Mrs Cobb’s Coconut Cake
🕒 Prep Time: 10 minutes
🕒 Cook Time: 40 minutes
🕒 Total Time: 50 minutes
Description:
This delightful Coconut Cake recipe hails from The Cat Who Cookbook, inspired by the beloved mystery series of the same name. If you’ve ever found yourself daydreaming about a cake that’s light, fluffy, and bursting with coconut flavor, then this recipe is sure to satisfy your cravings!
Recipe Category: Dessert
Keywords: Lunch/Snacks, Coconut, Fruit, Nuts, Potluck, < 60 Mins, Oven
Nutritional Information (Per Serving):
- Calories: 656.3
- Fat Content: 26.8g
- Saturated Fat Content: 13.4g
- Cholesterol Content: 40.5mg
- Sodium Content: 442.5mg
- Carbohydrate Content: 99.3g
- Fiber Content: 1.9g
- Sugar Content: 75.2g
- Protein Content: 7.4g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sugar | 1 1/2 cups |
| Shortening | 1/2 cup |
| All-purpose flour | 2 cups |
| Baking powder | 3 teaspoons |
| Salt | 3/4 teaspoon |
| Milk | 1 cup |
| Flaked coconut | 5 ounces |
| Apricots | 1 cup |
| Cornstarch | 1 tablespoon |
| Butter | 1 tablespoon |
| Margarine | 1 tablespoon |
| Cream cheese | 6 ounces |
| Powdered sugar | 6 cups |
| Vanilla extract | 3 teaspoons |
| Milk | 1/2 cup |
| Additional coconut (for garnish) | As needed |
Instructions:
-
Cake Preparation:
- Preheat your oven to 350°F (175°C).
- Using an electric mixer, cream together the sugar and shortening until they’re light and fluffy.
- Sift or mix the flour, baking powder, and salt in a separate bowl.
- While continuing to beat the sugar and shortening mixture, gradually add the dry mixture, alternating with the milk.
- Beat the combined mixture for 2 to 2 1/2 minutes at medium speed.
- Add the egg whites and almond extract, then beat for an additional 1 1/2 minutes.
- Stir in the flaked coconut until well incorporated.
- Divide the batter evenly between two greased and floured 9-inch cake pans.
- Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
-
Apricot Filling:
- Drain the apricots, reserving 2 tablespoons of juice.
- Ensure there are no pit fragments or pieces of stems remaining in the apricots, then puree them in a blender until smooth.
- Transfer the pureed apricots to a saucepan.
- Mix the reserved apricot juice with the cornstarch until well combined, then stir it into the apricots.
- Add the sugar to the apricot mixture.
- Cook the mixture over medium heat, stirring continuously, until it thickens to a spreadable consistency.
-
Frosting:
- In a mixing bowl, cream together the butter or margarine and cream cheese until smooth.
- Add the powdered sugar and vanilla extract, mixing until the frosting is creamy and well combined. If the frosting is too stiff, gradually add milk, a half teaspoon at a time, until it reaches the desired consistency.
-
Assembly:
- Once the cakes are completely cooled, spread the apricot filling evenly over the top of one cake layer.
- Carefully place the second cake layer on top of the apricot filling.
- Frost the top and sides of the cake with the prepared frosting, ensuring it’s evenly distributed.
- For an extra touch of coconut flavor and visual appeal, lightly press additional flaked coconut onto the top and sides of the frosted cake, if desired.
Enjoy slicing into this luscious Mrs Cobb’s Coconut Cake and savoring each delectable bite!
