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Coconut Cake II

By: Sally

"Our favorite -- everyone wants this for their birthday cake! It is especially delicious with the White Frosting recipe, below."

Rate/Review | Read Reviews (28)

Prep Time:
30 Min

Cook Time:
45 Min

Ready In:
2 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 - 9 inch round layers or a 9 x 13 inch cake

Ingredients

2 cups white sugar
3/4 cup shortening
3 egg yolks
1 cup milk
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 cup flaked coconut
1 teaspoon vanilla extract
3 egg whites, beaten stiff
6 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1/2 cup butter
1/2 cup shortening
1 teaspoon vanilla extract

Directions

In a large bowl, cream together 2 cups sugar and 3/4 cup shortening. Add 3 egg yolks, and beat well.
Chop coconut fine in a food processor; whisk together with flour and baking powder. Stir these ingredients alternately with 1 cup milk into the creamed mixture; beat well. Stir in 1 teaspoon vanilla. Lastly, fold in whipped egg whites.
Grease and flour either two 9 inch layer pans, or one 9 x 13 inch pan. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for about 30 minutes for 2 layers, about 45 minutes for 9 x 13 inch pan. Check with toothpick, and by touching lightly in the center ( it should spring back when done).
To Make White Frosting: Shake 6 tablespoons flour and one cup milk in a jar. In a saucepan, cook mixture until thick, stirring constantly. Cool.
Beat 1 cup sugar, butter or margarine, and 1/2 cup shortening until smooth and fluffy with mixer. Add cooled flour and milk mixture, and beat well. Stir in 1 teaspoon vanilla.