Directions:
- TO MAKE THE YELLOW CAKE LAYERS:
- Preheat oven to 350 degrees.
- Prepare cake pans by lightly greasing with shortening, then dusting with flour.
- In a large bowl, mix the flour, salt and baking powder.
- Set aside. In a small bowl or measuring cup, stir the powdered milk into the water and mix until dissolved.
- Combine the liquid milk with the powdered milk/water mixture and set aside. In the bowl of an electric mixer, cream together the shortening and the sugar until fluffy.
- Add the eggs, one at a time, beating well after each addition. Add about half the flour mixture, beating until just incorporated, and then half the milk mixture, again beating until just incorporated.
- Repeat this step, adding the remaining flour with the remaining liquid, and beat until just smooth (about 1 minute).
- Be sure to scrape down the sides of the bowls once or twice during the mixing.
- Pour the batter into the prepared cake pans and bake for about 20 to 30 minutes.
- The cooking time will vary depending on how many cake pans you use and how full they are.
- The cake is done when it springs back when lightly pressed near the center with your finger.
- Allow the cake to cool for a few minutes in the pan, and then turn out onto cooling racks to cool completely.
- TO MAKE ICING:
- In a mixing bowl, using an electric mixer, combine the vegetable shortening, vanilla and salt and cream together until incorporated.
- Slowly add the confectioners' sugar until it forms a very thick consistency.
- Dissolve the powdered milk in the water and gradually add, just 1 or 2 tablespoons at a time, until the icing is a nice, spreadable consistency.
- TO ASSEMBLE CAKE:
- Make filling: In a large bowl, thaw the frozen coconut.
- Set aside.
- Take 1 1/2 cups of the coconut and place in a smaller bowl.
- Combine the water and sugar and pour over this smaller bowl of coconut.
- This should be very moist but not soupy.
- Place one layer of the yellow cake on a cake plate and spread with icing.
- Spoon the moistened coconut over that.
- Place the next layer on top and spread with icing, spooning the moistened coconut over it.
- Continue this process until all your layers are filled; however, don't put the moist filling on the very top of the last layer, as it will be iced.
- Next, cover the entire cake with the icing.
- Make sure to use a thick coating of icing to eliminate any of the cake showing through.
- Take handfuls of the dry, thawed coconut and press the flakes into the icing.
- You may want to put a tray underneath to catch any coconut that falls as you do this.
- Continue pressing dry, flaky coconut all over the cake until it is completely covered.
- Chill for about 1 hour to set (it helps the coconut to stay), and then serve.
- Notes:
- Thawed frozen coconut really does make a difference for this easy cake.
- You can assemble the cake when the layers are still a little warm as the shortening-based frosting doesn't melt.
- While it's good after an hour, it's far better after a day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 845.66 Kcal (3541 kJ) | ||
| Calories from fat | 343.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.14g | 59% | |
|---|---|---|---|
| Cholesterol | 60.4mg | 20% | |
| Sodium | 444.33mg | 19% | |
| Potassium | 303.09mg | 6% | |
| Total Carbs | 122.72g | 41% | |
| Sugars | 100.08g | 400% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 5.21g | 10% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 2.5mg | 14% | |
| Calcium | 91.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 359.41 Kcal (1505 kJ) | ||
| Calories from fat | 145.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.21g | 59% | |
|---|---|---|---|
| Cholesterol | 25.67mg | 20% | |
| Sodium | 188.84mg | 19% | |
| Potassium | 128.82mg | 6% | |
| Total Carbs | 52.16g | 41% | |
| Sugars | 42.53g | 400% | |
| Dietary Fiber | 0.23g | 2% | |
| Protein | 2.21g | 10% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 1.1mg | 14% | |
| Calcium | 38.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Blossom-Topped Cupcakes
Cake flour (not self-rising), Baking powder, Salt and 10 more.. -
Poffertjes
Wheat flour, Buckwheat flour, Baking powder, Powdered milk and 5 more.. -
Stump on a Log Chocolate Cake
Sugar, Cocoa powder, Vanilla, Butter, melted and 16 more.. -
Homemade Cream-Filled Sponge Cakes
Water, Eggs, Vegetable oil, Yellow cake mix and 11 more.. -
Ciambellone - Breakfast waterbased cake
Eggs, Whole wheat flour and 6 more.. -
Baked Blackberry Tart
Egg yolk, Heavy cream, Vanilla, All-purpose flour, Sugar and 13 more.. -
Pie Dough
Shortening or 1 lb lard, Butter or 1 lb margarine, Flour and 5 more.. -
Festive Cherrettes
Shortening, Butter, Salt, Sugar, Vanilla extract and 3 more.. -
Decorator Buttercream Icing
Shortening, Real butter, Clear vanilla extract and 3 more.. -
Cranberry Apple Bread
Wheat flour, Flour, Baking powder, Cinnamon, Baking soda and 5 more.. -
Almond-Cranberry Quinoa Cookies
White whole wheat flour, Kosher salt, Baking powder and 12 more.. -
Yogurt Fruit Bars
Whole wheat flour, Baking soda, Baking powder, Cinnamon and 8 more.. -
Hearty Honey Whole Wheat Pancakes
Whole wheat flour, Oatmeal or 1 1/2 cups oat flour and 9 more.. -
Simple Jelly Roll Cake
Eggs, separated, Sugar, Vanilla, Flour, Sugar -
Low-Fat Apple Muffins
Whole wheat flour and 10 more.. -
Traditional 8 Layer Doberge Cake
Butter, Sugar, Salt and 27 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
