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“Mark Fuller is a friend of mine. I so enjoyed making this cake on February 10th and sharing it with the Gaither Vocal Band while in concert near me. What a joy is is to be blessed with this recipe.”- Tammy |
Pictured Below:Mark & Magdalene Fuller
Magdalene used to make this cake for her friends and family. She loved sharing this cake and her love of food!
I hope you enjoyed this, and here are some of my amazon affilate kitchen item links that will help make this cake easier for you: Large Stainless Steel Mixing Bowl: amzn.to/3Il99jf 5 qt. non-stick stock pot: amzn.to/3K47Qq2 Wooden utensils: amzn.to/3K6b2RY Straight spatula: amzn.to/3Xlcx1z 10"cake boards: amzn.to/3HVTyVL 10" cake pan: amzn.to/40Ot3dy Magdelene's Favorite Vanilla Flavoring:amzn.to/3jVhsZG Bosch Universal Mixer: amzn.to/3IjsX6A White Lily Self-Rising Flour: www.kroger.com/search?query=white%20lily%20self%20rising%20flour&searchType=default_search&fulfillment=all I know that you will enjoy it and would love for you to make a comment on the video tutorial and let us know how much you enjoyed the recipe! Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family. Chris & Tammy Nichols |
Magdalene's Coconut Cake
1 1/2 CUPS SUGAR
1/2 CUP SALTED BUTTER
1/2 CUP VEGETABLE SHORTENING
4 EGGS
1 TSP. VANILLA EXTRACT
1 TSP. COCONUT EXTRACT
1 CUP COCONUT MILK (not cream of coconut)
2 CUPS WHITE LILY SELF-RISING FLOUR
Preheat oven to 325 degrees. Sift flour and set aside. In a mixing bowl, cream together butter, shortening, and sugar until fluffy. Add eggs, one at a time, mixing after each one, until well-combined. Add ½ cup of the flour, followed by ¼ cup of the coconut milk and mix, alternating the two until all of the flour and coconut milk have been added, ending with
flour. Bake for approximately 28 to 35 minutes in three greased/floured
9 or 10 inch layer cake pans. Let cakes cool.
Best to line cake pans with parchment
ICING
4 CUPS GRANULATED SUGAR
1/2 STICK SALTED BUTTER (1/4 CUP)
6-6oz. bags fresh frozen coconut
Finely shredded coconut from three FRESH coconuts
3TBSP.CORNSTARCH (HEAPING)
1-13.5OZ. CAN COCONUT MILK
Combine all the icing ingredients in a sauce pan and bring to a low simmer, stirring frequently to avoid burning. The icing will start to boil. Let it boil or simmer for approximately 6 minutes (Tammy cooks 15-20 minutes) or more until fairly thick. Set aside and let cool down until warm. The icing is much easier to spread onto and between the cake layers when still warm.
Tammy's tips:
Use a non-stick pot to cook icing in. Cook icing long enough that the corn starch turns clear (I would cook it about 15 minutes, but stir frequently to keep it from sticking. Sticking will not be a problem if you use a good non-stick saucepan like the one I have linked in the post). These layers want to stick so line cake panswith parchment on bottoms.
Also, I use salted butter, White Lily Flour and Magdalene preferred Rawleigh's Double Strength Vanilla! Enjoy y'all! Tammy
1/2 CUP SALTED BUTTER
1/2 CUP VEGETABLE SHORTENING
4 EGGS
1 TSP. VANILLA EXTRACT
1 TSP. COCONUT EXTRACT
1 CUP COCONUT MILK (not cream of coconut)
2 CUPS WHITE LILY SELF-RISING FLOUR
Preheat oven to 325 degrees. Sift flour and set aside. In a mixing bowl, cream together butter, shortening, and sugar until fluffy. Add eggs, one at a time, mixing after each one, until well-combined. Add ½ cup of the flour, followed by ¼ cup of the coconut milk and mix, alternating the two until all of the flour and coconut milk have been added, ending with
flour. Bake for approximately 28 to 35 minutes in three greased/floured
9 or 10 inch layer cake pans. Let cakes cool.
Best to line cake pans with parchment
ICING
4 CUPS GRANULATED SUGAR
1/2 STICK SALTED BUTTER (1/4 CUP)
6-6oz. bags fresh frozen coconut
Finely shredded coconut from three FRESH coconuts
3TBSP.CORNSTARCH (HEAPING)
1-13.5OZ. CAN COCONUT MILK
Combine all the icing ingredients in a sauce pan and bring to a low simmer, stirring frequently to avoid burning. The icing will start to boil. Let it boil or simmer for approximately 6 minutes (Tammy cooks 15-20 minutes) or more until fairly thick. Set aside and let cool down until warm. The icing is much easier to spread onto and between the cake layers when still warm.
Tammy's tips:
Use a non-stick pot to cook icing in. Cook icing long enough that the corn starch turns clear (I would cook it about 15 minutes, but stir frequently to keep it from sticking. Sticking will not be a problem if you use a good non-stick saucepan like the one I have linked in the post). These layers want to stick so line cake panswith parchment on bottoms.
Also, I use salted butter, White Lily Flour and Magdalene preferred Rawleigh's Double Strength Vanilla! Enjoy y'all! Tammy
Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.
