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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Coconut Cake Recipe

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This recipe for Coconut Cake is from GATHER AROUND THE TABLE, 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:  
For cake;

1/2 cup vegetable shortening or butter
1 cup sugar
3 egg whites
2 cups sifted cake flour
2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1 tsp vanilla extract

For Icing;

2 1/4 cups sugar
3/4 cups hot water
1/8 tsp salt
3 egg whites
15 marshmallows (quartered) or 1 1/2 cups miniature marshmallows
1 1/2 Tblsp lemon juice
Coconut freshly grated or packaged
Directions:
Directions:
Preheat oven to 350º.

For cake;

Beat shortening until fluffy, add in sugar gradually, continue beating until light and fluffy. Add in unbeaten egg whites, beat until mixture is smooth about 1 minute.

Sift together the cake flour, baking powder and salt. Add to shortening/butter mixture, alternately with milk, beating well after each addition. Add in vanilla.

Pour into two greased and floured 8x8x2" cake pans. Bake 25 to 30 minutes.
Cool in pans for 10 minutes then remove to rack for cooling.

For Icing;

Combine sugar and water in a saucepan, bring to a boil over moderate heat until mixture reaches soft ball stage (use candy thermometer).

Add salt to egg whites and beat until soft peaks form, add a little of the syrup mixture and beat until stiff peaks form, continue to beat mixture while adding remaining syrup. Continue whipping as you add in marshmallows and lemon juice, beat until marshmallows are melted into icing mixture.

Frost first layer of cake sprinkle generously with coconut then add on second layer frost top and sides of cake then press entire cake with coconut.
Personal Notes:
Personal Notes:
This recipe was written in Mama's handwrting and could very well be Aunt Emily's recipe.

 

 

 

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