Do you have a recipe for a '' melbalation cake?

It is made with fresh coconut and walnuts in the icing and is between the layers(4) and on top and then sprinkled with more of the fresh coconut. Mother made it at Christmas time durung the 1950';sDo you have a recipe for a '' melbalation cake?
You didn't say what kind of cake so here's my offering:





Carrot Cake with a Fresh Coconut and Walnut Frosting





Ingredients:


1 cup plus 2 teaspoons butter, at room temperature


1/2 cup vegetable oil


1 cup sugar


1 cup light brown sugar


2 cups all purpose flour


2 tsp. baking powder


1 tsp. baking soda


1/2 tsp. ground cinnamon


pinch salt


4 eggs


3 cups shredded carrots


1 cup ground toasted walnuts


1 tsp. pure vanilla extract


8 ounces cream cheese, softened


1 cup chopped toasted walnuts


2 cups coconut flakes


4 cups powdered sugar


1 cup simple syrup





Directions





1. Preheat oven to 350 degrees.





2. Grease 3 round (9 inch) cake pans with 2 teaspoons of the butter.





3. In the bowl of an electric mixer, fitted with a paddle, combine the 1/2 cup of the butter, oil, sugar and brown sugar. Cream the mixture until smooth.





4. Sift the flour, baking powder, baking soda and salt into a small mixing bowl.





5. Add the eggs to the butter/sugar mixture, one at a time. Combine the cinnamon and the flour and add the flour mixture to the butter/sugar mixture, 1/2 cup at a time. Add the carrots, ground walnuts and vanilla. Mix well.





6. Pour the batter into the prepared pans and spread evenly. Place in the oven and bake for about 25 to 30 minutes or until the center sprigs back when touched. Remove from the oven and cool.





7. In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter. Mix well.





8. Add the walnut pieces and coconut. Mix well. Add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable.





9. To assemble, slice each cake in half,( that's torting in baking terms). Place on half in the center of a serving plate. Brush the top of the cake with the simple syrup. Spread 1/2 cup of the frosting over the first layer. Repeat the above process until all of the layers are used. Ice the entire cake with the remaining frosting.





10. Refrigerate the cake for 30 minutes.Do you have a recipe for a '' melbalation cake?
I can't believe this one was voted best answer. Steve said, ';You didn't specify what kind of cake';, but the Ginny DID specify what kind!!!! Report Abuse

I think you're referring to what some people call ';Malcamation Cake';. It's actually Amalgamation Cake. Here are a few recipes:





Amalgamation Cake I





2 cups sugar


2 cups butter


9 egg whites


1 cup milk


2 and 1/2 cups flour


3 teaspoons baking powder


1 teaspoon vanilla


Filling


3 cups sugar


1 pound butter


4 cups chopped nuts


9 egg yolks


1 cup coconut water (from fresh coconut)


2 cups grated coconut





Cream butter and sugar until light and fluffy; add vanilla. Sift flour and baking powder; add to butter mixture with milk. Beat eggs whites until stiff; fold in batter. Pour into greased and floured pans; bake at 350 F. for 35 minutes. For filling, boil together sugar, butter, egg yolks, and coconut water until thick enough to spread. Remove from heat; stir in pecans and coconut. Spread between layers.





Amalgamation Cake II





1 cup sugar


3/4 cup butter


1/2 cup buttermilk


2 cups plain flour


1/2 cup raisins, ground


1/2 cup pecans, chopped


3/4 teaspoon soda


1/2 teaspoon cinnamon


1/2 teaspoon allspice


1 cup blackberry jam (or any flavor)


8 egg whites (reserve yolks for frosting)





Cream the butter and sugar. Add the jam, spices, buttermilk and soda. Add the flour and mix until blended. Fold in stiffly beaten egg whites. Turn into three 8 or 9'; can pans that have been greased, and lined with waxed paper that has been greased and floured. Bake at 350 F. for 35-40 minutes. Cool completely and frost.





Frosting





8 egg yolks


1 cup sugar


one fourth cup butter


1 cup pecans, chopped


1 cup coconut


1 cup raisins, ground


1 and one half tablespoons cream





Mix all ingredients and cook in a double boiler for 15 minutes. Add a little cream to thin if it gets too thick.





Amalgamation Cake III





1 (18.25 ounce) package white cake mix


8 egg yolks


2 tablespoons all-purpose flour


2 cups white sugar


1 cup butter


2 cups chopped walnuts


2 cups chopped pecans


2 and 1/2 cups raisins


1 (14 ounce) package flaked coconut


1 cup white sugar


1/2 cup hot water


2 egg whites





Bake white cake mix, following package directions, in two layers (either 8 or 9 inch).





Filling: In a double boiler, combine egg yolks, flour, 2 cups sugar and butter. Cook, stirring, until thick. Add walnuts, pecans, raisins and coconut. Mix well. Spread filling between layers, on sides and top of cooled cake.





Icing: Combine sugar and water in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).





In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Spread over cake.
you might like this one . it is a refrigator cake..you could probably add walnuts if you want.can use fresh coconut (see note at bottom)





Snowball Cake





3 envelopes Lucky Whip (2 for inside cake, one for top) (or 6 cups cool whip)


1 (20oz) can crushed pineapple


Juice of one lemon


1 cup sugar


1 cup boiling water


1 large angel food cake


2 TBSP. unflavored gelatin


4 TBSP. cold water


1 bag shredded coconut (optional)


maraschino cherries (optional)





Soften gelatin in cold water. Add boiling water and stir until dissolved. Add sugar, lemon juice and pineapple including juice. Chill until partially firm.





Whip 2 of the envelopes of Lucky Whip (or use 4 cups cool whip) according to the directions on the package. Fold into gelatin mixture.





Line a 13” X 9” X 2” cake pan with wax paper. Cut or break cake into small pieces. Place alternate layers of cake and gelatin mixture in pan until all is used. Chill overnight.





Next morning, prepare the last envelope of Lucky Whip (or use 2 cups cool whip) and spread over the top of cake. Sprinkle with coconut and garnish with marashino cherries. Refrigerate until served..





***Option- you can also divide the coconut in half and color half of it green and half of it red for Christmas and sprinkle it on the cake that way. With the red and/or green marachino cherries garnish or with sugar silver balls (sprinkles)





***Note- 1 med fresh coconut yields enough coconut for 2 cakes.


Elyon Kosher unflavored gelatin 2 box/2cakes


Rich’s frozen non diary whipped topping 32 oz (add one tsp vanilla per cup of topping) yields 1 can for insides of 2 cakes (ie 32oz= 4 cups=%26gt; 8 cups whipped + 2 ½ TBSP vanilla (ie. 2 TBSP and 1 ½ tsp. vanilla)


Large Cool Whip 16 oz is enough for one cake .


How many cups are in a tub of COOL WHIP Whipped Topping?


Size of TubYield


8 oz.3 cups


12 ounce4 1/2 cups


16 ounce6 1/2 cups for REGULAR, 6 3/4 cups for LITE*


* COOL WHIP FREE Whipped Topping and COOL WHIP Extra Creamy Whipped Topping are not available in a 16 oz. size.