Coconut Cake My Grandmas Food

GRANDMAMA'S COCONUT CAKE WITH NO-FAIL SEVEN-MINUTE FROSTING

Steps:

• Preheat oven to 350. Lightly grease and flour two 9-inch round cake pans or one 9x13-inch cake pan and set aside.
• Cream together the butter and sugar in a large bowl with an electric mixer at medium speed until very smooth, at least four minutes. Add eggs, vanilla, and coconut flavoring and beat well to combine. In a separate medium-sized bowl, stir together flour, baking soda, baking powder, and salt.
• Add flour mixture and the buttermilk to the butter mixture and beat with an electric mixer at medium speed, scraping down the sides as needed, until thoroughly blended and smooth, around two to three minutes.
• Pour batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean. This is about 25 to 30 minutes for round cakes and 30 to 35 minutes for a 9x13 cake.
• Cool completely and frost with the no-fail seven-minute frosting. Sprinkle with coconut and press coconut into the cake's sides immediately after frosting.
• Keep covered at room temperature for up to two days or in the refrigerator for up to one week.

GRANDMA YEARWOOD'S COCONUT CAKE WITH COCONUT LEMON GLAZE

Steps:

• Preheat the oven to 325 degrees F.
• For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.
• For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.

MY GREAT GRANDMOTHER'S BUTTERMILK LEMON COCONUT CAKE

Steps:

• Preheat oven to 300. Grease and flour 3 9" cake pans. Sift together flour and salt.
• Cream shortening and sugar until fluffy.
• Beat in eggs one at a time until combined.
• Add buttermilk, soda, and flavoring.
• Add flour mixture gradually until combined. This is similar to a pound cake batter.
• Pour into cake pans at bake for 40 minutes or until toothpick inserted in cake comes out clean.
• For Icing:.
• Cook sugar, milk, coconut, marshmallows over a double boiler until smooth. Note: as it is hard to find unsweeted coconut, I've used sweeted and reduced the sugar to 1/2 Cup. Fold in almond extract. Icing will be fairly runny--it's supposed to seep into the cake and run off the sides. If you want it to be thicker, add more marshmallows.
• Ice layers and top of cake while still hot. I poke holes in the layers with a toothpick so that the icing seeps down into the cake.
• Cover and refrigerate overnight. No cheating! You MUST serve it after it's been refrigerated, and serve it cold - it's best that way.
• Enjoy!

SAM CHAMPION'S COCONUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter liberally and flour two 9-inch cake pans.
• In an electric mixer, beat the butter with the sugar for about 3 minutes until light and fluffy.
• Slowly add the egg whites until incorporated.
• In a large bowl, sift together the cake flour, the baking powder and the salt.
• Add the flour mixture to the butter mixture until incorporated but don't over mix.
• Add the coconut flavoring, and the coconut milk until combined .
• Add 1 cup of flaked coconut.
• Divide the batter equally between the two prepared cake pans.
• Bake in preheated oven for 30 to 35 minutes, until lightly golden and firm to the touch.
• Let cool in pan on wire racks until cakes are completely cool, then carefully unmold.
• Using a serrated knife, cut each cake horizontally into 2 equal layers (creating a total of 4 layers).
• To Make the Icing;.
• Cream the butter, shortening, and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy.
• Beat in the coconut flavoring and the coconut milk.
• In a separate bowl, combine 2 cups of the whipped frosting and 1½ cups of flaked coconut.
• Set aside.
• Assembling the Cake:.
• When ready to ice the cake, place the first cake layer on serving dish.
• Dollop 1/3 of the frosting with coconut flake added to it, and spread evenly with an offset metal spatula.
• Continue this process with each layer, smoothing over the extra frosting that may ooze out between each layer.
• With the remaining frosting (that does NOT contain flaked coconut), frost the top and sides of cake.
• Finish by gently pressing the remaining 2 1/2 - 3 cups of flaked coconut on the frosted cake, covering the cake entirely with the coconut.