Fresh Coconut Cake Recipe is Best Coconut Cake When You Learn How to Crack a Coconut

This fresh coconut cake recipe is delicious and very beautiful to be added to your Christmas cake recipes.

FRESH COCONUT CAKE RECIPE

• 1 Cup solid white shortening (I use Crisco)


• 3 ½ Cups sifted cake flour


• ¾ Teaspoon salt


• 2 Cups sugar


• 3 ½ Teaspoons baking powder


• 1 Cup plus 2 Tablespoons milk


• ½ Teaspoon almond extract


• 6 Egg whites


• 2 Fresh coconuts

Preheat oven to 350F degrees.

Grease and flour 3 eight inch cake baking pans.

Open coconuts and reserve liquid. Grate all the coconut meat.

Sift the flour baking powder, and salt together; set aside.

Beat egg whites until foamy and gradually add ½ cup of sugar; beat only until meringue holds up in soft peaks.

Cream the shortening and remaining 1 cup of sugar until fluffy.

Add the flour mixture to the creamed mixture alternately with the milk beating after each addition; Mix in the almond.

Fold in the meringue by hand just until blended.

Divide batter evenly among the 3 prepared pans and bake for 25 minutes or until pick comes out clean. Remove from oven and let set and cool to warm. Remove cakes from pans and add coconut sauce.

COCONUT SAUCE

• Liquid from 2 coconuts


• 1 ¾ Cups sugar


• 2 Tablespoons flour


• Grated coconuts


• Whipped cream

In a saucepan add the coconut liquid, sugar, flour and grated coconut (save enough to sprinkle over cake after frosting).Cook until thickens.

With toothpick, poke holes into all three cake layers. Spoon 1/3 of the sauce on each cake layer and spread allowing cakes to soak it in. When cakes are cold, place one layer on a cake plate and frost with whipped cream. Repeat the process until the whole cake is covered with the whipped cream on the top and sides.

Sprinkle the reserved grated coconut over the cake.

Rinse, drain and dry maraschino cherries to use for garnish.

WHIPPED CREAM ICING for fresh coconut cake recipe

• 1 Pint whipping cream


• ¼ Cup powdered sugar


• 1 Teaspoon vanilla

Whip cream on high gradually adding in powdered sugar; then vanilla.

Beat until stiff peaks form; spread between layers, sides and top of cake.

HOW TO CRACK A COCONUT

Find the 2 or 3 dark spots (or eyes) of the coconut. With a hammer, pound a clean screwdriver into these eyes. Set coconut over a bowl and drain the liquid into the bowl from these punctured eyes. Wrap coconut in a towel or plastic bag to keep it contained; hit with hammer until the coconut cracks open. With a small sharp knife, pry the coconut away from the shell.

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