Mrs Cobb's Coconut Cake

Recipe by Mysterygirl
READY IN: 50mins
SERVES: 10-12




  • Cake: Preheat oven to 350°.
  • Using an electric mixer, cream the sugar and shortening until light and fluffy.
  • Sift or mix the flour, baking powder and salt.
  • While beating, add the dry mixture to the creamed mixture, alternating with the milk.
  • Then beat for 2- 2 1/2 minutes at medium speed.
  • Add the egg whites and almond extract.
  • Beat another 1 1/2 minutes.
  • Add the coconut and stir well.
  • Put into 2 greased and floured 9" cake pans.
  • Bake about 30 minutes or until a toothpick inserted in the center comes out clean.
  • Cool 10 minutes before removing layers from pans.
  • Spread apricot filling on completely cooled bottom layer.
  • Place second layer over filling.
  • Cover top and sides of both layers with frosting.
  • Filling: Drain apricots, reserving 2 Tbsp of juice.
  • Remove any pit fragments or pieces of stems from the apricots.
  • Puree in blender until smooth.
  • Place in saucepan.
  • Add reserved juice to cornstarch and mix well.
  • Stir into apricots.
  • Add the sugar.
  • Cook stirring over medium heat until thickened.
  • Frosting: Cream the butter or margarine and cream cheese together.
  • Add powdered sugar and vanilla extract.
  • If frosting is too stiff to spread, add milk a half teaspoon at a time.
  • After cake is frosted, lightly press more coconut onto the top and sides, if desired.