Fresh Coconut Cake

SUBMITTED BY: Lynne PHOTO BY: jandadeboer

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

SERVINGS & SCALING

Original recipe yield: 3 - 9 inch layers

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INGREDIENTS

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

READ REVIEWS (12)

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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Reviewed on Apr. 10, 2008 by vidh

i havent tried this recipe yet.but wanted to share some info about using fresh coconut which is used widely in most of the asian cuisines.simple way to break open a fresh coconut which we use back home is to simply dip the whole coconut in a bucket of water for 5 min.then hit it on some hard object to crack it a bit.once cracked keep a strainer to filter and catch the coconut water.once 2 get 2 halves keep it in the fridge for few hrs ( this makes the coconut to loosen from the shell).then with a knife cut chunks of the flesh and put in the food processor .this gives a nice flaky coconut .hope this is useful and do write about how this method worked for u all.thanks

13 users found this review helpful

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 little more sugar, and substituted the coconut-water instead of plain old water. Had a bit of trouble too, like the review above, with the icing, but all in all, it still came out yummy. Here's a hint on how to use fresh coconut, (I had to do a bit of research!) Crack coconut open, carefully, you can do this with a screwdriver and a hammer into one of the "eyes", and pour out & save the coconut water. Once you have the coconut in large pieces, (halves more or less) put them on a cookie sheet in an oven heated to 250^ for 10-15 minutes. This will make the meat loosen up a bit from the shell and easier to get out. You'll still probably have to pry. Then there is another layer of brown skin you'll have to slice off with a paring knife before you throw the meat into the food processor. :) It's a little bit of work, but definitely worth it in the end.

10 users found this review helpful

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 should use a candy thermometer. I doubled the frosting. After the sugar mixture reaches the correct temp (soft ball) remove from heat while you beat the whites. After you add the sugar mixture to the whites let the mix cool off before you add it to the whipped butter. If not it will melt and you may end up with soup.

7 users found this review helpful

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