Mrs Cobb's Coconut Cake Recipe #14049
This is another one from The Cat Who Cookbook from the mystery series by the same name. I have drooled over descriptions of this cake for years.
by Mysterygirl
50 min | 10 min prep
SERVES 10 -12
Cake
- 1 1/2 cups sugar
- 1/2 cup shortening
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup milk
- 5 egg whites
- 1 teaspoon almond extract
- 1 cup flaked coconut
Filling
- 1 (15 ounce) can apricots
- 2 tablespoons cornstarch
- 2 tablespoons sugar
Frosting
- 6 tablespoons butter or margarine, room temperature
- 6 ounces cream cheese, room temperature
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- milk, as needed
- coconut (optional)
- Cake: Preheat oven to 350°.
- Using an electric mixer, cream the sugar and shortening until light and fluffy.
- Sift or mix the flour, baking powder and salt.
- While beating, add the dry mixture to the creamed mixture, alternating with the milk.
- Then beat for 2- 2 1/2 minutes at medium speed.
- Add the egg whites and almond extract.
- Beat another 1 1/2 minutes.
- Add the coconut and stir well.
- Put into 2 greased and floured 9" cake pans.
- Bake about 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool 10 minutes before removing layers from pans.
- Spread apricot filling on completely cooled bottom layer.
- Place second layer over filling.
- Cover top and sides of both layers with frosting.
- Filling: Drain apricots, reserving 2 Tbsp of juice.
- Remove any pit fragments or pieces of stems from the apricots.
- Puree in blender until smooth.
- Place in saucepan.
- Add reserved juice to cornstarch and mix well.
- Stir into apricots.
- Add the sugar.
- Cook stirring over medium heat until thickened.
- Frosting: Cream the butter or margarine and cream cheese together.
- Add powdered sugar and vanilla extract.
- If frosting is too stiff to spread, add milk a half teaspoon at a time.
- After cake is frosted, lightly press more coconut onto the top and sides, if desired.
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5 stars