My Great Grandmothers Buttermilk Lemon Coconut Cake Food

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.

GRANNY'S FAMOUS COCONUT CAKE

Steps:

• 1. Cream butter and sugar until smooth.
• 2. Add eggs, beating well after each addition.
• 3. Sift dry ingredients together and add to cream mixture, alternately with buttermilk.
• 4. Stir in flavorings.
• 5. Bake in 3 or 4 greased and floured round 9 inch cake pans.
• 6. Bake at 350 degrees for about 25 minutes or until test done.
• 7. Cool and Ice with Granny's Never Fail Frosting.

SOUTHERN LIVING'S LEMON COCONUT CAKE

Steps:

• Beat 1 cup butter at medium speed with electric mixer until fluffy; gradually add 2 cups sugar. Add 4 egg yolks one at a time, blending well after each.
• Combine flour and baking powder. Add this alternatively to mixture with milk, beginning and ending with flour mixture. Add vanilla.
• Beat egg whites at high speed until peaks form. Gently fold in egg whites into batter mixture. Spoon into three greased and floured pans.
• Bake at 350 degrees for 18-20 minutes until done. Cool on wire racks for ten minutes. Remove cakes from pans and cool on wire racks.
• Spread lemon filling between layers. Spread cream cheese frosting over all and cover top and sides with coconut. Garnish with lemon slices.
• For lemon filling: Combine 1 cup sugar, cornstarch and boiling water in medium pan. Cook while stirring until dissolved. Temper eggs. Then add eggs to cooked mixture. Whisk in lemon juice and rind. Cook whisking constantly until mixture is thickened. Remove from heat. Stir in butter. Cool completely. (Do not stir once cooled as fillings made with cornstarch will breakdown and liquefy if stirred; just spoon on).
• For cream cheese frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar. Stir in vanilla.

NEE NEE'S PRIZED COCONUT CAKE

Steps:

• Preheat oven to 350 degrees. Combine boiling water to butter and sugar. Cream well with mixer. Add egg yolks, one at a time, beating well after each addition. Sift flour, baking powder and salt together, three times. Add these dry ingredients to the creamed mixture, alternating with the milk. Add vanilla. Fold in coconut and beaten egg whites, by hand. Pour into 3 nine-inch cake pans that have been well greased and floured. Bake for 20-25 minutes according to your oven.
• Icing:.
• Combine egg whites, sugar, syrup, water, salt and cream of tartar. Place in double boiler over boiling water. Beat with a hand mixer until mixture stands with "peaks" (approximately 10 minutes). Remove from heat, add vanilla and continue beating until thick enough to spread. Use fresh or frozen grated coconut to sprinkle between each layer along with the icing and sprinkle generously on the top and sides. Keep any leftovers refrigerated.

LEMON COCONUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter a 9x13 baking pan and set aside.
• In a large bowl cream together the butter and sugar until light and fluffy.
• Beat in the coconut and egg yolks.
• Combine the baking powder and flour in a small bowl.
• Add to egg mixture in 3 batches, alternating with the milk.
• Pour into the prepared baking pan and bake for 25 minutes.
• Test with a toothpick and if done remove from oven.
• Set on a wire rack to cool.
• Combine the lemon juice, sugar, cornstarch, eggs and butter in a heavy double broiler.
• Heat and stir for 5 minutes until thickened.
• Pour onto warm cake.
• Sprinkle 1/2 of the coconut on top of the filling.
• Beat the whites in a medium bowl until soft peaks form.
• Gradually beat in sugar until dissolved.
• Spread over coconut layer.
• Sprinkle second amount of coconut over top.
• Bake for 12 minutes or until the coconut and whites are lightly browned.
• Cool on the wire rack for 15 minutes.
• Place in the fridge for 1 hour or better yet all day or overnight.
• Cut when cooled.

