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Grandama Hill’s Coconut Cake
For the cake:
1/2 lb. butter at room temperature
1 cup butter flavor Crisco, or 1 stick Crisco sticks
3 cups sugar
5 large eggs, added one at a time
1 cup sweet milk ( whole milk )
1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. orange extract
4 cups cake flour
DO NOT PREHEAT OVEN! This is what the old folks called a cold
oven cake.
Grease and flour a 10’ tube pan. . Cream butter, Crisco, and sugar together until light and fluffy. Add eggs, one at a time. Pour lemon extract into milk. Sift dry ingredients together into
separate bowl. Add 1/3 dry ingredients to sugar and egg mixture .. then follow
with 1/2 of the milk. Beat at slowest speed until flour just is mixed .Add second third of dry ingredients and the rest of the milk and beat until the flour is just mixed.Scrape the bowl and add the rest of the flour. Mix until just blended and pour into pan.
Bake in a 350 degree oven for 1 hour and 20 minutes, or until a cake tester or broom straw comes out clean. Don’t open the door for the first hour
or the cake will fall. Cool on a wire rack for 15 minutes and remove from the pan. let cool for 1/2 hour beforeslicing .
Slice cake into 3 layers using dental floss or large serrated knife.
Frost cake with frosting
For the frosting:
Boiled Frosting
1-1/2 C Sugar
1/2 t Cream of tartar
1/8 t Salt
1/2 C Water
4 Egg whites (at room temperature)
1/2 t coconut extract
1 poundfresh coconut (or frozen)
Combine sugar, cream of tartar, salt and water in heavy saucepan. Cook over medium heat, stirring constantly, until mixture is clear. Cook until
mixture reaches 240F on a candy thermometer (soft ball stage).
Beat egg whites until soft peaks form. Let mixer continue to run and slowly pour the sugar mixture in a thin stream down the side of the mixer
bowl (don't let the sugar mixture come into contact with the beaters). Add thecoconut extract. Continue beating until stiff peaks form and frosting thickens to desired consistency.
Cover a layer of the
cake with frosting and sprinkle with coconut, Repeat for all 3 layers and top of cake. Frost sides and gently press coconut onto sides to cover. Refrigerate overnight before serving, and keep refrigerated.
© 2000 Rick McDaniel
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