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Nee Nee’s Prized Coconut Cake: A Taste of Home

The aroma of coconut always transports me back to my childhood summers. I can almost feel the humid air, the sticky sweetness on my fingers, and hear the happy chatter of family gathered around a table laden with food. This cake, Nee Nee’s Prized Coconut Cake, was always at the center of it all – a towering testament to love, tradition, and the simple joy of sharing something delicious. It’s more than just a dessert; it’s a tangible piece of my history.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 20-25 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Yield: 1 (3-layer) Cake
Dietary Type: Not specified

Ingredients

Cake Ingredients:

2 tablespoons boiling water
1 cup (2 sticks) butter, softened
1 lb (approximately 4 1/2 cups) confectioners’ sugar
4 egg yolks
3 cups sifted cake flour
2 tablespoons baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 cup shredded coconut
4 egg whites, stiffly beaten

Icing:

2 egg whites
1 1/3 cups granulated sugar
1/2 cup white Karo syrup
6 tablespoons water
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla flavoring
1 teaspoon coconut flavoring
Shredded coconut, for sprinkling between layers and on top

Equipment Needed

3 nine-inch cake pans
Mixing bowls
Electric mixer (stand or hand-held)
Sifter
Double boiler or heat-safe bowl and saucepan
Rubber spatula
Offset spatula or knife

Instructions

Preheat your oven to 350°F (175°C). Prepare three 9-inch cake pans by greasing them thoroughly with shortening or butter, then flouring them lightly. This will ensure the cakes release cleanly after baking.
In a small bowl, combine the 2 tablespoons of boiling water with the softened butter and confectioners’ sugar.
Using an electric mixer, cream the butter mixture together until it is light and fluffy. This step is crucial for a tender cake, so don’t rush it!
Add the egg yolks one at a time, beating well after each addition. Make sure each yolk is fully incorporated into the batter before adding the next.
In a separate bowl, sift together the cake flour, baking powder, and salt three times. Sifting the dry ingredients ensures they are evenly distributed and eliminates any lumps, resulting in a lighter, more delicate cake.
Gradually add the sifted dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients. Beat until just combined after each addition. Overmixing can develop the gluten in the flour, resulting in a tough cake.
Stir in the vanilla extract and coconut.
In a clean, grease-free bowl, beat the egg whites until stiff peaks form. This step adds lightness and volume to the cake.
Gently fold the beaten egg whites into the cake batter by hand. Be careful not to overmix, as this will deflate the egg whites and result in a dense cake.
Divide the batter evenly among the prepared cake pans.
Bake for 20-25 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Baking times may vary depending on your oven, so keep a close eye on the cakes.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Prepare the icing: Combine the egg whites, sugar, Karo syrup, water, salt, and cream of tartar in the top of a double boiler or a heat-safe bowl set over a saucepan of simmering water. Make sure the bottom of the bowl doesn’t touch the water.
Using a hand mixer, beat the mixture constantly over the simmering water until it forms stiff, glossy peaks. This should take approximately 10 minutes. The mixture should be thick and voluminous.
Remove the icing from the heat and stir in the vanilla flavoring and coconut flavoring. Continue beating the icing until it is thick enough to spread.
Once the cakes are completely cool, begin assembling the cake. Place one cake layer on a serving plate. Spread a generous layer of icing over the cake. Sprinkle with shredded coconut.
Repeat with the remaining cake layers. Frost the top and sides of the cake with the remaining icing.
Generously sprinkle the entire cake with shredded coconut.
Refrigerate the cake for at least 30 minutes before serving to allow the icing to set.

Expert Tips & Tricks

For an extra moist cake, brush each layer with a simple syrup made with equal parts sugar and water before frosting.
If you don’t have cake flour, you can make your own by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch.
To ensure the egg whites beat to stiff peaks, make sure your bowl and beaters are completely clean and grease-free. A drop of lemon juice or vinegar can also help stabilize the egg whites.
Don’t have a double boiler? A heat-safe bowl set over a simmering pot of water works just as well, just make sure the water doesn’t touch the bottom of the bowl.

Serving & Storage Suggestions

Serve Nee Nee’s Prized Coconut Cake chilled or at room temperature. It’s delicious on its own or alongside a scoop of vanilla ice cream or a dollop of whipped cream.

Store leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices for up to 2 months. To thaw, simply transfer the frozen slices to the refrigerator overnight or let them thaw at room temperature for a few hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	620.8 kcal	N/A
Calories from Fat	201 g	32%
Total Fat	22.4 g	34%
Saturated Fat	14.8 g	73%
Cholesterol	106.5 mg	35%
Sodium	440 mg	18%
Total Carbohydrate	101.1 g	33%
Dietary Fiber	1.7 g	6%
Sugars	63.8 g	255%
Protein	6.7 g	13%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Substitute the cake flour with a gluten-free flour blend. Be sure to add a binder like xanthan gum to help with the texture.
Dairy-Free: Use a plant-based butter substitute and non-dairy milk.
Coconut Extract Boost: Add an additional 1/2 teaspoon of coconut extract to the cake batter for a more intense coconut flavor.
Toasted Coconut: Toast the shredded coconut before using it for a deeper, nuttier flavor. Spread the coconut in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning.

FAQs (Frequently Asked Questions)

Q: Why is it important to sift the cake flour?
A: Sifting cake flour removes any lumps and ensures the flour is light and airy, resulting in a more tender cake crumb.

Q: Can I use all-purpose flour instead of cake flour?
A: While you can, cake flour has a lower protein content than all-purpose flour, which contributes to a softer texture. If using all-purpose, consider removing two tablespoons per cup and replacing it with cornstarch.

Q: How do I know when the cake is done baking?
A: Insert a wooden skewer into the center of the cake. If it comes out clean or with only a few moist crumbs attached, the cake is done.

Q: Can I make the icing ahead of time?
A: It’s best to make the icing fresh, as it can be difficult to store and reheat without losing its texture.

Q: What’s the best way to store leftover coconut cake?
A: Store it in an airtight container in the refrigerator to keep it fresh and moist. It should last for about 3 days.

Final Thoughts

Nee Nee’s Prized Coconut Cake is more than just a recipe; it’s a legacy, a tradition, a taste of home. It’s a reminder of the simple pleasures in life – family, food, and shared memories. I encourage you to try this recipe and create your own memories with it. Don’t be afraid to add your own personal touch and make it your own. And most importantly, share it with the people you love. Let me know how it turns out!

Nee Nee’s Prized Coconut Cake Recipe