(This fresh coconut cake is made in two layers with a fresh coconut topping and coconut milk.
Cook Time: 25 minutes
Ingredients:
- 2/3 cup butter
- 1 cup sugar
- 4 eggs, separated
- 2 cups sifted cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 1 teaspoon vanilla
- 1/2 cup grated coconut
Preparation:
In a mixing bowl, cream butter until fluffy. Add 1/2 cup sugar, beating until light and fluffy. Add egg yolks, beating well. Add sifted dry ingredients alternately with the coconut milk. Stir in vanilla and coconut. Beat the egg whites with remaining 1/2 cup sugar until soft peaks are formed; fold into the cake batter. Pour batter into two greased and floured 8-inch layer cake pans and bake at 375° for about 25 minutes. Remove fresh coconut cake to wire racks to cool.
Topping
Topping
- 1 cup heavy cream, whipped
- 1 tablespoon sugar
- 1/2 teaspoon vanilla
- 1 coconut, shredded or grated
More Coconut Cake
Angelic Coconut Cake
Sour Cream Coconut Cake
White Coconut Cake
Easy Coconut Cake
3-Layer Coconut Cake
Coconut Cake
Strawberry Coconut Cake
Cake Mix Desserts and Cakes
Southern Coconut Cake
Coconut Cake Recipes
Cake Recipes
Frosting Recipes
Pound Cakes
Sponge Cakes
Angel Food Cakes
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