JUNIOR'S LEMON COCONUT CAKE

Steps:

• Make the sponge cake the day before or morning you will serve cake.
• Preheat oven to 350°F Butter two 9-inch layer cake pans and line the bottoms with wax paper.
• Sift the flour, salt and baking powder together and set aside. Beat egg yolks in a large bowl with and electric mixer on high for 5 minutes. With mixer running, gradually add 3/4 cup sugar and beat until thick and light yellow, about 5 minutes. Beat in vanilla and lemon extract. Sift flour mixture over batter and stir in by hand until no white remains. Then blend in butter stirring until it no longer looks separated. In a clean bowl, beat egg whites with cream of tartar on high until frothy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Stir about 1 cup of whites into batter, then gently fold remaining whites inches Divide batter evenly between pans and bake until layers spring back when lightly touched, about 25 minutes. Let cool on rack 30 minutes, then turn out of pans. Peel of paper and let cool completely (at least 4 hours).
• Prepare the Lemon Filling 2 hours before serving.
• Mix sugar, cornstarch and salt together in large saucepan. Gradually pour in the water, whisking to prevent lumps. Cook over medium heat until mixture thickens. Remove from heat. Meanwhile beat yolks with electric mixer on high, until thick and light. Mix a little hot starch mixture into eggs to warm, then pour eggs into pan. Cook over low heat, whisking, just until hot and edges are just starting to cook. Be very careful not to overcook or it will separate. Remove from heat and whisk in juice, rind, butter, vanilla and lemon extract. Refrigerate until cool to touch, but not chilled and set - should still be spreadable.
• Sift sugar and salt together and set aside. Cream butter and margarine together in large bowl with mixer on high for 3 minutes. With mixer still running, beat in corn syrup and vanilla. Reduce mixer to low and beat in sugar in two additions. Blend in cream until spreading consistency is reached, using a little extra if necessary.
• Set 1 cup aside in a pastry bag fitted with a medium star tip.
• To assemble:.
• Split each cake layer to make 4 layers. Spread first layer with about 1/5 frosting, then 1/4 lemon filling. Repeat with second and third layers. Top with last layer. Frost sides of cake, then pat with coconut, reserving about 1/4 cup. Frost top of cake with remaining frosting and then spread with remaining filling. Sprinkle with 1/4 cup coconut. Using pastry bag, pipe scrolls of frosting along top edge of cake and large rosette in center.
• Keep refrigerated.

BUTTERMILK-COCONUT CAKE

Steps:

• Grease and flour two 8-inch or 9-inch round baking pans.
• Preheat oven to 375°.
• In medium bowl, stir together flour, baking powder and baking soda.
• In another bowl, beat the shortening and butter with mixer for about 30 seconds, or until softened.
• Add the sugar and vanilla; beat until fluffy.
• Add sugar and vanilla; beat until fluffy.
• Add the egg whites and beat until smooth (about 2 minutes).
• Add flour mixture and buttermilk alternately, beating on low speed after each addition just until mixture is combined.
• Put in prepared pans and bake at 375° for 25 to 30 minutes or until done when tested with toothpick.
• Cool on wire racks for 10 minutes.
• Remove from pans to cool completely on wire racks.
• For frosting: In small bowl, beat 1/2 cup butter until light.
• Gradually add powdered sugar, beating well.
• Beat in milk and vanilla.
• Gradually beat in 3 3/4 to 4 cups more powdered sugar until frosting is right consistency for spreading (makes 3 cups frosting) Spread frosting between layers and over top and sides.
• Sprinkle top and sides with coconut.
• Note: If you don't have buttermilk you can substitute by combining 1 tablespoon lemon juice and enough milk to make 1 cup.
• Let stand for 5 minutes.

GRANDMOTHER'S POUND CAKE

Steps:

• Set oven at 300 degrees.
• Butter and flour 1 large or 2 small loaf pans.
• Cream butter and sugar until light and fluffy.
• Beat in eggs one at a time.
• When creamy fold in the flour and salt.
• Spoon in pan/pans.
• Bake for 1 1/2 hours.