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Home Cooking 9

Coconut review and pic.

JeffW | Feb 4, 2006 11:16 AM

Greetings Hounds,

A week or so ago, there was a post regarding Coconut cake. It spurred me on to create the following, as it was touted as "the best coconut cake in the world". It is from the Shirley Corriher book entitled "Cookwise". It is probably a wonderful cookbook, but my first recipe from it was not very satisfying.
Traditionally, recipes both savory and sweet, which have had anything to do with Southern cooking, have made me a happy camper. On rare occasion though, I have found some of the desserts to be too sweet for my taste. How many Banana puddin's, yam pies, pecan pies, cobblers and crisps, etc. have I prepared and thoroughly loved, I can't even say. While some may end up digging this version of coconut cake, for me it was achingly sweet.
The cake starts out with Shirley's moist cake, and I do believe that on it's own, or as part of another dessert, this is probably one of the great versions of a buttery, moist and wonderfully textured cake. The icing part is what I couldn't get past. It consisted of a pint of sour cream, 1 1/2 cups sugar, 1 tsp. vanilla, and a full 18 oz. weight of sweetened shredded coconut. The slightly warm cake is sliced into 3 layers, and the icing is equally distributed between them. The cake is meant to sit overnight in the fridge before eating. I guess it may be kind of odd to be doing a Homecooking post on something that I wouldn't recommend, but another poster had requested that I share my results.

If anyone out there wants to give another rendition of Coconut cake a go, I would not hesitate to have you try the following. This happens to be one of those rare "cake mix" recipes that completely belies the fact. It truly tastes "from scratch". I'm a fellow who makes his own puff pastry, so I guess you could say that I know my way around the kitchen- - -yet I still make the following cake, and everyone raves. Now though,I only do the fresh whipped cream topping as opposed to the original Cool Whip directive.

Hope all you hounds are having a great weekend.

White Cocoanut Cake

Duncan Hines White Deluxe Cake Mix:
Bake according to instructions on the box, (10.7 oz. water, 28g. oil, 3.25 oz. egg whites), and adding 3 1/2 oz. sweetened, flaked cocoanut to the finished batter, if desired.

While this is baking, combine the milk and sugar. Heat to dissolve the sugar. After it cools a bit, add the cocoanut flavoring
1 c. Milk
1 c. Sugar
1 t. (5g.) Cocoanut Flavoring

Remove cake from oven and poke holes in it with a fork while it is still hot. Pour the milk solution over the cake and then cool it in the refrigerator. Top with a small 8 oz. tub of Cool Whip, or better yet, whip 1 1/2 cups. heavy whipping cream with 1 1/2 tbs. sugar, and 3/4 tsp. vanilla to stiff peaks. Finally top with sweetened flaked cocoanut, approximately 3 1/2 oz.

Store cake in the fridge. This cake freezes well-simply thaw in fridge.


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