Fresh Coconut Cake

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

• 1 cup heavy cream, whipped
• 1 tablespoon sugar
• 1/2 teaspoon vanilla
• 1 coconut, shredded or grated

In a bowl, beat cream with the sugar until thick. Add vanilla Spread between layers and over top and sides of cake. Sprinkle cake with fresh coconut.

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