Tuesday, April 6, 2010

Easter Sunday

Coconut Cake
In our family, the most popular cake for Easter is Fresh Coconut.  My paternal grandfather always asked for this cake on his birthday; it was his favorite. I never make it without thinking how much I'd love to serve him a big ole slice and sit and talk with him; then get a hug for my efforts. He was the perfect grandfather. I read a quote by George Burns the other day that sums up Pappy and his approach to life, "You can't help getting older, but you don't have to get old". He lived that as surely as I embrace its' truth. He thought young, never with the restrictions that age can bridle ones strength and imagination. Pappy was a playmate to my brother and myself; what a concept for a child, a loving overseer that was fun. He was gentle and wise with the most comforting lap on which a little one could sit and enjoy a freshly baked cookie from Mammy's kitchen.

I loved baking this cake and "recollecting", as he so often said.

Fresh Coconut Cake

White Cake:

1 stick butter
1 cup sugar
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 egg whites

Cream the butter and sugar together. Sift together the dry ingredients. Mix the vanilla and almond extract into the milk. Add the dry and wet mixture's alternately into the creamed butter/sugar, beginning and ending with the dry. Beat the egg whites until stiff and lightly fold into the batter. Pour into two 9" cake pans that have been prepped for baking (buttered and floured). Bake at 350 degrees for about 20 minutes or until the sides begin to pull away and the cake is lightly browned. Remove and cool on a rack.

7-Minute Frosting:

2 or 3 egg whites (depending on size)
1-1/2 cups sugar
Pinch of salt
1/3 cup water
1/3 cup white Karo
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Add all the ingredients to the top of a double boiler and stir until well mixed. Place over boiling water, but not touching the bottom of the top boiler. Beat constantly with a hand mixer for 7 minutes or so on high speed or until the frosting will stand in stiff peaks. Remove from heat and stir thoroughly by hand until spreading consistency.


White Cake
7-Minute Frosting
1 package fresh frozen coconut (not sweetened)

Place 1 of the cake layers on a cake plate and frost the top. Sprinkle a generous amount of coconut over the frosting. Add the other cake layer and frost the sides and top. Add remaining coconut to top of the cake.

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