norgeway
Well-known member
ReMikealmans Coconut cake recipe .
This is the recipe I have used for years..its very moist and excellent!
This is the recipe I have used for years..its very moist and excellent!
Rich's Bakeshop Coconut Cake
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ovrphil
Well-known member
Brian - I know I read that, too - duh. Thanks for the reference back to Mike's comments. Glad you experienced Hudsons, which was such a landmark of Detroit...now gone(photos)
(the link below is for classic Department stores that are no more-just fyi)
http://departmentstoremuseum.blogspot.com/2010/05/j-l-hudson-co-detroit-michigan.html
(the link below is for classic Department stores that are no more-just fyi)
http://departmentstoremuseum.blogspot.com/2010/05/j-l-hudson-co-detroit-michigan.html
I make a coconut cake that I always get compliments on and has been requested from coworkers and others. Not to detract from Rich's recipe in any way (Hans, your results look great) but I have to say mine is even more coconut laden.
I use a white Ducan Hines or Betty Crocker cake mix but use the whole egg rather than just the white. I add 3 tablespoons of coconut flavoring with the wet ingredients. After mixing I fold in 1 cup of bagged shredded/sweetened coconut. I bake in two 9in round pans. After cooled I split each layer. For the filling I prepare a 4 serving size box of instant coconut pudding. As I assemble the cake I cover the pudding with a thin layer of coconut before adding the next layer. I usually use store bought vanilla icing. I cover the sides of the cake with raw coconut but use toasted coconut on the top.
To prevent the pudding from squeezing out from between the layers I put a bead of frosting around the outside edge of each layer with a metal decorator press. You can use a plastic bag by snipping a small hole from the corner and use like an icing bag.
I have a recipe for a cooked fudge icing which is like the description above that was used on Rich's Fudge cake. I'll post it later.
I also have a recipe for a cooked sour cream nut icing that works equally well on a yellow or chocolate cake if anyone would like it. [this post was last edited: 10/8/2014-14:10]
I use a white Ducan Hines or Betty Crocker cake mix but use the whole egg rather than just the white. I add 3 tablespoons of coconut flavoring with the wet ingredients. After mixing I fold in 1 cup of bagged shredded/sweetened coconut. I bake in two 9in round pans. After cooled I split each layer. For the filling I prepare a 4 serving size box of instant coconut pudding. As I assemble the cake I cover the pudding with a thin layer of coconut before adding the next layer. I usually use store bought vanilla icing. I cover the sides of the cake with raw coconut but use toasted coconut on the top.
To prevent the pudding from squeezing out from between the layers I put a bead of frosting around the outside edge of each layer with a metal decorator press. You can use a plastic bag by snipping a small hole from the corner and use like an icing bag.
I have a recipe for a cooked fudge icing which is like the description above that was used on Rich's Fudge cake. I'll post it later.
I also have a recipe for a cooked sour cream nut icing that works equally well on a yellow or chocolate cake if anyone would like it. [this post was last edited: 10/8/2014-14:10]
michaelman2
Well-known member
<span style="text-decoration: underline;">Brian</span>- Try this recipe. This was my Grandmother's and she always used the above Rich's yellow cake recipe with this fudge icing...um..it is like heaven.......(she always used milk chocolate chips)
<span class="fn">NEVER FAIL CHOCOLATE CHIP FROSTING</span>
<span class="ingredient">1/4 c. butter</span>
<span class="ingredient">1 c. sugar</span>
<span class="ingredient">1/4 c. milk</span>
<span class="ingredient">1/2 c. chocolate chips</span>
<span class="ingredient">1 tsp. vanilla</span>
Bring butter, milk and sugar to a boil, add chocolate chips and vanilla. Beat until cool. Will frost a 9 x 13 cake.
<span style="text-decoration: underline;">Hans</span>: I really like that recipe for a coconut cake too. I found that in a Taste of Home years ago and it was with a full holiday menu (Crown Roast with an Apricot Glaze and Mushroom Stuffing, Cauliflower Casserole, Green Beans with a Cashew Sauce, a "Mock Champagne" and of course that recipe for the Coconut Cake).
The entire menu was submitted by one of the food editor's as her holiday meal. The entire menu was such a hit ever since 1996 this has been my menu for the holidays. My now adult children say they cannot imagine the holidays without "The Crown Roast" (of course they can not "imagine" having to clean up after the meal either..lol)
In those days Taste of Home listed the person submitting the recipes and the town and state in which they lived. I searched the directory and found her number. I called her and we became friends. I call her each year between Thanksgiving and Christmas to let her know I am preparing <span style="text-decoration: underline;">her</span> menu.
