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    Easter: Old-Fashioned Coconut Cake

    Source of Recipe

    "The Southern Entertainer's Cookbook" by Courtney Whitmore

    Recipe Introduction

    "Two ingredients are dear to any Southerner's heart: butter and sugar. Add in coconut and you have one of the best desserts around."

    List of Ingredients

    ◦ 2 cups sugar
    ◦ cup butter, softened
    ◦ cup coconut oil
    ◦ 5 eggs, separated
    ◦ 2 cups cake flour
    ◦ 1 teaspoon baking powder
    ◦ teaspoon baking soda
    ◦ teaspoon salt
    ◦ 1 cup sour cream
    ◦ 1 cups sweetened shredded coconut
    ◦ 1 teaspoon coconut extract
    ◦ teaspoon vanilla extract
    ◦ teaspoon almond extract
    ◦ teaspoon cream of tartar

    Recipe

    Preheat oven to 325 F. Prepare three 9-inch round cake pans with nonstick cooking spray.

    In a large bowl, beat together sugar, butter, and oil until well blended. Add egg yolks, one at a time, beating well after each addition.

    In a separate bowl, combine flour, baking powder, baking soda, and salt. Add dry ingredients to butter mixture, alternating with sour cream. Add in coconut and extracts. In the bowl of a stand mixer, use a clean whisk to beat cream of tartar with egg whites at medium speed until stiff peaks form. Fold one-quarter of egg whites into cake batter, then carefully fold in the remaining egg whites. Do not overmix. Evenly divide cake batter between baking pans. Bake for 25 to 30 minutes or until toothpick inserted comes out clean. Allow cake to cool 10 minutes before turning onto wire racks to cool completely.

    Makes 10 to 12 servings






    ❧ Coconut Frosting:

    ◦ 8 ounces cream cheese, softened
    ◦ cup butter, softened
    ◦ 3 to 4 cups powdered sugar
    ◦ 1 teaspoons coconut extract
    ◦ 2 cups sweetened shredded coconut

    Beat together cream cheese and butter with a stand or hand mixer until light and fluffy. Add powdered sugar, 1 cup at a time, until desired consistency is reached. Frosting should be light and fluffy. Add in coconut extract and beat for 2 to 3 minutes. Frost cooled cake layers and top with shredded coconut.

    Note: To make a finer shredded coconut, pulse it for 15 seconds in a food processor.

 

 

 


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