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    You are in: Home / Recipes / State Fair Winning Coconut Cake Recipe
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    State Fair Winning Coconut Cake

    State Fair Winning Coconut Cake. Photo by Hill Family

    1/3 Photos of State Fair Winning Coconut Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    45 mins

    30 mins

    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.

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    Frosting

    Directions:

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

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    Ratings & Reviews:

    • on November 15, 2008

      55

      Excellent cake!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 12, 2008

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2007

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for State Fair Winning Coconut Cake

    Serving Size: 1 (2151 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 7853.6
     
    Calories from Fat 4157
    52%
    Total Fat 461.9 g
    710%
    Saturated Fat 217.7 g
    1088%
    Cholesterol 290.4 mg
    96%
    Sodium 5711.7 mg
    237%
    Total Carbohydrate 881.8 g
    293%
    Dietary Fiber 18.3 g
    73%
    Sugars 588.8 g
    2355%
    Protein 69.6 g
    139%

    The following items or measurements are not included:

    Wondra Flour

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