I’m exaggerating but her church lady friends were always picking her up to go somewhere, usually to the coast to eat seafood! To repay them, she always spent several days during the Christmas holiday baking a number of her “famous” Coconut Cakes”. It was a delicious gift that they always looked forward to. In a little old cookbook, “Come and Dine”, published by her church many years ago, I found her Coconut Cake recipe and her fabulous cooked Divinity Icing. Having made it many times, I can assure it is fabulous. I tweaked the cake recipe a little bit to fit today’s newly designed Duncan Hines 15.25-oz. mixes. Her cooked icing makes a lot, so you can be generous when spreading it between the cake layers. It is also great on other cakes. But, in case you don’t want to make the cooked icing, included is a standard, delicious Buttercream Icing thst works just as well.
Bon Appetit and Happy Mother’s Day!
Mother Evans’ Coconut Cake with Divinity Icing
1 box Duncan Hines Butter Cake Mix (or your favorite butter cake mix)
1, 3.4 oz. pkg. Vanilla instant pudding & Pie filling Mix
2/3 cup whole buttermilk
Pinch of baking soda
3 large eggs
3 egg yolks (save the whites for icing)
1 tsp. vanilla
1½ cups granulated sugar
¼ cup white Karo syrup
3 large egg whites
(saved from mixing cake)
Pinch of cream of tartar
Pinch of salt
1 tsp. vanilla
Preheat oven to 350 degrees. Grease and flour 3, 9-inch cake pans. (I always also line with waxed paper for “insurance. In mixing bowl, combine: cake mix, dry pudding mix, pinch of baking soda, buttermilk, eggs and egg yolks and vanilla. Beat on low speed until moistened, about 10 seconds. Then raise the speed to medium and beat for 2 minutes. (I use a timer). Pour the batter evenly into the 3 prepared cake pans and bake in center of oven for about 20 to 25 minutes. Check center with a toothpick at 20 minutes. Cool cake layers on wire cooling rack for about 15 minutes. Then invert onto cooling racks and remove waxed paper liners. (if using). Cool completely while making icing.
1½ cups sugar
¼ cup light corn syrup ( Karo)
¼ tsp. salt
Pinch of Cream of Tartar
3 large egg whites (saved from mixing cake)
1 tsp. vanilla
2 cups flaked coconut
In a heavy, medium size saucepan, combine sugar, corn syrup , salt, cream of tartar and egg whites. With a hand mixer, beat on low for about 1 minute till well combined. Then increase speed to medium and cook, beating constantly on medium for 7 minutes, until nice and fluffy and it stands up in soft peaks. Remove from heat and add the vanilla.
After cake layers are cool, place 1 layer upside down on cake plate. (I put little stripsof waxed paper tucked under this layer, all around,just under the edge) Put a generous amount of icing in center of cake layer, spreading it out to the edges. Place a second cake layer, upside down repeating the icing. Place the 3rd layer right side up, on top. Then, put icing all around the sides of the cake. Lastly, ice the top of the cake and pat coconut all around, making it stick to the icing. (That’s why you put the waxed paper all around under the bottom layer, to catch the excess coconut.) Sprinkle a generous amount of coconut on top, gently patting it into the icing. Remove all of the waxed paper strips from around the bottom of cake. You will have a nice, neat, beautiful cake!
BASIC BUTTERCREAM ICING
This is a frosting you’ll want to keep and used frequently.
Easy for cupcakes too, with different flavorings..
1 cup butter, softened
1 lb. box powdered sugar (sifted to remove any lumps)
1/4 tsp. salt (if using unsalted butter)
2 to 4 Tbsp. milk or cream
2 tsp. vanilla
Beat the butter on medium speed until creamy. Turn mixer on low and gradually add the powdered sugar (on
low so it won’t fly all over the place!). Scrape the sides of the bowl and continue beating till smooth. Add the vanilla and
milk on low speed, 1 Tbsp. at a time to the desired consistency, then back up to medium and beat until fluffy.