Real Recipes From Real Home Cooks ®
Dinner-on-the-Grounds Coconut Cake
INGREDIENTS
•
1 recipe Magnificent Moist Golden Cake (recipe follows), baked, cooled, and sliced into 3 layers
•
Betty McCool's Ole Time Coconut Soaking Solution (recipe follows), warm
•
1 package (6 oz/170g) frozen grated coconut
•
Betty McCool's Coconut Icing (recipe follows)
•
Magnificent Moist Golden Cake:
•
Nonstick cooking spray with flour
•
5 tablespoons (2.5 oz, 71 gm) unsalted butter, cut in 2 tablespoon (1 oz, 28 gm) pieces
•
1-1/2 cups (10.5 oz, 297 gm) sugar
•
2 teaspoons (10 ml) pure vanilla extract
•
1/3 cup (79 ml) (2.46 oz, 70 gm) canola oil
•
2 teaspoons (10 ml) pure vanilla extract
•
3 large egg yolks (1.95 oz, 55 gm)
•
2 large eggs (3.5 oz, 99 gm)
•
1/3 cup (79 ml) buttermilk
•
1-3/4 cups about (7.1 oz, 198 gm) spooned and leveled, cake flour (NO SUBSTITUTE--the cake will be sunken in the center and simply will not work correctly if other flours are used)
•
1 3/4 teaspoons (8 gm) baking powder
•
1/2 teaspoon (3 gm) salt
•
1/2 cup (118 ml) heavy cream
•
Betty McCool's Ole Time Coconut Soaking Solution:
•
1 cup (237 ml) whole milk
•
1 cup (7 oz/198 g) sugar
•
1 package (6 oz/170 g) frozen grated coconut
•
Betty McCool's Coconut Icing:
•
1 cup (7 oz/198 g) sugar
•
3 tablespoons (45 ml) water
•
1/4 teaspoon (1 g) cream of tartar
•
1-1/2 teaspoons (7.5 ml) pure vanilla extract
•
1/3 cup (79 ml) light corn syrup
•
3 large egg whites (3 oz/85 g)
►
ADVERTISEMENT