Coconut Cake - Thompson
A vintage handwritten recipe for a classic Coconut Cake.
Print Recipe
Ingredients
Coconut Cake
- 2+ cups Sifted plain flour 2 cups plus 2 tablespoons
- 1.5 cups Sugar
- 3.5 tsp Baking Powder
- 1 tsp Salt
- 1/2 cup Soft shortening (Crisco)
- 1 1/4 tsp Almond flavoring
- 3 Eggs
- 1 cup Sweet Milk
- 1 cup Coconut (fresh or canned)
Icing
- 1 cup Sugar
- 1/3 cup Water
- 1/3 tsp Cream of Tartar
- 2 Stiffly beaten egg whites
- 1 1/2 tsp Vanilla Flavoring
Method
Coconut Cake
- Heat oven to 350-degrees.
- Grease and flour pans, either two layer pans, an oblong pan, or a tube pan.
- Sift together flour, sugar, baking powder, and salt; add shortening, milk, and flavoring. Beat two minutes, medium speed on mixer.
- Scrape sides and bottom constantly, add eggs. Beat two more minutes, scraping bowl frequently.
- Stir coconut into the batter before baking. Pour into prepared pans.
- Bake layer pans 35 minutes, oblong 45 minutes, tube pan one hour or until cake tests done.
Icing
- In a saucepan, combine sugar, water, and cream of tartar.
- Slowly cook to 242 degrees, keeping sides of pan washed down.
- Cook until mixture spins a thread.
- Pour slowly over whites with mixer running on high speed; add flavoring.
- Beat until icing holds its peak.
- This will ice one pound cake, double recipe for 2 layer cake.
Kitchen Helper 2
8 inch Cake Pans 2
9x13 Cake Pan 1
10-inch Tube Pan, Silicone