Fresh Coconut Cake

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Absolutely fabulous! We added one can of pineapple to the frosting that was between the two layers and it was out of this world. Needs to be bigger. Recommend making 3 layers or making a double sheet cake out of it. It will go fast!

112 minutes Prep: 55 minutes Cook: 57 minutes

491 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	each	coconut	fresh
1 1/2	cups	sugar
3/4	cup	vegetable shortening
1	teaspoon	lemon extract
2 1/4	cups	cake flour
1	tablespoon	baking powder
1	teaspoon	salt
1	cup	milk
5	each	egg whites

Seven minute coconut frosting
2	each	egg whites
1 1/2	cups	sugar
1/4	teaspoon	cream of tartar
1/3	cup	water	cold
1/4	teaspoon	lemon extract
1	cup	coconut	reserved,freshly,grated

Directions

Pucture eyes of coconut.

Drain liquid and reserve.

Place coconut in 350 F oven for 20 minutes.

Hit warm coconut with hammar to remove shells.

Remove any remaining shell with blunt knife.

Pare and chunk coconut.

In a blender jar, whirl 1/2 cup coconut with 1 tablespoon reserved coconut liquid about 30 seconds until well grated.

Remove grated coconut; repeat with remaining coconut.

Should end up with 3 cups grated coconut.

Reserve 1 cup of coconut for Seven Minute Frosting.

Grease and lightly flour two 8 inch round cake pans.

Cream 3/4 cup sugar, shortening, and lemon extract until light and fluffy.

Combine flour, baking powder, and salt.

Beat 1/3 dry ingredients into creamed mixture.

Beat in 1/2 cup milk.

Repeat ending with dry ingredients.

Fold in 1 cup coconut.

Beat egg whites to foamy stage.

Gradually add remaining sugar, beating until stiff peaks form.

Gently fold into batter.

Pour into prepared cake pans.

Bake in a 350 F oven for 30 minutes until toothpick inserted in center comes out clean.

Cool 5 minutes; turn onto wire rack to complete cooling.

Frost one layer with Seven Minute Coconut Frosting; sprinkle top with 1/4 cup coconut.

Add second layer.

Frost entire cake.

Sprinkle top and sides with 3/4 cup remaining coconut.

Seven Minute Coconut Frosting Combine egg whites, sugar, cream of tartar, cold water and lemon extract in top of duble boiler; beat 1 minute.

Set top of double boiler over boiling water; cook 7 minutes, beating constantly at high speed until stiff peaks form.

Remove from heat.

Fold in reserved grated coconut.

Reviews

Absolutely fabulous! We added one can of pineapple to the frosting that was between the two layers and it was out of this world. Needs to be bigger. Recommend making 3 layers or making a double sheet cake out of it. It will go fast!
over 5 years ago by TahoeFans@aol.com

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Nutrition Facts

Serving Size 155g

Amount per Serving

Calories 491 10% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 4.0g	22%
Trans Fat 0.0g
Cholesterol 2mg	1%
Sodium 312mg	13%
Total Carbohydrate 109.0g	36%
Dietary Fiber 2.0g	7%
Sugars 77.0g
Protein 5.0g	9%