Caramel Coconut and Spice Cake, Part 2 Recipe

Preheat oven to 350~. Grease and flour three 9-inch round cake pans. Beat together shortening and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients. Add to sugar mixture alternately with milk, beating well after each addition. Blend in flavorings. Pour evenly into prepared pans. Bake 20-25 minutes or until wooden pick inserted in centers comes out clean. Cool layers in pans on wire rack 10 minutes. Loosen edges and remove to racks to cool completely. To assemble, spread tops of layers with Caramel Filling; stack on cake plate. To make basket weave design on side of cake. (1) Spoon 1/4-1/3 of the Buttercream Frosting into pastry bag fitted with ridged decorator tip. Make vertical strips at 2-inch intervals around side of cake. (2) Make horizontal strip around side of cake, just below top edge. Repeat halfway down side of cake. (3) Repeat step 1, making one new strip at a point halfway between each of the strips made in step 1. Continue to refill pastry tube with additional frosting as necessary. (4) Make short horizontal strips, each at a point halfway between the horizontal strips made in step 2 and also at bottom of cake. Each short strip starts at the edge of one vertical strip, crosses over next vertical strip, and ends at edge of next vertical strip. (5) Replace ridged decorator tip with star tip. Pipe any remaining frosting around top of cake. Sprinkle with pecans. Caramel Filling. Place 1/2 cup granulated sugar in large heavy saucepan. Cook over medium heat, stirring constantly, until sugar is light golden brown. Combine remaining 2 1/2 cups granulated sugar, milk, egg and salt in medium bowl, stir in butter. Add to caramelized sugar. Cook over medium heat, stirring occasionally, until candy thermometer registers 230~, 15-20 minutes; cool 5 minutes. Stir with wooden spoon until well blended and thickened. Buttercream Frosting. Beat butter in large bowl until creamy. Gradually add confectioners' sugar alternately with half-and-half, beating until light and fluffy. Add additional 1 tablespoon half-and-half if necessary for desired consistency. Stir in vanilla. Potpourri from Cooking Class Magazine, March 1993. -----