I need receipe for old fashion coconut cake?

Question

My mother used to make a cake with real ground coconut and the milk from the coconut. It was 6 cake box layers.I know I can use frozen coconut and canned milk but I need to know how to make the coconut mixture.

Answer 1

OLD FASHIONED COCONUT POUND
CAKE

2 sticks butter
1/2 c. vegetable oil
3 c. sugar
6 eggs
3 c. sifted flour
1 c. milk
1 c. flaked coconut
1/2 tsp. almond or vanilla

Cream butter, oil and sugar until light and fluffy. Add eggs, beating well. Alternately add flour and milk stirring constantly. Stir in coconut; mix well. Cook in greased Bundt pan at 350 degrees for 1 1/2 hours. This is a once a year splurge, it tastes great.

OLD FASHIONED COCONUT POUND
CAKE

2 1/2 sticks butter
3 c. sugar
6 eggs
3 c. plain flour
8 oz. sour cream
1/4 tsp. soda
1/4 tsp. salt
1 tsp. vanilla flavoring
1 pkg. coconut

Defrost coconut. Eggs and butter should be at room temperature. Preheat oven at 300 degrees. Spray tube pan with nonstick vegetable oil spray. Cream butter and sugar well. Add eggs, one at a time, and mix well. Add flour, salt, soda, sour cream and vanilla. Blend, stir in coconut. Bake 1 hour and 15 minutes or until done.

OLD FASHIONED COCONUT CAKE

3 c. flour, sifted before measuring
3 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
1 1/2 c. sugar
3 eggs, yolks and whites separated
1 tsp. vanilla
1/4 c. coconut water or coconut milk
1 c. freshly grated coconut
1/2 c. raspberry jam or tart orange marmalade
Fluffy Coconut frosting

Heat oven to 350 degrees. Grease and lightly flour 2 (8 inch) cake pans. Sift flour with baking powder and salt onto waxed paper. In a large bowl beat butter until light and fluffy. Beat in sugar gradually and continue beating until well mixed. Beat in egg yolks and vanilla.
In a separate bowl, with a wire whisk or manual beater, beat egg whites until stiff peaks form when beater is lifted; set aside. Add the flour mixture to yolk mixture in three additions, alternating with coconut liquid and stirring smooth after each addition. Stir in 1/4 cup coconut.

Fold in beaten egg whites gently. Pour into prepared pans and bake for 25 to 30 minutes, until cake tester comes out clean. Turn onto wire racks to cool.

Place bottom layer on cake plate and spread with jam. Spread 1/2 cup fluffy coconut frosting. Place top layer over frosting. Frost cake top and sides. Sprinkle with remaining coconut.


FLUFFY COCONUT FROSTING
2 egg whites
1 1/2 c. sugar
5 tbsp. cold water
1/4 tsp. cream of tartar or 1 1/2 tsp. light cornstarch
2 tsp. vanilla extract
1/2 c. freshly grated coconut

Put egg whites, sugar, water and cream of tartar in the top of double boiler and beat well to blend. Place over, not in boiling water and beat constantly with an electric mixer or wire whisk until frosting is of spreading consistency, about 7 to 8 minutes. Stir in vanilla and coconut.

Answer 2

INGREDIENTS

1 cup butter, softened
3 cups sugar
3 teaspoons vanilla extract
4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
6 egg whites

FILLING:

1/2 cup sugar
2 tablespoons cornstarch
1 cup orange juice
4 eggs, lightly beaten
1/4 cup butter
2 tablespoons grated orange peel
1 teaspoon orange extract

FROSTING:

1 cup sugar
2 egg whites
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
2 cups flaked coconut

DIRECTIONS

In a large mixing bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk. In another large mixing bowl and with clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter.
Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; Remove from pans to wire racks to cool completely.
In a saucepan, combine sugar and cornstarch. Gradually stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the butter, orange peel and extract. Cool to room temperature without stirring. Cover and refrigerate.
For frosting, in a large heavy saucepan, combine the sugar, egg whites, water, salt and cream of tartar over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160 degrees F, about 12 minutes. Pour into a large mixing bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.
Split each cake into two horizontal layers. Place bottom layer on a serving plate; top with spread with 1/3 cup filling. Repeat four more times. Top with remaining cake layer. Spread frosting over top and sides of cake. Sprinkle with coconut. Store in the refrigerator.