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Coconut Cake II
SUBMITTED BY:
Sally
PHOTO BY:
gastlygoul
"Our favorite -- everyone wants this for their birthday cake! It is especially delicious with the White Frosting recipe, below."
RECIPE RATING:
Read Reviews
(25)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
45 Min
READY IN
2 Hrs
Original recipe yield 2 - 9 inch round layers or a 9 x 13 inch cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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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.
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REVIEWS
Reviewed on May 17, 2007 by
AUNT MAMIE
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AUNT MAMIE
May 17, 2007
Very rich and yummy. It definitely needs some salt--I added 1/2 tsp. to the flour mixture. I also made it with canned coconut milk for extra flavor. Coconut milk for the frosting too: add enough milk or cream to whatever is left from the can of coconut milk used in the cake to make one cup liquid.
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8 users found this review helpful
Very rich and yummy. It definitely needs some salt--I added 1/2 tsp. to the flour mixture. I...
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Reviewed on Apr. 19, 2003 by VIPERLILY
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VIPERLILY
Apr. 19, 2003
I was really excited to try this cake for my husbands birthday, because him and his family really loves coconut, and with all the great reviews, I thought it was a winner. Well, I was so disappointed. After following the recipe exactly, I had a well, beautiful, but tasteless cake. I had bought a store mix cake for backup, and I'm glad I did. My mother-in-law made me let her taste it, and she agreed it was a nice presentation, and said it was moist, but no taste whatsoever. I recommend if you like coconut flavor, perhaps use more coconut, and coconut milk.
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8 users found this review helpful
I was really excited to try this cake for my husbands birthday, because him and his family...
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Reviewed on Apr. 9, 2006 by Heather Peskin
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Heather Peskin
Apr. 9, 2006
This cake is very good after some changes. My first cake was stodgy and lacked salt. I made it again, this time using coconut milk (thanks to another reviewer's suggestion)in place of milk. I also added one half teasp. of salt to the flour mix. Then I used dessicated coconut in place of the soggy stuff. The result was a delicious coconut cake, very moist and delightfully gooey. Next time I will use margarine instead of butter as the butter made it a bit rich. Well work making again with the changes.
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6 users found this review helpful
This cake is very good after some changes. My first cake was stodgy and lacked salt. I made...
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Reviewed on Dec. 17, 2006 by Yella
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Yella
Dec. 17, 2006
Great cake! Since I was baking it as a gift, I made a little 'baby' cake for myself. This not really a cake for beginners unless you're just lucky ;-) I think that the the bakers who could not get the cake out of the pan simply did not let it bake long enough. The cake is done when it is golden brown. It should not be the color of coconut custard pie! Take the cake out ot the oven and let it sweat in the pan for ~6 minutes. THEN remove it carefully and sit it on a rack to cool. Good luck! Recipe variation: I did add a little baking soda (~1/2 tsp), only 2 tsp baking powder and I used dried buttermilk. I also used a 'right smart amount' of shorting and flour in my pans instead of spray.
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4 users found this review helpful
Great cake! Since I was baking it as a gift, I made a little 'baby' cake for myself. This...
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Reviewed on Feb. 6, 2004 by
Amy
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Amy
Feb. 6, 2004
I have looked for a coconut cake everywhere and this is the first recipe I actually tried because it had coconut in the cake and not just on top! The cake has an excellent crumb and keeps well. I rated it "easy" because even though it is a "from scratch" cake, it isn't difficult to follow the steps and come out with a great product. For Easter, I tinted some shredded coconut in green, pink and yellow and sprinkled it over the top and sides of the iced cake. Looked great and added a nice texture. I will make it again without the extra coconut. The icing is lightly sweet and sets off the cake nicely. It is the same icing I use on chocolate cakes and on Red Velvet cake. Three cheers for this recipe!
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3 users found this review helpful
I have looked for a coconut cake everywhere and this is the first recipe I actually tried...
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Reviewed on Dec. 22, 2003 by SLEEPING BEAR
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SLEEPING BEAR
Dec. 22, 2003
Made this cake for my Mom on her birthday was very disappointed .Although it looked great, this was a very tastless cake, however it was moist. Because of this I will try again only I will add coconut milk and coconut extract instead of regular milk and vanilla extract.
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3 users found this review helpful
Made this cake for my Mom on her birthday was very disappointed .Although it looked great,...
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Reviewed on Dec. 21, 2003 by DMECHOLS
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DMECHOLS
Dec. 21, 2003
I made this for my father-in-law's birthday. Everyone really liked it. I used only 3/4 cup sugar in the frosting and the next time I may use a little less sugar in the cake. Also, I used 1/2 all purpose flour and 1/2 cake flour to make it more delicate. I will definitely make it again!
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3 users found this review helpful
I made this for my father-in-law's birthday. Everyone really liked it. I used only 3/4 cup...
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Reviewed on May 22, 2007 by
Nina
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Nina
May 22, 2007
As per other reviews, I added a pinch of salt and instead of milk, I used coconut milk. The cake was delicious and very moist. I also used whipping cream instead of the frosting, as I had some whipping cream left from a cake I made few days ago. I added in the whipping cream some sugar, vanilla essence, coconut flakes and the rest of coconut milk. It also turned up very well, next time I'll try the frosting from the recipe.
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2 users found this review helpful
As per other reviews, I added a pinch of salt and instead of milk, I used coconut milk. The...
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Reviewed on Apr. 16, 2004 by WYLENE
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WYLENE
Apr. 16, 2004
I was very disappointed in this cake recipe. The cake was dry and tasted more like a bread instead of a cake. And the white icing tasted more like sweet shortening. I have been searching for a good homemade coconut cake recipe, looks like I have to keep looking. It definitely wasn't this one.
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2 users found this review helpful
I was very disappointed in this cake recipe. The cake was dry and tasted more like a bread...
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Reviewed on Mar. 15, 2004 by
Ms Oliveoyl
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Ms Oliveoyl
Mar. 15, 2004
The "cake" overall lacked flavor.