Mrs Cobbs Coconut Cake Recipes

INCREDIBLE COCONUT CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

MRS COBB'S COCONUT CAKE

Steps:

• Cake: Preheat oven to 350°.
• Using an electric mixer, cream the sugar and shortening until light and fluffy.
• Sift or mix the flour, baking powder and salt.
• While beating, add the dry mixture to the creamed mixture, alternating with the milk.
• Then beat for 2- 2 1/2 minutes at medium speed.
• Add the egg whites and almond extract.
• Beat another 1 1/2 minutes.
• Add the coconut and stir well.
• Put into 2 greased and floured 9" cake pans.
• Bake about 30 minutes or until a toothpick inserted in the center comes out clean.
• Cool 10 minutes before removing layers from pans.
• Spread apricot filling on completely cooled bottom layer.
• Place second layer over filling.
• Cover top and sides of both layers with frosting.
• Filling: Drain apricots, reserving 2 Tbsp of juice.
• Remove any pit fragments or pieces of stems from the apricots.
• Puree in blender until smooth.
• Place in saucepan.
• Add reserved juice to cornstarch and mix well.
• Stir into apricots.
• Add the sugar.
• Cook stirring over medium heat until thickened.
• Frosting: Cream the butter or margarine and cream cheese together.
• Add powdered sugar and vanilla extract.
• If frosting is too stiff to spread, add milk a half teaspoon at a time.
• After cake is frosted, lightly press more coconut onto the top and sides, if desired.

MRS COBB'S MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Stir brown sugar and cranberry sauce together until smooth.
• Place in bottom of 9" x 5" loaf pan.
• In a bowl, combine eggs, onion, milk, thyme, sage, nutmeg, salt and pepper.
• Stir in bread crumbs.
• Add ground beef and mix thoroughly.
• Shape into a loaf and place on top of cranberry mixture.
• Flatten top so loaf will sit level when inverted.
• Bake 1 hour and 15 minutes.
• Let stand 10 minutes and invert on plate to serve.