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Fresh Coconut Cake

SUBMITTED BY: Lynne PHOTO BY: jandadeboer

"This delicious cake is made with fresh coconut. This one makes three 9 inch layers."

RECIPE RATING:

Read Reviews (12)

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Original recipe yield 3 - 9 inch layers

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/2 cup butter, softened
2 cups white sugar
4 eggs
2 cups grated fresh coconut
1 cup milk
1 teaspoon vanilla extract
1 cup white sugar
1/8 teaspoon cream of tartar
1 pinch salt
1/4 cup water
2 egg whites
1 teaspoon vanilla extract
2/3 cup butter, softened
2 cups coconut, drained and meat grated

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round baking pans. Reserve coconut juice and add enough cow's milk to make 1 cup. Set aside.
In a small bowl, sift together flour, baking powder and salt. Set aside.
In a large bowl, cream shortening and 1/2 cup butter until light and fluffy. Add 2 cups sugar gradually while mixing. Add 4 eggs one at a time, beating well after each addition. Add flour mixture alternately with coconut milk mixture. Add vanilla. Fold in coconut.
Divide batter evenly between three 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
To Make Icing: In a saucepan, combine 1 cup sugar, cream of tartar, pinch of salt and water. Bring to a boil and cook until a little of the syrup dropped into cold water forms a soft ball that holds its shape. (on a candy thermometer, 240 degrees F, or 115 degrees C).
In a medium bowl, whip egg whites at high speed until stiff but not dry. Add syrup slowly to egg whites, beating constantly. Add 1 teaspoon vanilla and incorporate.
In a large bowl, cream 2/3 cup butter well. Add egg white mixture 2 or 3 tablespoons at a time, beating well after each addition.
Spread Icing between, around and on top of each layer. Sprinkle grated coconut on top of each frosted layer.

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REVIEWS

Reviewed on Apr. 10, 2008 by vidh

i havent tried this recipe yet.but wanted to share some info about using fresh coconut which... MORE

Reviewed on Feb. 13, 2004 by DRCOX

Very good!! I cut the recipe in 1/3 and still came out with a very good 2 layer cake. Added a... MORE

Reviewed on Feb. 4, 2006 by THOMJANICE

Wonderful desert. I like mile high cakes. I would like to share a tip for the frosting. You... MORE

Reviewed on Jun. 18, 2004 by LIZARD42

I've been searching for a coconut cake recipe that would be as good as my late grandmother's... MORE

Reviewed on Jul. 15, 2003 by HOLIDAY DELI

This a beautiful cake--well worth making! MORE

Reviewed on Jul. 15, 2003 by LESA CARUSO

I made this cake for Easter and won rave reviews for it. I added a tsp. of almond extract plus... MORE

Reviewed on Apr. 18, 2003 by tangastar

The cake part of this was pretty good. Very rich, but tasty. I had trouble with the... MORE

Reviewed on Dec. 24, 2004 by PreciousGurl

I only made the frosting from this recipe and it did not come out well. Although I followed... MORE

Reviewed on Dec. 14, 2004 by KLOKANEK

Well worth the work! I did this with a hand mixer and an EZ Break coconut, and it worked out... MORE

Reviewed on Mar. 29, 2006 by TROYANDMISSY

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