Fresh Coconut Cream Cake

    Fresh Coconut Cream Cake

    (24)
    2saves
    1hour15min


    24 people made this

    Fresh coconut is far superior to desiccated in this cake, even if it takes a little time to grate it. It's unbelievably moist and delicious.

    Ingredients
    Serves: 36 

    • 3 cups (375g) plain flour
    • 3 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 cup copha
    • 125g butter, softened
    • 2 cups (440g) white sugar
    • 4 eggs
    • 2 cups grated fresh coconut
    • 1 cup (250ml) milk
    • 1 teaspoon vanilla essence
    • 1 cup (220g) white sugar
    • 1/8 teaspoon cream of tartar
    • 1 pinch salt
    • 1/4 cup (65ml) water
    • 2 egg whites
    • 1 teaspoon vanilla essence
    • 2/3 cup butter, softened
    • 2 cups coconut, drained and grated

    Directions
    Preparation:40min  ›  Cook:35min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Grease and flour three 20cm round baking pans. Reserve coconut juice and add enough milk to make 1 cup. Set aside.
    2. In a small bowl sift together flour, baking powder and salt. Set aside.
    3. In a large bowl cream copha and 125g butter until light and fluffy. Add 2 cups sugar gradually while mixing. Add 4 eggs one at a time, beating well after each addition. Add flour mixture alternately with coconut milk mixture. Add vanilla. Fold in coconut.
    4. Divide batter evenly between pans. Bake for 30 to 35 minutes.
    5. To Make Icing: In a saucepan combine 1 cup sugar, cream of tartar, pinch of salt and water. Bring to a boil and cook until a little of the syrup dropped into cold water forms a soft ball that holds its shape.
    6. In a medium bowl whip egg whites at high speed until stiff but not dry. Add syrup slowly to egg whites, beating constantly. Add 1 teaspoon vanilla and incorporate.
    7. In a large bowl, cream 2/3 cup butter well. Add egg white mixture 2 or 3 tablespoons at a time, beating well after each addition.
    8. Spread icing between, around and on top of each layer. Sprinkle grated coconut on top of each iced layer.
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    Reviews and Ratings
    Global Ratings:
    (24)

    Reviews in English (24)

    by
    140

    i havent tried this recipe yet.but wanted to share some info about using fresh coconut which is used widely in most of the asian cuisines.simple way to break open a fresh coconut which we use back home is to simply dip the whole coconut in a bucket of water for 5 min.then hit it on some hard object to crack it a bit.once cracked keep a strainer to filter and catch the coconut water.once 2 get 2 halves keep it in the fridge for few hrs ( this makes the coconut to loosen from the shell).then with a knife cut chunks of the flesh and put in the food processor .this gives a nice flaky coconut .hope this is useful and do write about how this method worked for u all.thanks  -  22 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    45

    Wonderful desert. I like mile high cakes. I would like to share a tip for the frosting. You should use a candy thermometer to watch the sugar. I doubled the frosting. After the sugar mixture reaches the correct temp (soft ball) remove from heat and wait about ten mins before you beat the whites. After you stream the the sugar mixture into the whites let the mix cool off before you add it to the whipped marshmallow. You can do this by letting it beat on high for up to 12 mins. If not the butter will melt and you may end up with soup. (your looking for about 85degrees. Then I just drop in 2 tbls at a time of room temp butter. If it seems a bit soft (too runny to spread) just place the whole mix in the fridge for 5 mins. and whip again. But be careful not to let it build condensation while in the fridge or the whole thing will collapse.  -  04 Feb 2006  (Review from Allrecipes USA and Canada)

    by
    43

    Very good!! I cut the recipe in 1/3 and still came out with a very good 2 layer cake. Added a little more sugar, and substituted the coconut-water instead of plain old water. Had a bit of trouble too, like the review above, with the icing, but all in all, it still came out yummy. Here's a hint on how to use fresh coconut, (I had to do a bit of research!) Crack coconut open, carefully, you can do this with a screwdriver and a hammer into one of the "eyes", and pour out & save the coconut water. Once you have the coconut in large pieces, (halves more or less) put them on a cookie sheet in an oven heated to 250^ for 10-15 minutes. This will make the meat loosen up a bit from the shell and easier to get out. You'll still probably have to pry. Then there is another layer of brown skin you'll have to slice off with a paring knife before you throw the meat into the food processor. It's a little bit of work, but definitely worth it in the end.  -  13 Feb 2004  (Review from Allrecipes USA and Canada)

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