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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Grandma Stephens' Coconut Cake Recipe

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This recipe for Grandma Stephens' Coconut Cake is from The burgess 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:
3 cups plain flour
3 cups sugar
6 eggs
1 1/4 milk
2 tbsp. lemon flavoring
1 cup Crisco
1 tsp salt

Seven Minute Frosting:
2 egg whites
1 cup sugar
1 tsp vinegar
4 tbsp. vinegar
4 tbsp. water
1 tsp vanilla
coconut
Directions:
Directions:
Cream sugar and Crisco until fluffy. Add one egg at a time, mixing thoroughly after each. Add one half of the flour and one half of the milk. Mix thoroughly until completed. Pour into greased and floured pan. (This should make three 9" layers). Bake at 350 degrees F until toothpick comes out clean. While just out of the oven, take a knife and go around the pan. Turn upside down on a cake plate and dump out. Immediately cover with saran wrap while still hot. Keep covered until cooled.

Seven Minute Frosting:
Put all ingredients in a double boiler EXCEPT THE COCONUT; beat with an electric mixer over heat. Beat until it fluffs or stands in a peak. Add vanilla. Frost the cake and put coconut all over. You can put the coconut in between the layers and on the outside OR just on the outside alone. I usually press it into the frosting so that there is more on there.

 

 

 

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