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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Grammy’s Coconut Cake Recipe

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This recipe for Grammy’s Coconut Cake is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, 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:  
2 c. cake flour
3 tsp. baking powder
1 1/2 c. sugar
1 tsp. salt
1/3 c. butter, softened
1/2 tsp. vanilla
1 c. milk, divided
4 egg yolks
1 tsp. orange rind zest

Frosting:
1 c. water
2 c. sugar
4 egg whites
1/2 tsp. cream of tartar
1 whole coconut, grated (or use
2 to 3 pkgs. sweetened flaked coconut)

Directions:
Directions:
For the cake: Preheat oven to 350ºF. Separate egg yolks from egg whites; set aside whites to use for frosting. In a large bowl, sift together cake flour, baking powder, sugar and salt. Add butter, 2/3 cup of the milk, vanilla and orange zest; beat 2 minutes. Add the remaining 1/3 cup of milk and the egg yolks; beat 2 minutes more. Pour batter into three greased and floured 8-inch cake pans. Bake at 350º for 30 minutes.

For the frosting: In a heavy saucepan, cook sugar and water until a drop from spoon becomes stringy. In a large bowl, beat egg whites until stiff, add cream of tartar. While continuing to beat, gradually pour sugar and water mixture into egg whites. Beat until very stiff. To frost - spread frosting between layers, sprinkling coconut over each layer. Frost top and sides of cake, and sprinkle coconut over the entire cake

Personal Notes:
Personal Notes:
Recipe from “Grammy” - Dorothy (Froelich) Martin

 

 

 

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