Grandmama’s coconut cake with no-fail seven minute frosting

Prepare yourself for an old-fashioned coconut cake recipe like no other, thanks to Grandmama’s decadent no-fail 7-minute frosting. Try not to lick the bowl clean!

Ingredients

• vegetable shortening and flour for preparing the pans
• 1 cup unsalted butter two sticks, at room temp
• 2 cups granulated sugar
• 5 eggs large
• 1 teaspoon vanilla extract
• 1 teaspoon coconut flavoring found near the vanilla extract
• 2.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup buttermilk
• No-fail seven-minute frosting
• 2 cups shredded sweetened coconut for garnishing cake

Instructions

1. Preheat oven to 350. Lightly grease and flour two 9-inch round cake pans or one 9×13-inch cake pan and set aside.
2. Cream together the butter and sugar in a large bowl with an electric mixer at medium speed until very smooth, at least four minutes. Add eggs, vanilla, and coconut flavoring and beat well to combine. In a separate medium-sized bowl, stir together flour, baking soda, baking powder, and salt.
3. Add flour mixture and the buttermilk to the butter mixture and beat with an electric mixer at medium speed, scraping down the sides as needed, until thoroughly blended and smooth, around two to three minutes.
4. Pour batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean. This is about 25 to 30 minutes for round cakes and 30 to 35 minutes for a 9×13 cake.
5. Cool completely and frost with the no-fail seven-minute frosting. Sprinkle with coconut and press coconut into the cake’s sides immediately after frosting.
6. Keep covered at room temperature for up to two days or in the refrigerator for up to one week.

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