My Great Grandmother'S Buttermilk Lemon Coconut Cake
- 1 1/2 cups shortening
- 2 1/2 cups sugar
- 4 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda, dissolved in
- 1 tablespoon water
- 1 tablespoon lemon extract
- 3 1/2 cups flour
- 1/2 teaspoon salt
- 1 cup sugar
- 2 1/2 - 3 cups milk
- 3 cups grated coconut (unsweetened)
- 1 1/2 cups marshmallows (her recipe says "handful")
- 1 teaspoon almond extract (my mom and I added this)
- Preheat oven to 300. Grease and flour 3 9" cake pans. Sift together flour and salt.
- Cream shortening and sugar until fluffy.
- Beat in eggs one at a time until combined.
- Add buttermilk, soda, and flavoring.
- Add flour mixture gradually until combined. This is similar to a pound cake batter.
- Pour into cake pans at bake for 40 minutes or until toothpick inserted in cake comes out clean.
- For Icing:
- Cook sugar, milk, coconut, marshmallows over a double boiler until smooth. Note: as it is hard to find unsweeted coconut, I've used sweeted and reduced the sugar to 1/2 Cup. Fold in almond extract. Icing will be fairly runny--it's supposed to seep into the cake and run off the sides. If you want it to be thicker, add more marshmallows.
- Ice layers and top of cake while still hot. I poke holes in the layers with a toothpick so that the icing seeps down into the cake.
- Cover and refrigerate overnight. No cheating! You MUST serve it after it's been refrigerated, and serve it cold - it's best that way.
- Enjoy!
shortening, sugar, eggs, buttermilk, baking soda, water, lemon extract, flour, salt, sugar, milk, grated coconut, marshmallows, almond
Taken from www.food.com/recipe/my-great-grandmothers-buttermilk-lemon-coconut-cake-238814 (may not work)