Recipe: Appetizing Rich's Bakeshop Coconut Cake

Rich's Bakeshop Coconut Cake. Looks like the one my step-grandmother made. The Rich's bakery, just like the retail stores is gone, but it lives on through recipes. Rich's and its Magnolia Room restaurant are no more, but here is one of the recipes that made it famous.

I've just started subbing it for regular flour in some recipes, and I noticed. This coconut flour chocolate cake is perfectly moist with a rich chocolate flavor covered in a chocolate peanut butter icing. This recipe was submitted by Coconut Mama reader and paleo food blogger, Carol of Ditch The Wheat. You can cook Rich's Bakeshop Coconut Cake using 5 ingredients and 11 steps. Here is how you cook it.

Ingredients of Rich's Bakeshop Coconut Cake

1. It's 2 lb of Frozen shredded coconut (sweetened or unsweetened), divided.
2. Prepare 2 tbsp of Water.
3. Prepare 2 tbsp of Granulated sugar.
4. Prepare 2 of or 3 layers Rich's Bakeshop Yellow Cake.
5. You need 1 of Rich's Bakeshop Icing.

Thank you for sharing your lovely. I shared this coconut cake four years ago but I It's light and fluffy, it's brimming with sweet coconut flavor and it's finished with a rich Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture. Find top-rated coconut cake recipes complete with ratings, reviews, and cooking tips. Coconut cake is an Easter and holiday favorite, but delicious any time.

Rich's Bakeshop Coconut Cake instructions

1. Thawed frozen coconut really does make a difference for this easy cake. You can assemble the cake when the layers are still a little warm as the shortening-based frosting doesn't melt..
2. In a large bowl, thaw the frozen coconut. Set aside..
3. Take 1 1/2 cups of the coconut and place in a smaller bowl..
4. Combine the water and sugar and pour over this smaller bowl of coconut. This should be very moist but not soupy..
5. Place one layer of the yellow cake on a cake plate and spread with icing..
6. Spoon the moistened coconut over that..
7. Place the next layer on top and spread with icing, spooning the moistened coconut over it..
8. Continue this process until all your layers are filled; however, don't put the moist filling on the very top of the last layer, as it will be iced..
9. Cover the entire cake with the icing. Make sure to use a thick coating of icing to eliminate any of the cake showing through..
10. Take handfuls of the dry, thawed coconut and press into the icing. You may want to put a tray underneath to catch any coconut that falls as you do this. Continue pressing dry coconut all over cake until it is completely covered..
11. Chill for about 1 hoir to set and then serve..

Homemade coconut carrot cake cupcakes are super spiced and moist, filled with shredded coconut, and topped with creamy In my defense though, I published a recipe for them in Sally's Baking Addiction. But let's make room for carrot cake cupcakes on the website. This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese frosting. This is the kind of cake that will wow everyone in the room! Looking for the perfect coconut cake that doesn't skimp on coconut flavor?