Cocorama Cake Recipe

Name: Cocorama Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups flour; 1 tsp. salt; 1-3/4 cup brown sugar, packed; 2 eggs, unbeaten; 2 squares (1 oz. each) unsweetened baking chocolate, melted; 1 cup light cream; 2 tsp. vanilla extract; 2 tsp. soda water; 1/2 cup boiling water; 2 tbsp. vinegar; 1/4 cup hot water; 1 cup shredded coconut; 3/4 cup sugar; 1/3 cup water; 2 tbsp. French's red cinnamon candies; 1 tbsp. light corn syrup; 1/4 tsp. cream of tartar; 2 egg whites; 1/4 tsp. cream of tartar; 1/8 tsp. salt

Servings: persons

2 cups flour
1 tsp. salt
1-3/4 cup brown sugar, packed
2 eggs, unbeaten
2 squares (1 oz. each) unsweetened baking chocolate, melted
1 cup light cream
2 tsp. vanilla extract
2 tsp. soda water
1/2 cup boiling water
2 tbsp. vinegar
1/4 cup hot water
1 cup shredded coconut
3/4 cup sugar
1/3 cup water
2 tbsp. French's red cinnamon candies
1 tbsp. light corn syrup
1/4 tsp. cream of tartar
2 egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt

1
Bake at 350F for 30-35 minutes.
2
Makes two 8-inch round layers.
3
Sift Together the flour and salt.
4
Combine the brown sugar and the beaten eggs.
5
Beat well.
6
Blend in the melted unsweetened chocolate, the light cream and vanilla.
7
Add the dry ingredients gradually.
8
Mix thoroughly.
9
Dissolve soda in the boiling water.
10
Stir into batter.
11
Combine the vinegar and the hot water.
12
Blend into batter.
13
Stir in the coconut.
14
Pour into two 8-inch round layer pans, well greased and lightly floured on the bottoms only.
15
Bake in moderate oven (350F) 30-35 minutes until cake springs back when touched lightly incenter.
16
Cool and frost.
17
Sprinkle with plain or tinted coconut.
18
Frosting: In saucepan combine the sugar, water, red cinnamon candies, corn syrup and cream of tartar.
19
Cook until a little syrup dropped in cold water forms a soft ball (236F).
20
Meanwhile, beat 2 egg whites with 1/4 teaspoon cream of tartar and 1/8 teaspoon salt until stiff peaks form.
21
Add syrup to egg whites in slow, steady stream, beatingc onstantly until thick enough to spread.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups flour, 1 tsp. salt, 1-3/4 cup brown sugar, packed, 2 eggs, unbeaten, and more.

Yes, Cocorama Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cocorama Cake

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