Coconut Cake My Grandmas Recipes

GRANDMAMA'S COCONUT CAKE WITH NO-FAIL SEVEN-MINUTE FROSTING

Grandmama's Coconut Cake with No-Fail Seven-Minute Frosting image

Grandmama's homemade coconut cake is a from-scratch cake with decadent (and no-fail) 7-minute icing. This is a favorite of our family!

Provided by The SouthernPlate Staff

Categories Dessert

Time 57m

Number Of Ingredients 13

Ingredients

vegetable shortening and flour (for preparing the pans)
1 cup unsalted butter (two sticks, at room temp)
2 cups granulated sugar
5 eggs (large)
1 teaspoon vanilla extract
1 teaspoon coconut flavoring (found near the vanilla extract)
2.5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
No-fail seven-minute frosting
2 cups shredded sweetened coconut (for garnishing cake)

Steps:

Preheat oven to 350. Lightly grease and flour two 9-inch round cake pans or one 9x13-inch cake pan and set aside.
Cream together the butter and sugar in a large bowl with an electric mixer at medium speed until very smooth, at least four minutes. Add eggs, vanilla, and coconut flavoring and beat well to combine. In a separate medium-sized bowl, stir together flour, baking soda, baking powder, and salt.
Add flour mixture and the buttermilk to the butter mixture and beat with an electric mixer at medium speed, scraping down the sides as needed, until thoroughly blended and smooth, around two to three minutes.
Pour batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean. This is about 25 to 30 minutes for round cakes and 30 to 35 minutes for a 9x13 cake.
Cool completely and frost with the no-fail seven-minute frosting. Sprinkle with coconut and press coconut into the cake's sides immediately after frosting.
Keep covered at room temperature for up to two days or in the refrigerator for up to one week.

GRANDMA YEARWOOD'S COCONUT CAKE WITH COCONUT LEMON GLAZE

Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze image

Provided by Trisha Yearwood

Categories dessert

Time 2h50m

Yield 12 servings

Number Of Ingredients 14

Ingredients

1 cup (2 sticks) butter, room temperature, plus more for greasing
Flour, for dusting pan
2 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
One 12-ounce box vanilla wafers, finely crushed
One 6-ounce package frozen or fresh grated coconut, thawed
1/2 cup chopped pecans
2 cups sugar
2 tablespoons cornstarch
Pinch of salt
Grated zest of 2 large lemons
1/4 cup fresh lemon juice (about 2 large lemons)
One 6-ounce package frozen or fresh grated coconut, thawed

Steps:

Preheat the oven to 325 degrees F.
For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.
For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.

MY GREAT GRANDMOTHER'S BUTTERMILK LEMON COCONUT CAKE

My Great Grandmother's Buttermilk Lemon Coconut Cake image

My great grandmother made this all the time and no one had the recipe. She never measured anything she put in it. Finally my dad watched her make it one time and before she added each ingredient, he made her stop so he could measure it and write it down. This cake is different from the usual coconut cake in that the icing is less fluffy and instead soaks the cake more. It is to die for!! This is the moistest, densest cake, and the combination of flavors is amazing!

Provided by Sayster

Categories Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups shortening
2 1/2 cups sugar
4 eggs
1 cup buttermilk
1/2 teaspoon baking soda, dissolved in
1 tablespoon water
1 tablespoon lemon extract
3 1/2 cups flour
1/2 teaspoon salt
1 cup sugar
2 1/2-3 cups milk
3 cups grated coconut (unsweetened)
1 1/2 cups marshmallows (her recipe says "handful")
1 teaspoon almond extract (my mom and I added this)

Steps:

Preheat oven to 300. Grease and flour 3 9" cake pans. Sift together flour and salt.
Cream shortening and sugar until fluffy.
Beat in eggs one at a time until combined.
Add buttermilk, soda, and flavoring.
Add flour mixture gradually until combined. This is similar to a pound cake batter.
Pour into cake pans at bake for 40 minutes or until toothpick inserted in cake comes out clean.
For Icing:.
Cook sugar, milk, coconut, marshmallows over a double boiler until smooth. Note: as it is hard to find unsweeted coconut, I've used sweeted and reduced the sugar to 1/2 Cup. Fold in almond extract. Icing will be fairly runny--it's supposed to seep into the cake and run off the sides. If you want it to be thicker, add more marshmallows.
Ice layers and top of cake while still hot. I poke holes in the layers with a toothpick so that the icing seeps down into the cake.
Cover and refrigerate overnight. No cheating! You MUST serve it after it's been refrigerated, and serve it cold - it's best that way.
Enjoy!

Nutrition Facts : Calories 610.3, Fat 32.5, SaturatedFat 15.3, Cholesterol 58.8, Sodium 174.5, Carbohydrate 74.8, Fiber 3.3, Sugar 48.5, Protein 7.3

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