GRANDMA'S COCONUT CAKE

Grandma's Coconut Cake image

This is a very good but Elaborate cake. Its time consuming to make but the final rewards are well worth the time spent to make. This was one of my Grandma's cakes. I have only made this cake a few times because its so time consuming and has a lot of details to follow but its DELICIOUS!!! This cake can be made with fresh coconut...

Provided by Karla Everett

Categories Cakes

Time 1h5m

Number Of Ingredients 11

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Ingredients

1 c milk
3 1/2 oz flaked coconut or 1-1/3 cup grated fresh coconut
3 c sifted all purpose flour
1/4 c cornstarch
2 tsp baking powder
1 tsp salt
1/2 lb (2 sticks ) butter or margerine
1 1/2 c sugar
4 large eggs
1/4 tsp cream of tartar
coconut custard ( recipe is posted)

Steps:

1. Grease 2 layer cake pans (each 9x1.5") line bottom with wax paper.
2. In a small sauce pan over low heat , heat milk for about 5 minutes ; remove from heat ; add coconut and let stand for about 15 minutes. Pour mixture in a strainer over a small bowl , drain well , pressing coconut against the side of strainer with a spoon ; reserving coconut milk.
3. On wax paper sift together , flour , cornstarch , baking powder and salt ; set aside.
4. In a large mixing bowl cream butter and sugar ; thoroughly beat in egg yolks , 1 at a time (put egg whites in a medium mixing bowl and set aside ).
5. Sift flour mixture into creamed mixture in 4 additions , alternately with the coconut milk , ending with the flour mixture and mixing until smooth after each addition.
6. With clean beaters whip egg whites and cream of tartar , until very stiff straight peaks form when beater is slowly withdrawn.
7. Gently fold egg whites into batter , blending well.
8. Turn batter into prepared pans. Bake in preheated 350° oven until cake springs back when lightly touched--30-35 minutes.
9. Place pans on wire rack to cool for 10 minutes ; with a small spatula loosen edges ; turn out on wire rack ; remove paper ; using another wire rack flip cake over for right side up. Cool Completely.
10. Cut each layer into 3rds. horizontally (stack layers ) cake will have 6 of them.
11. Spread 1/4 cup chilled Coconut Custard between each layer ; spread the remaining coconut custard over the sides and on top of the cake.
12. Sprinkle top with 1/3 cup of toasted coconut , reserved from Coconut Custard recipe ; Cover and store in the refrigerator.
13. https://www.justapinch.com/recipe/karla-everett/grandmas-coconut-custard/pudding?k=coconut&m=Karla59&p=3&o=r