Nee Nee's Prized Coconut Cake Recipe #164040
This cake has been a standard in our family for over 40 years. My grandmother made it, taught my mother who taught me, who taught my daughters. This was my grandmother's signature cake and is a staple at all church functions and a must at any family gathering!
by Sherrybeth
1½ hours | 45 min prep
SERVES 12
Cake Ingredients
- 2 tablespoons boiling water
- 1 cup butter
- 1 lb confectioners' sugar
- 4 egg yolks
- 3 cups sifted cake flour
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup coconut
- 4 egg whites, stiffly beaten
Icing
- 2 egg whites
- 1 1/3 cups sugar
- 1/2 cup white Karo
- 6 tablespoons water
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla flavoring
- 1 teaspoon coconut flavoring
- Preheat oven to 350 degrees. Combine boiling water to butter and sugar. Cream well with mixer. Add egg yolks, one at a time, beating well after each addition. Sift flour, baking powder and salt together, three times. Add these dry ingredients to the creamed mixture, alternating with the milk. Add vanilla. Fold in coconut and beaten egg whites, by hand. Pour into 3 nine-inch cake pans that have been well greased and floured. Bake for 20-25 minutes according to your oven.
- Icing:.
- Combine egg whites, sugar, syrup, water, salt and cream of tartar. Place in double boiler over boiling water. Beat with a hand mixer until mixture stands with "peaks" (approximately 10 minutes). Remove from heat, add vanilla and continue beating until thick enough to spread. Use fresh or frozen grated coconut to sprinkle between each layer along with the icing and sprinkle generously on the top and sides. Keep any leftovers refrigerated.
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5 stars