Recipe: Rich's Bakery Coconut Cake (Early Version)

RICH'S BAKERY COCONUT CAKE (Early Version)
Source: Atlanta Journal Constitution
Published on: 07/28/04

This is an early version of the coconut cake from the old Rich's Bakery, not the later version that many people remember. That one had a lemon curd filling. Additionally, cakes from this time period tended to be a bit more crumbly, so use a steady hand while slicing.

Hands on: 1 1/2 hours

Total time: 2 hours, includes half-hour cooling

If you use a mixer to make the frosting instead of by hand, do it on high. Make sure to shake your coconut to ensure there's milk inside. There will be lots of extra icing.

1 coconut
FOR THE CAKE:
3/4 cup Crisco shortening
1 1/3 cup granulated sugar
3 eggs
2 cups self-rising flour (Hall recommends White Lily brand)
1 cup whole milk
1 teaspoon vanilla
FOR THE FROSTING:
2 1/2 cups granulated sugar
1 cup water
1/2 cup light corn syrup
Pinch of salt
2 egg whites
1 teaspoon vanilla

Punch holes in the coconut "eyes," drain milk and reserve. Break open coconut (a hammer works well) and separate meat. Use a knife to remove hard rind off meat, then grate the meat (a food processor can be used). Pat coconut dry. Reserve meat separately from milk.

TO PREPARE THE CAKE:
Preheat oven to 350 degrees. Grease and flour two 9-inch pans. With an electric mixer, combine shortening and sugar until very smooth. Add eggs, one at a time, mixing well to combine. Scrape down beater(s) and bowl. Alternately add flour and milk until just incorporated. Scrape down beaters and bowl. Add vanilla and beat until just combined. Divide into pans and bake for 25 to 30 minutes, or until tester inserted comes out dry. Cool in pans for 10 minutes, than remove to a rack. Pierce the cakes with a toothpick and brush with 1 to 2 tablespoons reserved coconut milk. Let cool completely.

TO PREPARE FROSTING:
In a heavy-duty saucepan over medium-high heat, cook sugar, water, corn syrup and salt until a candy thermometer registers 250 degrees, about 15 minutes. With an electric mixer, beat egg whites until stiff. With the mixer on high speed, very slowly add syrup mix into egg whites while beating. Add vanilla and beat for 1 to 2 minutes. The frosting should be glossy and stiff enough to stay on cake but not get hard like candy.

To assemble, sprinkle a small amount of coconut on plate and place first layer. Spread some frosting on layer and cover with grated coconut. Add second layer and cover cake with frosting, then pat on as much coconut as you can get to stay on.