I’ve always loved coconut (and macaroons), so I figured this was a no-brainier choice for a cake. I know some people aren’t the biggest fan of coconut, like my wife. But she loved it! Here I was hoping I would get to eat it all on my own, but apparently not. Oh well. This recipe comes from one of the closest friends of my grandmother, Bobbie Heinen.
This recipe, because of the egg whites, cooks at a lower temperature than usual cakes and cooks for much longer. If the egg whites aren’t fluffy enough, this will be a really dense (and probably no good) cake. A trick with egg whites is keep them cold, if you can, put your mixing bowl and wisk in the freezer or fridge for a bit to get them as cold as possible too. Once you start to beat the whites, put it on medium until small bubbles start to form. Once they do, turn it on high and let it go. Remember, it is possible to over-beat the whites. They will start looking grainy and not as shiny. Its a common mistake in the high-powered stand mixers. We’ve all heard and talked about the various “peaks” of egg whites, but here is a cheat sheet:
Soft Peaks-has turned to a shiny white foam; when the beater is pulled out upside down, there will be a brief peak, then fold over on itself.
Stiff Peaks-the glossy white foam will have body in the bowl; when the beat is pulled out upside down, the peaks will be stiff and not move.
By: Bobbie Heinen
Yield: 1 cake
6 eggs, separated
1 cup shortening
½ cup butter
3 cups sugar
3 cups flour
½ tsp salt
3 cups milk
1 ½ tsp almond extract
3 cups coconut flakes
- Preheat oven to 300 deg F
- Cream together butter, shortening, and sugar. Add in egg yolk once fluffy.
- Add flour and salt. Then add in milk, extract, and coconut flakes.
- Grease tube/bunt pan
- Beat egg whites till stiff peaks form.
- Mix in about a third of the egg whites. Then gently fold in the remainder.
- Pour into greased tube/bunt pan.
- Bake at 300 deg F for 2 hours, until toothpick comes out clean.
Variation: bake in round or square pan and glaze with chocolate ganache, sprinkled with coconut flakes to finish.