I have to say that one of the best old fashioned desserts that does not get enough credit any more is the coconut cake with coconut icing. When I was a little girl, my girlfriend's mother made this cake about once a month. I was there every time. Coincidence maybe. But more like a plan.
Whether you are making this for a family night supper, a special Sunday dinner or bringing it when you go to visit; this cake will surely please one and all.
Tip: No matter whether you are making from scratch or modifying a cake mix, always use pure extract and fresh whole butter. It makes the world of difference in the outcome of your baking.
Cake Ingredients
Pans: 2 8" or 9" round pans. Buttered and floured
1. 1 2/3 cups all-purpose flour
2. 1/3 cup shredded coconut
3. 1 cup granulated sugar
4. 2/3 cup almonds, finely ground (optional, I do not use nuts)
5. 1 cup buttermilk
6. 3 large eggs, at room temperature
7. 2 ts pure coconut extract
8. 2/3 cup butter, melted
9. 1 box coconut instant pudding
Icing
1. 2 lb 10x sugar
2. 3/4 lb softened butter
3. 1 cup shortening
4. 1/2 ts salt
5. 1/3 c milk
6. 2 ts. pure coconut extract
Surround:
* Sweetened flaked coconut (1 cup)
*Let cake cool
*Plate on simply glass, lead crystal or crystal cake plate. A pedestal plate for this one is really beautiful because it is a simple presentation and the pedestal plate gives it elegance without taking away from the design.
* Ice the layer. Put together. Ice sides and top. Icing should not be smooth. Make peaks on top and ice sides with a rough cover.
* Now use the flaked coconut to cover the top generously. Place a handful of coconut in the palm of your hand and press against the sides. Do this gently so not to press down the icing and coconut too hard.
* Decorate with something very simple. A couple of holly berries, whole mints leaves, or one silk white rose. Be creative. It is your creation.
QUICK TIP:
For those who do not bake from scratch:
1.one box of vanilla/or white cake mix (Do not use yellow cake mix)
2.one box of coconut instant pudding mix
3.Wet ingredient use butter-_milk instead
4.2 ts. pure coconut extract
If you use canned icing (ouch) add 1 ts. coconut extract.
Looks delicious, Rose! I haven't had Coconut Cake in a long time, yummy!
ReplyDeleteI LOVE coconut, this looks great and ALMOST too pretty to eat!
ReplyDeleteThat cake is gorgeous! Yum!
ReplyDeleteCoconut is my grandmother's favorite cake. I'll be saving this for her next birthday or maybe Easter.
ReplyDeleteI was just writing my mom, telling her that we need to bake a coconut cake this Easter-- and then you
ReplyDelete'be-friended' me on Food Buzz. It must be a sign! This cake looks delicious.