Yona Rae Coconut Cake

I first devised this cake when I was developing recipes for a black and white party I decided to throw in celebration of my full recovery from a potentially fatal blood clot in my groin (also known as a deep vein thrombosis or D.V.T.) and subsequent life-threatening over-medication on Coumadin which had me confined to bed for a month and unable to work. During the time I spent in bed thanking God that I had managed to survive, a seed was somehow planted to celebrate in this way should my strength and inclination return. The blood clot occurred at the end of March 2002, and I called the party for the end of July and invited almost everyone I knew. I spent a lot of time researching the food and planning every detail. I think it was the best party ever!

Coconut cake was a natural for dessert, and I wanted the cake inside to be white cake as well. I thought that no one would really eat it because everyone was so conscious of the cholesterol in coconut at the time, but this cake was the surprise hit of the party. My son-in-law, Alex, told my daughter that there would be a divorce if she did not save him a piece while he was busy with some other kitchen duty. In addition, from the time my kids were little, we had read a favorite children’s book called Old Witch and the Polka Dot Ribbon which involves a county fair cake competition and the disappearance of Mrs. Butterbean’s super-tall coconut cake.

Since I named a cake for Presley Bella, I thought I should name one of my cakes for my new granddaughter at her naming, too. I know, eventually, I will have to come up with cakes for my other grandchildren as well. I only hope I have time left to me to have relationships with all of them and that I may be able to watch them all enjoy eating cake!

Yona Rae Coconut Cake

• non-stick cooking spray
• 5 cups sifted cake flour (not all-purpose)
• 2 Tbsp. double-acting baking powder
• 2 tsp. kosher salt
• 8 extra-large egg whites, at room temperature
• 1 cup granulated sugar
• 1 cup Crisco vegetable shortening
• 2 cups granulated sugar
• 2-1/4 cups whole milk
• 2 tsp. pure vanilla extract
• 1/2 tsp. pure almond extract

Preheat oven to 375°F. Spray three 9-inch layer cake pans with non-stick cooking spray and line with circles of waxed paper that have been flipped over in the pans.

Sift flour, baking powder, and salt together three times. Do not skip this step. It is important to the texture of the cake.

Beat room-temperature egg whites in an electric mixer on high speed with a wire whip attachment until foamy. Gradually add 1 cup of the sugar, beating only until the mixture holds a soft peak. (The tip of the peak should curl slightly when the beater is lifted.) Set aside.

In another bowl, mix shortening at medium speed in electric mixer with 2 cups of sugar until very light and fluffy.

On slow speed, beat in alternately, just until smooth, flour mixture in fourths and combined milk and extracts in thirds.

By hand, with a large spatula, thoroughly incorporate egg-white mixture into batter.

Divide evenly into pans and bake 30 to 35 minutes until lightly golden brown at edges.

Let cool completely before frosting.

Cream Cheese Coconut Frosting

• 8 oz. soft, unsalted butter
• 8 oz. softened cream cheese
• 1 lb. confectioner’s sugar
• 1 tsp. pure vanilla extract
• 1 lb. shredded coconut (sweetened or unsweetened according to taste)

Cream butter and cream cheese together, blending thoroughly.

Beat in confectioner’s sugar and vanilla until creamy and fluffy.

To assemble, spread frosting between each layer, pressing in small handfuls of coconut before the next layer is added. Frost the entire top and outside of the cake. Carefully press handfuls of coconut up the sides and into the top of the cake.

This cake freezes beautifully, both frosted or disassembled. Buy a fresh bag of shredded coconut to make this cake. Do not use coconut that has been sitting around in the pantry for a long period of time.