Golden Glow Cake

  • Yield: 9 servings

"This recipe has been a family favorite since the early 1940s. My parents lived on a farm in Kansas and my mother was featured on the cover of a magazine, Successful Farming, during the Depression years. Making homemade recipes helped with the cost of meal preparation along with very large gardens and canning. If you like you can use applesauce in place of the shortening and adding 1 extra tablespoon of flour. You can also use 1/4 cup shortening and 1/4 cup applesauce, and the flavor and texture is the same, but less fat."—Michael and Patti Goehring


1 3/4cups all-purpose flour
2 1/2tablespoons baking powder
1teaspoon salt
1 1/4cups granulated sugar
1/2cup vegetable shortening
3/4cup whole milk
2 eggs
1teaspoon vanilla extract
Coconut Cream Frosting:
6tablespoons butter
10tablespoons brown sugar
4tablespoons whole milk
1cup unsweetened coconut


  1. Preheat oven to 350F. Grease a 10 x 10-inch baking pan.
  2. To prepare cake, sift flour, baking powder, salt and sugar into a mixing bowl. Add shortening and ½ cup milk and beat 1 ½ minutes. Beat in eggs and vanilla. Scrape into pan and bake 30 minutes.
  3. To prepare frosting, combine all ingredients. Spread over warm cake. Return cake to oven and bake 8 minutes, until frosting bubbles and browns.

Testers’ notes: This is a nice old-fashioned cake, similar to a coffee cake. The toasted coconut topping in very moist.