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Catholic Recipe: Rose Petal Coconut Cake

    INGREDIENTS

  • white or yellow cake (cake mix or favorite recipe)
  • 2 8 inch cake pans
  • seven minute Frosting (or buttercream recipe)
  • 1 1/2 cups coconut
  • red rose of crystallized rose petals, or icing rose or artificial rose
  • 1 tsp. milk or water
  • red or yellow food coloring
  • Details

  • Serves: 8-10
  • Yield: 2 layers 8 inch round cake
  • Prep Time: 3 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

DIRECTIONS

Empty one package of white or yellow cake mix into a bowl. Prepare as directed on package, or mix your own favorite recipe, enough batter for 2 8" pans.

Pour batter into two round eight-inch layer pans, 1 1/2 inches deep, greased and floured and lined on the bottom with paper. Bake in a moderate oven, 350° F., 20 to 25 minutes. Cool cakes.

Spread seven-minute frosting (see Seven-Minute Frosting) between layers and on top and sides of cake. Sprinkle lightly-tinted pink coconut on the sides of the cake while the frosting is still soft. Decorate the top of the cake with a full-blown red rose made of crystallized rose petals, with an icing rose, or even an artificial one.

To tint coconut, place 1 teaspoon of milk or water in a bowl. Add a drop or two of red vegetable coloring (or yellow if you wish to make a yellow rose cake) and mix well. Add 1 1/2 cups of coconut and toss with a fork until coconut is lightly tinted throughout. (You may prefer to put coconut into a jar with a tight cover and shake it vigorously.)

Recipe Source: My Nameday — Come for Dessert by Helen McLoughlin, The Liturgical Press, Collegeville, MN, 1962
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