I had to learn how to make a fresh coconut cake recipe; I was simply hooked this cake! 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 how to make 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.
when I learned how to make fresh coconut cake recipes I found them to be 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
Since I learned how to make a fresh coconut cake recipe, I always found cracking a coconut to be very difficult. Finally, my brother told me how he does it; he and his wife would do 6 to 8 coconuts at a time. (Why did he wait so long?) PREHEAT OVEN TO 350F degrees. Find a dark spot (might be 2 or 3 eyes) on the coconut. With a hammer, drive a clean screwdriver into the eye. Set the hole of the coconut over a bowl to drain out all the liquid from the eye. Place drained coconut in a pan in the oven for 30 minutes (NO LONGER). Remove coconut from oven and wrap in a clean towel. With the hammer, hit the coconut in the middle until it cracks open. Using a sharp knife, pry the coconut out of the shell.
NOTE: 1 Coconut about 2 ½ pounds = approximately 1 ½ Cups water and 4 ounces coconut flesh.
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 1/2 cups 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
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
Whip cream on high gradually adding in powdered sugar; then vanilla.
Beat until stiff peaks form; spread between layers, sides and top of cake.
The pineapple filling makes this a popular fresh coconut cake recipe.
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.
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:
Beat butter and cream cheese on medium speed until well blended. Gradually add powdered sugar, juice and vanilla mixing well.
This fresh coconut cake recipe has the add flavors of cinnamon, nutmeg, allspice and ginger.
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.
This fresh coconut cake recipe has the delicious taste of coconut with the amazing pound cake texture.
Grease and flour tube pan.
Combine butter, shortening and sugar; beat until creamy.
Add eggs one at a time beating well after each; add flour alternating with milk.
Add flavorings and coconut to batter; mix to blend and spoon into prepared pan.
PLACE CAKE IN COLD OVEN; turn temperature to 325F degrees.
Bake 1 ½ to 2 hours; cool 10 minutes and remove from pan to cool completely.
Preheat oven to 350F degrees; place shelf 1/3 from bottom.
Generously butter a kukelhopf pan (You can also use a tube pan); dust lightly with flour.
Sift together flour and baking powder; set aside.
Heat butter and coconut milk in a small saucepan until butter melts and milk is hot.
Beat eggs and sugar in mixing bowl until mixture is light colored and thick; beat in vanilla.
Reduce mixer to low speed and gradually add flour mixture beating until well blended.
Slowing beat in coconut only until blended; on low speed mix while pouring hot mixture into batter.
With a spatula scrape bottom and sides of bowl making sure all is well blended.
Spoon batter into prepared pan; bake 60 to 65 minutes or until a pick comes out clesn.
Cool 10 minutes; remove cake from pan and cool to room temperature.
Dust cake with powdered sugar; cut in thin slices and serve with sauce recipe below.
GRAND MARNIER SAUCE
Beat egg yolks and sugar until thickened and light in color.
Heat milk in a heavy saucepan until boil.
Whisk about ¼ cup of boiling milk into beaten egg mixture; whisk the remaining milk into egg mixture.
RETURN mixture to saucepan and heat; cook STIRRING CONSTANTLY over medium low heat.
Cook until mixture thickens about 2 minutes. (DO NOT BOIL).
Strain mixture into a clean bowl; stir in vanilla and Grand Marnier.
Cool sauce to room temperature whisking occasionally; store in refrigerator.
Learn how to make a fresh coconut cake recipe with cranberry filling and marshmallow frosting.
Preheat oven to 350F degrees.
Grease and flour 2 round cake pans (9 Inches).
FOR CAKE combine flour baking powder, soda and salt; set aside.
In large mixing bowl cream butter and sugar until light and fluffy.
Add egg YOLKS one at a time beating well after each addition.
Beat in the cream of coconut, lime juice and lime peel.
Add flour mixture to the creamed mixture alternating with buttermilk.
Fold the coconut into the batter; set aside.
Place egg WHITES in small mixing bowl with CLEAN beaters.
Beat the whites until stiff peaks form; gently fold into the batter.
Spoon evenly into prepared pans; bake 35-40 minutes until pick test done.
Cool cakes 10 minutes; remove from pans and cool completely on rack.
FOR FILLING combine in large saucepan the cranberries and cranberry juice.
Cook over medium heat about 12 minutes until berries pop.
Press through a sieve into a small bowl; discard seeds and pulp.
In small saucepan combine the cranberry mixture with the sugar.
Bring to a boil; cook and stir 1 minute or until thickened; remove from heat.
Combine and mix the beaten eggs and egg yolks.
Stir a small amount of hot mixture into the beaten eggs and egg yolks.
Return the egg mixture back into the hot pan stirring constantly.
Bring to a gentle boil; cook and stir 2 minutes.
Remove from heat; stir in butter pieces, lime juice and peel.
Cool to room temperature without stirring.
Cover and refrigerate until chilled.
FOR FROSTING combine cheese, marshmallow and butter in large mixing bowl.
Beat until light and fluffy; add powdered sugar and beat until smooth.
TO ASSEMBLE cut each cake in half horizontally; place a layer on cake plate.
Spread layer with a THIRD of the filling; repeat with layers 2 and 3.
Top with remaining layer; frost sides and top with frosting.
Press coconut over top and sides.