grandma's coconut cake

Name: Grandma's Coconut Cake
Prep time: 30 min
Cook time: 35 min
Yield: 12
Ingredients: 1 cup(s) milk; 3 1/2 ounce(s) flaked coconut or 1-1/3 cup grated fresh coconut; 3 cup(s) sifted all purpose flour; 1/4 cup(s) cornstarch; 2 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1/2 pound(s) (2 sticks ) butter or margerine; 1 1/2 cup(s) sugar; 4 large eggs; 1/4 teaspoon(s) cream of tartar; - coconut custard ( recipe is posted)

(3 RATINGS)

148 Pinches 1 Photo

Karla Everett

Greenacres, WA

Updated on May 5, 2011

This is a very good but Elaborate cake. Its time consuming to make but the final rewards are well worth the time spent to make. This was one of my Grandma's cakes. I have only made this cake a few times because its so time consuming and has a lot of details to follow but its DELICIOUS!!! This cake can be made with fresh coconut but I have always used the pkg. kind. The coconut custard link for this cake is : http://www.justapinch.com/recipe/karla-everett/grandmas-coconut-custard/pudding?m=Karla59&p=4&o=n

Rate

prep time 30 Min

cook time 35 Min

method ---

yield 12 serving(s)

Ingredients

1 cup milk
3 1/2 ounces flaked coconut or 1-1/3 cup grated fresh coconut
3 cups sifted all purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
1 teaspoon salt
1/2 pound (2 sticks ) butter or margerine
1 1/2 cups sugar
4 large eggs
1/4 teaspoon cream of tartar
- coconut custard ( recipe is posted)

How To Make grandma's coconut cake

Step 1

Grease 2 layer cake pans (each 9x1.5") line bottom with wax paper.

Step 2

In a small sauce pan over low heat , heat milk for about 5 minutes ; remove from heat ; add coconut and let stand for about 15 minutes. Pour mixture in a strainer over a small bowl , drain well , pressing coconut against the side of strainer with a spoon ; reserving coconut milk.
Step 3

On wax paper sift together , flour , cornstarch , baking powder and salt ; set aside.
Step 4

In a large mixing bowl cream butter and sugar ; thoroughly beat in egg yolks , 1 at a time (put egg whites in a medium mixing bowl and set aside ).
Step 5

Sift flour mixture into creamed mixture in 4 additions , alternately with the coconut milk , ending with the flour mixture and mixing until smooth after each addition.
Step 6

With clean beaters whip egg whites and cream of tartar , until very stiff straight peaks form when beater is slowly withdrawn.
Step 7

Gently fold egg whites into batter , blending well.
Step 8

Turn batter into prepared pans. Bake in preheated 350° oven until cake springs back when lightly touched--30-35 minutes.
Step 9

Place pans on wire rack to cool for 10 minutes ; with a small spatula loosen edges ; turn out on wire rack ; remove paper ; using another wire rack flip cake over for right side up. Cool Completely.
Step 10

Cut each layer into 3rds. horizontally (stack layers ) cake will have 6 of them.
Step 11

Spread 1/4 cup chilled Coconut Custard between each layer ; spread the remaining coconut custard over the sides and on top of the cake.
Step 12

Sprinkle top with 1/3 cup of toasted coconut , reserved from Coconut Custard recipe ; Cover and store in the refrigerator.
Step 13

https://www.justapinch.com/recipe/karla-everett/grandmas-coconut-custard/pudding?k=coconut&m=Karla59&p=3&o=r
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