Fresh Coconut Cake

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Total Time
55mins
Prep
30 mins
Cook
25 mins

Old Southern Living recipe submitted by Kay Kelly, Pelham, Alabama. Roll Tide!

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Ingredients

Nutrition

Directions

  1. Cream shortening and gradually add sugar; beat until light and fluffy.
  2. Add eggs one at a time, beating well after each addition.
  3. Combine flour, baking powder, and salt; add to the creamed mixture alternately with milk, beginning and ending with flour mixture.
  4. Stir in vanilla.
  5. Pour batter into 2 greased and floured 9-inch round cake pans.
  6. Bake at 375 for 20-25 mins or until toothpick inserted in center comes out clean.
  7. Cool in pans for 10 mins; remove from pans, and cool completely.
  8. Split cake layers in half horizontally to make 4 layers.
  9. Custard filling: Combine first 4 ingredients in a heavy saucepan; stir with wire whisk until well blended.
  10. Cook over medium heat stirring constantly, until thickened and smooth.
  11. Stir in liqueur.
  12. Chill mixture throughly.
  13. Stir in coconut.
  14. Snow Peak Frosting: Bring syrup to a boil.
  15. Combine egg whites and salt in a large mixing bowl.
  16. Beat egg whites (at room temperature) until soft peaks form; continue to beat, slowly adding syrup.
  17. Add vanilla; continue beating until stiff peaks form and frosting is thick enough to spread.
  18. Spread custard filling between layers; spread top and sides with Snow Peak Frosting, and sprinkle with coconut.
Most Helpful

4 5

I wanted to point out that the cake recipe does not include milk, but the directions do and don't specify how much. The cake is beautifull, I was making it for my fiance's family because his aged Granny used to make a Southern Living coconut cake, but I paniced about the milk because it is a complicated recipe. They loved it though, thank you.