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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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544 - Fresh Coconut Cake

(by Joan [Naylor] Gautsch)


1 cup Crisco shortening
2 cups white sugar
4 egg yolks
4 egg whites
3 cups sifted flour
3 tsp. baking powder
1/4 tsp. salt
1 cup coconut milk (from a fresh ground coconut--while we don't recommend it, you
could substitute canned coconut milk if you don't have access to fresh coconut)
1 1/2 tsp. vanilla
1 cup fresh ground coconut (while we don't recommend it, you could substitute
Baker's angelflake coconut if you don't have access to fresh coconut)
Extra fresh ground coconut OR Baker's angelflake coconut for sprinkling top of cake
(fresh coconut highly recommended)
Frosting: 1 cup regular milk, 5 TBSP flour, 1 cup white sugar, 1/2 cup Crisco
shortening, 1/2 cup butter, 2 tsp. vanilla

Beat egg whites until stiff--set aside. In a mixer beat sugar, Crisco and egg yolks. Add
flour and coconut milk alternately, beating after each addition. Add vanilla & ground
coconut--beat. Add salt and baking powder--beat. Remove bowl from mixer and fold
in stiffly beaten egg whites. Pour batter into a 9 x 13 cake pan. Bake at 375 degrees
for 35 to 45 minutes. Insert a toothpick after 35 minutes--if it comes out clean the
cake is done--if not, return to oven for a few minutes and retest. Frosting: in a
saucepan constantly stir and heat milk and flour until thick--remove from heat and let
stand until it's cold (MUST be cold). In a mixer add white sugar, Crisco, butter--beat
until smooth. Add the flour mixture and the vanilla--beat until smooth. Frost the cooled
cake, and then sprinkle fresh ground coconut OR Baker's angelflake coconut over the
top until entire top of the cake is covered with coconut.

 

Continue to:

• prev: 543 - Peach Poundcake
• Index
• next: 545 - Baked Corn

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