How to Make An Old Fashioned Coconut Cake, Treasured Recipes
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Fresh Coconut Cake with Homemade Snow White Cake Layers.
I think the Best Southern Cooks use Simple Ingredients. I hope you enjoyed this Southern Cooking Tutorial where “We Cook Like Mama Did”. Please share our videos and hit that like button to show your appreciation and please come back and see us! We always provide you with a recipe so the the bottom of this post description! We are proudly sponsored by White Lily Flour and our mama’s and grandmothers all used it our whole life here in Georgia. We love you! Tammy
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Tammy Nichols is on a mission to teach YOU how to cook just like mama did! She enjoys being in the kitchen bringing you everyday dishes that her mama, granny and maw maw made. No fancy ingredients, just good old country girl cooking. Tammy grew up in Polk County (NW) Georgia in an area called Collard Valley. She now lives in Saint Marys, GA. with her husband who is retired from the GA. School System and has girls in college at Georgia Southern in Savannah, Georgia.
NOW FOR THIS DELICIOUS RECIPE:
Fresh Coconut Cake
***PREPARE WHITE LAYERS -COOL PG. 51
BUTTERCREAM ICING: 1 STICK ROOM TEMP. BUTTER CREAMED WITH 3/4 CUP CREAM OF COCONUT. ADD TSP. VANILLA AND 4 CUPS POWDERED SUGAR MIX UNTIL CREAMY.
Cream of coconut will have hard layer of grease on top. Mix well before adding to butter cream.
Coconut Filling and Topping:
6-8 OZ. PACKS FRESH FROZEN COCONUT
3/4 CUP LUKEWARM WATER
1/2 CUP CREAM OF COCONUT
Mix filling ingredients. Should be a little soggy.
Split cake layers in half. Put thin layer of butter cream then a layer of coconut filling between each cake layer. Ice outside of cake with buttercream. Cover entire cake with remaining coconut filling.
This cake is better after sitting in refrigerator for 2-3 days.
Caution: Fresh coconut sours, you cannot thaw in the microwave. Store cake in refrigerator.
Note: Fresh frozen coconut is usually found in the freezer section of grocery near frozen fruit and pie crusts.
White Cake Layers “Mamas”
1 STICK SALTED BUTTER (ROOM TEMP)
1/2 CUP SHORTENING
1 3/4 CUP GRANULATED SUGAR
6 EGG WHITES
1/2 TSP. SALT
2 TSP. BAKING POWDER
1/2 TSP. BAKING SODA
2 1/2 CUPS ALL-PURPOSE FLOUR
1 1/2 CUPS BUTTERMILK
2 TSP. VANILLA FLAVORING
Preheat oven 325 degrees. Mix butter and shortening until creamy. Add sugar and mix-add egg whites. Add salt, baking powder, and soda. Add flour 1/2 cup at a time alternating with milk then add vanilla. Mix 2 minutes on low speed.
Pour into well-greased cake pans. If using round pans use 3 pans. If you only have two pans, reserve 1 cup of the batter. (too much batter for 2 rounds) Bake until set about 30-35 minutes. Watch close at end and take out when toothpick comes out clean.
“This is a white cake layer that is good to use for the fresh coconut cake. If you use it for the coconut and want to make lemon curd you can use the 6 egg yellows in the curd.” Tammy
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