Rich's Bakeshop Coconut Cake Recipe
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Ingredients: |
Ingredients: 2 lbs frozen unsweetened shredded coconut
2 Tbls water
2 Tbls granulated sugar
2 or 3 layers Rich's Bakeshop Yellow Cake
1 batch Rich's Bakeshop Icing
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Directions: |
Directions:In a large bowl, thaw the frozen coconut. Set aside.
Take 1 1/2 cups of the coconut and place in a smaller bowl. Combine the water and sugar and pour over this smaller bowl of coconut. This should be very moist but not soupy.
Place one layer of the yellow cake on a cake plate and spread with icing. Spon the moistened coconut over that. Place the next layer on top and spread with icing, spooning the moistened coconut over it. Continue this process until all your layers are filled; however, don't put the moistened filling of the very top of the last layer, as it will be iced. Next, cover the entore cake with the icing. Make sure to use a thick coating of icing on the cake to eliminate any of the cake showing through.
Take handfuls of the dry, thawed coconut and press the flakes in to the icing. You may want to put a tray underneath to catch any coconut that falls as you do this. Continue pressing dry, flaky coconut all over the cake until it is completely covered.
Chill for about one hour to set (it helps the coconut to stay) and then serve. |
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Notes: |
Personal
Notes: "Carl Dendy has the original recipe for Rich's coconut cake, but you probably wouldn't want to use it. The photocopied recipe from the department store bakery he ran during its heyday in the '60s and '70s would make at least 10 nine-inch cakes." Article by Jim Auchmutey, The Atlanta Journal-Constitution, April 8, 2007
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