Fresh Coconut Layer Cake by sheryle

[BakerAunt]

Fresh Coconut Layer Cake
Submitted by Sheryle on April 07, 2014 at 12:32 pm

This a delicious coconut cake. My brother-in-law who was raised in Georgia, said it's like the [uploader's note: something missing]. I got this out of a cookbook years ago, I think it was called 365 Cakes, or something along those lines.

1 medium fresh coconut or 3 cups flaked coconut
1 stick butter, (4 ounces) softened
1 1/2 cups sugar
2 large eggs, separated, at room temperature
1 tsp vanilla extract
Up to 1 cup milk
2 1/4 cups cake flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Classic Seven-Minute Icing

1. If using fresh coconut, preheat oven to 350 degrees F. With a hammer, carefully drive a nail or large metal skewer through each of the coconut's three "eyes." Invert coconut over a bowl and let stand 5 minutes to drain liquid. Strain liquid through a fine sieve and reserve. Bake coconut on a baking sheet 20 minutes. Wrap in a kitchen towel and with a hammer, crack into large pieces. Remove shell and peel off brown skin with a small sharp knife. Finely grate coconut meat; reserve 3 cups.

2. Grease two 9-inch cake pans. Line bottoms with wax paper; grease paper. Dust pans with flour; tap out excess. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla.

3. Add enough milk to reserved coconut liquid to equal 1 cup. (if using flaked coconut, measure out 1 cup milk.) Sift together cake flour, baking powder, baking soda, and salt. With mixer on low speed, alternately add flour and coconut-milk mixture or plain milk to butter mixture, beginning and ending with flour. Beat just until blended. Stir in ¾ cup grated coconut.

4. In a clean small bowl, beat egg whites with an electric mixer with clean beaters on medium speed until soft peaks form when beaters are lifted. With a rubber spatula, gently fold beaten egg whites into coconut batter mixture. Turn batter into prepared pans.

5. Bake 30 to 35 minutes, or until a cake tester inserted in center comes out clean. Let cakes cool in pans 10 minutes, then unmold onto wire racks and remove wax paper. Invert cakes again and let cool completely.

6. Arrange 1 cake layer on a serving plate and frost top with about 1/3 (2 cups) of Seven-Minute Icing. Sprinkle top with ¾ cup grated coconut and cover with remaining cake layer. Cover sides of cake with remaining icing. Gently press remaining 1 ½ cups coconut onto top and sides of cake.

Spread the word

      

  

  

[Author]

Posts