"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Coconut Cake Recipe

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This recipe for Coconut Cake, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, August 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
2 cups white sugar
3/4 cup shortening
3 egg yolks
1 cup milk
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 cup flaked coconut
1 teaspoon vanilla extract
3 egg whites, beaten stiff

White Frosting:
6 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1/2 cup butter
1/2 cup shortening
1 teaspoon vanilla extract

Directions:
Directions:
In a large bowl, cream together 2 cups sugar and 3/4 cup shortening. Add 3 egg yolks, and beat well.
Chop coconut fine in a food processor; whisk together with flour and baking powder. Stir these ingredients alternately with 1 cup milk into the creamed mixture; beat well. Stir in 1 teaspoon vanilla. Lastly, fold in whipped egg whites.
Grease and flour either two 9 inch layer pans, or one 9 x 13 inch pan. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for about 30 minutes for 2 layers, about 45 minutes for 9 x 13 inch pan. Check with toothpick, and by touching lightly in the center ( it should spring back when done).
To Make White Frosting: Shake 6 tablespoons flour and one cup milk in a jar. In a saucepan, cook mixture until thick, stirring constantly. Cool.
Beat 1 cup sugar, butter or margarine, and 1/2 cup shortening until smooth and fluffy with mixer. Add cooled flour and milk mixture, and beat well. Stir in 1 teaspoon vanilla.

 

 

 

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