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How to make it

  • Preheat oven to 350 degrees.
  • Prepare cake pans by lightly greasing with shortening, then dusting with flour.
  • In a large bowl, mix the flour, salt and baking powder.
  • Set aside. In a small bowl or measuring cup, stir the powdered milk into the water and mix until dissolved.
  • Combine the liquid milk with the powdered milk/water mixture and set aside. In the bowl of an electric mixer, cream together the shortening and the sugar until fluffy.
  • Add the eggs, one at a time, beating well after each addition. Add about half the flour mixture, beating until just incorporated, and then half the milk mixture, again beating until just incorporated.
  • Repeat this step, adding the remaining flour with the remaining liquid, and beat until just smooth (about 1 minute).
  • Be sure to scrape down the sides of the bowls once or twice during the mixing.
  • Pour the batter into the prepared cake pans and bake for about 20 to 30 minutes.
  • The cooking time will vary depending on how many cake pans you use and how full they are.
  • The cake is done when it springs back when lightly pressed near the center with your finger.
  • Allow the cake to cool for a few minutes in the pan, and then turn out onto cooling racks to cool completely.
  • In a mixing bowl, using an electric mixer, combine the vegetable shortening, vanilla and salt and cream together until incorporated.
  • Slowly add the confectioners' sugar until it forms a very thick consistency.
  • Dissolve the powdered milk in the water and gradually add, just 1 or 2 tablespoons at a time, until the icing is a nice, spreadable consistency.
  • Make filling: 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.
  • Spoon 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 moist filling on the very top of the last layer, as it will be iced.
  • Next, cover the entire cake with the icing.
  • Make sure to use a thick coating of icing to eliminate any of the cake showing through.
  • Take handfuls of the dry, thawed coconut and press the flakes into 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 1 hour to set (it helps the coconut to stay), and then serve.
  • Notes:
  • Thawed frozen coconut really does make a difference for this easy cake.
  • You can assemble the cake when the layers are still a little warm as the shortening-based frosting doesn't melt.
  • While it's good after an hour, it's far better after a day.

Reviews & Comments 7

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    " It was excellent "
    choclytcandy ate it and said...
    wow, thanks so much for this post.
    Was this review helpful? Yes Flag
    " It was excellent "
    chalgal ate it and said...
    Sounds wonderful! Thanks for sharing!
    Was this review helpful? Yes Flag
    " It was excellent "
    annieamie ate it and said...
    Oh thanks for this recipe! I wish I had a slice of this now!
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    sounds wonderful

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  • knoxcop 8 years ago
    Yes--Rich's was famous in ATL! Beautiful posting!
    Was this review helpful? Yes Flag
    " It was excellent "
    tuilelaith ate it and said...
    Lovin this
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    can picture this now awsome cake frosting a plus high5 thanks
    Was this review helpful? Yes Flag

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