Delicious fresh coconut cake

    (24)
    1 hour

    Three layers of fresh coconut and vanilla loveliness are baked into this scrumptious cake and bonded together with fluffy icing of egg whites and sugar.


    25 people made this

    Ingredients
    Serves: 36 

    • 375g plain flour
    • 3 teaspoons baking powder
    • 1/2 teaspoon salt
    • 220g butter or margarine, softened
    • 400g caster sugar
    • 4 eggs
    • 160g grated fresh coconut
    • 235ml milk
    • 1 teaspoon vanilla extract
    • 200g caster sugar
    • 1/8 teaspoon cream of tartar
    • 1 pinch salt
    • 4 tablespoons water
    • 2 egg whites
    • 1 teaspoon vanilla extract
    • 150g butter, softened
    • 160g fresh coconut - peeled and juice reserved, coconut meat grated

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease and flour three 23cm round cake tins. Add enough cow milk to reserved coconut juice to make a total of 240ml; set aside.
    2. In a small bowl sift together flour, baking powder and salt. Set aside.
    3. In a large bowl cream 220g butter or margarine until light and fluffy. Add 400g sugar gradually while mixing. Add 4 eggs, one at a time, beating well after each addition. Then add in flour mixture alternately with coconut milk mixture, then vanilla. Finally, fold in 160g fresh grated coconut.
    4. Divide mixture evenly between three 23cm tins. Bake at 180 C / Gas 4 for 30 to 35 minutes.
    5. To make icing:

    6. In a saucepan combine 200g sugar, cream of tartar, pinch of salt and water. Bring to the boil and cook until a little of the syrup dropped into cold water forms a soft ball that holds its shape (or syrup reads 115 degrees C on a sugar thermometer).
    7. In a medium bowl, whip egg whites at high speed until stiff but not dry. Add syrup slowly to egg whites, beating constantly. Add 1 teaspoon vanilla and incorporate.
    8. In a large bowl, cream 150g butter well. Add egg white mixture 2 or 3 tablespoons at a time, beating well after each addition.
    9. Spread icing between, around and on top of each layer. Sprinkle grated coconut on top of each iced layer.

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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (22)

    by
    140

    i havent tried this recipe yet.but wanted to share some info about using fresh coconut which is used widely in most of the asian cuisines.simple way to break open a fresh coconut which we use back home is to simply dip the whole coconut in a bucket of water for 5 min.then hit it on some hard object to crack it a bit.once cracked keep a strainer to filter and catch the coconut water.once 2 get 2 halves keep it in the fridge for few hrs ( this makes the coconut to loosen from the shell).then with a knife cut chunks of the flesh and put in the food processor .this gives a nice flaky coconut .hope this is useful and do write about how this method worked for u all.thanks  -  22 Mar 2006  (Review from Allrecipes US | Canada)

    by
    45

    Wonderful desert. I like mile high cakes. I would like to share a tip for the frosting. You should use a candy thermometer to watch the sugar. I doubled the frosting. After the sugar mixture reaches the correct temp (soft ball) remove from heat and wait about ten mins before you beat the whites. After you stream the the sugar mixture into the whites let the mix cool off before you add it to the whipped marshmallow. You can do this by letting it beat on high for up to 12 mins. If not the butter will melt and you may end up with soup. (your looking for about 85degrees. Then I just drop in 2 tbls at a time of room temp butter. If it seems a bit soft (too runny to spread) just place the whole mix in the fridge for 5 mins. and whip again. But be careful not to let it build condensation while in the fridge or the whole thing will collapse.  -  04 Feb 2006  (Review from Allrecipes US | Canada)

    by
    43

    Very good!! I cut the recipe in 1/3 and still came out with a very good 2 layer cake. Added a little more sugar, and substituted the coconut-water instead of plain old water. Had a bit of trouble too, like the review above, with the icing, but all in all, it still came out yummy. Here's a hint on how to use fresh coconut, (I had to do a bit of research!) Crack coconut open, carefully, you can do this with a screwdriver and a hammer into one of the "eyes", and pour out & save the coconut water. Once you have the coconut in large pieces, (halves more or less) put them on a cookie sheet in an oven heated to 250^ for 10-15 minutes. This will make the meat loosen up a bit from the shell and easier to get out. You'll still probably have to pry. Then there is another layer of brown skin you'll have to slice off with a paring knife before you throw the meat into the food processor. It's a little bit of work, but definitely worth it in the end.  -  13 Feb 2004  (Review from Allrecipes US | Canada)

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