Get Your Chef On ~ Coconut: Mom's Best Ever Coconut Cake

I have have been wanting to make this recipe forever y'all.  My mom made this cake one night when we came over to dinner, and now I fantasize about it.  

Originally, I was going to make Red Lobster Knock Off Parrot Bay Coconut Shrimp for this GYCO.  But, I totally procrastinated this post.  I have some shrimp and coconut, but nothing I need for the dipping sauce.  What was I thinking?  Ugh.  

Plan B.  My favorite coconut cake.  I lucked out and had almost all the ingredients.  I got resourceful and threw together a substitute for the sweetened condensed milk - how did I not have any just waiting for me?!?!  Point being, I love this cake and I'm sure you will too.  And I totally have plans to hoard the whole things and not share with anyone.  Ha!

Mom's Best Ever Coconut Cake
From Whistle Stop Cafe Cookbook
 Ingredients:
2/3 cup shortening
2 cups sugar
1 teaspoon vanilla
1 3/4cups all-purpose flour
1 tablespoons baking powder
1/2 teaspoon salt
1 cup water
4 egg whites
1/2 teaspoon cream of tartar
1 - 5 ounce can evaporated milk
1/3 cup sweetened conensed milk
2 cups heavy cream
3 tablespoons powdered sugar
1 1/2 teapsoons vanilla
1 cup flaked coconut

Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, cream together shortening and sugar.  Beat in vanilla.
3. In a medium bowl, sift together flour, baking powder, and salt.  Add to sugar mixture, alternating with water, beginning and ending with dry ingredients.
4. In a medium bowl, beat egg whites and cream of tartar until stiff peaks form.  Fold into batter.
5. Grease and flour a 13" x 9" baking pan.  Spoon batter into prepared baking dish, and spread evenly.
6. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.  Remove from oven and cool in pan for 10 minutes.
7. Poke holes in the cake's surface.  Combine evaporated milk and sweetened condensed milk; spoon evenly over warm cake and allow to soak in.  Let cool to room temperture.
8. Beat whipping cream, powdered sugar and vanilla until stiff peaks form.  Fold in 3/4 cup coconut.  Spread on cake.  Sprinkle with remaining 1/4 cup coconut. 
Refrigerrate before serving and store in fridge. 

Soaking in the goodness.

Happy Get Your Chef On everyone!!

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