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"Hunger is the best sauce in the world."--Cervantes

Coconut Cake (Grandma Mac's) Recipe

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This recipe for Coconut Cake (Grandma Mac's) is from The Baldwin, McDonald, Kintz Family Cookbook Project, 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:  
CAKE:
1 cup butter
2 cups sugar
4 eggs, separated
3 cups flour
3 tsp baking powder
1 tsp salt
1 cup milk
1 tsp vanilla

FILLING:
2 cups sugar
1 1/2 cups coconut milk
3 1/2 cups grated fresh coconut

COOKED FROSTING:
2 cups sugar
1/4 cup white karo syrup
1/4 cup water
2 egg whites
1 cup grated coconut (optional)
Directions:
Directions:
CAKE:
Grease and flour 3 9" layer pans. Cut parchment paper to fit bottoms of pans.
Cream butter and sugar. Add egg yolks one at a time, beating well. Sift together flour, baking powder, and salt. Add alternately with milk mixing well. In a separate bowl, beat egg whites stiff but not dry. Fold egg whites into butter blending completely. Add Vanilla. Pour into prepared pans and bake at 325º for 25-30 minutes

FILLING:
Combine sugar and coconut milk in a heavy saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and stir in coconut. Spread, in equal parts, between layers. Frost sides and to with the following:

FROSTING:
Combine sugar, syrup and water in heavy saucepan. Cook over medium heat until mixture looks clear. Meanwhile, beat 2 egg whites until they stand in stiff peaks. Pour 6 Tsp of hot liquid slowly over egg whites, beating constantly until mixture is cool. Meanwhile continue cooking sugar syrup until candy thermometer registers 260º (or hard ball stage). Remove from heat and pour slowly over egg mixture until it is at spreading consistency. Frost sides and top. Sprinkly coconut over top of cake to decorate.
Preparation Time:
Preparation Time:
2 hours

 

 

 

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