by Maxine Troxell

I come from a family of good bakers. I remember my grandmother making pies and all kinds of cookies. My Aunt Pauline was famous for her cream puffs. My Aunt Ermie was a grand champion baker at the Thurmont & Emmitsburg Show and other local fairs. I want to share one of my favorite recipes from my Aunt Erma’s cookbook. This coconut cake won at least one Grand Champion ribbon. This is a pretty easy recipe, so I hope you enjoy it.

Grand Champion Coconut Cake


3 cups sifted cake flour

1½ tsp. salt

6 tbsp. sugar

1½ cups sugar

1 tsp. vanilla extract

3-4 cups shredded coconut

4 tsp. baking powder

5 eggs whites

 23 cup Crisco

11⁄3 cup milk

1 tsp. coconut extract


Sift together flour, baking powder, and salt, twice, set aside.

In a separate bowl, beat egg whites until foamy. Add 6 tablespoons sugar slowly and beat until mixture stands in soft peaks.

In another bowl, cream Crisco and add 1½ cups sugar, gradually. Cream until light and fluffy. Add flour alternately with milk, a small amount at a time, beating well after each addition. Add beaten egg whites and flavorings, beat for about 1 minute.

Pour batter into two greased and flavored 9-inch cake pans or 3 8-inch pans. Bake 30-40 minutes in a pre-heated oven at 350 degrees. Remove pans from oven and let sit for about 10 minutes. Remove cake from pans and let cool. When cool, frost with your favorite frosting. Sprinkle coconut on top and side of cake.

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