Fresh Coconut Cake Recipe

Name: Fresh Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, separated; 1 1/2 cups sugar; 3/4 cup butter; 1/2 teaspoon vanilla extract; 2 1/4 cups sifted cake flour; 2 1/4 teaspoons baking powder; 1/2 teaspoon salt; Milk; 1 large fresh coconut, grated, reserving milk; Fresh Coconut Cake Frosting (recipe follows); Fresh Coconut Cake Frosting; 2 cups sugar; 1 (12-ounce) can evaporated milk; 1/2 cup butter; 1 teaspoon vanilla extract; 1 coconut, grated

Servings: persons

3 eggs, separated
1 1/2 cups sugar
3/4 cup butter
1/2 teaspoon vanilla extract
2 1/4 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
Milk
1 large fresh coconut, grated, reserving milk
Fresh Coconut Cake Frosting (recipe follows)
Fresh Coconut Cake Frosting
2 cups sugar
1 (12-ounce) can evaporated milk
1/2 cup butter
1 teaspoon vanilla extract
1 coconut, grated

1
Preheat the oven to 350 degrees F. Beat the egg whites to soft peaks, while gradually adding 1/2 cup of the sugar.
2
In a separate bowl, beat the egg yolks until thick.
3
Cream the butter with the vanilla and beat in the remaining 1 cup sugar.
4
Stir the egg yolks into the butter mixture and cream well.
5
Sift the flour, baking powder, and salt together 3 times.
6
Add enough milk to the reserved coconut milk to make 1 cup liquid.
7
Alternate adding coconut liquid and flour mixture to the butter mixture.
8
Blend in 1/4 cup of the coconut grating and beat well.
9
Fold in the egg whites.
10
Pour into two 9-inch or three 8-inch layer pans.
11
Bake for 25 to 30 minutes.
12
Frost the cake layers, assemble, and sprinkle with the remaining coconut grating.
13
Combine the sugar, milk, butter, and vanilla.
14
Cook for about 5 minutes, until the mixture begins to thicken.
15
Mix in the coconut.
16
Frosts one 8- or 9-inch layered cake.

1577

kcal

Calories

Fat

232

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 16 ingredients. The key ingredients include: 3 eggs, separated, 1 1/2 cups sugar, 3/4 cup butter, 1/2 teaspoon vanilla extract, 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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