Prep 45 mins
Cook 30 mins
This is my favorite coconut cake recipe. What makes it so delicious and unusual is the frosting. It is made in a very different manner and isn't ultra-sweet. Just yummy. I think this recipe appeared in the Columbus Dispatch when they posted award-winning recipes from the Ohio State Fair. I can see why it could have walked away with a blue ribbon.
- 2 1⁄2 cups cake flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1 teaspoon salt
- 3⁄4 cup shortening
- 1 2⁄3 cups sugar
- 1 teaspoon clear vanilla
- 1 teaspoon coconut extract
- 4 egg whites
- 1 1⁄4 cups buttermilk
- 3 cups shredded coconut (to top the frosting)
- 5 tablespoons Wondra Flour
- 1 cup milk
- 1⁄2 cup unsalted butter or 1⁄2 cup margarine
- 1⁄2 cup shortening
- 1⁄2 teaspoon salt
- 1 cup confectioners' sugar
- 1 teaspoon clear vanilla
- Grease and flour two round cake pans or one large pan for a single layer cake.
- Sift together flour, baking powder, baking soda and salt.
- Cream shortening. Beat in 1 and 2/3 cups sugar. Blend in vanilla and coconut extracts. Beat in egg whites.
- Blend in flour alternately with buttermilk, beginning and ending with flour mixture. Using a mixer, beat on low for 2 minutes. Pour into pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick tests clean.
- Cool 10 to 15 minutes in pans, then finish cooling on racks. Cool completely before frosting.
- For frosting: Put Wondra in saucepan. Slowly blend in milk. Cook over medium heat, stirring, until thick. Cool.
- In deep bowl, beat butter, shortening and salt. Beat in confectioner's sugar and vanilla. Beat in cooled white sauce until fluffy.
- Frost cake. Sprinkle with all of the coconut.
- Store in refrigerator.
- Cooking time does not include the time for the cake and frosting to cool.
I made this cake for my mom's birthday and it turned out really well. I followed the recipe exactly except for the clear vanilla extract. They didn't have it at the grocery store I went to so I just used the regular stuff. I was worried it would ruin the white color of the cake but I think it turned out just fine. The instructions were a little vague but I ended up putting 3 cups of coconut into the batter just before mixing it for the last two minutes. I used an additional cup or so on the outside for decoration. The cake was a bit crumbly because of all the coconut but it tasted really good. Thanks!
EXCELLENT!! I made this cake yesterday, and then had a piece after dinner - so good! I had a piece today for breakfast â€“ fabulous!! My new yearâ€™s resolution to get healthy was blown by this cake, but let me tell you, well worth it. This is like an expensive wedding cake. I will make this again, when I have weight to spare. The only change I had to do from the original recipe was add another cup of powdered sugar to the icing to make it thick enough. Oh Debbie ... I don't know to curse you or bless you for posting this .. haha Thanks Hill Family