Fresh Coconut Cake Recipe

There's something truly special about a homemade coconut cake. With its light and fluffy layers, delicate coconut flavor, and creamy frosting, a coconut cake is the perfect dessert for any occasion. In this recipe, we'll show you how to make a fresh coconut cake that will impress your friends and family with its delicious taste and beautiful presentation.

One of the key elements of a delicious coconut cake is, of course, the coconut itself. For this recipe, we'll be using fresh coconu...

One of the key elements of a delicious coconut cake is, of course, the coconut itself. For this recipe, we'll be using fresh coconut, which adds a wonderful depth of flavor and texture to the cake. The process of cracking open a coconut and extracting the meat can be a bit time-consuming, but the effort is well worth it for the incredible taste it brings to the finished cake.

The first step in making our fresh coconut cake is preparing the coconut. To do this, you'll need to crack open the coconut and remove the meat from the shell. Then, you'll need to carefully peel away any remaining bits of the brown skin from the meat. Once you've done that, you can grate the fresh coconut using a box grater or food processor. The result is glorious, fluffy, sweet coconut that is far superior to the prepackaged, dried variety.

Once you have your fresh coconut ready, it's time to start making the cake. The batter for this coconut cake is light and airy, with the addition of coconut milk and a hint of vanilla to enhance the coconut flavor. The cake bakes up beautifully, with a golden exterior and a tender crumb that is simply irresistible.

After the cake has cooled, it's time to assemble and frost it. We're using a classic coconut frosting, made with butter, cream cheese, powdered sugar, and more of that fresh coconut. The frosting is creamy and luscious, with just the right amount of coconut flavor to complement the cake. Once the cake is frosted, it's topped with more fresh coconut for a stunning presentation.

The end result is a truly spectacular fresh coconut cake that is sure to impress everyone who tries it. Whether you're celebrating a special occasion or simply want to treat yourself to something decadent, this coconut cake is the perfect choice. So, roll up your sleeves, crack open that coconut, and get ready to enjoy the best coconut cake you've ever tasted!

2 cups coconut, drained and meat grated
1 cup milk, or as needed
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
½ cup butter, room temperature
½ cup shortening
2 cups white sugar
4 eggs, room temperature
1 teaspoon vanilla extract
¼ cup water
1 cup white sugar
⅛ teaspoon cream of tartar
1 pinch salt
2 egg whites
1 teaspoon vanilla extract
⅔ cup butter, room temperature
2 cups grated fresh coconut

Information

Prep Time: 45 mins
Cook Time: 30 mins
Additional Time: 1 hr 30 mins
Total Time: 2 hrs 45 mins
Servings: 12
Yield: 3 9-inch layers

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans. Reserve coconut juice and add enough milk to make 1 cup; set aside.

In a small bowl, sift together flour, baking powder, and salt. Set aside.

Beat the butter, shortening, and 2 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the coconut-milk mixture, mixing until just incorporated. Fold in 2 cups grated coconut, mixing just enough to evenly combine. Pour the batter into prepared pans.

Bake in the preheated oven until the cake is golden and a tester inserted in the center comes out clean, 30 to 35 minutes. Cool completely on wire racks.

To Make Icing: In a saucepan, combine 1/4 cup water, 1 cup sugar, cream of tartar, and pinch of salt. Bring to a boil, stirring occasionally. Stop stirring once mixture is boiling. Cook until sugar syrup reaches soft ball stage on a candy thermometer (240 degrees F or 115 degrees C). If you don't have a thermometer, drop a little sugar syrup into a cup of cold water; when the syrup is ready, it will form a soft ball that holds its shape.

While syrup is boiling, whip egg whites at medium-high speed until stiff but not dry. Carefully pour the hot syrup down the side of the bowl, beating constantly at high speed. Keep beating until mixture is cool to the touch.

Drop butter, a tablespoon at a time, into egg white mixture, beating constantly. The mixture will deflate as butter is added; just keep mixing. When all of the butter is incorporated, frosting will fluff up again. Blend in vanilla.

Spread buttercream between, around and on top of each layer. Sprinkle grated coconut on top of each frosted layer.

Nutrition

675 cal.

Total Fat: 38g
Saturated Fat: 22g
Cholesterol: 111mg
Sodium: 393mg
Total Carbohydrate: 80g
Dietary Fiber: 3g
Total Sugars: 53g
Protein: 8g
Vitamin C: 1mg
Calcium: 115mg
Iron: 3mg
Potassium: 203mg

How to Make Fresh Coconut Cake - A Step-by-Step Guide

Ingredients

Information

Nutrition

675 cal.

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