Saturday, August 18, 2012

Coconut Cake

I have not been very diligent in keeping this blog going. Things have been a bit crazy in our life lately and time has not been on my side for cooking, baking or blogging about either. BUT, my Mom's birthday was Saturday and we had a late birthday dinnner for her yesterday and I had to do some Mimi cooking of course!
Mimi went home to heaven July 21st at 10:00am. She was honored by an incredibly beautiful service and it was a lovely time with the family, regardless of the circumstances. I brought home Mimi's recipe boxes, since she allowed me to continue on in her traditions of cooking. :) As Mom's birthday came I was excited to cook for Mom, all the foods she enjoyed for her "birthday meal", which included Coconut Cake. Now, this coconut cake is the most simple thing ever. It is simply a white cake, with a unique white fluffy icing sprinkled with coconut. easy. I was able to find both the recipes for the cake and the icing and was pleased to find that they are both simple, easy and require staple items to make. You probably won't even have to go to the store for this one.

Here is the recipe for the cake itself. This white cake can actually work for any occasion. I'm quite sure it makes good cupcakes too! I'll have to try that sometime. :) The only part to this coconut cake that is coconut is the coconut on the top. So, this white cake is versatile and yummy for any flavor frosting! 
Best White Cake
Cream very thoroughly; 1/2 cup oil & 1 1/2 C of sugar
Add; 1 teaspoon vanilla & 2 eggs
Sift together: 2 1/4 cups of flour, 2 1/2 t baking powder, 1 t salt
Add to creamed mixture alternately with 1 C plus 2 T milk.
Beat well after each addition. Bake in two 9" layer pans at 375 for 20-25 mins. 

How easy is that! (tastes soooo much better than a box!!)

So this Fluffy White Icing is rather infamous in the family. It is unique, very sweet, sticky and nothing like your store bought icing. It is so different, but so good! 
Fluffly White Icing
Mix; 1 1/2 C sugar, 5 T warm water, 3 T Karo syrup (white), 3 egg whites
Place in top of a double boiler & stir until egg flecks begin to form. Remove from heat and beat until think & ready to spread. 

Let the cakes cool completely and then stack. You might need to "shave" off some of the round top to lay them flat, but once they are stacked, with icing in the middle, use the rest of the icing to frost the entire cake. Then sprinkle coconut flakes all over! 

Mom loved having this cake for her birthday most years...many that I can remember anyway. My Mimi made it in 4 layers though! In which, you would double the cake recipe. The recipe as is, makes 2 pans I found. Either way, it is delicious and EASY! :) 


No comments:

Post a Comment