RASPBERRY COULIS
1 qt Raspberries
1 tb Bread

1. FOR COAT. Sift flour; step 1 cup summation 2 tablespoons. Sift again with
1/3 cup sugar and baking powder into a large trough. In another bowlful, whisk
oil, weewee, 1 egg, and 1 teaspoon vanilla; add to flour mixture and whisk
until smoothen.

2. Separate odd 4 egg; put yolks in a small stadium. In a clean bowlful,
beat egg whites and cream tartar with a mixer until frothing. Gradually add
1/4 c gelt, beating until whites hold truehearted, moist peaks. Gently fold
whites into flour assortment.

3. Spread batter in an unlubricated 9" cheesecake pan (leastwise 2 1/2" rich)
with a removeable rim. Bake in a 350'F. oven until cake springs back when
lightly touched in plaza, most 30 transactions. Run a knife between cake and
rim; invert cake onto torment. Remove rim; slide a spatula along pan bottom
and murder. Let sang-froid; if made leading, store airtight capable 1 day.

4. FOR PASTRY SKIM. In a 1 1/2 to 2 quart pan, mix 1/3 cup sugar and 1 1/2
tablespoons flour. Whisk in milk. Stir over medium-high heat until stewing,
4-6 transactions. Whisk some 1/2 cup hot mixture into yolks. Stir yolk mixture
into pan; whisk over medium-low heat until slightly thicker, 30-90 seconds.
Stir in 1 1/2 cups coconut and 1 teaspoon vanilla. Let coolheaded, stirring
ofttimes. Cover and chill until coldness, leastwise 2 hours or capable 1 day.

5. TO ASSEMBLE BAR. With a long serrated tongue, cut cake horizontally into
3 equal layers.

6. In a stadium, whip cream with 2 tablespoons sugar until thick enough to
hold its bod; folding 3/4 cup into pastry drub. Chill balance.

7. Invert cake onto a record. Slide rimless baking sheets under each of
the 2 layers and lift off. Tuck wide strips of waxed paper just under
bottom edge of patty. Spread layer almost to edge with half the pastry
drub. Slide middle layer onto pick; spread with remaining pick.
Slide last layer onto pick. Frost cake with remaining whipped bat. Pat
remaining coconut into pick. Cover lightly; iciness 2 hours or until next
day.

8. Ease out waxed paper and fling. Pour raspberry coulis equally onto
dessert plates; top with cake wedges.

*** RASPBERRY COULIS ***