State Fair Winning Coconut Cake

Debbie R.'s Note:

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.

• Total Time: 1 hrs 15 mins
• Prep Time: 45 mins
• Cook Time: 30 mins

Ingredients:

Yield: 1 cake

• 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)

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

Directions:

1. Grease and flour two round cake pans or one large pan for a single layer cake.
2. Sift together flour, baking powder, baking soda and salt.
3. Cream shortening. Beat in 1 and 2/3 cups sugar. Blend in vanilla and coconut extracts. Beat in egg whites.
4. 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.
5. Cool 10 to 15 minutes in pans, then finish cooling on racks. Cool completely before frosting.
6. For frosting: Put Wondra in saucepan. Slowly blend in milk. Cook over medium heat, stirring, until thick. Cool.
7. In deep bowl, beat butter, shortening and salt. Beat in confectioner's sugar and vanilla. Beat in cooled white sauce until fluffy.
8. Frost cake. Sprinkle with all of the coconut.
9. Store in refrigerator.
10. Cooking time does not include the time for the cake and frosting to cool.

Reviews

[Chef #839452]

Excellent cake!

[Pismo]

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!

[Hill Family]

EXCELLENT!! I made this cake yesterday, and then had a piece after dinner - so good! I had a piece today for breakfast – fabulous!! My new year’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