Old Fashioned Coconut Cake for Easter

by Karen Rose Smith


I like "old fashioned" baking, I remember the dense cakes my mom and grandma baked from scratch.  Using that principal, I developed this recipe for coconut cake for my sleuth's sister to make in SHADES OF WRATH.  The ingredients that make this cake special are the coconut oil and coconut milk.  They give it that old-fashioned flavor.  You can dress this cake up for a special dinner (like Easter!) by making it a layer cake.  I use colorful sprinkles on a flaky coconut icing.  Or you can bake it in a sheet pan for a more casual approach.  Either way, you will create a delightful holiday dessert.



Bella's Old Fashioned Coconut Cake
Preheat oven to 375 degrees.
1/2 cup solid coconut oil1 3/4 cups granulated sugar5 egg whites1 whole egg1 1/2 teaspoons vanilla1 cup unsweetened coconut milk (I use Silk Coconut Milk)1 teaspoon salt3 teaspoons baking powder1 teaspoon baking soda2 1/2 cups flour
In electric mixer, cream the coconut shortening with the sugar.  Add eggs slowly and mix until batter is smooth.  Add salt, baking powder and baking soda.  Mix until blended.  Add vanilla and coconut milk and mix just until blended.  Add flour 1/2 cup at a time, mixing two minutes or until batter is smooth.
Pour evenly into a 9 x 13 inch greased and floured pan.  Bake at 375 degrees for 25-30 minutes or until toothpick comes out clean.                                                    Frosting
1 stick (1/2 cup) margarine (softened)½ cup Crisco
Cream together the softened margarine and Crisco.  To this mixture add:
1 cup granulated sugar3 tablespoons flour (1 at a time)2/3 cup coconut milk (This should be tepid temperature and added slowly.  I use Silk Coconut Milk)½ teaspoon vanilla
Beat 8-10 minutes at high speed until frosting is smooth.  Spread over the cake and sprinkle the top with flake coconut.



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