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State Fair Winning Coconut Cake

The memory is as clear as yesterday: the sticky heat of the Ohio State Fair, the dizzying array of sights and sounds, and the quiet hush of the Home Arts building. My grandmother, a perennial entrant in the baking competitions, always let me sneak a taste of her entries before judging. I remember one year, a coconut cake, tall and proud, frosted with a snowy white concoction unlike anything I’d ever tasted. It wasn’t cloyingly sweet, but perfectly balanced, letting the flavor of the coconut shine through. It didn’t win that year, but in my book, it was a blue-ribbon winner. This recipe reminds me of that cake and is just as deserving.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour 15 minutes (plus cooling time)
Servings: 12
Yield: 1 cake
Dietary Type: Not Gluten-Free

Ingredients

For the Cake:
- 2 1/2 cups cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup shortening
- 1 2/3 cups sugar
- 1 teaspoon clear vanilla
- 1 teaspoon coconut extract
- 4 egg whites
- 1 1/4 cups buttermilk
- 3 cups shredded coconut (to top the frosting)
For the Frosting:
- 5 tablespoons Wondra Flour
- 1 cup milk
- 1/2 cup unsalted butter or margarine
- 1/2 cup shortening
- 1/2 teaspoon salt
- 1 cup confectioners’ sugar
- 1 teaspoon clear vanilla

Equipment Needed

Two 9-inch round cake pans (or one 9×13 inch pan)
Electric mixer
Mixing bowls
Saucepan
Whisk
Cooling racks

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans (or a single 9×13 inch pan for a single-layer cake). This ensures the cake releases easily after baking.
In a medium bowl, sift together the cake flour, baking soda, baking powder, and salt. Sifting is crucial for a light and airy cake, as it incorporates air and removes any lumps.
In a large mixing bowl, cream together the shortening using an electric mixer until light and fluffy. Gradually beat in the sugar until the mixture is smooth and well combined. This step is essential for creating a tender crumb.
Blend in the clear vanilla and coconut extracts. These extracts enhance the coconut flavor of the cake. Use clear vanilla to maintain the pure white color of the cake.
Beat in the egg whites one at a time, ensuring each is fully incorporated before adding the next. Beating the egg whites separately contributes to the cake’s structure and lightness.
Gradually blend in the dry ingredients (the flour mixture) alternately with the buttermilk, beginning and ending with the flour mixture. Mix on low speed. This prevents overmixing, which can result in a tough cake. Beat on low for 2 minutes after all ingredients are added.
Pour the batter evenly into the prepared cake pans.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness at 25 minutes, as baking times may vary depending on your oven. If the top of the cake is browning too quickly, you can loosely cover it with foil during the last few minutes of baking.
Cool the cakes in the pans for 10 to 15 minutes before inverting them onto cooling racks to cool completely. Ensure the cakes are completely cool before frosting, as warm cakes will cause the frosting to melt.
Prepare the Frosting: In a saucepan, put the Wondra Flour. Gradually blend in the milk, ensuring there are no lumps.
Cook the mixture over medium heat, stirring constantly, until it thickens into a smooth sauce. Remove from heat and allow to cool completely.
In a deep bowl, beat the butter (or margarine), shortening, and salt until smooth and creamy.
Gradually beat in the confectioners’ sugar and vanilla until well combined.
Beat in the cooled white sauce until the frosting is light and fluffy. This unique frosting method creates a smooth, non-cloying frosting that perfectly complements the coconut cake.
Frost the cooled cake layers with the frosting.
Generously sprinkle the top and sides of the cake with the shredded coconut.
Store the frosted cake in the refrigerator.

Expert Tips & Tricks

For an even more intense coconut flavor, you can lightly toast the shredded coconut before using it to decorate the cake. Just be careful not to burn it!
If you don’t have cake flour, you can make your own by substituting 2 tablespoons of all-purpose flour per cup with cornstarch.
The “white sauce” for the frosting needs to be completely cooled before incorporating it with the butter and sugar to prevent melting and ensure a smooth, stable frosting.
Make the cake layers a day ahead of time and store them tightly wrapped at room temperature. This actually helps to develop the flavors and makes the frosting process easier.
If your frosting seems too thin, add a tablespoon of confectioners’ sugar at a time until you reach the desired consistency. If it’s too thick, add a teaspoon of milk.

Serving & Storage Suggestions

This State Fair Winning Coconut Cake is best served chilled. Cut into slices and enjoy! It’s a perfect dessert for any occasion, from casual family gatherings to elegant dinner parties.

Leftovers should be stored in an airtight container in the refrigerator. The cake will stay fresh for up to 3-4 days. The cake can also be frozen, well wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	654 kcal	33%
Total Fat	38.5 g	59%
Saturated Fat	18.2 g	91%
Cholesterol	24.2 mg	8%
Sodium	476 mg	20%
Total Carbohydrate	73.5 g	25%
Dietary Fiber	1.5 g	6%
Sugars	49.1 g	N/A
Protein	5.8 g	12%

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

Variations & Substitutions

Coconut Cream Cake: Substitute half of the buttermilk with coconut cream for an even richer coconut flavor.
Lemon Coconut Cake: Add the zest of one lemon to the cake batter and a tablespoon of lemon juice to the frosting for a bright, citrusy twist.
Pina Colada Cake: Soak the cooled cake layers with a mixture of pineapple juice and rum (optional) before frosting.
Vegan Coconut Cake: Substitute the butter with vegan butter, the buttermilk with non-dairy buttermilk (almond milk with a tablespoon of lemon juice), and the egg whites with a commercial egg replacer. Ensure the sugar used is vegan-friendly.

FAQs (Frequently Asked Questions)

Q: Why is it important to use cake flour in this recipe?
A: Cake flour has a lower protein content than all-purpose flour, which results in a more tender and delicate cake crumb.

Q: Can I use sweetened coconut instead of unsweetened?
A: It’s best to use unsweetened coconut so the cake doesn’t become overly sweet. If you only have sweetened coconut, reduce the amount of sugar in the cake batter by about 1/4 cup.

Q: What’s the best way to prevent the cake from sticking to the pan?
A: Thoroughly grease and flour the cake pans before pouring in the batter. You can also use parchment paper to line the bottom of the pans for extra insurance.

Q: How long will the frosting last?
A: The frosting will keep in the refrigerator for up to 3 days.

Q: Can I make this cake in a 9×13 inch pan?
A: Yes, you can bake the cake in a 9×13 inch pan. The baking time may need to be adjusted slightly, so check for doneness after 25 minutes.

Final Thoughts

This State Fair Winning Coconut Cake is more than just a recipe; it’s a slice of nostalgia, a reminder of simple pleasures, and a celebration of homemade goodness. I encourage you to try this recipe and experience the unique flavor and texture that sets it apart. Feel free to share your creations and any personal touches you add. This cake pairs beautifully with a cup of hot coffee or a scoop of vanilla ice cream, making it the perfect ending to any meal. Happy baking!

State Fair Winning Coconut Cake Recipe