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Grace's Coconut Cake and Icing
Originally posted by Jeannie in the Oct. 2002 What's for Dinner thread
Grace's Coconut Cake
Makes 12 servings
Preparation time: 30-40 minutes
Cooking time: 25 minutes
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
4 eggs, room temperature
3 cups White Lily all-purpose flour, sifted
before measuring
2 teaspoons baking powder
1 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon flavoring
Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans. In an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder and add alternately with milk, beginning and ending with flour. Add vanilla and lemon flavoring. Divide batter evenly among pans. Bake for 25 minutes. Turn out on racks to cool before icing.
ICING
Light and Creamy Frosting
1/4 cup White Lily all-purpose flour
1 cup milk
1 1/2 cups granulated sugar
1 cup (2 sticks) butter or margarine
1 teaspoon vanilla
1 package (7 ounces) shredded coconut
In a small saucepan over medium heat, add flour. Gradually blend in milk, whisking constantly until thickened, about 2 minutes. Transfer to a bowl and refrigerate until well-chilled. With an electric mixer, cream sugar and butter for 1 to 2 minutes. Beat chilled flour mixture until smooth. Add flour mixture to sugar mixture and beat on highest speed until whipped cream consistency, about 10 minutes. Add vanilla and mix until combined. Add 3/4 cup of a 7- ounce package of shredded coconut to the finished frosting. Fill and frost cake and press remaining coconut on top and sides of cake.
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