Fresh Coconut Cake

This Fresh Coconut Cake is light, tender and moist. Serve it for any occasion, it will be a hit!

1 coconut

3/4 cup shortening

1 1/2 cups sugar

3 eggs, separated

1/2 tsp. coconut extract

2 1/4 cups cake flour

2 tsp. baking powder

1/2 tsp. salt

1 cup milk

Preheat oven to 350 degrees. Butter and lightly flour two 9 inch round cake pans.

Remove the meat from the coconut and grate it with a hand grater or food processor. You should have about 3 cups.

Cream shortening and slowly add sugar. Beat until light and smooth.

Add egg yolks, one at a time, beating well after each addition.

Stir in the coconut extract. Sift flour, baking powder and salt together on a piece of wax paper.

Add the dry ingredients alternately in three parts with the milk, beating until well blended. Stir in 1 cup of grated coconut.

Beat the egg whites until stiff but not dry, stir a third of the whites into the batter and gently fold in  the remaining.

Spoon batter into the prepare cake pans.

Bake for 25 minutes or until a toothpick inserted in center comes out clean .

Let cakes cool for 10 minutes in the pans. Turn cakes out onto a cake rack to cool.

Frost with Seven Minute Frosting.

Cover the tops and sides of the cake with the remaining freshly grated coconut.

 

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