Fresh Coconut Cake Recipe & How to Crack a Coconut

I am hooked on fresh coconut cake recipes!  At one time I did not like coconut; today I cannot believe that was ever the case. I remember how much Dad loved coconut. Occasionally he would buy a few pieces of coconut candy. As much as I always loved candy I would not taste a piece of that. After I became an adult, I began looking for coconut recipes to make for Dad. I still could not believe how much he loved coconut and I still did not like it.

Learning to make these recipes, especially fresh coconut cake recipes for Dad was a big mistake for me. I acquired a strong love for these. I must say I don’t even have a favorite. I love all of the ones I have eaten; white, chocolate, spice or whatever. It is all in the coconut.

Making the fresh coconut cake recipes are a little more time consuming. A fresh coconut must be cracked, drained and shredded but it is all so worth the flavor. The good news is that you can buy this fresh grated coconut and the liquid in the frozen state in the supermarkets. I have found it also available in the health food stores. What I have purchased has had the same fresh taste.

I am including below the instructions for how to crack a coconut for your convenience when you make your fresh coconut cake recipe, if this is what you choose to do.

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.

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.

FRESH COCONUT CAKE RECIPE 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.

COCONUT PINEAPPLE CAKE RECIPE

• 1 Can (15 ½ ounces) crushed pineapple undrained
  
• 1 ½ Cups softened butter
  
• 3 Cups sugar
  
• 5 Large eggs
  
• ½ Cup lemon lime soft drink
  
• 3 Cups sifted cake flour
  
• 1 Teaspoon lemon extract
  
• 1 Teaspoon vanilla extract
  
• Pineapple filling
  
• Cream cheese frosting
  
• 1 Package (6 ounces) frozen thawed shredded coconut (or fresh)
  
  

Grease 3 nine inch cake pans; line with wax paper, grease and line again.
Drain pineapple reserving ¾ cup of the juice in one cup; reserve ¼ cup separately for frosting.
Reserved crushed drained pineapple for filling.
Beat butter on medium speed with mixer until creamy; gradually beat in sugar until well blended.
Add eggs one at a time beating after each addition.
Combine ½ cup reserved pineapple juice and soft drink.
Add four to creamed mixture alternately with juice mixture; begin and end with flour.
Beat until blended; stir in extracts.
Pour evenly into prepared pans; bake at 350F degrees for 25 to 30 minutes or until pick comes out clean.
Cool completely; fill with pineapple filling.
Frost with cream cheese frosting and sprinkle with coconut.

Pineapple Filling:

• 2 Cups sugar
  
• ¼ Cup cornstarch
  
• 1 Cup reserved drained pineapple
  
• 1 Cup water
  

Stir together sugar and cornstarch in saucepan.
Stir in pineapple and 1 cup water; cook over low heat stirring occasionally until very thick.

Cream Cheese Frosting:

• ½ Cup softened butter
  
• 1 Package (3 ounces) softened cream cheese
  
• 1 Package (16 ounces) powdered sugar sifted
  
• ¼ Cup reserved pineapplejuice4
  
• 1 Teaspoon vanilla
  

Beat butter and cream cheese on medium speed until well blended. Gradually add powdered sugar, juice and vanilla mixing well.

COCONUT SPICE CAKE RECIPE

• 2 ½ Cups flour
  
• 1 ½ Teaspoons baking powder
  
• 1 ½ Teaspoons ground cinnamon
  
• ¾ Teaspoon baking soda
  
• ¼ Teaspoon ground cloves
  
• ¼ Teaspoon ground nutmeg
  
• ¼ Teaspoon ground allspice
  
• 1/8 Teaspoon ground ginger
  
• ½ Teaspoon salt
  
• ½ Cup softened butter
  
• ½ Cup granulated sugar
  
• ½ Cup packed brown sugar
  
• 1 Teaspoon vanilla
  
• 4 Eggs
  
• 1 ¼ Cups light cream
  
• ¼ Cup molasses
  
• 1 ½ Cups fresh shredded coconut
  
• 2/3 Cup orange marmalade
  
• 1 Package (3 ounces) softened cream cheese
  
• 6 Tablespoons butter
  
• 2 Cups sifted powdered sugar
  
• 3 to 4 Drops orange extract
  
  

Grease and flour 3 eight inch round cake pans; preheat oven to 350F degrees.
Combine first nine ingredients; beat ½ cup butter until creamy.
Gradually add granulated and brown sugars; add vanilla and beat until creamy.
Add eggs one at a time beating well after each.
Combine cream and molasses; add dry ingredients and molasses mixture to cream mixture alternating.
Stir in coconut; pour evenly into prepared pans and bake for 20 minutes or until pick comes out clean.
After cooling 10 minutes remove from pans.
Stack cakes spreading marmalade between layers.
Beat together cream cheese and 6 tablespoons butter until creamy.
Beat in powdered sugar and extract; spread on top and sides of cake.
Sprinkle top and sides with coconut; chill.

More Great Cake Baking Tips and Recipes

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