RICHS BAKESHOP YELLOW CAKEFrom midgelet 7 years ago
- shortening and flour for pans shopping list
- 2 1/4 cups cake flour (if you can't find cake flour, use White Lily brand all-purpose flour) shopping list
- 1 teaspoon salt shopping list
- 1 tablespoon baking powder shopping list
- 1 tablespoon powdered milk shopping list
- 1/2 cup water shopping list
- 2/3 cup liquid milk (2 percent or whole) shopping list
- 3/4 cup vegetable shortening shopping list
- 1 1/4 cups granulated sugar shopping list
- 3 large eggs shopping list
- RICH'S BAKESHOP ICING: shopping list
- 1/2 cup vegetable shortening shopping list
- 1 teaspoon vanilla shopping list
- 1 teaspoon salt shopping list
- 1 pound confectioners' sugar shopping list
- 2 tablespoons powdered milk shopping list
- 1/2 cup water (for dissolving milk powder) shopping list
- RICH'S coconut FILLING: shopping list
- 2 pounds frozen shredded coconut (sweetened or unsweetened --- shopping list
- recipe tested with unsweetened), divided shopping list
- 2 tablespoons water shopping list
- 2 tablespoons granulated sugar shopping list
How to make it
- TO MAKE THE YELLOW CAKE LAYERS:
- 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.
- TO MAKE ICING:
- 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.
- TO ASSEMBLE CAKE:
- 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.
- 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.
People Who Like This Dish 16
The Cookmidgelet Eastern, USA
The Rating9 people
can picture this now awsome cake frosting a plus high5 thanksmomo_55grandma in Mountianview loved it
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