Best 4 Grannys Secret Coconut Cake Recipes
Indulge in the heavenly delight of Granny's secret coconut cake, a classic dessert that promises an explosion of flavors and textures. This moist and fluffy cake boasts layers of tender sponge cake, creamy coconut filling, and a luscious coconut frosting that will transport you to a tropical paradise. Every bite offers a harmonious blend of sweetness, richness, and a hint of coconut that lingers on your palate. Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed for success, guiding you through each step to ensure a perfect cake. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey to create a taste of heaven in your own kitchen.
The article features two additional recipes to complement your coconut cake experience. Learn how to make a smooth and velvety coconut custard that pairs perfectly with the cake, creating a delightful dessert duo. This custard is a symphony of creamy coconut milk, eggs, sugar, and cornstarch, resulting in a rich and luscious texture that will tantalize your taste buds. Additionally, discover the secret to creating a refreshing coconut glaze that adds a glossy sheen and a burst of coconut flavor to your cake. Made with just a few simple ingredients, this glaze is the perfect finishing touch that elevates the presentation and taste of your culinary masterpiece.
Embark on this culinary adventure and treat your loved ones to a homemade coconut cake that will become a cherished family tradition. With its moist and fluffy texture, creamy coconut filling, and luscious frosting, this cake is sure to be the star of any gathering. Let the sweet aroma of coconut fill your kitchen as you create a dessert that embodies love, warmth, and the timeless flavors of Granny's secret recipe.
GRANDMAMA'S COCONUT CAKE WITH NO-FAIL SEVEN-MINUTE FROSTING
Grandmama's homemade coconut cake is a from-scratch cake with decadent (and no-fail) 7-minute icing. This is a favorite of our family!
Provided by The SouthernPlate Staff
Categories Dessert
Time 57m
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Lightly grease and flour two 9-inch round cake pans or one 9x13-inch cake pan and set aside.
- Cream together the butter and sugar in a large bowl with an electric mixer at medium speed until very smooth, at least four minutes. Add eggs, vanilla, and coconut flavoring and beat well to combine. In a separate medium-sized bowl, stir together flour, baking soda, baking powder, and salt.
- Add flour mixture and the buttermilk to the butter mixture and beat with an electric mixer at medium speed, scraping down the sides as needed, until thoroughly blended and smooth, around two to three minutes.
- Pour batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean. This is about 25 to 30 minutes for round cakes and 30 to 35 minutes for a 9x13 cake.
- Cool completely and frost with the no-fail seven-minute frosting. Sprinkle with coconut and press coconut into the cake's sides immediately after frosting.
- Keep covered at room temperature for up to two days or in the refrigerator for up to one week.
GRANNY'S SECRET COCONUT CAKE
This is a wonderful coconut cake that always gets rave reviews. My grandmother would never give anyone the complete recipe. She would always change ingredients or add or subtract amounts. She was an angel while on the earth and I know she is now in heaven. She'd probably fuss on me for telling her recipe!
Provided by DeAnna Russ
Categories Cakes
Time 1h35m
Number Of Ingredients 8
Steps:
- 1. Grease and flour two 8 inch round cake pans. In a large mixing bowl combine cake mix, oil, water and eggs. Mix until well blended and mix is smooth. Divide into two pans and tap pans on solid surface to remove air bubbles. Bake in 350 degree oven until firm in the middle. apx. 25 minutes.
- 2. Place cake on cooling rack and allow to cool completely. In a large mixing bowl place one and half containers of 8 oz cool whip. Add 8 oz of sour cream and vanilla. Mix with wooden spoon until combined. Gently stir in 3/4 of the frozen coconut. Place back in refrigerator to keep cool.
- 3. Slice the top off of the cakes to make two even layers. Place a small dollop of icing on cake plate to prevent cake from sliding. Invert first layer of cake onto the plate. Frost the cake layer, making an even layer of frosting on top of bottom layer. Place second layer on top and frost the top layer. Be liberal with the frosting. Take the remaining coconut and dust the outside of cake, sides and top. Cake is best if refrigerated for several hours before serving.
GRANNY'S FAMOUS COCONUT CAKE
My Granny was well known for her wonderful cakes. This coconut cake is just one of them. I can't help but think of her while making this. I wish that I could just have one more day with her. She is teaching the angels how to cook now!
Provided by Cindy Allen
Categories Cakes
Time 30m
Number Of Ingredients 9
Steps:
- 1. Cream butter and sugar until smooth.
- 2. Add eggs, beating well after each addition.
- 3. Sift dry ingredients together and add to cream mixture, alternately with buttermilk.
- 4. Stir in flavorings.
- 5. Bake in 3 or 4 greased and floured round 9 inch cake pans.
- 6. Bake at 350 degrees for about 25 minutes or until test done.
- 7. Cool and Ice with Granny's Never Fail Frosting.
GRANNY CAKE I
This cake recipe is easy to make, using pineapple for a fruity cake and also makes a glaze that helps deliver a cake that is very moist.
Provided by Kitty
Categories Desserts Cakes Sheet Cake Recipes
Time 55m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the eggs, undrained crushed pineapple, flour, 1 cup of the white sugar, baking soda, salt, and 1 teaspoon of the vanilla together and stir until just combined. Pour batter into one ungreased 9x13 inch baking pan.
- Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter. Bake in preheated oven for 25 to 35 minutes or until cake tests done. Remove cake from oven and pour topping over hot cake.
- To Make Topping: In a small saucepan combine the butter or margarine, the evaporated milk, the remaining 1/2 cup of the white sugar, and 1 teaspoon of the vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.
Nutrition Facts : Calories 181.6 calories, Carbohydrate 29.5 g, Cholesterol 27.2 mg, Fat 6.4 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 189.8 mg, Sugar 21 g
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your cake.
- Make sure your oven is preheated before you start baking. This will help ensure that your cake bakes evenly.
- Grease and flour your cake pans thoroughly. This will prevent the cake from sticking and make it easier to remove from the pan.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
- Store the cake in an airtight container at room temperature for up to 3 days.
Conclusion:
Granny's Secret Coconut Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist, fluffy texture and sweet, coconut flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try!
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