Fresh Coconut Cake – a delicious recipe with fresh coconut, white cake, coconut milk, water, vegetable oil, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Punch a hole in the soft eye of the coconut.
2
Drain out milk. Strain out particles and reserve.
3
Dip coconut meat out of hard shell.
4
Peel off rind and grind coconut meat in a food chopper or meat grinder on fine blade.
5
Set aside.
6
In a large mixing bowl, mix cake mix, coconut milk, water, vegetable oil and egg whites. Mix on low speed for 30 seconds, then beat for 2 minutes on medium speed.
7
Fold in fresh coconut.
8
Gently pour into two 9-inch cake pans which have been oiled and lightly floured.
9
Bake at 350u00b0 from 27 to 32 minutes.
10
Cool 10 minutes on wire rack.
11
Remove from pans and cool.
12
Ice with two-egg Seven Minute Frosting and cover with fresh coconut.
13
Store in refrigerator.
302
kcal
Calories
28
g
Fat
2
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 fresh coconut, 1 box white cake mix (Betty Crocker or Duncan Hines), 1/2 c. coconut milk, 1/2 c. plus 2 Tbsp. water, and more.
Yes, Fresh Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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