Fresh Coconut Cake Recipe

Name: Fresh Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Basic white cake; 2 cups all-purpose white flour; 1.5 cups sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; ½ tablespoons unsalted butter, softened; 1.5 teaspoons vanilla extract; 6 egg whites from large eggs (or 4 eggs); 1 cup coconut milk, divided; Frosting; 2 cups grated fresh coconut or fresh-frozen coconut, divided; 1 cup sour cream; 1 cup plus 3 tablespoons sugar, divided; 1 cup heavy cream, whipped

Servings: persons

Basic white cake
2 cups all-purpose white flour
1.5 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
½ tablespoons unsalted butter, softened
1.5 teaspoons vanilla extract
6 egg whites from large eggs (or 4 eggs)
1 cup coconut milk, divided
Frosting
2 cups grated fresh coconut or fresh-frozen coconut, divided
1 cup sour cream
1 cup plus 3 tablespoons sugar, divided
1 cup heavy cream, whipped

1
Preheat oven to 375F.
2
Sift together dry ingredients into mixing bowl. Mix softened butter into dry ingredients until mixture resembles coarse meal.
3
Whisk together 3/4 cup coconut milk, eggs and vanilla. Add slowly to bowl while mixer is running. Beat until combined, then beat for another 2 minutes at medium speed. Reserve remaining 1/4 cup coconut milk.
4
Pour into three greased and floured cake pans. Bake for 15-18 minutes, until golden brown. Cool on baking racks.
5
Stir together 1 1/2 cups of the coconut with the sour cream and sugar.
6
Use 2/3 of the mixture to frost between bottom and second layer of cake. Top with unfrosted third layer.
7
Whip cream stiffly with remaining 3 tbsp. of sugar.
8
Fold remaining filling mixture in to stiffly whipped cream. Frost sides of cake. Using a skewer, pierce cake from the top a dozen or so times. Pour remaining 1/4 cup coconut milk slowly on top of cake. Frost top of cake.
9
Sprinkle frosting with reserved 1/2 cup of coconut.
10
Refrigerate cake until serving. For best results, make two days in advance and refrigerate to give it time for moisture to spread evenly throughout. Cake may also be frozen.

1295

kcal

Calories

Fat

181

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 14 ingredients. The key ingredients include: Basic white cake, 2 cups all-purpose white flour, 1.5 cups sugar, 2 teaspoons baking powder, 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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