Not Just Your Ordinary Coconut Cake
From chefmeow 16 years ago
- 45 minutes to make
- Serves 8
NOT JUST YOUR ORDINARY COCONUT CAKE This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Hamilton Estate in Allen, Texas in 2001.
Ingredients
- 1/2 pound butter softened to room temperature shopping list
- 1 cup butter flavored shortening shopping list
- 3 cups granulated sugar shopping list
- 5 large eggs shopping list
- 1 cup whole milk shopping list
- 1/2 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- 2 teaspoons orange extract shopping list
- 4 cups cake flour shopping list
- 1-1/2 cups granulated sugar shopping list
- 1/2 teaspoon cream of tartar shopping list
- 1/8 teaspoon salt shopping list
- 1/2 cup water shopping list
- 4 egg whites at room temperature shopping list
- 1/2 teaspoon coconut extract shopping list
- 1 pound fresh coconut shopping list
How to make it
- Do not preheat oven.
- Grease and flour a tube pan.
- Cream butter, shortening and sugar together until light and fluffy.
- Add eggs one at a time.
- Pour lemon extract into milk.
- Sift dry ingredients together into separate bowl.
- Add 1/3 dry ingredients to sugar and egg mixture then follow with 1/2 of the milk.
- Beat at slowest speed until flour just is mixed.
- Add second third of dry ingredients and remaining milk.
- Beat until flour is just mixed then scrape bowl and add remaining flour.
- Mix until just blended and pour into pan.
- Bake at 350 for 1 hour and 20 minutes.
- Do not open the door for the first hour or the cake will fall.
- Cool on a wire rack for 15 minutes and remove from pan.
- Allow to cool 30 minutes before slicing.
- Slice cake into 3 layers using large serrated knife.
- To make frosting combine sugar, cream of tartar, salt and water in heavy saucepan.
- Cook over medium heat stirring constantly until mixture is clear.
- Cook until mixture reaches 240 on a candy thermometer.
- Beat egg whites until soft peaks form.
- Let mixer continue to run and slowly pour sugar mixture in a thin stream down side of bowl.
- Add coconut extract.
- Continue beating until stiff peaks form and frosting thickens to desired consistency.
- Cover a layer of the cake with frosting and sprinkle with coconut.
- Repeat for all 3 layers and top of cake.
- Frost sides and gently press coconut onto sides to cover.
- Refrigerate overnight before serving.
The Rating
Reviewed by 1 people-
Boy this one got my attention! Sounds fantastic!!
shirleyoma
in Cove loved it
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" It was excellent "