RICH'S COCONUT CAKE

1
Ann Simmons

By
@AngelJasonsMom

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

Rating:

★★★★☆ 5 votes

Comments:

Ingredients

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  • 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)

How to Make RICH'S COCONUT CAKE

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.

Printable Recipe Card

About RICH'S COCONUT CAKE

Course/Dish: Cakes




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