Coconut Cake, Magdalene's - Master Cookbook Recipe # 223

Name: Coconut Cake, Magdalene's - Master Cookbook Recipe # 223
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3 (Three) 9-inch or 10-inch round layers
Cuisine: Southern
Ingredients: 1-1/2 cups granulated sugar; 1/2 cup salted butter, room temperature; 1/2 cup shortening; 4 large eggs; 2 cups self-rising flour, sifted; 1 tsp pure vanilla extract; 1 tsp pure coconut extract; 1 cup canned coconut milk (Note: Use unsweetened coconut milk, not the thick cream of coconut)

This recipe comes from a dear family tradition and offers a slightly different take on the classic coconut cake. By using canned coconut milk directly in the batter and a combination of butter and shortening, this cake achieves a wonderful, old-fashioned crumb. It’s a sturdy yet moist cake that holds up beautifully to Magdalene's signature icing.

This is recipe #223 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 35 minTotal time: 55 min

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Ingredients

1-1/2 cups granulated sugar
1/2 cup salted butter, room temperature
1/2 cup shortening
4 large eggs
2 cups self-rising flour, sifted
1 tsp pure vanilla extract
1 tsp pure coconut extract
1 cup canned coconut milk (Note: Use unsweetened coconut milk, not the thick cream of coconut)

Instructions

Prep: Preheat your oven to 325°F. Grease and flour three 9-inch or 10-inch round cake pans. Tip: Line the bottoms with parchment paper to ensure these delicate layers come out perfectly every time!
Cream: In a large mixing bowl, cream together the butter, shortening, and sugar until the mixture is light and fluffy.
Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth emulsion.
Alternate Dry & Wet: Stir in the vanilla and coconut extracts. Add about 1/2 cup of the sifted flour, then 1/4 cup of the coconut milk. Continue alternating, mixing just until combined, and always finishing with the flour.
Bake: Divide the batter evenly between the three pans. Bake for 28 to 35 minutes, or until a toothpick comes out clean.
Cool: Let the cakes cool completely in the pans for about 10 minutes before turning them out onto wire racks.
Frost: Once completely cool, ice with Master Cookbook Recipe # 224 (Magdalene’s Coconut Icing)

Notes

Tammy's Tip: Sifting the self-rising flour is a small step that makes a big difference in this recipe,it keeps the cake from being too heavy and ensures the coconut milk is perfectly incorporated.