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Celebration Coconut Cake

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Created by cjtedd,
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 3 Users Voted
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Description

Celebration Coconut Cake: This cake is our family's traditional Birthday and Easter cake every year. This recipe was handed down from six generations and my mom always made our birthdays and Easter a festive occasion. It has three layers of moist, mouthwatering, yellow cake with thick pineapple filling and seven-minute icing with sweet shredded coconut spread all over the cake.

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Ingredients
  • Ingredients for Cake:
  • 3 cups cake flour
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 2/3 cups white sugar
  • ½ cup butter, softened
  • 3 eggs, beaten, room temperature
  • 1 ¼ cups whole milk, room temperature
  • 1 teaspoon vanilla extract
  • Ingredients for Pineapple Filling:
  • ½ cup sugar
  • 1 1/2 tablespoon cornstarch
  • 1 tablespoon butter
  • 1 (20 oz) can crushed pineapple in its own juice (do not drain)
  • Dash salt
  • Ingredients for Seven-Minute Icing:
  • 1 ½ cups sugar
  • ¼ teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/3 cup water
  • 2 egg whites
  • 1 ½ teaspoons pure vanilla extract
  • 2 cups sweetened shredded coconut
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Directions/Steps
  1. Directions for the Cake:
  2. Preheat oven 375 degrees F. Butter and flour three 9-inch cake pans and set aside.
  3. In a medium bowl, sift flour, baking powder and salt. In a large bowl, cream butter and sugar, add beaten eggs, milk, and vanilla and use a hand mixer to blend together. Add flour mixture in three batches, using mixer to incorporate all ingredients.
  4. Pour evenly into the prepared cake pans and bake for 25 minutes. Use a toothpick to make sure cake is done. Remove from oven and cool on rack 5 minutes and invert cake onto rack to finish cooling.
  5. Directions for the pineapple filling:
  6. Combine ingredients, cook over medium heat, stirring constantly until thick and clear. Cool before using.
  7. Directions for the Icing:
  8. Place sugar, cream of tartar, salt, water and egg whites in the top of a double boiler. Beat with a hand mixer for 1 minute. Place pan over boiling water, being sure that the boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with mixer for 7 minutes. Beat in vanilla.
  9. Assemble the Cakes:
  10. Take a pedestal cake dish and put first layer of cake, spread half of the pineapple filling, take second layer cake and put on top first layer and spread with other half of filling, take third cake and place on top second layer and start icing around the sides of the cake. Put the rest of the icing on top of cake and make big swirls for a nice finish. Take sweetened shredded coconut and immediately put around the sides and on top of cake before the icing dries. Enjoy!

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Reviews
Review by bellamia1 , Wednesday, 03 July 2013 vote imagevote imagevote image
I really wanted to love this recipe. I made it for my family for Easter this year and although I followed the recipe exactly, the cake portion came out super dry. The flavor was very good and we loved the icing but the cake itself was so dry that it crumbled when we tried to cut and eat it. I'm not sure where it went wrong. Maybe I'll try it again at another time. The icing will be made again for sure!
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Review by tinamazz , Monday, 14 April 2014 vote imagevote imagevote imagevote image
I changed this recipe up just a smidge because of the previous recommendation that the cake was dry...I added a cup of sour cream and an extra 1/2 cup of sugar....Turned out excellent!!!
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Review by difillippo3 , Monday, 21 April 2014 vote imagevote imagevote imagevote image
This Cake Tasted Great! I did add the sour cream and 1/2 more sugar. It turned out perfect. My icing turned out a little grainy but did not effect the taste of everything once put together. I will definitely make this again!! Thank you for sharing this wonderful recipe with us!
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