#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, then sprinkle fresh ground coconut OR Baker's angelflake coconut over the top until entire top of the cake is covered with coconut.

#473 - White Coconut Cake

(by Patti McCaslin - friend)

2 3/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup butter (room temperature)
3 3/4 cups Domino's powdered sugar
4 eggs (separated)
1 cup milk
1 tsp. vanilla
1 cup Baker's angelflake coconut (and extra coconut for sprinkling)

In a mixer, combine butter and powdered sugar--beat until light and fluffy. Add egg yolks and beat. Alternate adding flour and milk, each a small amount at a time and beat after each addition. Beat until smooth. Add vanilla and coconut--beat. Set batter aside. Beat egg whites until stiff. Fold the egg whites into the cake batter with a spoon--mix quickly and thoroughly. Pour batter into a greased and floured 9 x 13 cake pan and bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool cake, then ice with our icing recipe #2. Sprinkle extra coconut over the top of the icing.

#459 - Pina Colada Coconut Cake (Coco Lopez Cake)

(by Shirley McNevich)

1 box Duncan Hines white cake mix (do NOT mix according to directions)
1 - 7oz. package Baker's angelflake coconut
2 TBSP canola oil
3 egg whites
1 1/3 cups milk
1 - 12oz. can cream of coconut (used in mixed drinks--Coco Lopez is a popular brand)
1 - 8oz. Cool Whip (thawed)

In a mixer, add cake mix, 1/2 of the bag of coconut, canola oil, egg whites--beat. Slowly add milk--beat until smooth. Pour batter in a 9 x 13 x 2 greased cake pan and bake at 350 degrees for 25 minutes--test with a toothpick for doneness. Remove from oven and while warm, use the handle of a wooden spoon and poke deep holes in the cake 1" apart over the whole cake. Pour the can of cream of coconut over the entire top of the cake. Let cake cool completely, then spread Cool Whip over the top and sprinkle the other 1/2 bag of coconut over the top of the cake.