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Magdalene's Coconut Cake Recipe

Magdalene's Coconut Cake

Magdalene's Fresh Coconut Cake!

play video tutorial
"This coconut cake is a favorite by many. The Gaither Vocal Band would run to the arena door to grab one of these cakes baked for them by my Mom. Bill Gaither told her once "You should be put in jail for making something that good."LOL
​- Mark Fuller
Legacy Cookbook
Picture
order magdalene's cookbook now
PRINT MAGDALENE'S RECIPE
“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

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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

​

PRINT MAGDALENE'S RECIPE
Rights: This recipe has a copyright in our Cookbook.  You are allowed to use it for personal use only.  ​
Picture

Tammy & Chris ​Thank you for visiting Collard Valley Cooks!

​Collard Valley Cooks
 
P O BOX 1736

RICHMOND HILL, GEORGIA 31324
​
collardvalleycook@gmail.com


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​Collard Valley Cooks participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.

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©2023 Collard Valley Cooks LLC, All Rights Reserved.​​
  • Home
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    • Aprons & Linens
    • Beauty Items
    • Health & Home
  • Cookbooks
  • Southern Recipes
    • Air Fryer Recipes >
      • BBQ Twice Baked Potatoes
    • Appetizer Recipes
    • Beef Recipes
    • Biscuit Recipes >
      • 2 Ingredient Biscuits
      • Vintage Bread Pudding
    • Cornbread Recipes >
      • 100 Year Old Cornbread Dressing
      • Shortcut Cornbread Dressing
      • Southern Chicken & Dressing
    • Breakfast Recipes >
      • Homemade Waffles
    • Bread Recipes >
      • Apple & Sausage Stuffing
      • Apple Fritter Recipe
      • Apple Raisin Nut Bread
      • Sour Dough Artisan Bread
    • Casserole Recipes
    • Chicken Recipes >
      • Chicken Pot Pie
    • Crockpot Recipes
    • Cake & Icing Recipes Vol. 1 & 2 >
      • Fresh Coconut Cake Recipe
      • Pumpkin Cheesecake
    • Cake & Icing Recipes Vol 3 & 4 >
      • 1 Ingredient Caramel, Red Velvet Cream Cake
      • Earthquake Cake
      • The Best Hummingbird Cake
    • New Cake & Icing Recipes >
      • 1887 White House Pound Cake
      • Holiday Fruit Cake
      • Magdalene's Fresh Coconut Cake Recipe
      • Pineapple Pound Cake
    • Dessert Recipes >
      • Easy Banana Pudding
      • Caramel Corn
      • Lemon Bars
      • Lemon Lush
      • Snickerdoodle Cookies
    • Pies & Cobbler Recipes Vol 1 & 2 >
      • 100 Year Old Chocolate Pie
      • Egg Custard Pie, An Old Fashioned Favorite
      • Lemon Meringue Pie
    • Pies & Cobbler Recipes Vol 3 & 4 >
      • Coca Cola Pecan Pie
      • Lemon Icebox Pie
      • Sweet Potato Cobbler
    • Fish & Seafood Recipes >
      • Salmon Patties
    • Pork & Lamb Recipes
    • Salad Recipes >
      • Rotisserie Chicken Salad
    • Sauce, Spice & Gravy Recipes
    • Soups & Stew Recipes >
      • Chicken and Dumplings
    • Southern Sides >
      • Beans & Rice Recipes >
        • Granny Green Beans
      • Potato Recipes >
        • Candied Sweet Potatoes
      • Vegetable Recipes >
        • Collard Greens Recipe
        • Grilled Mexican Street Corn
  • Contact Us
  • About Us