Catholic Recipe: Rose Petal Coconut Cake
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
