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ISO Coconut Cake Recipe

roxlet Mar 21, 2009 12:16 PM

In about 1996 I made a coconut cake from a recipe in a cooking magazine. I thought it was Gourmet, but a search of their site as well as epicurious.com did not turn up the recipe I'm looking for. Here's the thing that was slightly unusual about the recipe: the cake itself had toasted coconut folded into it before it was baked, and the caked was filled with a lime curd. I've found quite a few recipes with lime curd filling, but none with the toasted coconut added to the batter. I thought I had found it when I saw a 1995 Saveur with a coconut cake recipe, but that seems to be more of the usual coconut cake. Does this ring a bell with anyone? I'm trying to make it for a party tomorow...

  1. JoanN Mar 22, 2009 07:06 AM

    Too late now, but any chance this might be it? Seems to have all the elements you’re looking for. Scroll down to the second recipe, “Mccalls Cooking Sch recipe.”

    http://www.theingredientstore.com/joe...

    1 Reply
    1. re: JoanN
      roxlet Mar 22, 2009 12:36 PM

      Thanks, JoanN, but it was definitely from a cooking magazine. I have never subscribed to McCalls, so I don't think that this is the one.

    2. b
      bear Mar 21, 2009 12:45 PM

      This one says at the bottom of the recipe that it's from Gourmet, 1989. The filling seems to be more of a lime pudding than a lime curd, but it sounds great. Good luck in your search!

      http://www.bigoven.com/27362-Toasted-...

      1 Reply
      1. re: bear
        roxlet Mar 22, 2009 05:31 AM

        Thanks, bear, that's close but it's not the one! The one I had was definitely from a magazine published in the 1990s. And, as you noted, the filling is different than lime curd.

      2. i
        Isabella Mar 21, 2009 12:34 PM

        That sounds absolutely divine. Please post the recipe if you find it.
        It would be a big hit in my crowd.

        2 Replies
        1. re: Isabella
          roxlet Mar 22, 2009 05:29 AM

          I still have not found the recipe, but since this was to be one of four cakes that I was making yesterday for a friend's celebration that is happening today, I had to improvise. I took a classic coconut cake recipe (the one I used came from a book I have called Southern Cakes) and added toasted coconut. I put about 1 cup of coconut on a baking sheet and put it into a 350 degree oven. You have to watch it really carefully because it can burn really quickly due to all the sugar in it. I let it toast, opening the oven and moving it arround frequently, and then I removed it to a plate to cool. When I made the batter for the cake, I stirred in the cooled coconut and baked as usual. I have not tried the cake yet, but it looked like it baked perfectly, so I'm hoping it will be as delicious as I remember the other being. I'm still looking for that recipe, though!

          1. re: roxlet
            i
            Isabella Mar 22, 2009 05:31 AM

            Thanks! Keep us posted!

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