Trying To Replicate Old Recipe - Yellow Cake W/coconut White

Baking By berryblondeboys Updated 3 May 2008 , 4:11am by berryblondeboys

berryblondeboys Posted 30 Apr 2008 , 3:02am
post #1 of 8

I have a special request from a dear member of our Ethical Society. This man NEVER asks for anything for himself, but he told his wife that for his 75th birthday, he really wanted a cake like his mom used to make - a yellow cake with fluffy white frosting with coconut.

Obviously, nothing new and gourmet was made 65-70 years ago... can't know if it was a mix the mother used or a cake box recipe.

I'm thinking of making the traditional yellow cake mix with 7 minute frosting with coconut. I'm NOT a cake mix kind of gal... but thinking his mother probably did use a mix???

Any suggestions. I know it won't taste like his mom's, but boy I sure want to give it my best shot - yellow cake, fluffy white frosting and coconut on the icing....

Melissa

7 replies
JanH Posted 30 Apr 2008 , 6:05am
post #2 of 8

Well, I'm 57 and cake mixes weren't used in our household when I was growing up.... so I'd go with a scratch recipe. icon_smile.gif

Here's a lovely old recipe for yellow cake with orange filling that recommends using coconut garnished 7 minute frosting:

http://www.cakecentral.com/cake_recipe-2374-Southern-Heirloom-Cake.html

HTH

berryblondeboys Posted 30 Apr 2008 , 1:50pm
post #3 of 8

This is a good recipe. I'll skip the orange since he's requesting just yellow cake with coconut. I always make my cakes from scratch, but weren't the fifties KNOWN for cake mixes and convenience foods? Though, it will taste better from scratch and I'm used to making it that way

Is this cake yellow in color? He distinctly remembering it was yellow.

Melissa

JanH Posted 30 Apr 2008 , 9:33pm
post #4 of 8

Duncan Hines launched the first cake mix in 1951, but they weren't immediately popular until the directions which required only the addition of water were replaced with a revised formula which allowed the "housewife" to add fresh eggs. (And since it was a convenience food, it was much more expensive than scratch baking. Which is why our family didn't use them.)

If your birthday boy is going to be 75 years young, he would have been born in 1923. In 1951, the 1st year of the cake mix, he would have been 28 years old, so his memories are definitely NOT of cake mix cakes. Nope, he's had a whole LIFETIME of Mom baking his birthday cakes from SCRATCH.

Link to Food Timline:
(Scroll down to 1950's.)

http://www.foodtimeline.org/fooddecades.html#1950s

HTH

berryblondeboys Posted 30 Apr 2008 , 9:37pm
post #5 of 8

You are making him ten years older than he is! LOL He's turning 75, not 85...

OK, scratch is (and that's better for me anyway as I'm a scratch baker). Thanks for the info too! LOVE learning that stuf!

Melissa

JanH Posted 30 Apr 2008 , 9:44pm
post #6 of 8

Ooops, my bad. icon_redface.gif
(Can you tell math is NOT my speciality.) icon_lol.gificon_lol.gif

Well, he's still had homemade cake for his formative years. icon_biggrin.gif

Hope you have the opportunity to make him another SCRATCH cake when he IS 85. thumbs_up.gif

berryblondeboys Posted 3 May 2008 , 3:56am
post #7 of 8

I want to use fresh coconut, now the question is, how many coconuts do I need for a 12" double layer round cake (or equivalent oval cake)? eeks!

Melissa

berryblondeboys Posted 3 May 2008 , 4:11am
post #8 of 8

And I'm answering my own question, but here's a great source about coconuts:

http://www.joyofbaking.com/coconuts.html

and this is the recipe I'm going to follow!:

http://southernfood.about.com/od/coconutcakes/r/r80105g.htm

Wish me luck!

Melissa

Quote by @%username% on %date%

%body%