RICHS BAKESHOP YELLOW CAKE Recipe

How to make it

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• 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.
• 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.