Grady’s Coconut Cake

Onetexasnight_coverFrom One Texas Night

My kids learned early that the one sure way of having cookies and cakes around was to bake them themselves. This is one of their favorite recipes for a quick and tasty cake.

  •  1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon almond extract
  • 3/4 cup milk
  • 1 1/4 cup coconut

Buttercream Icing:

  • 6 tablespoons butter, softened
  • 1 cup confectioners’ sugar
  • 3-4 tablespoons milk
  • 3/4 cup coconut, divided

Preheat oven to 350° F. Butter an 8 X 8 square cake pan.

Combine flour, baking powder, and salt in a medium bowl.

Use an electric mixer in a large bowl to beat the butter and sugar together until well blended. Add the eggs, vanilla and almond extract, and beat until light and fluffy.

Sprinkle in half of the flour mixture and pour in half the milk. Beat until well blended. Repeat with remaining flour mixture and milk. Stir in the coconut.

Scrape into a prepared pan and bake 40-45 minutes. Cool completely on a wire rack (at least 2 hours.)

To make the buttercream, combine the butter and confectioners’ sugar in a large bowl and beat with an electric mixer until somewhat blended. Add the milk one tablespoon at a time and beat just until fluffy. Stir in 1/2 cup of the coconut. The icing will look curdly because of the coconut.

When the cake is cool, spread the icing on top. Toast the remaining ¼ cup of coconut and sprinkle over the icing. Makes 6-9 servings.

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