RICH'S COCONUT CAKE

Recipe Rating:
 5 Ratings

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)

The Cook

Ann Simmons Recipe
x2
Cooked to Perfection
Lugoff, SC (pop. 49,618)
AngelJasonsMom
Member Since Apr 2010
Ann's notes for this recipe:
Got from a newspaper long ago. It is the best Coconut Cake I have ever eaten! Hope y'all enjoy.
Make it Your Way...

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Directions

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

Comments

1-5 of 13 comments

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user Ann Simmons AngelJasonsMom - Oct 25, 2010
Ann Simmons [AngelJasonsMom] has shared this recipe with discussion groups:
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user FREDA GABLE cookin4me - Oct 25, 2010
I love Coconut anything and this really looks great. a keeper already.
user Pamela Broussard Shakenbake3 - Nov 24, 2010
For anyone that is expecting a Coconut treat it's only in the frosting. The cake didn't pick up the coconut taste from the Coconut milk that I expected and I really didn't like the lemon filling with THIS cake. So I felt like it was more of a vanilla cake with lemon filling. The icing was a bit different. It was kind of like a marshmellow consistency and sweetness. It was a huge effort and a lot of clean up but I appreciate the recipe and like a champ I did try it but it's just not my fav.
user Bea L. BeachChic - Feb 1, 2011
Bea Liles [coffeetime] has shared this recipe with discussion groups:
CHATTERBOX
I NEED a Picture to Cook!!!
JUST CAKES
user FREDA GABLE cookin4me - Feb 20, 2011
Thanks for the Comment Pamela, I love a Vanilla cake with Lemon filling, So this Might be right up my alley. . . and Lemon Curd, Another fav. of mine.
Thanks for sharing your Efforts. I am sure the Submitter appreciates the efforts.

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