GRANDMA YEARWOOD'S COCONUT CAKE WITH COCONUT LEMON GLAZE
Provided by Trisha Yearwood
Categories dessert
Time 2h50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.
- For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.
OLD FASHIONED COCONUT CAKE
Basic 1-2-3-4 cake with a replacement of 1 cup canned, unsweetened coconut milk instead of regular milk. Paired with a delectable and delicious Swiss meringue buttercream icing...oh my!
Provided by Darla Cecil
Categories Desserts Cakes Coconut Cake Recipes
Time 1h40m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
- Beat butter and margarine together using an electric mixer in a bowl until creamy. Add sugar gradually, beating until light and fluffy.
- Sift flour, baking powder, and salt together in a separate bowl.
- Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with coconut milk and vanilla extract, beating after each addition until smooth. Pour about 2 1/3 cups batter into each prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Let cake layers cool in pans for 10 minutes before transferring to wire racks to cool completely, about 30 minutes more.
- Stir sour cream, sugar, coconut, and milk together in a bowl until filling is well blended.
- Remove one cake layer from the pan and invert onto a cake plate. Poke holes approximately 1-inch apart using the end of a wooden spoon until entire cake has been poked. Spread 1/3 of the filling on the cake layer. Top with second layer; repeat process. Top with last layer and repeat process again.
- Combine sugar and egg whites in the top of a double boiler. Heat the pot over boiling water, stirring with a wire whisk until all sugar has dissolved, about 5 minutes. Remove from heat.
- Transfer sugar mixture to the bowl of an electric stand mixer and beat using the wire attachment until soft peaks form. Switch to the paddle attachment. Pour in vanilla extract and salt. Beat in butter, 1 tablespoon at a time, until fully incorporated. Beat until meringue reaches a thick buttercream consistency. Spread onto cake. Decorate with coconut as desired.
Nutrition Facts : Calories 630.9 calories, Carbohydrate 71.2 g, Cholesterol 108.6 mg, Fat 36.9 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 21.3 g, Sodium 343.8 mg, Sugar 48.6 g
GRANDMA'S GERMAN CHOCOLATE CAKE
This is my grandma's recipe for German Chocolate Cake. This was all of us kid's favorite for birthdays. I made this for my husband on our first date on his birthday, and it's a tradition in our family now. We always use black walnuts, but you can use English walnuts. The hot water sounds weird, but that's the way my family has made it for years.
Provided by Teresa M
Categories Dessert
Time 1h5m
Yield 8-20 serving(s)
Number Of Ingredients 17
Steps:
- I make this in either a greased and floured 9 x 12 inch pan or 2 9-inch round pans. For the 9 inch pans I also add wax paper cut to the pan size in the bottom of the pan.
- I start checking for doneness after 40 minutes for a 9 x 12 pan, and 25 minutes for the 2 9-inch pans. When a toothpick inserted into the middle of the cake comes out clean it's done.
- Cream margarine and sugar.
- Add eggs, one at a time, and beat well.
- Add buttermilk and dry ingredients.
- Add boiling water and beat until mixed.
- Bake in a preheated 350 degree oven for 45-55 minutes or until done.
- For Icing- Combine milk, sugar, egg yolks, margarine and vanilla.
- Cook and stir over medium heat until thickened, about 15 minutes.
- Add coconut and nuts.
- Beat until thick enough to spread.
GRANDMA'S COCONUT CAKE
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 but I have always used the pkg. kind. The coconut custard link for this cake is : http://www.justapinch.com/recipe/karla-everett/grandmas-coconut-custard/pudding?m=Karla59&p=4&o=n
Provided by Karla Everett @Karla59
Categories Cakes
Number Of Ingredients 11
Steps:
- Grease 2 layer cake pans (each 9x1.5") line bottom with wax paper.
- 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.
- On wax paper sift together , flour , cornstarch , baking powder and salt ; set aside.
- 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 ).
- 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.
- With clean beaters whip egg whites and cream of tartar , until very stiff straight peaks form when beater is slowly withdrawn.
- Gently fold egg whites into batter , blending well.
- Turn batter into prepared pans. Bake in preheated 350° oven until cake springs back when lightly touched--30-35 minutes.
- 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.
- Cut each layer into 3rds. horizontally (stack layers ) cake will have 6 of them.
- Spread 1/4 cup chilled Coconut Custard between each layer ; spread the remaining coconut custard over the sides and on top of the cake.
- Sprinkle top with 1/3 cup of toasted coconut , reserved from Coconut Custard recipe ; Cover and store in the refrigerator.
