Mom's Fresh Coconut Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 cup shortening
1 1/2 cups sugar
1 1/2 teas. almond extract
2 1/4 cups sifted cake flour
3 teas. baking powder
1 teas. salt
1 cup of fresh coconut milk
5 stiff-beated egg whites
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Directions: |
Directions:Stir shortening to soften. Gradually add sugar and cream together until light and fluffy (beat about 10 minutes at medium - high speed of mixer, scraping bowl occasionally to guide batter into beaters). Add almond extract. Sift flour with baking powder and salt; add to creamed mixture alternately with coconut milk*, beginning and ending with flour mixture; beat after each addition. Fold in egg whites. Bake at 375º in a 9x13 pan for 18-20 minutes or until cake tester comes out clean. Cool. Frost with seven minute icing and fresh grated coconut.
* you can add milk to finish out 1 cup if there is not enough coconut milk to equal 1 cup |
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Number Of
Servings: |
Number Of
Servings:16 |
Personal
Notes: |
Personal
Notes: My mother always made this cake at Christmas time. She got her basic recipe from the Better Homes and Gardens red and white checked cook book. I remember seeing her beat those egg whites by hand and cream the shortening and sugar until it was just right. She would use a nail to punch holes in the "eyes" of the coconut and drain the milk from it to use in the cake - which added to the moistness of it. Then she would take dad's hammer and crack open the coconut and peel it then grate it on a grater by hand. I was always so excited when she started baking her cakes because they were so good. Many times I have known her to bake 3 and 4 of these cakes during the Christmas season. Everyone loved her cakes and our home was always open to visitors. She used the egg yolks from the egg whites in this cake to make boiled custard which she served with the cake. Matthew 25:35-36
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