The Wonderful Coconut Cake

As my father’s 80th birthday approached, I was in a bind as to what kind of cake to bake for this special occasion. Not just any old cake would do, since an 80th birthday is quite a special milestone, a special cake was called for.

I perused every cookbook I had. Surely there would be just the right kind of cake for my father’s birthday. I thought about his likes and dislikes, though I have never known him to turn down any kind of cake, I needed something that wasn’t oversweet as he has diabetes and too much sugar would make for something unsuitable. His health is quite remakable given his age, and despite a bad fall last summer that sent him to the ER for stitches across his forehead, he continues to walk every day and keep involved in social functions at the senior community where he lives.

Looking through pages and pages of cakes left me dizzy with information. None of the cakes seemed to be “just right.” I thought of a Hummingbird Cake, but given it’s denseness and heaviness, I decided against it. Then it came to me…coconut cake.

Coconut would be ideal as it is light and has a low glycemic index. With my father’s birthday occurring just before Memorial Day, coconut sounded perfect for the time of year and just exotic enough for a special occasion. Finding the right recipe though, was more challenging than baking the cake itself.

It appears many of the recipes for coconut cake have succumed to what is easy and quick in place of true and thoughtful. Yes, there are those who feel shortcuts are better and if the same result is an edible cake, then what’s the difference?

The difference is in the taste. Cake mixes and pre-sweetened ingredients will produce a cake that is edible, but will leave a manufactured taste in your mouth long after the last bite is eaten. I have found many markets selling organic and unsweetened coconut from a bag and I can say they are fine as a substitution when in a pinch. I found myself resorting to organic from a bag for this cake as two coconuts I bought from different stores where sour!

Years ago, my mother had a cookbook called, Country Cakes by Bevelyn Blair through Blair of Columbus, Inc. My mother made a Red Velvet Cake for my birthday that we still speak of today. It was huge! And tasted wonderful. Unfortunately, after several moves and many yard sales, the cookbook was lost. I was sure I could find it on the internet and began looking. Isn’t the World Wide Web a wonderful invention… when it works?!

From Amazon, I located the cookbook and ordered it right away. I knew if anyone would have a recipe for a classic Coconut cake, this one was sure to have it. I waited anxiously for the book to arrive. And I was pleased, and more than a little releived to find tucked within the pages, not just one, but several versions of a good ‘ole classic Coconut cake! The recipe is as follows:

Coconut Cake

3/4 cups of butter                                                             2 cups of sugar

3 cups sifted cake flour                                                   3 teaspoons baking powder

6 egg yolks                                                                          Dash of salt

3 egg whites                                                                        1 cup of milk

1 teaspoon vanilla

Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Sift together the flour and baking powder; add alternately with milk. Beat egg whites until stiff along with the salt; fold into batter. Add the vanilla flavoring and bake at 350*F. for 30 minutes or until done. Frost with Coconut Frosting of your choice.

I used the coconut frosting recipe that followed and added about one cup of shredded coconut to the mix. I also used lemon curd to spread between the cooled layers of cake as I didn’t want the cake too sweet.

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Coconut Frosting

2 cups sugar                                                                         1 cup water (or coconut water)

1/4 cup white syrup                                                            1 teaspoon vanilla

2 coconuts grated                                                                3 egg whites

(or large package fresh-frozen grated coconut)            Dash of salt

P.S. The coconut water substitution is my own and not from the original recipe.

Boil sugar, water and syrup until it spins a thread. Beat egg whites and salt until stiff. Gradually add hot syrup, beating all the time. Add vanillaflavoring and cool until stiff enough to spread. Frost between and on top of layers with frosting and layers of coconut. Or add the coconut to frosting and spread evenly over cake.

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This cake was well received. Everyone liked it and my father told everyone how good it was. A successful cake for a most special occasion.

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Author: Sissy1Pip

Born in Georgia and raised in North Carolina, I inherited the baking bug like so many of us; through childhood memories and standing by my mother's side as she prepared our family meal. I began this blog as a way of sharing my love of Southern baking and its treasured heritage.

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