- https://www.justapinch.com/recipe/karla-everett/grandmas-coconut-custard/pudding?k=coconut&m=Karla59&p=3&o=r
SAM CHAMPION'S COCONUT CAKE
I saw Sam Champion preparing this cake on good Morning America this morning. It's his Dad's favorite and he requests it for his birthday every year. It looked absolutely amazing and everyone went crazy over the taste. PLEASE NOTE: It is important that you use coconut 'milk' and not coconut 'water'.
Provided by dojemi
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Butter liberally and flour two 9-inch cake pans.
- In an electric mixer, beat the butter with the sugar for about 3 minutes until light and fluffy.
- Slowly add the egg whites until incorporated.
- In a large bowl, sift together the cake flour, the baking powder and the salt.
- Add the flour mixture to the butter mixture until incorporated but don't over mix.
- Add the coconut flavoring, and the coconut milk until combined .
- Add 1 cup of flaked coconut.
- Divide the batter equally between the two prepared cake pans.
- Bake in preheated oven for 30 to 35 minutes, until lightly golden and firm to the touch.
- Let cool in pan on wire racks until cakes are completely cool, then carefully unmold.
- Using a serrated knife, cut each cake horizontally into 2 equal layers (creating a total of 4 layers).
- To Make the Icing;.
- Cream the butter, shortening, and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy.
- Beat in the coconut flavoring and the coconut milk.
- In a separate bowl, combine 2 cups of the whipped frosting and 1½ cups of flaked coconut.
- Set aside.
- Assembling the Cake:.
- When ready to ice the cake, place the first cake layer on serving dish.
- Dollop 1/3 of the frosting with coconut flake added to it, and spread evenly with an offset metal spatula.
- Continue this process with each layer, smoothing over the extra frosting that may ooze out between each layer.
- With the remaining frosting (that does NOT contain flaked coconut), frost the top and sides of cake.
- Finish by gently pressing the remaining 2 1/2 - 3 cups of flaked coconut on the frosted cake, covering the cake entirely with the coconut.
MY GREAT GRANDMOTHER'S BUTTERMILK LEMON COCONUT CAKE
My great grandmother made this all the time and no one had the recipe. She never measured anything she put in it. Finally my dad watched her make it one time and before she added each ingredient, he made her stop so he could measure it and write it down. This cake is different from the usual coconut cake in that the icing is less fluffy and instead soaks the cake more. It is to die for!! This is the moistest, densest cake, and the combination of flavors is amazing!
Provided by Sayster
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300. Grease and flour 3 9" cake pans. Sift together flour and salt.
- Cream shortening and sugar until fluffy.
- Beat in eggs one at a time until combined.
- Add buttermilk, soda, and flavoring.
- Add flour mixture gradually until combined. This is similar to a pound cake batter.
- Pour into cake pans at bake for 40 minutes or until toothpick inserted in cake comes out clean.
- For Icing:.
- Cook sugar, milk, coconut, marshmallows over a double boiler until smooth. Note: as it is hard to find unsweeted coconut, I've used sweeted and reduced the sugar to 1/2 Cup. Fold in almond extract. Icing will be fairly runny--it's supposed to seep into the cake and run off the sides. If you want it to be thicker, add more marshmallows.
- Ice layers and top of cake while still hot. I poke holes in the layers with a toothpick so that the icing seeps down into the cake.
- Cover and refrigerate overnight. No cheating! You MUST serve it after it's been refrigerated, and serve it cold - it's best that way.
- Enjoy!
Nutrition Facts : Calories 610.3, Fat 32.5, SaturatedFat 15.3, Cholesterol 58.8, Sodium 174.5, Carbohydrate 74.8, Fiber 3.3, Sugar 48.5, Protein 7.3
More about "coconut cake my grandmas recipes"
GRANDMA’S COCONUT CAKE RECIPE - ANDREA MEYERS
From andreasrecipes.com
COCONUT CAKE - THE BEST CAKE RECIPES - THE BEST CAKE …
From thebestcakerecipes.com
GRANDMA'S BEST COCONUT CAKE | ALLRECIPES
From allrecipes.com
COCONUT CAKE » MY GRANDMA'S RECIPE BOOK
From mygrandmasrecipebook.com
- Melt the butter, add sugar and stir to mix. Add butter and sugar mixture to flour, coconut and salt. Stir well then add beaten eggs and milk. Combine.
