Ann Simmons Recipe

RICH'S COCONUT CAKE

By Ann Simmons AngelJasonsMom


Recipe Rating:

Ann's Story

Got from a newspaper long ago. It is the best Coconut Cake I have ever eaten! Hope y'all enjoy.

Ingredients

FOR THE WHITE CAKE:
1 c
vegetable shortening
2 c
granulated sugar
3 c
sifted cake flour
1 Tbsp
baking powder
3/4 c
milk
1/2 tsp
lemon extract, optional
1/2 tsp
vanilla extract
6
6 egg whites, stiffly beaten
1
*coconut, milk extracted and coconut meat grated (for frosting), optional
FOR THE LEMON CURD:
3/4 c
fresh lemon juice
1 Tbsp
corn starch
1 c
(1 stick) unsalted butter, cut into pieces
1 c
granulated sugar
6
egg yolks, lightly beaten
4 tsp
freshly grated lemon peel
1/2 tsp
salt
FOR THE FROSTING:
1 1/2 c
granulated sugar
2 large
egg whites
1 Tbsp
light corn syrup
1/2 tsp
salt
1/2 c
water
1 tsp
vanilla
1 1/2 c
*shredded coconut ( can use sweetened shredded or flaked coconut rather than fresh)

Directions Step-By-Step

1
TO PREPARE THE CAKE:
2
Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.
3
With an electric mixer, cream shortening. Gradually add sugar, beating until fluffy.
Sift together flour and baking powder and add to shortening mixture, alternating with milk, beginning
and ending with flour. Stir in lemon and vanilla extracts. Fold in beaten egg whites. Pour into prepared pans.
4
Bake for 25 minutes or until golden. Cool in pans for 10 minutes. Turn onto a rack and cool completely.
5
When layers have cooled, brush generously with coconut milk (if using fresh coconut).*Can use canned coconut milk.
6
TO PREPARE THE LEMON CURD:
7
In a small bowl, combine lemon juice and cornstarch and stir until smooth. In a saucepan over low heat,
melt butter and stir in sugar. Whisking constantly, add egg yolks until combined. Add lemon juice mixture,
lemon peel and salt. Cook over medium-low heat, stirring constantly, until thickened.
(If any bits of egg cook through, remove them or pass mixture through a sieve.)
Remove from heat and cool completely.
8
TO PREPARE THE FROSTING:
9
In a double boiler or large bowl over simmering water, place sugar, egg whites, corn syrup, salt and water;
beat and cook for 5 to 7 minutes, or until peaks form and hold. Remove from heat; add vanilla and beat for
1 minute.
10
TO ASSEMBLE THE CAKE:
11
Place one layer on a plate. Top with half the lemon curd. Top with next layer and remaining curd.
Top with next layer and frost top of layer and sides of cake. Press coconut into the frosting.

About this Recipe

Course/Dish: Cakes

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13 Comments

user
Mary Tester MaryTester
Dec 18, 2013
This isn't the correct recipe for the Rich's Coconut cake - it did NOT have a lemon curd filling and had no lemon flavoring in the cake itself. The icing was a white uncooked shortening and Confectioners sugar based icing and was used for the filling also. The correct recipe is posted on several other sites though.
user
Deb Adkins queenbee53
Aug 20, 2012
Thank you for posting. I do remember my mother and father buying one of these cakes from the downtown Atlanta Rich's Bakery for my brother's birthday. True, it doesn't have the coconut taste in the cake and it does have the lemon filling, but for me, making this cake will bring back many fond mememories for myself and my brother. Thank you! Deb
user
barbara washington silkysista
Feb 10, 2012
I'm sorry coconut milk in the can... sorry
user
barbara washington silkysista
Feb 10, 2012
I was wondering could u just use coconut milk and the can and coconut meat already in the bag do you have to get a whole coconut...
user
Tina Rawls teenerbob1
Dec 19, 2011
can't wait to try this! sounds like a cake my grandmother used to make when I was little - I think she used the pineapple filling instead of the lemon curd, but either would be terrific. Luuuuuuvvv me some coconut!!!:)