I need a recipe for an old fashion coconut cake?

Answer 1

allrecipes.com or foodnetwork.com.

Answer 2

1

Answer 3

I would use the recipe for yellow cake from Better Homes and Gardens New Cook Book and when cool ice it with white coconut icing
3 egg whites
1/4 tsp salt
1 1/2 c. light Karo syrup
2 tsp vanilla flavoring
6 Tblsp sugar

Beat egg whites and salt until stiff. Melt sugar and Karo syrup in saucepan. Heat until almost a full boil. Gradually add to egg whites and beat until stiff peaks form. Add vanilla. Put coconut between layers on sides and top.

Answer 4

Coconut Cake

3 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter
1 pound powdered sugar
4 egg yolks, well beaten
1 cup milk
1 teaspoon vanilla
1 cup shredded coconut
4 egg whites, well beaten

Sift flour once, then measure. Add baking powder and salt. Sift 3
times. Cream butter thoroughly and add sugar gradually. Continue
creaming until light and fluffy. Add egg yolks and beat well. Add
flour mixture alternately with milk, beating after each addition. Stir
in coconut and vanilla. Fold in egg whites carefully. Bake in greased
8-inch pans at 350° for about 30 minutes or until done. Makes three
8-inch layers.

Frosting

1 cup sugar
1/2 cup light corn syrup
3 tablespoons water
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 cups grated coconut

Combine sugar, corn syrup, water, egg whites, cream of tartar and salt
in top of double boiler. Cook over rapidly boiling water, beating with
electric or rotary beaters until mixture stands in peaks. Remove from
heat; add vanilla. Continue beating until frosting holds deep swirls.
Frost cake sprinkle immediately with grated coconut, pressing coconut
onto sides of cake with hands.

Answer 5

MRS. TUCKER'S OLD-TIMEY COCONUT CAKE

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1 c. unsalted butter (real
thing)
2 c. sugar
3 c. plain flour
4 eggs
1 1/2 c. buttermilk
1 tsp. soda
1 Tbsp. vanilla
1/2 tsp. salt

Cream butter, add sugar and unbeaten eggs, one at a
time. Beat well but not too long (Mrs. Tucker says she doesn't
believe in beating her cakes to death). Add salt and vanilla.
Stir soda into buttermilk. Now alternately add flour and
buttermilk to the butter-sugar mixture, being sure to end with
flour. Grease 3 cake pans, put waxed paper in bottoms. Pour
in batter and bake in 350 degrees oven for 20 minutes or until cake
tests done. Cool. Prepare filling.

Mrs. Tucker's Filling for Coconut Cake
3 c. sugar
1 1/2 c. milk
2 pkg. frozen coconut
1/4 lb. unsalted butter (real
thing)
1 tsp. vanilla
Cook together the sugar and milk "until you have the
feeling it is time to add the coconut" (about 5 minutes or less
ought to do it). Add coconut and cook until mixture changes
from a real white to a sort of oyster white, stirring until
thickened. Remove from heat, add butter, mixing. Add flavor-
ing. Cool to lukewarm. Put between layers and on top and
sides of cake. (After putting layers together, put a few holes
down through the cake so the icing will run through.) Let it
set for a few hours. It will be so moist.
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3 DAY COCONUT CAKE

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2 c. sour cream
2 c. sugar
9 oz. coconut

Mix together and refrigerate.

Second Day:
1 c. shortening
2 c. sugar
3 c. plain flour
4 eggs
1 c. buttermilk
3/4 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla flavoring
Cream shortening and sugar well. Add eggs one at a
time. Beat well after each addition. Sift together flour,
soda and salt; add flour alternately with buttermilk to egg
mixture. Add flavoring and beat well. Turn into four greased
and floured pans. Bake for 25 minutes or until done at 350 degrees.
Let layers cool completely. Split layers and fill with coconut
filling.

Icing For 3 Day Coconut Cake:
1 large container whipped
topping (9 oz.)
1 pkg. (9 oz.) coconut
Combine whipped topping and coconut. Ice top and sides
of cake. Let set for 24 hours before cutting. Keep refriger-
ated.

Answer 6

COCONUT CAKE

1 FRESH COCONUT
1-1/2 C. SUGAR
3 EGGS
3/4 C. BUTTER
3/4 C. MILK
1 TSP. REAL VANILLA EXTRACT
2-1/4 C. CAKE FLOUR
2-1/2 TSP. BAKING POWDER
1/2 TSP. SALT
CUSTARD FILLING
SNOW PEAK FROSTING

SHRED COCONUT IN FOOD PROCESSOR. SET ASIDE. IN MIXER BOWL, BEAT SUGAR AND BUTTER. ADD EGGS AND BEAT AFTER EACH ONE. COMBINE FLOUR, BAKING POWDER AND SALT. ALTERNATE WITH MILK AND FLOUR MIXTURE AND BEAT AFTER EACH. ADD VANILLA. POUR BATTER INTO 2 GREASED 9-INCH CAKE PANS. BAKE AT 375 DEGREES FOR 20 TO 25 MINUTES OR UNTIL DONE. COOL, SPLIT INTO 4 LAYERS. SPREAD CUSTARD BETWEEN LAYERS. FROST AND SPRINKLE WITH FRESH COCONUT.

CUSTARD FILLING:

2 C. MILK
4 EGG YOLKS
1/2 C. SUGAR
1/2 C. CORNSTARCH
3 T. ORANGE FLAVORED LIQUEUR OR ORANGE FLAVORING
1C. GRATED FRESH COCONUT

COMBINE MILK, EGG YOLKS, SUGAR AND CORNSTARCH; STIR WITH A WIRE WHISK UNTIL WELL BLENDED. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICKENED AND SMOOTH. STIR IN LIQUEUR. CHILL. STIR IN COCONUT.

SNOW PEAK FROSTING:

1-1/4 C. LIGHT CORN SYRUP
2 EGG WHITES
DASH SALT
1 TSP. VANILLA

BRING CORN SYRUP TO A BOIL. COMBINE EGG WHITES {AT ROOM TEMPERATURE} AND SALT IN A LARGE MIXING BOWL. BEAT AT HIGH SPEED UNTIL SOFT PEAKS FORM. CONTINUE TO BEAT SLOWLY ADDING SYRUP. ADD VANILLA; BEAT UNTIL SOFT PEAKS FORM AND FROSTING IS THICK ENOUGH TO SPREAD.

ENJOY - ENJOY !!!!

Answer 7

The Magnolia Bakery cookbook has a great one.

Answer 8

Just go to this website:
http://www.allrecipes.com
here you can explore any recipe you want.
just try.