Wednesday, July 08, 2009
I've never been too terribly fond of coconut. However, most everyone else in my family loves it. So, I finally gave in and got my grandmother's recipe for the Coconut Cake she makes every year (at least for Christmas, in addition to other holidays/family gatherings). Below is her recipe as I received it, aloing with two options for frostings. Traditionally, it's made with the 7-minute frosting. I always go the store-bought coconut route since I don't have the time or patience to grate my own coconut. She usually uses frozen shredded coconut, but I opted for the flakes purely for aesthetics.
Duncan Hines White Cake Mix
1 coconut, grated, or 2 pks. frozen coconut, thawed
Water from coconut (or 1 C. water if using frozen)
1/4 cup sugar
Seven Minute Frosting (recipe follows)
Prepare cake mix according to package directions.
Boil water and sugar a few minutes to dissolve sugar.
Remove from heat and if using water, add a few drops of flavoring. Cool.
7-Minute Frosting (this makes enough to frost 3 layers)
3 unbeaten egg whites
2 cups sugar
dash of salt
8 Tbsp. water
3 tsp. white corn syrup [ahem, that's 1 TBSP!]
1 tsp. vanilla
Combine all EXCEPT vanilla in top of double boiler. Place over boiling water in bottom half of pan. Beat constantly with mixer while cooking. Cook about 7 minutes or until it will stand in stiff peaks. Remove from heat and beat in vanilla.
Place one layer on cake plate and punch holes in it with a tooth pick. Spoon some of the coconut syrup over layer to soak in. Spread on some of the frosting. Sprinkle coconut on layer. Repeat for other layers. Frost sides and top with frosting and coconut.
Another good, quick frosting for coconut Sheet Cake
Coconut Sour Cream Frosting
2 cups sugar
1 – 16 oz. carton sour cream
1 1/2 cups whipped topping
1 pkg. frozen coconut
Mix all together and spread on cake. NOTE: must be kept refrigerated.
Posted by Pam at 2:41 PM