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Coconut Cake Waffles and White Mountain Icing Recipes

Southern recipes from Anna Shuman Connor Hertitage Collection  © Sandy Traub

Passed down, southern recipes from the +3500 Anna Shuman Connor Heritage Recipe Collection©

Coconut Cake Waffles
From our friend, retired marketing executive Sandy Traub, who shares this old family recipe from her mother’s hobby collection, Anna Shuman Connor Heritage Recipe Collection™.  Sandy adds tips and names brands for baking this recipe in May 2015. 

  • 1/2 cup shortening (We used Amish butter, room temperature.***)
  • 1/2 cup sugar (We used Dixie Crystal® granulated sugar.)
  • 1 egg, unbeaten (Use farm fresh egg, if available)
  • 1/2 teaspoon lemon extract (We used 1 teaspoon McCormicks® Pure Lemon Extract.)
  • 1 1/2 cups sifted cake flour *Tip below if using all purpose flour.
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt (We used about 1/8 t.)
  • 1 cup milk (We used whole organic. We may try coconut milk next time!)
  • 1 cup shredded coconut (We used 100% Organic Coconut Flakes, unsweetened)

Place shortening [or butter], sugar, egg, and lemon extract in small mixing bowl. Beat at medium speed, scraping sides and bottom of bowl with rubber scraper, until fluffy (about 2 minutes). Sift flour*, baking powder, and salt together. Working quickly, add flour and milk alternately while beating at low speed for 2 minutes, scraping sides and bottom of bowll with rubber scraper. Stir in coconut. Preheat waffle baker** at a medium position. Using 1 cup batter, spread evenly over waffle grids. Bake until light goes out. Bake remaining batter. Cool waffles. Cut in pieces and serve as cookies or cut into sections and serve with ice cream and fresh or frozen and thawed fruit. Makes three 4-section waffles.

*Tip: If you have all purpose flower, simply measure 1 cup, scoop out 1 Tablespoon of flour and add in its place 1 Tablespoon of corn starch to make cake flour substitute.
** We used a vintage Cuisinart® Waffle Dipper™ waffle maker for our summer picnic waffle sticks.

White Mountain Icing
This is a signature recipe for marshmallow-like frosting on Coconut Cakes and cupcakes made at Easter using Mrs. Connor’s 1-2-3-4 Pound Cake recipe. A real life World War II Rosie the Riverter, the late Anna Shuman Connor collected recipes as a hobby. The Anna Shuman Connor Heritage Recipe Collection contains roughly 3500 recipes collected over a 70-year span — 1920s through 1990s.

  • 1/2 cup sugar (We used Dixie Crystal® sugar)
  • 1/4 cup white corn syrup (We used Karo® Light Corn Syrup)
  • 2 Tablespoons water
  • 2 egg whites
  • 1/2 teaspoon pure vanilla extract

Stir syrup, sugar and water in small sauce pan until well blended. Boil rapidly until 242-degrees on thermometer is reached. Stir very often to dissolve all sugar and prevent from burning. (The mixture will spin a long thread when lifting spoon from stirring the hot syrup.) In a glass bowl, beat egg whites until stiff; then, pour hot syrup slowly in steady stream (using medium speed electric mixer) into the beaten egg whites. Beat constantly with electric mixer until frosting stands in very stiff peaks. Blend in vanilla. Will fill and frost a 2-layer cake.**

** We used White Mountain Icing to frost our Coconut Cake Waffle Sticks, adding generous coconut flakes as puffy garnish atop the icing.
*** In caterer Susan Mason’s Coconut Cake, we read her recipe, which uses part shortening and part butter for cakes. We may try that next time!

From Anna Shuman Connor Recipe Collection © Copyright Sandy Traub. Green Palm Inn shares two recipes with permission here. Reprint, redistribution, or copying is prohibited.

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