print icon
Print This Recipe

Fresh Coconut Cake

SUBMITTED BY: Lynne  PHOTO BY: jandadeboer 

"This delicious cake is made with fresh coconut. This one makes three 9 inch layers."
Fresh Coconut Cake Recipe
RECIPE RATING:
This recipe has been rated 16 times with an average star rating of 4.1
Read Reviews (14)
Original recipe yield 3 - 9 inch layers

SERVINGS

 (Help)
    
Servings
 

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

  1. 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.
  2. In a small bowl, sift together flour, baking powder and salt. Set aside.
  3. 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.
  4. Divide batter evenly between three 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
  5. 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).
  6. 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.
  7. 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.
  8. Spread Icing between, around and on top of each layer. Sprinkle grated coconut on top of each frosted layer.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed on Apr. 2, 2009 by THOMJANICE 
Wonderful desert. I like mile high cakes. I would like to share a tip for the frosting. You... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed on Jul. 15, 2003 by HOLIDAY DELI 
This a beautiful cake--well worth making! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed on Mar. 29, 2006 by TROYANDMISSY 
HOLY COW !!!!! I made cocnut frosting and toasted coconut for the 2 layer, and frosted the 3rd... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
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
The reviewer gave this recipe 2 stars. This recipe averages a 4.13 star rating.
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

MORE MEMBER REVIEWS

 
ADVERTISEMENT

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO   

Nutritional Information
Fresh Coconut Cake

Servings Per Recipe: 36

Amount Per Serving

Calories: 225

  • Total Fat: 12.6g
  • Cholesterol: 40mg
  • Sodium: 142mg
  • Total Carbs: 26.5g
  •     Dietary Fiber: 1.1g
  • Protein: 2.6g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?