cake

Name: Cake
Prep time: 20 min
Cook time: 40 min
Yield: 8
Cuisine: American
Ingredients: 1 cup(s) butter-do not use margarine; 2 cup(s) sugar; 1 cup(s) buttermik, i use bulgarian; 3 cup(s) all purpose flour; 1 teaspoon(s) baking soda; 1 teaspoon(s) cream of tartar; 1/2 teaspoon(s) salt; 2 teaspoon(s) vanilla extract; 6 large egg whites, stiffly beaten; SUGAR GLAZE; 1 cup(s) sugar; 1/3 cup(s) water; 1 teaspoon(s) coconut, flaked; COCONUT BUTTERCREAM FROSTING; 1 cup(s) butter, room temperature; 4 1/2 cup(s) powdered sugar; 4-6 tablespoon(s) milk, evaporated milk or half & half; 1 teaspoon(s) vanilla extract; 3/4 teaspoon(s) almond extract; 1 cup(s) coconut, flaked

(4 ratings)

review

Private Recipe by

Gail Welch

@sugarshack

Carthage, TX

I combined 3 recipes and ended up with a coconut cake that taste like one that my grandma used to make. I baked this cake for Thanksgiving and the end result was just what I'd hoped for. Note: For a quick version use a boxed cake mix and bake according to directions.

(4 ratings)

yield 8 -12

prep time 20 Min

cook time 40 Min

method Bake

Ingredients For cake

1 c

butter-do not use margarine
2 c

sugar
1 c

buttermik, i use bulgarian
3 c

all purpose flour
1 tsp

baking soda
1 tsp

cream of tartar
1/2 tsp

salt
2 tsp

vanilla extract
6 lg

egg whites, stiffly beaten
SUGAR GLAZE
1 c

sugar
1/3 c

water
1 tsp

coconut, flaked
COCONUT BUTTERCREAM FROSTING
1 c

butter, room temperature
4 1/2 c

powdered sugar
4-6 Tbsp

milk, evaporated milk or half & half
1 tsp

vanilla extract
3/4 tsp

almond extract
1 c

coconut, flaked

How To Make cake

1
Preheat oven to 350 degrees. Prepare 2 9-inch pans or 9x13 inch pan with non stick spray and flour. Cream butter. Add sugar gradually, creaming continuously.

2
Mix dry ingredients together in separate bowl.
3
Alternately, add buttermilk and dry ingredients to butter mixture.
4
Add vanilla and fold in stiffly beaten egg whites. Pour into prepared pan(s). Bake in 350 degree oven for 35-40 minutes. Do Not Over Bake. When done remove from oven and allow to cool for 10 minutes. In the meantime, make Sugar Glaze.
5
Combine 1 cup of sugar, 1/3 cup water and 1 tsp. of coconut in small saucepan. Boil for 2 minutes or until just thickened. Place one cake layer on cake plate. Using fork, poke a few holes in cake. Spread small amount of glaze over cake LIGHTLY covering top and sides (will not use all of the glaze.)
6
Make Coconut Buttercream Frosting: Cream butter. Add vanilla to milk. Gradually add sugar alternately with milk, ending with sugar. Beat until smooth. Spread frosting over bottom layer of cake.
7
Place the second layer on top of the frosted cake layer. Repeat with light sugar glaze on top layer. Then frost with buttercream over top and sides. Sprinkle coconut on top and sides of cake.
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