Recipe courtesy of Sema Wilkes
Fresh Coconut Cake
- Yield: 1 cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 688
- Total Fat
- 30
- Saturated Fat
- 20
- Carbohydrates
- 99
- Dietary Fiber
- 1
- Sugar
- 74
- Protein
- 7
- Cholesterol
- 119
- Sodium
- 259
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.
Fresh Coconut Cake Frosting
- 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.