STATE FAIR WINNING COCONUT CAKE
This is my favorite coconut cake recipe. What makes it so delicious and unusual is the frosting. It is made in a very different manner and isn't ultra-sweet. Just yummy. I think this recipe appeared in the Columbus Dispatch when they posted award-winning recipes from the Ohio State Fair. I can see why it could have walked away with a blue ribbon.
Provided by Debbie R.
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 18
Steps:
- Grease and flour two round cake pans or one large pan for a single layer cake.
- Sift together flour, baking powder, baking soda and salt.
- Cream shortening. Beat in 1 and 2/3 cups sugar. Blend in vanilla and coconut extracts. Beat in egg whites.
- Blend in flour alternately with buttermilk, beginning and ending with flour mixture. Using a mixer, beat on low for 2 minutes. Pour into pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick tests clean.
- Cool 10 to 15 minutes in pans, then finish cooling on racks. Cool completely before frosting.
- For frosting: Put Wondra in saucepan. Slowly blend in milk. Cook over medium heat, stirring, until thick. Cool.
- In deep bowl, beat butter, shortening and salt. Beat in confectioner's sugar and vanilla. Beat in cooled white sauce until fluffy.
- Frost cake. Sprinkle with all of the coconut.
- Store in refrigerator.
- Cooking time does not include the time for the cake and frosting to cool.
Nutrition Facts : Calories 7853.7, Fat 461.9, SaturatedFat 217.8, Cholesterol 290.4, Sodium 5711.7, Carbohydrate 881.9, Fiber 18.4, Sugar 588.8, Protein 69.6
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