Fresh Coconut Cake Recipe

Name: Fresh Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 1 C butter, softened; 1 1/2 C sugar; 1 2/3 C flour; 5 large eggs; 1 tsp vanilla; Filling:; 1 C fresh coconut (grated from coconut); 1 C sugar; 1 C. milk

Servings: persons

1
Cake:
2
Cream butter w/sugar until fluffy. Alternately add flour and eggs blending well. Add vanilla. Continue beating on med. speed until smooth. Pour into 3
3
8 inch round greased and floured cake pans. Bake 20 to 30 min. Cool on racks.
4
Filling:
5
Crack open coconut and reserve juices. Finely grate coconut meat. Reserve 2 T grated coconut for garnish. In a saucepan, mix remaining grated coconut, coconut juice, sugar and milk. Cook over low heat 20 min. Mixture will be thin. Spread over cake layers then stack layers. Use all the liquid. Cake will absorb liquid. Cover and allow to mellow in refrid. 24 - 72 hours. Can freeze at this point.
6
Ice with seven minute icing. Garnish with reserved coconut.
7
(2 C grated frozen coconut may be substituted but decrease sugar to 1/2 C and increase milk to 1 1/4C)

1594

kcal

Calories

Fat

231

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Cake:, 1 C butter, softened, 1 1/2 C sugar, 1 2/3 C flour, 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.

Fresh Coconut Cake

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