Fresh Coconut Cake

Yield:
1 cake
Ingredients
  • 3 eggs, separated
  • 1 1/2 cups sugar
  • 3/4 cup butter
  • 1/2 teaspoon vanilla extract
  • 2 1/4 cups sifted cake flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • Milk
  • 1 large fresh coconut, grated, reserving milk
  • Fresh Coconut Cake Frosting (recipe follows)
  • Fresh Coconut Cake Frosting
  • 2 cups sugar
  • 1 (12-ounce) can evaporated milk
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 1 coconut, grated
Directions
  • Preheat the oven to 350 degrees F. Beat the egg whites to soft peaks, while gradually adding 1/2 cup of the sugar. In a separate bowl, beat the egg yolks until thick. Cream the butter with the vanilla and beat in the remaining 1 cup sugar. Stir the egg yolks into the butter mixture and cream well. Sift the flour, baking powder, and salt together 3 times. Add enough milk to the reserved coconut milk to make 1 cup liquid. Alternate adding coconut liquid and flour mixture to the butter mixture. Blend in 1/4 cup of the coconut grating and beat well. Fold in the egg whites. Pour into two 9-inch or three 8-inch layer pans. Bake for 25 to 30 minutes. Frost the cake layers, assemble, and sprinkle with the remaining coconut grating.

  • Combine the sugar, milk, butter, and vanilla. Cook for about 5 minutes, until the mixture begins to thicken. Mix in the coconut. Frosts one 8- or 9-inch layered cake.


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