange rind; 2 tablespoons orange juice; 2 tablespoons orange pulp; 2 tablespoons sugar; 4 eggs; 2 cups sugar; 1 cup hot milk (140°); 1/4 cup vegetable oil; 2 cups sifted cake flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon almond extract; Orange slices

14 ingredients

5 steps

Ingredients

3 cups grated coconut
1 tablespoon grated orange rind
2 tablespoons orange juice
2 tablespoons orange pulp
2 tablespoons sugar
4 eggs
2 cups sugar
1 cup hot milk (140°)
1/4 cup vegetable oil
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
Orange slices

Directions

1

Combine first 5 ingredients; stir well. Refrigerate overnight in an airtight container.
2

Combine eggs in a large mixing bowl, beating until frothy. Gradually add sugar, beating until thick and lemon colored.
3

Combine milk and oil. Sift flour, baking powder, and salt together; add to egg mixture alternately with milk mixture. Beat well after each addition. Stir in flavoring.
4

Pour batter into 3 waxed paper-lined and greased 8-inch round cake pans. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans 10 minutes; remove from pans, and let cool completely.
5

Spread frosting between layers, and sprinkle each with 3/4 cup coconut-orange mixture. Spread remaining frosting on top and sides of cake. Top with remaining coconut-orange mixture, and garnish with orange slices. Refrigerate until serving time.