Click for Cookbook LOGIN
"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Great-grandma's Coconut Cake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Great-grandma's Coconut Cake is from Donna's Family Favorites 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:
 

Lovelight Yellow Chiffon Cake
Ingredients:  
Ingredients:  
2-1/4 cups sifted Softasilk (cake) flour
1 cup granulated sugar
3 tsp baking powder
1 tsp salt
1/3 cup canola or other vegetable oil, or soft butter
1/2 cup milk
1-1/2 tsp vanilla extract

Another 1/2 cup milk
2 egg yolks
2 egg whites
1/2 cup sugar
Directions:
Directions:
1. Preheat oven to 350ºF. Grease and flour two 8" or 9" round layer pans, or one 13"x9" oblong pan. Set aside.

2. In large mixer bowl, sift together flour, 1 cup sugar, baking powder and salt.

3. Add oil, milk and vanilla. Blend on low speed. Then beat for 1 minute.

4. Add the rest of the milk and two egg yolks. Beat for 1 additional minute.

5. In a separate small mixer bowl, beat egg whites with 1/2 cup sugar until it is a very stiff meringue. Using a wire whisk or soft spatula, gently fold meringue into egg yolk mixture.

6. Pour batter into prepared cake pans.

7. Bake until cake turns light brown and when touched it springs back.

Bake times: 8" layers, 30 to 35 minutes
9" layers, 25 to 30 minutes
oblong pan, 40 to 45 minutes

8. Cool cake in pans for 2 minutes. Then turn over onto cooling racks to cool completely before icing.
 

White Mountain Frosting
Ingredients:  
Ingredients:  
1/2 cup granulated sugar
2 tbsp water
1/4 cup light corn syrup

2 egg whites (approx. 1/4 cup)
1 tsp vanilla extract

Shredded coconut, as desired
Directions:
Directions:
1. Mix sugar, water and light corn syrup in medium saucepan. Cover. Bring to a rolling boil.

2. Remove cover and cook to 242ºF or until syrup spins a 6 to 8" thread.

3. Just before syrup is ready, beat egg whites until stiff enough to hold a point.

4. Pour hot syrup very slowly in a thin stream into the beaten egg whites. Continue to beat until frosting holds peaks.

5. Add vanilla and blend into frosting.

6. After frosting cake, sprinkle with shredded coconut, as desired.
Number Of Servings:
Number Of Servings:
12 to 15 slices
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
My grandmother made this coconut cake every year for Christmas. It is my very favorite coconut cake!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

28W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!