- Bake cake in a lamington tin at 180 degrees C for 25 to 30 minutes until brown and a skewer comes out clean. Turn cake out onto rack to cool.
OLD-FASHIONED COCONUT CAKE WITH 7-MINUTE FROSTING
From southernplate.com
5/5 (3)Category Dessert
COCONUT CAKE RECIPE: GRANDMA'S FRUITCAKE - FOOD NEWS
From foodnewsnews.com
GRANDMA'S COCONUT CAKE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
THE BEST COCONUT CAKE EVER - MY 100 YEAR OLD HOME
From my100yearoldhome.com
GRANDMA'S CREAM OF COCONUT CAKE | SIDETRACKED SARAH
From sidetrackedsarah.com
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
GRANDMAS COCONUT CAKE RECIPE | YUMMLY | RECIPE | COCONUT GLAZE …
EASY COCONUT CAKE RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
GRANDMA'S 20 BEST CAKE RECIPES OF ALL TIME | ALLRECIPES
From allrecipes.com
COCONUT CAKE VINTAGE RECIPE - GRANDMA JACKIE'S RECIPES
From grandmajackiesrecipes.com
THE BEST COCONUT CAKE YOU’LL EVER MAKE - HOME. MADE. INTEREST.
From homemadeinterest.com
GRANDMA'S BEST CAKES - TASTE OF HOME
From tasteofhome.com
GRANDMA LUELLA'S COCONUT CAKE RECIPE - REALLY INTO THIS
From reallyintothis.com
UPSIDE DOWN FRUIT COCKTAIL CAKE - KITCHEN DIVAS
From kitchendivas.com
GRANDMA'S COCONUT POUND CAKE - STYLEMEPRETTY.COM
From stylemepretty.com
MY GRANDMA'S LARGE PINEAPPLE COCONUT COFFEE CAKE
From justjillshop.com
COCONUT CAKE - MY GRANDMA'S | RECIPE | COCONUT RECIPES, …
From pinterest.com
HOW WE MAKE GRANDMA STAUFFER'S COCONUT CAKE - YOUTUBE
From youtube.com
GRANDMA'S COCONUT PINEAPPLE CAKE - MY SUBURBAN KITCHEN
From pinterest.ca
I GOT IT FROM MY GRANDMA - GRANDBABY CAKES
From grandbaby-cakes.com
GRANDMA'S CLASSIC COCONUT CAKE - SINCERELY, MARIE DESIGNS
From sincerelymariedesigns.com
MAMA’S FRESH COCONUT CAKE - TASTE OF SOUTHERN
From tasteofsouthern.com
GRANDMA MINA’S COCONUT CAKE – U.S. CENTER FOR DAIRY EXCELLENCE
From usdairyexcellence.org
CELEBRATING SWEET G WITH GRANDMOTHER’S COCONUT CREAM CAKE!
From cookingketowithkristie.com
GRANDMA LUELLA'S COCONUT CAKE - SUNDAYDINNERS
From cjhmdn.wixsite.com
FARM FRESH RECIPES HOW TO MAKE MY GRANNY'S COCONUT POUND CAKE
From pennypenningtonweeks.com
GRANDMA'S COCONUT PINEAPPLE CAKE - MY SUBURBAN KITCHEN
From mastercook.com
ULTIMATE COCONUT POUND CAKE RECIPE! - DELIGHTFUL E MADE
From delightfulemade.com
GRANDMAS COCONUT PINEAPPLE CAKE RECIPES ALL YOU NEED IS …
From stevehacks.com
GRANDMAS COCONUT PINEAPPLE CAKE - A DELICIOUS ... - MY SUBURBAN …
From mysuburbankitchen.com
GRANDMA YEARWOOD'S COCONUT CAKE WITH COCONUT LEMON GLAZE
From foodnetwork.com
BAKER’S COCONUT CAKE - TASTE OF SOUTHERN
From tasteofsouthern.com
THE BEST GRANNY CAKE WITH COCONUT | 100KRECIPES
From 100krecipes.com
GRANDMA’S FAMOUS & EASY CREAMY COCONUT CAKE - YOUTUBE
From youtube.com
GRANDMA COCONUT CAKE - RECIPES - PAGE 3 | COOKS.COM
From cooks.com
OLD FASHIONED COCONUT CAKE RECIPES - WHOLESOME AND DELICIOUS
From homemade-dessert-recipes.com
GRANDMA'S BEST COCONUT CAKE RECIPE: OPTIMAL RESOLUTION LIST
From recipeschoice.com
You'll also love