Old-Fashioned Fresh Coconut Cake

Name: Old-Fashioned Fresh Coconut Cake
Prep time: 30 min
Cook time: 25 min
Yield: 16
Cuisine: Deep South,
Ingredients: 2 cups plus 2 tablespoons flour divided; 2 cups granulated sugar; 2 tsps baking powder; 1/2 tsp salt; 1/2 cup buttermilk; 1 tsp baking soda; 1 cup water; 1/2 cup (1 stick) margarine cut into 10 pieces; 1/4 cup oil; 3 eggs beaten; 2 tsps McCormick® Pure Vanilla Extract; 1 cup shortening softened; 2 tsps McCormick® Pure Vanilla Extract; 1 box (16 oz) confectioners' sugar sifted; 2 tbsps milk; 1 fresh brown coconut cracked, peeled and finely grated

Recalling her vivid memory of the flavors and aromas of the original dessert, Wanda C. from Maryland inspired the McCormick® chefs to recreate the moist, dense, coconut flavor of her grandmother’s beloved “lost” recipe. Bake this rich vanilla cake and f...

Ingredients

Cake
2 cups plus 2 tablespoons flour, divided
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 cup water
1/2 cup (1 stick) margarine, cut into 10 pieces
1/4 cup oil
3 eggs, beaten
2 teaspoons McCormick® All Natural Pure Vanilla Extract
Frosting
1 cup shortening, softened
2 teaspoons McCormick® All Natural Pure Vanilla Extract
1 box (16 ounces) confectioners' sugar, sifted
2 tablespoons milk
1 fresh brown coconut, cracked, peeled and finely grated

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 375°F. For the Cake, grease 2 (9-inch) round cake pans. Set aside. Sift 2 cups of the flour, sugar, baking powder and salt into a large bowl. Set aside. Mix buttermilk and baking soda in small bowl. Set aside.
2 Bring water, margarine and remaining 2 tablespoons flour to boil in small saucepan, stirring to blend. Add the hot margarine mixture into the flour mixture; mix with wire whisk until well blended. Add the buttermilk mixture, oil, eggs and vanilla; mix with whisk until well blended. Pour batter into prepared pans.
3 Bake 20 minutes or until toothpick inserted in center comes out clean. Remove from oven. Cool in pan 5 minutes. Remove from pans; cool completely on wire rack.
4 For the Frosting, beat shortening in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in confectioners' sugar, scraping sides and bottom of bowl after each addition. Add milk; beat until light and fluffy.
5 To frost cake, place one cake layer on a cake platter. Spread top of cake with frosting and sprinkle with a layer of grated coconut. Top with second cake layer. Frost top and side of cake with remaining frosting. Cover the frosted cake completely with remaining coconut.

TIPS AND TRICKS

Substitution Tip: Use 2 cups flaked coconut in place of the fresh. Add 1 teaspoon McCormick Coconut Extract to frosting. Cooking Tip: For extra coconut flavor, add 2 teaspoons McCormick Coconut Extract to cake.