granny's famous coconut cake

Name: Granny's Famous Coconut Cake
Prep time: 1 h 45 min
Cook time: 28 min
Yield: 8
Cuisine: American
Ingredients: ## CAKE; 2 3/4 cup(s) cake flour; 1 teaspoon(s) baking powder; 1 dash(es) salt; 1 cup(s) butter, room temperature; 2 cup(s) granulated sugar; 5 large eggs; 1/2 teaspoon(s) coconut extract; 1 teaspoon(s) vanilla extract; 1 cup(s) buttermilk; ## FROSTING; 2 cup(s) granulated sugar; 2 large egg whites; 1 teaspoon(s) cream of tartar; 6 tablespoon(s) water; 1/2 teaspoon(s) salt; 1 teaspoon(s) vanilla extract; ## GARNISH; shredded coconut

(4 RATINGS)

1.27K Pinches 18 Photos

Cindy Allen

Montevallo, AL

Updated on May 1, 2024

My granny was known for her wonderful cakes. This coconut cake is one of them. I can't help but think of her while making this. I wish that I could have one more day with her. She is teaching the angels how to cook now!

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A slice of Granny's Famous Coconut Cake.

Blue Ribbon Recipe

Take Granny's famous coconut cake to a party, and you'll become famous too. This recipe is an old-fashioned way to make the popular dessert. The coconut cake is tender and delicious on its own. What makes this special is the cooked meringue frosting. It's silky and delicious with the coconut sponge cake. Shredded coconut makes this dessert pretty and adds a touch of texture and more coconut flavor. This is an heirloom recipe, just like Granny used to make.

— The Test Kitchen

prep time 1 Hr 45 Min

cook time 28 Min

method Bake

yield 8 serving(s)

Ingredients

CAKE
2 3/4 cups cake flour
1 teaspoon baking powder
1 dash salt
1 cup butter, room temperature
2 cups granulated sugar
5 large eggs
1/2 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup buttermilk
FROSTING
2 cups granulated sugar
2 large egg whites
1 teaspoon cream of tartar
6 tablespoons water
1/2 teaspoon salt
1 teaspoon vanilla extract
GARNISH
shredded coconut

How To Make granny's famous coconut cake

Step 1

Preheat the oven to 350 degrees F. Sift the cake flour, baking powder, and salt. Set aside.

Step 2

Cream softened butter and sugar until smooth.
Step 3

Add the eggs, beating well after each addition.
Step 4

Mix in vanilla extract and coconut extract.
Step 5

Add sifted flour gradually to the creamed butter.
Step 6

Alternatively, add a little buttermilk between the flour additions.
Step 7

Bake in 3 or 4 greased and floured round 8-inch cake pans.
Step 8

Bake for 20 - 25 minutes or until a toothpick test shows it's done.
Step 9

Cool the cakes.
Step 10

For the frosting, with a whisk combine all the ingredients, except the vanilla extract, in the top of a double boiler.
Step 11

Using a hand mixer, beat briskly for 3 minutes or until it is fluffy and holds its shape.
Step 12

Remove from the double boiler and stir in the vanilla extract.
Step 13

Once cooled, frost the cake with Granny's never-fail frosting.
Step 14

Sprinkle with coconut.
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