Southern Girl Creations

Wednesday, January 5, 2011

Coconut Cake A True Southern Creation

First, let me admit that I have NEVER made coconut cake...  I don't even like coconut cake.. but... I got roped into making one...

This Christmas season I had to go out and buy a candy thermometer.  I've never made candy or cooked anything that was so complicated as to need a thermometer.  I purchased it so I could make the homemade marshmallows that were posted on all sorts of blogs. By the way homemade marshmallows are to die for.. if anyone is interested I will post about those.. I actually combined several recipes that I found online to come up with the marshmallows that I made.

Anyway back to the cake....  Little did I know I would also need a thermometer to make the icing for this cake.  I had never heard of boiled icing but WOW! I love that stuff now.. I have got to find something besides coconut cake that put this icing on..or maybe I will just eat it out of the bowl..

So here it is... I know my last post said I wouldn't post about snowmen.. Ha Ha! I didn't say it wouldn't look like snow. its not really crooked I think it just has a glob of coconut onthe side that makes it look that way.

The recipe that I used is below.  It came from Southern Living Christmas book but it can also be found here Coconut Cake... Let me note that I changed just a few things.  1) Walmart had no fresh coconuts.. so I bought  a bag of shredded coconut to use.. 2) without a fresh coconut it is hard to get the coconut milk from a fresh coconut and I couldn't seem to find any of that in a can either... So, I cheated... When it calls for you to take a 1/4 cup of fresh coconut milk add 2 tablespoons of sugarand microwave... I Made up a simple syrup 1 cup of sugar and 1 cup of water boiled I let that cool and added 1 -2 teaspoons of coconut flavoring and brushed it on the layers. Yeah, I know its probably not the same but it gave it the coconut flavor..

I was told that it was the best coconut cake ever!!!!

Here is the original recipe

For the Cake

1 cup butter, softened

2 cups sugar

4 large eggs

2 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup milk

1 1/2 teaspoons vanilla

1 1/2 teaspoons almond extract

2 tablespoons sugar

1/4 cup fresh coconut milk

2 -3 cups fresh coconut, shredded

For the Frosting

1 1/2 cups sugar

1/2 cup water

4 egg whites

1/2 teaspoon salt

6 large marshmallows, cut into pieces

1 Remove liquid from coconut and reserve.

2 Remove the"meat" of the coconut and shred.

3 Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups of sugar, beating well.

4 Add eggs, one at a time, beating until blended after each addition.

5 Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending

with flour mixture.

6 Beat at low speed until blended after each addition.

7 Stir in flavorings and pour into 3 greased and floured 9" round cake pans.

8 Bake at 350°F for 20-25 minutes or until a wooden pick inserted in center comes out clean.

9 Cool in pans on wire racks.

10 Make frosting: Combine sugar and water in a heavy saucepan.

11 cook over medium heat stirring, constantly until mixture is clear.

12 Cook without stirring until syrup reaches the soft-ball stage or a candy thermometer reaches 240°F.

13 while syrup cooks beat egg whites at low speed with an electric mixer until foamy.

14 Add cream of tartar and salt; beat at medium speed until soft peaks form.

15 Increase to high speed and add hot syrup in a heavy stream.

16 Add marshmallows, a few pieces at a time.

17 Beat until stiff peaks form and frosting is thick enough to spread.

18 Combine 2 tbsp sugar and coconut milk.

19 Microwave on high for 30 seconds; stir until sugar dissolves.

20 Brush one cake layer with half of the coconut milk"syrup" leaving 1/2" margin around the edges.

21 Spread with 1/2 cup boiled frosting and sprinkle with1/2 cup of shredded coconut-- repeat with each layer.

22 Top with remaining cake layer.

23 Spread remaining frosting on top and sides of cake; sprinkle with remaining coconut.

24 Cover and chill.

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