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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.













Low Cholesterol, Trans-fat Free


1 each coconut
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
¼ teaspoon lemon extract
1 cup coconut


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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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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