Fresh Coconut Cake – 1983

75-year logoAs Illinois Country Living celebrates its 75th year, so do the recipes pages. From the very first issue, recipes and homemaking tips were a part of the magazine. We thought it was only appropriate to go back and include recipes across the years. This month, we have one recipe from each decade including the first recipe from the inaugural issue for rhubarb pie.

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Fresh Coconut Cake – 1983
Course Dessert
Servings
Ingredients
Cake
Frosting
Course Dessert
Servings
Ingredients
Cake
Frosting
Instructions
Cake
  1. For cake, mix all ingredients well in order listed.
  2. Bake in 3 greased and floured pans for 30 minutes at 350 degrees.
  3. Cool cakes 10 minutes, remove from pans and let cool completely.
Frosting
  1. For frosting, cook sugar, water and Karo until firm ball is formed when a drop of syrup is dropped in a glass of cold water.
  2. Beat egg whites, add sugar. Beat until stiff.
  3. Add syrup mixture slowly as you continue beating egg whites, until mixture will hold its shape.
  4. Add vanilla.
  5. Spread on cake layers, top each layer with fresh grated coconut.
  6. Spread frosting on sides of cake. Sprinkle sides with coconut.
Recipe Notes

(Editor’s note: The frosting has a marshmallow consistency and was a challenge to make. I used a candy thermometer but taking the syrup to hard ball stage made it too stiff once the vanilla was added. I made a second batch and took it to about 255 degrees and that worked better, but it sets up quickly.)

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