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granny's famous coconut cake

(4 ratings)
Asnene2007 avatar
Blue Ribbon Recipe by
Cindy Allen
@Asnene2007
Montevallo, AL

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!

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 @kitchencrew
►
(4 ratings)
yield 8 serving(s)
prep time 1 Hr 45 Min
cook time 28 Min
method Bake

Ingredients For granny's famous coconut cake

  • CAKE
  • 2 3/4 c
    cake flour
  • 1 tsp
    baking powder
  • 1 dash
    salt
  • 1 c
    butter, room temperature
  • 2 c
    granulated sugar
  • 5 lg
    eggs
  • 1/2 tsp
    coconut extract
  • 1 tsp
    vanilla extract
  • 1 c
    buttermilk
  • FROSTING
  • 2 c
    granulated sugar
  • 2 lg
    egg whites
  • 1 tsp
    cream of tartar
  • 6 Tbsp
    water
  • 1/2 tsp
    salt
  • 1 tsp
    vanilla extract
  • GARNISH
  • shredded coconut

How To Make granny's famous coconut cake

  • Sift the cake flour, baking powder, and salt.
    1
    Preheat the oven to 350 degrees F. Sift the cake flour, baking powder, and salt. Set aside.
  • Cream softened butter and sugar.
    2
    Cream softened butter and sugar until smooth.
  • Add the eggs.
    3
    Add the eggs, beating well after each addition.
  • Mix in vanilla extract and coconut extract.
    4
    Mix in vanilla extract and coconut extract.
  • Add sifted flour gradually to the creamed butter.
    5
    Add sifted flour gradually to the creamed butter.
  • Add a little buttermilk between the flour additions.
    6
    Alternatively, add a little buttermilk between the flour additions.
  • Bake in 3 or 4 greased and floured round 8-inch cake pans.
    7
    Bake in 3 or 4 greased and floured round 8-inch cake pans.
  • Bake for 20 - 25 minutes.
    8
    Bake for 20 - 25 minutes or until a toothpick test shows it's done.
  • Cool the cakes.
    9
    Cool the cakes.
  • With a whisk combine all the remaining ingredients, except the vanilla extract, in the top of a double boiler.
    10
    For the frosting, with a whisk combine all the ingredients, except the vanilla extract, in the top of a double boiler.
  • Beat briskly for 3 minutes.
    11
    Using a hand mixer, beat briskly for 3 minutes or until it is fluffy and holds its shape.
  • Stir in the vanilla extract.
    12
    Remove from the double boiler and stir in the vanilla extract.
  • Frost the cake.
    13
    Once cooled, frost the cake with Granny's never-fail frosting.
  • Sprinkle the frosted cake with coconut.
    14
    Sprinkle with coconut.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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