(Bolo Espera Marido)
The sweet delight of Brazil’s towering coconut torte need not be reserved (as it was traditionally) for hopeful maidens and their bashful suitors. I had this cake cooking lesson in my clipping files since May/1978 when I ripped it out of a Sphere Magazine. Of course, it took me thirty years later to make it.
It was the centerpiece for my dinner party in December of 2008. Now it is the centerpiece for my dinner party in November 2018,
Served with hot rum, rum punch, or coffee.
1 ¼ cups grated fresh coconut
1 cup milk
3 cups all-purpose flour
3 tablespoons cornstarch
3 teaspoons baking powder
1 teaspoon salt
1 cup butter or margarine
2 cups of sugar
4 eggs, separated Frosting (recipe follows)
1 jar(12 ounces) apricot jam
1 tablespoon orange-flavored liqueur
½ cup sliced unblanched almonds
Heat oven to 350 degrees
1. Heat coconut and milk in a small saucepan over medium heat until hot, about 10 minutes: cool slightly. Strain milk, pressing liquid from solids; flaked coconut in a small bowl. Reserve.
2. Sift flour, cornstarch, baking powder, and salt in a small bowl. Cream butter and sugar in large mixer bowl until light and fluffy; beat in egg yolks until smooth. Beat egg whites in small mixer bowl until stiff but not dry; beat into egg yolk mixture alternately with dry ingredients. Beat in strained milk; fold in flaked coconut.
3. pour batter into 3 buttered and floured 9-inch round baking pans; bake until wooden pick inserted into the center is withdrawn clean, about 35 minutes. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks.
4. Make Frosting.
5. Mix jam and liqueur. Place 1 cake layer on serving platter; spread 1/3 cup of the jam over cake layer. Place the second layer over first; spread with 1/3 cup of the jam over the cake layer. Place the second layer over first; spread with 1/3 cup of the jam. Top with remaining layer, Place the second layer over first; spread top and side of cake with Frosting. Spread remaining jam over the top of cake; press almonds onto the side of the cake.
Frosting (makes about 3 cups)
1 cup whipping cream
1 ¾ cups sugar
3 eggs, separated
½ cup butter or margarine
1 teaspoon vanilla
1 ¼ cups grated fresh coconut
¼ teaspoon orange-flower water
Heat cream, 1 cup of the sugar, the egg yolks, and butter in a medium-size saucepan over medium heat, stirring constantly, until thick, about 20 minutes; cool slightly. Beat in vanilla and coconut with a spoon until light. Beat egg whites in small mixer bowl until soft peaks form; beat in remaining sugar, 1 tablespoon at a time, until stiff and glossy. Stir in orange-flavored water; fold egg white mixture into egg yolk mixture. Use immediately.
