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Mom’s Favorite Coconut Cake

When my brother Jake got married, left home and had a son, we began a new Christmas tradition of getting together on Christmas Eve for our family Christmas meal. My mother was a great cook and gardener, and she prepared a delicious feast. When I got married and left home, another tradition began. Mom asked that I make her favorite coconut cake, from scratch of course. I thought I would make one for my husband’s family, too. It has been many years since we lost our parents, but we still get together on Christmas Eve for a bountiful meal, and of course, coconut cake.

Jane B. King, Gastonia, Rutherford EMC

Cake

1 cup butter
2 cups sugar
1 teaspoon vanilla
3 eggs
3/4 teaspoon soda (stir in buttermilk)
1 cup buttermilk
2 1/2 cups sifted flour

Bake in 3 (8-inch) greased and floured pans at 350 degrees for 20–25 minutes. Cool in pans about 7 minutes before cooling on cake rack.

Filling

2 cups sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1 cup coconut milk
Cook until thick and spread between layers.

Seven-Minute Frosting

1 large egg white
1 cup sugar
3 large marshmallows (or 6–7 miniature)
2 tablespoons white corn syrup
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup boiling water

Cook in top of double boiler, beating constantly with electric mixer for 7–10 minutes. Frost cake and coat with grated coconut (1 fresh coconut, grated or about 1 1/2 cups frozen coconut).

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