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Fresh Coconut Cake

 

Make this delicious coconut cake with fresh coconuts that makes the cake amazingly tasty and moist. Frost the cake with the fresh coconut meringue topping.
365

Yield

8

servings

Prep

55

min

Cook

57

min

Ready

112

min

Low Cholesterol, Trans-fat Free
 

Ingredients

1 each coconut
fresh
*
1 ½ cups sugar
¾ cup vegetable shortening
*
1 teaspoon lemon extract
*
2 ¼ 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 ½ cups sugar
¼ teaspoon cream of tartar
*
cup water
cold
¼ teaspoon lemon extract
*
1 cup coconut
reserved,freshly,grated
*

Directions

Puncture eyes of coconut.

Drain liquid and reserve.

Place coconut in 350℉ (180℃) 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 ½ 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 ¾ cup sugar, shortening, and lemon extract until light and fluffy.

Combine flour, baking powder, and salt.

Beat ⅓ dry ingredients into creamed mixture.

Beat in ½ 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℉ (180℃) 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 ¼ cup coconut.

Add second layer.

Frost entire cake.

Sprinkle top and sides with ¾ 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 49110% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 312mg 13%
Total Carbohydrate 36g 36%
Dietary Fiber 2g 7%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 0%
Calcium 8% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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