[this post was last edited: 10/8/2014-13:56]
<span class="fn">NEVER FAIL CHOCOLATE CHIP FROSTING</span>
<span class="ingredient">1/4 c. butter</span>
<span class="ingredient">1 c. sugar</span>
<span class="ingredient">1/4 c. milk</span>
<span class="ingredient">1/2 c. chocolate chips</span>
<span class="ingredient">1 tsp. vanilla</span>
Bring butter, milk and sugar to a boil, add chocolate chips and vanilla. Beat until cool. Will frost a 9 x 13 cake.
<span style="text-decoration: underline;">Hans</span>: I really like that recipe for a coconut cake too. I found that in a Taste of Home years ago and it was with a full holiday menu (Crown Roast with an Apricot Glaze and Mushroom Stuffing, Cauliflower Casserole, Green Beans with a Cashew Sauce, a "Mock Champagne" and of course that recipe for the Coconut Cake).
The entire menu was submitted by one of the food editor's as her holiday meal. The entire menu was such a hit ever since 1996 this has been my menu for the holidays. My now adult children say they cannot imagine the holidays without "The Crown Roast" (of course they can not "imagine" having to clean up after the meal either..lol)
In those days Taste of Home listed the person submitting the recipes and the town and state in which they lived. I searched the directory and found her number. I called her and we became friends. I call her each year between Thanksgiving and Christmas to let her know I am preparing <span style="text-decoration: underline;">her</span> menu.
[this post was last edited: 10/8/2014-13:56]
brib68
Well-known member
Mike--thanks for the icing recipe! (Like I need any help fattening up for winter--or any season!)
Phil--thanks for the Hudson's pics! Other than the Marketplace, the rest of the store was looking pretty shabby by the time we made it there, sadly. I'm sure all the best merchandise had been sent to Troy and Novi and the like--if they even carried the "good stuff" at all by the end. I suppose considering all of Detroit's woes, it's amazing Hudson's lasted as long as they did.
Phil--thanks for the Hudson's pics! Other than the Marketplace, the rest of the store was looking pretty shabby by the time we made it there, sadly. I'm sure all the best merchandise had been sent to Troy and Novi and the like--if they even carried the "good stuff" at all by the end. I suppose considering all of Detroit's woes, it's amazing Hudson's lasted as long as they did.
In north Atlanta/Dunwoody, I like the cakes at Wright's Gourmet Sandwich Shoppe. They have a fantastic coconut cake and a chocolate-chocolate cake--both almost too rich to eat--almost!! They offer a number of different cakes, including by the slice, but it's hard for me to choose anything but those two.
The absolute best coconut cake I ever ate was at my Aunt Doris' house in Jackson, MS.; however, she did not make it. At the time she had an older black woman clean for her a couple days a week - I think her name was Marleta, or something like that. Every few weeks she would stay later and make them something special to eat, and she made this cake every so often. Was lucky enough to be there one of those times. I remember she made the cake from cake flour - no box for her - and the texture was fantastic. For the frosting she cooked water, sugar and vanilla, and then combined it with whipped egg whites , then covered it with coconut. Only got it that one time. Another time I was there she made pecan pie, which was also one of the best I've had.
As for store or restaurant coconut cake, the one that I remember being really good was at Morrison's Cafeteria in Gulfport, MS.
As for store or restaurant coconut cake, the one that I remember being really good was at Morrison's Cafeteria in Gulfport, MS.
mrb627
Well-known member
Well...
God Bless Marleta, where ever she is today!
Isn't it funny how little things can have an impact on someone's life?
That coconut cake probably meant very little to Marleta as she probably made it a hundred times, but you've NEVER forgotten it. And that is saying something.
Malcolm
God Bless Marleta, where ever she is today!
Isn't it funny how little things can have an impact on someone's life?
That coconut cake probably meant very little to Marleta as she probably made it a hundred times, but you've NEVER forgotten it. And that is saying something.
Malcolm
dynaflow
Well-known member
Well my friends
had the cake at Hans and Donalds this week it is to die for like everything else Hans cooks
had the cake at Hans and Donalds this week it is to die for like everything else Hans cooks
Well it's not a department store recipe, but I have another coconut cake recipe if anyone wants it. I've made it twice, and it's AMAZING. I think the vanilla bean in the cake makes it extra special. The 2nd time I left the shredded coconut out of the cake itself, just a texture preference for me.
Virginia
http://www.browneyedbaker.com/coconut-cake-recipe/
Virginia
http://www.browneyedbaker.com/coconut-cake-recipe/
