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Rich's Bakeshop Coconut Cake Recipe

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This recipe for Rich's Bakeshop Coconut Cake is from Mary and John's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds frozen shreedded coconut
2 T water
2 T granulated sugar
2 or 3 layers Rich's Bakeshop Yelow Cake
1 batch Rich's Bakeshop Icing
Directions:
Directions:
In a large bowl, thaw the frozen coconut. Set aside. Take 1 1/2 cups of the coconut and place in a smaller bowl. Combine the water and sugar and pour over this smaller bowl of coconut. This should be very moist, but not soupy.
Place one layer of the yellow cake on a cake plate and spread with icing. Spoon the moistened coconut over that. Place the next layer on top and spread with icing, spooning the moistened coconut over it. Continue this process until all the layers are filled: however, don't put the moist filling on the very top of the last layer, as it will be iced. Next cover the entire cake with icing. Make sure to use a thick coating of icing on the cake to eliminate any of the cake showing through.
Take handfuls of the dry, thawed coconut and press the flakes into the buttercream icing. You may want to put a tray underneath to catch any coconut that falls as you do this. Continue pressing dry flaky coconut all over the cake until it is completely covered.
Chill for about one hour to set. (It helps the coconut to stay) and then serve.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
Hands on 20 minutes, Total time 1 1/2 hour

 

 

 

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