Grandmas Old Fashioned Coconut Cake Recipes

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.

OLD-FASHIONED COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
• Mix sugar, eggs, and egg yolks together in a mixing bowl using an electric mixer until light and fluffy, about 5 minutes.
• Heat milk and butter in saucepan over low heat until butter melts, 2 to 3 minutes. Remove from heat and let cool slightly.
• Combine flour and baking powder in a bowl. Pour into egg mixture. Add vanilla extract and milk mixture; beat well using an electric mixer. Divide batter evenly among the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 15 to 18 minutes. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
• Meanwhile, thoroughly clean mixing bowl and beaters. Beat egg whites and cream of tartar with an electric mixer until foamy.
• Bring sugar and water to a boil in a saucepan. Boil until a candy thermometer reads 242 degrees F (116 degrees C), 3 to 4 minutes.
• Beat egg whites on high speed. Carefully pour in hot sugar mixture in the side of the bowl, avoiding the beaters; continue to beat on high until stiff peaks form, 6 to 8 minutes. Stir in vanilla extract.
• Place 1 cooled cake layer on a serving platter and frost the top. Repeat with second and third layers of cake. Complete frosting the sides, top, and throughout. Sprinkle coconut on top and smooth onto sides of cake using your hands.

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.

OLD FASHIONED COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
• Beat butter and margarine together using an electric mixer in a bowl until creamy. Add sugar gradually, beating until light and fluffy.
• Sift flour, baking powder, and salt together in a separate bowl.
• Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with coconut milk and vanilla extract, beating after each addition until smooth. Pour about 2 1/3 cups batter into each prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Let cake layers cool in pans for 10 minutes before transferring to wire racks to cool completely, about 30 minutes more.
• Stir sour cream, sugar, coconut, and milk together in a bowl until filling is well blended.
• Remove one cake layer from the pan and invert onto a cake plate. Poke holes approximately 1-inch apart using the end of a wooden spoon until entire cake has been poked. Spread 1/3 of the filling on the cake layer. Top with second layer; repeat process. Top with last layer and repeat process again.
• Combine sugar and egg whites in the top of a double boiler. Heat the pot over boiling water, stirring with a wire whisk until all sugar has dissolved, about 5 minutes. Remove from heat.
• Transfer sugar mixture to the bowl of an electric stand mixer and beat using the wire attachment until soft peaks form. Switch to the paddle attachment. Pour in vanilla extract and salt. Beat in butter, 1 tablespoon at a time, until fully incorporated. Beat until meringue reaches a thick buttercream consistency. Spread onto cake. Decorate with coconut as desired.

OLD FASHIONED COCONUT CAKE

Steps:

• Combine eggs and sugar and beat until light and fluffy.
• Add flour and baking powder and beat on low until smooth.
• Add coconut flavoring.
• Combine milk and butter in a saucepan and heat until butter melts.
• Fold into other mixture.
• Bake in 2 or 3 greased and floured 8 or 9 inch cake pans at 350°F for 25-30 minutes or until a toothpick inserted comes out clean.
• Thaw the packages of coconut.
• Squeeze each opened package coconut over the cooled cakes so that the coconut "milk" is sprinkled over the cake and soaks into the cake. Ice generously with "Seven-Minute Frosting" (#96449).
• Topping the icing with the coconut (in between the layers too!).

COCONUT CAKE - MY GRANDMA'S

Steps:

• 1. Preheat oven to 350°F. Grease the bottom and sides of 9-inch round cake pans with butter, then lightly dust with flour. Set aside. In a large bowl, sift together the flour, baking powder and salt.Set aside. In another large bowl, cream together butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Then alternate adding in the remaining dry ingredients and milk, a little at a time until well blended.Next stir in the coconut and vanilla.
• 2. In a separate bowl, beat egg whites until stiff peaks form. Then fold the beaten egg whites into the cake batter. Divide the batter evenly between the two cake pans, place in the center of the oven and bake until a toothpick comes out clean, approx 30-40 minutes.
• 3. Remove cakes from oven and cool on wire racks for approx 15 minutes. Remove cakes from pan and place on wire racks, tops facing up, to cool completely. While the cake cools, start working on the frosting. Simply add your butter, confectioner's sugar, vanilla and cream to a large bowl and mix until blended. Add a few drops of milk as needed until you achieve your desired consistency. If your frosting ends up too thin, simple add more confectioner's sugar, a tablespoon at a time until perfect.
• 4. Once your cake has cooled, you'll want to crumb coat your cake. To insure a smoothly iced cake. Start applying the frosting on the top of the bottom layer, about a quarter inch thick. Then place your second layer on top.Then apply a thin layer of frosting all around the tops and sides of cake. This is your crumb coat. After you've finished your crumb coating, place the cake in the refrigerator for approx 20-30 minutes. This allows the crumb coating to set. Now, add the final layer of frosting to your cake, garnish the top with flaked coconut. Enjoy!