My Great Grandmother's Buttermilk Lemon Coconut Cake

Recipe by Sayster
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 300. Grease and flour 3 9" cake pans. Sift together flour and salt.
  • Cream shortening and sugar until fluffy.
  • Beat in eggs one at a time until combined.
  • Add buttermilk, soda, and flavoring.
  • Add flour mixture gradually until combined. This is similar to a pound cake batter.
  • Pour into cake pans at bake for 40 minutes or until toothpick inserted in cake comes out clean.
  • For Icing:
  • Cook sugar, milk, coconut, marshmallows over a double boiler until smooth. Note: as it is hard to find unsweeted coconut, I've used sweeted and reduced the sugar to 1/2 Cup. Fold in almond extract. Icing will be fairly runny--it's supposed to seep into the cake and run off the sides. If you want it to be thicker, add more marshmallows.
  • Ice layers and top of cake while still hot. I poke holes in the layers with a toothpick so that the icing seeps down into the cake.
  • Cover and refrigerate overnight. No cheating! You MUST serve it after it's been refrigerated, and serve it cold - it's best that way.
  • Enjoy!
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