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.
Yield
8 servingsPrep
55 minCook
57 minReady
112 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ⅓ | cup |
water
cold |
|
| ¼ | teaspoon |
lemon extract
|
*
|
| 1 | cup |
coconut
reserved,freshly,grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
coconut
fresh |
*
|
| 355 | ml |
sugar
|
|
| 177 | ml |
vegetable shortening
|
*
|
| 5 | ml |
lemon extract
|
*
|
| 532 | ml |
cake flour
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 5 | each |
egg whites
|
*
|
| Seven minute coconut frosting | |||
| 2 | each |
egg whites
|
*
|
| 355 | ml |
sugar
|
|
| 1.3 | ml |
cream of tartar
|
|
| 79 | ml |
water
cold |
|
| 1.3 | ml |
lemon extract
|
*
|
| 237 | ml |
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.
