Fresh Coconut Cake

This cake is a double batch to feed 10-16 people

We got a coconut from our produce co op last year and wondered what to do with it. I found this recipe and it has become one of the most requested cakes I bake.

When you use fresh coconut you first have to prepare the fruit to be used. This link had the most helpful instructions on opening the nut, and getting the meat out. After I get it all out and peel off any remaining skin I shred it in my food processor and store it in an air tight container until I'm ready to bake.

For cake layers:
1 cup milk (not nonfat) *I used 1/2 cup skim and 1/2 cup reserved coconut water
1/2 cup grated fresh coconut
2 1/2 cups sifted cake flour (not self-rising; sift before measuring) *Make your own by placing 2 Tbs cornstarch in a 1 cup measuring cup and filling the rest with flour then sift.
1 tablespoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
1 1/2 cups sugar
5 large egg whites
1 teaspoon vanilla
1/2 teaspoon almond extract

For frosting:
3 large egg whites
1 1/2 cups sugar
1/3 cup water
2 teaspoons light corn syrup
1/2 teaspoon cream of tartar
1 teaspoon vanilla *I also add 1/2 tsp coconut extract

2 1/2 cups grated fresh coconut

Make cake layers:
Bring milk just to a boil in a small heavy saucepan. Remove from heat and stir in coconut. Cover and let stand 30 minutes. Purée in a blender.

Preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and dust with flour, knocking out excess.

Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in whites, vanilla, and almond extract until light and fluffy again, about 2 minutes. Add half of flour mixture and beat on low speed just until blended. Beat in coconut-milk mixture, then remaining flour mixture, just until blended.

Divide batter evenly between cake pans. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes. Cool layers in pans on racks 5 minutes. Run a thin knife around edges of pans, then invert layers onto racks to cool completely.

Make frosting:
Heat whites, sugar, water, corn syrup, and cream of tartar in a large metal bowl set over a saucepan of simmering water, whisking, until mixture is warm and sugar is dissolved. Beat mixture, still over heat, with a handheld electric mixer on high speed until thick and fluffy, about 7 minutes. (Depending on mixer and weather, this may take longer.) Remove frosting from heat. Add vanilla and beat until cool and spreadable.

Assemble cake:
Brush any loose crumbs from layers and put 1 layer upside down on a serving plate. Spread with about 1 1/4 cups of frosting and sprinkle with ‚ cup coconut. Place other layer on top, right side up. Frost top and sides of cake (you may have some frosting left over) and sprinkle with remaining coconut.

Cooks' notes: If egg safety is a problem in your area, you may want to use either pasteurized egg whites in the carton or reconstituted powdered egg whites for the frosting.
Cake may be made 1 day ahead and chilled, loosely covered. Bring to room temperature before serving.
Recipe from Epicurious


Top it all off with mixed berries or sliced tropical fruits like mango's, pineapple, and kiwi.