Kimberly Schlapman's Coconut Cake

"We don't have a holiday celebration unless my grandmother's coconut cake is on the table," says Kimberly. Check out her recipe and the rest of Great American Country's recipes from other stars.

Photo by: food.com user: Redneck Epicurean

food.com user: Redneck Epicurean

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Cook Time: 25 minutes | Yield: 8-12 servings

Ingredients

For the cake:

  • 3 cups plain flour
  • 2/3 cup self rising flour
  • 3 cups sugar
  • 1 1/2 cups Crisco
  • 1 1/2 cups milk
  • 1 1/2 tablespoons vanilla
  • Dash of salt
  • 6 eggs at room temperature
  • Milk from a fresh coconut

For the icing:

  • 1 1/2 cups sugar
  • 1/3 cup water
  • 1/4 teaspoon cream of tarter
  • 2 unbeaten egg whites
  • 1 teaspoon vanilla
  • Shredded coconut

Directions

For the cake: Cream together sugar & Crisco until fluffy. Add one egg at a time mixing after each. Gradually add milk & flour. (Start with flour & end with flour). Add dash of salt & vanilla. Pour into 3 well-prepared layer pans.

Bake at 350 degrees for 25 minutes.

When cake is done & still hot, poke holes in the layers & pour milk from a fresh coconut over each layer.

For the icing: Mix sugar & water in a saucepan & dissolve sugar over low heat. Boil for 3 minutes. Place unbeaten egg whites & cream of tarter in a mixing bowl. Turn mixer to high & immediately add hot syrup gradually as you continue to beat for 5 minutes. Add vanilla. Icing will thicken & be fluffy. Spread on cooled cake. Sprinkle shredded coconut around sides & on top.