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Coconut Layer Cake

SUBMITTED BY: Carol PHOTO BY: katie

"This is a light and beautiful cake."
RECIPE RATING:
The reviewer gave this recipe 11 stars. This recipe average a 3.5 star rating.
Read Reviews (10)
Original recipe yield 2 -9 inch layers

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 3/4 cup shortening
  • 3/4 teaspoon salt
  • 1 1/2 cups white sugar
  • 2 cups milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups sifted all-purpose flour
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon almond extract
  • 1 cup flaked coconut
  • 1/3 cup corn syrup
  • 2 tablespoons water
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup white sugar

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round layer cake pans.
  2. Separate eggs reserve 2 of the egg whites for the frosting. Cream shortening, add 1 1/2 cups of the sugar, beaten egg yolks, and 1 egg white; continue beating until well combined.
  3. Sift flour with baking powder and salt, mix with coconut and add alternately with milk and the almond extract to the shortening mixture. Pour batter into the prepared pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cakes cool then remove from pans. Ice with Angel icing and sprinkle with shredded coconut on top and sides of cake after icing.
  5. To Make Angel Icing: Place the 2 egg whites, 3/4 cup white sugar, corn syrup, water, cream of tartar and salt in a double boiler over hard boiling water. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your choice of flavoring and keep beating until it is thick enough to spread easily. Spread over cooled cake.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2003 by KRISOB
This cake did not turn out well for me. The almond extract far overpowered the coconut taste... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2003 by SMUELLING
Wow! This really is a "light and beautiful cake", just as it says! I made this cake for my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2004 by BOOPBEE
I thought your recipe was delicous.That was my first time I eva made a cake from... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2006 by aclove
this was such a delicious cake. It was so light and tasty!! everybody in my house loved it! MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2005 by VEGIECOOK
Its a total flop!!!! I scaled the recipe to make 12 servings and replaced eggs with egg... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2007 by ForestStryfe
I tried to make this twice, and both times it fell apart on me. The almond took away from the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2007 by Linda
Great cake! Made it for a 50th anniversary party and the wife-a real coconut lover-said it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2008 by katie
I'm not a huge coconut fan; I made this for the cute factor! It turned out pretty cake-y, but... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2007 by opal~/~dragonfly
Good~~~my 8yo loved this cake. He helped me decorate it. We used AR decorating suggestions and... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 25, 2005 by Sabrena
The cake turned out fine but it didn't taste good. Didn't have the sweet taste you expect. I... MORE