Katie’s Chestnut Cake

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  • 2 cups sugar
  • ¾ cup butter
  • 1½ cups boiling water
  • 2 cups High Rock Farm stone ground chestnut flour
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 6 beaten eggs
  • 2 teaspoons vanilla
  • 2 tablespoons cornstarch
  • 1 cup sugar
  • ½ cup butter
  • 1 cup boiling water
  • 1 cup High Rock Farm chopped pecans
  • 3½ ounces shredded coconut


  1. Pre-heat oven to 350 degrees F.

  2. Put sugar and butter in a bowl. Add boiling water and stir to melt butter.

  3. Sift chestnut flour, salt and baking soda into mixture. Blend thoroughly.

  4. Add eggs and vanilla. Pour into 9-by-13-inch baking pan.

  5. Bake for approximately 50 minutes or when a knife inserted into center comes out clean.

  1. In a sauce pan, mix cornstarch and sugar.

  2. Add butter and boiling water. Heat to a boil while stirring.

  3. Add in chopped pecans and shredded coconut. Spread on cake.

Recipe courtesy of

A Richard Teague recipe courtesy of Brenda Sutton, The Produce Lady. See more recipes at www.theproducelady.org

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