EPICURIOUS CAFE RECIPES

Steps:

• Whisk together milk, coffee granules, cornstarch, 1/4 cup sugar, and a small pinch of salt in a heavy medium saucepan. Bring to a boil over medium heat, stirring occasionally, then boil 1 minute, stirring constantly. Transfer to a metal bowl set in an ice bath and cool, stirring often, about 10 minutes. Pour into cups or ramekins and chill, uncovered, 20 minutes.
• Beat cream with vanilla and remaining 2 tablespoon sugar using an electric mixer just until soft peaks form. Spoon whipped cream onto puddings and dust cream lightly with cinnamon.

Steps:

• Preheat oven to 350°F.
• Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
• Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend.
• Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy.
• Beat in egg yolks and vanilla extract.
• On low speed, beat in dry ingredients and then buttermilk, each just until blended.
• Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry.
• Fold beaten egg whites into batter.
• Divide cake batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 45 minutes.
• Cool cakes in pans on rack 10 minutes.
• Run small sharp knife around pan sides to loosen cakes.
• Turn cakes out onto racks and cool completely.
• Place 1 cake layer on cake plate.
• Spread 1 cup Cream Cheese Frosting over cake layer.
• Sprinkle 1 cup sweetened shredded coconut over.
• Top with second cake layer.
• Spread remaining frosting over top and sides of cake.
• Sprinkle remaining coconut over cake, gently pressing into sides to adhere.
• (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)*Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.
• Makes 10 servings.