One of my favorite childhood memories is my Nanny’s Coconut Cake. It was on our table for every special occasion. Apparently, it was made very simply with a boxed white cake mix. But the frosting is what makes this recipe special. Nanny would add just enough red food coloring to the frosting so that it came out a pretty light pink. She would then cover the entire cake in shredded angel coconut.
- 1 egg white
- 1/4 cup Karo white syrup
- 1/8 tsp. salt
- 1 tsp. vanilla
- 1 box powdered sugar
I usually end up adding a little more powdered sugar until it reaches a thicker consistency.
My Mother prefers Duncan Hines white cake mix for a moist cake. Although if you have a good recipe for white cake, use yours. Bake in two round cake pans. Place a good amount of frosting in between the layers. Then frost the cake and add your coconut to the top and sides. Add a few jelly beans to make a festive Easter cake.
My Mother continues the tradition to this day, making sure that she adds the same love that Nanny put into hers. I hope you will enjoy this cake as much as we do.