Coconut Cake. Yum! One of my Favorites

 

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Do you have a favorite cake?

I have several, but Mrs. Evans’ Coconut Cake remains at the top of the list.

Mrs. Evans resides in heaven now, but while she lived on earth, she was known for delights she produced in her kitchen. She was a member of our church and at potlucks, the people always looked forward to her coconut cake.

She gave the recipe to her daughter-in-law, and the young lady made the cake, but it didn’t turn out quite the same. The younger Mrs. Evans said to the senior Mrs. Evans, “What went wrong?”  Mrs. Evans shrugged and replied, “Some can and some can’t.” 

I’m one of those who can’t. Even though I meticulously follow directions, something always the results aren’t quite right.

Our daughter, Lanissa, is a wonderful cook. I asked her to make Mrs. Evans’ cake for my birthday, and she did. Wow! It was delicious. It tasted like the one I remember.

Mrs. Evans always made the cake into a three-layer beauty, but Lanissa traveled to bring the cake to me, so she made it in a sheet pan. It was easier to bring that way.

Here’s the recipe. Try it.

Coconut Butter Cake

 

CAKE

2 c. sugar

1 c butter, room temperature

4 eggs

2 c flour

1 tsp soda

½ tsp salt

1 c buttermilk

1 tbsp vanilla

Preheat oven to 325 degrees. Cream sugar and butter. Separate eggs whites from yolks. Beat yolks and add to sugar mixture. Mix flour, soda and salt. Add alternately, butter, mild and vanilla which have been mixed. Beat egg whites until stiff, fold into cake mixture. Evenly divide into two or three 9 inch pans. Bake 35-40 minutes.

ICING

¼ c butter

1 (8oz) pkg cream cheese

1 tbsp vanilla

1 lb box of powdered sugar

1 tbsp cream

Cream butter and cream cheese. Add powdered sugar, mix well. Spread on top and sides. Put coconut of top and sides.

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