30 Days of Holiday: Rich's Bakeshop Coconut Cake

Personally, I think the whole shopping mall concept over-rated.  In fact, thanks to the internet, it's been years since I set foot inside one.  One reason I dislike malls is the way they're designed with an eye to forcing the shopper to pass as many auxillary stores as possible while making her way from one anchor store to another.  If, like me, that shopper happens to experience her world inside an ADD blur, the walk presents an unwelcome distraction.

I also resent what the presence of malls has taken from my shopping experience.  I remember shopping with my Mom when I was a young girl.  I remember dressing up and watching a parade of towering streetlights as we sped down the highway on our way Downtown.  When we got there, everything was shiny.  And, as the door opened a waft of air carrying chocolate, and nuts, and butter, and sugar brushed our cheeks in welcome. 

Rich's was the quintessential southern department store, and their bakery was the quintessential southern bakery.  You could purchase whole cakes, bread, cookies, and rolls, or you could lunch in the tea room which was every bit as quaint as it sounds. 

This cake is an Atlanta favorite, especially around the holidays. 

What's In It:

CAKE:
Shortening and flour for pans
2 1/4 c. cake flour
1 tsp. salt
1 tbl. baking powder
1 tbl. powdered milk
1/2 c. water
2/3 c. liquid milk (2% or whole, please)
3/4 c. shortening
1 1/4 c. granulated sugar
3 lg. eggs (Thank you Sylvia, Pat, Lucy, and Chloe!)

ICING:
1/2 c. shortening
1 tsp. vanilla (No imitation)
1 tsp. salt
1 lb. confectioner's sugar
2 tbl. powdered milk
1/2 c. water (To be used in dissolving milk powder)

ASSEMBLY:
2 lb. frozen shredded coconut (Sweetened or unsweetened, your choice)
2 tbl. water
2 tbl. granulated sugar
2 or 3 layers Rich's Bakeshop Yellow Cake (recipe to follow)
1 batch Rich's Bakeshop Icing (recipe to follow)

How To Make It:

Let's Make the Cake!

Preheat oven to 350 degrees F.
Prepare cake pans, greasing lightly and dusting with flour.
In large bowl, mix flour, salt and baking powder, set aside.
In small bowl or measuring cup, stir powdered milk into 1/2 c. water, mixing until dissolved.  Add liquid milk and set aside.
In large bowl cream shortening and sugar until fluffy.
Add eggs, one at a time, beating well after each addition.
Add about 1/2 of flour mixture, beating just until incorporated.
Add 1/2 the milk mixture, again beating just until incorporated.
Repeat with flour mixture followed by milk mixture and beat just until smooth (about 1 minute) being sure to scrape sides of bowl during mixing.
Pour batter into prepared pans and bake for 20 to 30 minutes. (Cooking time varies depending on how many layers you are cooking.)  Cake is down when it springs back when lightly pressed near the center.
Allow cake to cool for a few minutes in the pan before turning out onto cooling racks.

Let's make the icing!

Combine shortening, vanilla, and salt in large bowl and cream with electric mixer until incorporated.
Slowly add confectioner's sugar until mixture reaches a very thick consistency.
Dissolve powdered milk in 1/2 c. water and add gradually, just 1 or 2 tbl. at a time, until icing is a nice, spreadable consistency.

Let's assemble the cake!

In large bowl, thaw frozen coconut.  Set aside.
Place 1/2 c. coconut in a smaller bowl.
Combine 2 tbl. water and sugar.  Pour over smaller bowl of coconut. (Should make coconut very moist but not soupy.)
Place one layer of cake on a cake plate and spread with icing.
Spoon moistened coconut over that.
Place another layer on top and repeat procedure.
Continue this process until all layers are filled, however do not put coconut on top of the last layer, as it will be iced.
Use a thick coating of icing to prevent cake from showing through.
Press handfulls of dry, thawed coconut into the icing until is is completely covered, being sure to remove any stray pieces from cake plate as they fall.
Chill for about 1 hour before serving.


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