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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fresh Coconut Cake Recipe

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This recipe for Fresh Coconut Cake is from Grandmommy's Kitchen, 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:  
1 c. Crisco or butter
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
½ tsp. salt
1 tsp. soda
2 ½ c. sifted cake flour
1 c. buttermilk
4 egg whites
2 cups fresh grated coconut
Directions:
Directions:
Cream the shortening and sugar until light and fluffy. Add the egg yolks one at a time, beating after each addition. Combine the dry ingredients and add alternately with buttermilk to the creamed mixture. Beat the egg whites until stiff peaks form. Add the vanilla and fold the whites into the batter. Bake at 375º for 25 minutes in 3 - 8 or 9 inch pans. Cake can also be baked in a 9x13 inch pan at 350 for 40 minutes.

Pour a mixture of sugar dissolved in milk over layers before adding icing for added moisture.

Ice with 7 minute frosting (recipe in book) and cover with 2 cups fresh grated coconut. Store cake in refrigerator until ready to serve. It is best prepared a few days prior to serving it.
Personal Notes:
Personal Notes:
This was always my dad's favorite dessert, especially around the holidays. In recent years, Grandmommy has substituted the 7 minute frosting for freshly whipped cream as a frosting. While creating this cookbook, she said she thought she'd go back to the 7 minute frosting this year. We'll see.....

 

 

 

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