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recipe_810

Mother’s Day Bouquet Cake

Prep Time:
15 minutes

Cook Time:
60 minutes

Servings:
14 to 16 servings

Prep Time:
15 minutes

Cook Time:
60 minutes

Servings:
14 to 16 servings

Mother’s Day Bouquet Cake

INGREDIENTS

Mother’s Day Bouquet Cake

  • Cake
  • 1 1/2 C. (375 mL) sugar
  • 1 C. (250 mL) Crisco® Golden All-Vegetable Shortening
  • 5 eggs
  • 1 1/2 tsp. (7 mL) coconut extract
  • 2 1/4 C. (550 mL) all-purpose flour
  • 1 1/2 tsp. (7 mL) baking powder
  • 1/2 tsp. (2 mL) salt
  • 1 C. (250 mL) buttermilk
  • 1 C. (250 mL) shredded coconut, chopped
  • Glaze
  • 1/2 C. (125 mL) sugar
  • 1/4 C. (50 mL) water
  • 1 1/2 tsp. (7 mL) coconut extract
  • Garnish (optional)
  • whipped cream or whipped topping
  • assorted fresh fruit

DIRECTIONS

  1. Preheat oven to 350ºF (180ºC). Grease a 10″ (25 cm) tube pan or Bundt pan.
  2. Cake: Combine sugar and shortening in the bowl of an electric mixer. Beat at medium speed until blended. Add eggs, 1 at a time, beating slightly after each addition. Beat in coconut extract. Combine flour, baking powder and salt in a medium bowl. Add half of the dry mixture to wet ingredients. Add buttermilk and then remaining dry mixture. Beat at low speed after each addition until well blended. Add coconut. Mix until blended. Spoon into prepared pan. Bake in preheated oven for 50 to 60 minutes, or until toothpick inserted in centre comes out clean. Cool for 10 minutes before removing from pan. Place cake, top side up, on serving plate, Use toothpick to poke 12 to 15 holes in top of cake.
  3. Glaze: In a small saucepan, combine ingredients for glaze. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Cool for 15 minutes. Spoon or brush over cake. Cool completely.
  4. Garnish: If desired, place spoonfuls of whipped topping and assorted fresh fruit on each serving.