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Recalling her vivid memory of the flavors and aromas of the original dessert, Wanda C. from Maryland inspired the McCormick® chefs to recreate the moist, dense, coconut flavor of her grandmother’s beloved “lost” recipe. Bake this rich vanilla cake and frost with fresh coconut buttercream to create a new family tradition of your own.
Preheat oven to 375°F. For the Cake, grease 2 (9-inch) round cake pans. Set aside. Sift 2 cups of the flour, sugar, baking powder and salt into a large bowl. Set aside. Mix buttermilk and baking soda in small bowl. Set aside.
Bring water, margarine and remaining 2 tablespoons flour to boil in small saucepan, stirring to blend. Add the hot margarine mixture into the flour mixture; mix with wire whisk until well blended. Add the buttermilk mixture, oil, eggs and vanilla; mix with whisk until well blended. Pour batter into prepared pans.
Bake 20 minutes or until toothpick inserted in center comes out clean. Remove from oven. Cool in pan 5 minutes. Remove from pans; cool completely on wire rack.
For the Frosting, beat shortening in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in confectioners' sugar, scraping sides and bottom of bowl after each addition. Add milk; beat until light and fluffy.
To frost cake, place one cake layer on a cake platter. Spread top of cake with frosting and sprinkle with a layer of grated coconut. Top with second cake layer. Frost top and side of cake with remaining frosting. Cover the frosted cake completely with remaining coconut.
Shirley | December 24, 2016 |