I want to make a 1-2-3-4 cake with coconut shavings like paula deen but...?!


Question: but I really dislike coconut is there something else I could use in place of coconut?


Answers: but I really dislike coconut is there something else I could use in place of coconut?

What about shaved white chocolate?

im not sure

My family doesn't like coconut, so I just usually leave it out completely. It really hasn't hurt any recipes so far. Maybe use pecans or something. When I am not sure I usually check cooks.com AWESOME website!

How about some kind of nuts, live almond slice pieces?

EMAIL FAVORITES PRINT

Mama Lou’s Coconut Cake

SERVES 8 – 10

Memphis cook and caterer Anne Scott Coleman told us she "learned it all" from her grandmother LouElla Hill—including how to make this festive cake. Mama Lou liked to use fresh coconut shaved into nice big flakes.


FOR THE CAKE:
1?2 lb. butter, softened
1 1?2 cups sugar
5 eggs, separated
3 cups cake flour
2 tsp. baking powder
1?4 tsp. salt
1 cup milk
1 tsp. vanilla extract
2 tsp. coconut extract
1?2 cup fresh coconut shavings (or frozen flakes,
thawed)


FOR THE FROSTING:
1 cup sugar
3 egg whites
1?2 cup light corn syrup
1?4 tsp. cream of tartar
1?4 tsp. salt
1 1?2 tsp. vanilla extract
1?2 tsp. coconut extract
1 1?2 cups fresh coconut shavings (or frozen flakes,
thawed)


1. For the cake: Preheat oven to 300°. Grease and flour two round, 9" cake pans. Cream butter and 1 cup of the sugar together in a large bowl until smooth, about 10 minutes. Beat in egg yolks. Sift flour, baking powder, and salt together into another bowl. Work one-third of flour mixture into butter mixture, then stir in 1?3 cup of the milk. Repeat process twice. Stir in vanilla, coconut extract, and coconut shavings. Whip egg whites and remaining 1?2 cup sugar in a medium bowl until stiff peaks appear. Lighten the batter by mixing in one-third of egg whites, then gently fold in remainder. Divide batter between pans and shake to distribute batter evenly. Bake just until a knife comes out clean, 45–50 minutes (taking care not to overbake). Allow to cool in pans 10 minutes, then turn out onto greased wire racks. Cool completely before frosting.


2. For the frosting: Beat sugar, egg whites, corn syrup, 3 tbsp. water, cream of tartar, and salt in the top of a double boiler until well blended. Place over boiling water and whip until stiff peaks form, 7–8 minutes. Remove from heat; add vanilla and coconut extract. Place 1 cake layer on a serving dish and spread a layer of frosting over top. Repeat with remaining layer. Frost sides. Sprinkle coconut shavings over top and gently press more onto sides.

First published in Saveur, Issue #9


You are now in the public comment zone; the content contained herein is neither created nor endorsed by SAVEUR. By using this Web site you agree to accept our Terms and Conditions. Click here to read the Privacy policy.




Comments 0 COMMENTS


VIEW ALL COMMENTS
login to post a comment


Username:
Password:




you must be registered to comment on Saveur.com



SAVEUR RECIPE DIRECTORY

By Cuisine:
American
American Southern
Argentinian
Asian
Australian
Austrian
Brazilian
Cajun Creole
Canadian
Caribbean
Chilean
Chinese
Cuban
English
European
Filipino

French
French Canadian
German
Greek
Hawaiian
Hungarian
Indian
Indonesian
Irish
Israeli
Italian
Japanese
Korean
Latin American
Mediterranean
Mexican

Middle East
Moroccan
New Zealand
Peruvian
Polish
Portugese
Russian
Scottish
Southwestern
Spanish
Swedish
Swiss
Thai
Turkish
Vietnamese
By Course:
Appetizers & Hors d'Oeuvres
Beverages
Breads
Breakfast
Condiments & Sauces
Desserts & Pastries
Entrées
Pasta, Potatoes & Grains
Salads
Sandwiches
Soups & Stews
Vegetables & Side Dishes




Subscribe Today
Get the Print Version
Get the Digital Version

In this Issue
Renew Online
Preferred Retailers
Give a Gift
Subscriber Services



THE SAVEUR eNEWSLETTER
SIGN UP TO RECEIVE CLASSIC
RECIPES, TIMELY TRAVEL TIPS,
CALENDAR OF EVENTS, AND MORE!








Oils
? Olio2go
Sauces & Salsas
? Bronco Bob's Chipotle Sauces


Gourmet Gifts & Sweet Treats
? Delightful Deliveries.com
Wine Direct to Door
? Louis Latour's Burgundy and Beyond


Coffee & Tea
? Simpson & Vail, Inc.
Travel
? Caravan Tours







The Inn of Five Graces: Seasonal Packages
Become a Saveur Member
HOLIDAY SAVINGS Raw Gulf Shrimp and Fresh Cod







Contact Us | Advertise | Subscribe | Free Product Info
Home | Food | Drink | Technique | Kitchen | Saveur Travels | Saveur Market | Members | Forums | Promotions | In This Issue | Renew Online
Preferred Retailers | Give a Gift | Subscriber Services | Enewsletter | Terms & Conditions | Privacy Policy & Your Policy Rights
Affiliates | Site Map

Please visit our other World Publications websites:
Garden Design | Spa Magazine | Resorts and Great Hotels | Destination Weddings & Honeymoons | Caribbean Travel & Life | Islands





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources