BAKER'S COCONUT RECIPE

BAKER’S COCONUT CAKE : TASTE OF SOUTHERN

Baker’s Coconut Cake : Taste of Southern image

Follow step-by-step, photo illustrated instructions to make this Baker's Coconut Cake. The layers are made from scratch based on a recipe adapted from a 1924 booklet all about Baker's Coconut. The icing is also made from scratch and features Confectioner’s Sugar with just a little bit of heavy cream. You'll love this old fashioned Coconut Cake recipe, probably very much like your Mother and Grandmother made.

Provided by Steve Gordon

Total Time 1 hours 30 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 12

Ingredients

2 cups Sugar
1 cup Butter, at room temperature
4 Eggs, separated
1 cup Evaporated Milk
3 cups All-Purpose Flour
3 teaspoons Baking Powder
1 teaspoon Vanilla Extract
Pinch of Salt
3 cups Coconut
3 cups Confectioners’ Sugar
8 Tablespoons Heavy Cream, approximately.
1 teaspoon Vanilla Extract

Steps:

Preheat oven to 350ºF.
To Make The Icing and Assemble The Cake

BAKER'S ANGEL FLAKE COCONUT MACAROONS RECIPE -

This is from the back of the Angel Flake bag of coconut. Soft, chewy, toothsome, with just a hint of almond flavor. Yummmmm. Let them 'ripen' a few hours before serving to let them soften. The edges can be a bit crispy straight from the oven.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 36 serving(s)

Number Of Ingredients 6

Ingredients

1 (14 ounce) package sweetened coconut (5 1/3 cups)
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract

Steps:

Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended. Drop by tablespoonful onto greased and floured cookie sheets.
Bake 325F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.

Nutrition Facts : Calories 71.7, FatContent 3.1, SaturatedFatContent 2.9, CholesterolContent 0, SodiumContent 53.8, CarbohydrateContent 10.5, FiberContent 1.1, SugarContent 7.8, ProteinContent 0.9

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