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Tomato Cake

cakes, ethnic

2 blocks butter
2 cup sugar
4 eggs
3 cup cake flour
1 1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1 can tomato sauce combined with
1/2 can water -filling--
1/2 cup milk
4 tablespoon cornstarch
3/4 cup sugar
1/4 teaspoon salt
3/4 cup coconut milk -frosting--
1 cup sugar
1/2 cup water
1 egg white
1/2 teaspoon vanilla
1/2 teaspoon baking powder

Cream butter and sugar. Fold in eggs one at a time. Sift together dry ingredients three times. Then add to creamed mixture alternately with tomato sauce. (Can size of tomato sauce not given). Begin and end with flour mixture. Bake at 350 degrees for 35-45 minutes. Yield, 2 9" cakes. Filling: Scald milk in double boiler. Add cornstarch, sugar and salt, stirring constantly. When thickened add coconut milk. Frosting: Boil sugar and water til syrup spins a thread. Pour very slowly over beaten egg white and beat until smooth. Add flavoring and baking powder. Allow to settle befroe spreading. Top with freshly grated coconut. Harriet Achong Li St. Ann's Altar and Rosary Society, Kaneohe, HI, April 1972

Yield: 1 cake

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