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, beaten; 1 tsp vanilla; Filling:; 1 C fresh grated coconut; 1 C sugar; 1 C milk

Servings: persons

1
["Cake:", "Cream butter and sugar until fluffy", "Alternately add flour and eggs blending well", "Add vanilla. Continue beating until smooth. Pour into 3 round 8"" greased & floured cake pans.", "Bake 350 for 20 to 30 min. Cool on racks.", "Filling:", "Crack open fresh coconut and reserve milk. Finely grate coconut meat . Reserve 2 T for garnish. In saucepan mix remaining coconut, coconut juice, sugar and milk. Cook over low heat 20 min. Spread mixture over cake layers then stack layers as each is covered. Use all the liquid. Cake will absorb liquid. Cover and allow to mellow in refrig. 24 to 72 hours. Cake can be frozen at this stage.", "Ice with 7 minute icing and garnish with reserved coconut.", "(2 C grated frozen coconut can be substituted but decrease sugar to 1/2 Cup and increase milk to 1 1/4 Cup)"]

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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