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2000s Recipes + Menus

Fresh Coconut Cake

Serves8 to 10
  • Active time:1 1/4 hr
  • Start to finish:3 hr
ADAPTED FROM RICK ELLIS
February 2000
Sometimes seen with a lemon filling, this is one of the oldest “fancy” layer cakes and a great southern tradition. The fresh coconut makes you realize why this cake has always been special.

For cake layers

  • 1 cup milk (not nonfat)
  • 1/2 cup grated fresh coconut
  • 2 1/2 cups sifted cake flour (not self-rising; sift before measuring)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 1/2 cups sugar
  • 5 large egg whites
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract

For frosting

  • 3 large egg whites
  • 1 1/2 cups sugar
  • 1/3 cup water
  • 2 teaspoons light corn syrup
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla
  • 2 1/2 cups grated fresh coconut

Make cake:

  • Bring milk just to a boil in a small heavy saucepan. Remove from heat and stir in coconut. Cover and let stand 30 minutes. Purée in a blender.
  • Preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and dust with flour, knocking out excess.
  • Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in whites, vanilla, and almond extract until light and fluffy again, about 2 minutes. Add half of flour mixture and beat on low speed just until blended. Beat in coconut-milk mixture, then remaining flour mixture, just until blended.
  • Divide batter evenly between cake pans. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes. Cool layers in pans on racks 5 minutes. Run a thin knife around edges of pans, then invert layers onto racks to cool completely.

Make frosting:

  • Heat whites, sugar, water, corn syrup, and cream of tartar in a large metal bowl set over a saucepan of simmering water, whisking, until mixture is warm and sugar is dissolved. Beat mixture, still over heat, with a handheld electric mixer on high speed until thick and fluffy, about 7 minutes. (Depending on mixer and weather, this may take longer.) Remove frosting from heat. Add vanilla and beat until cool and spreadable.

Assemble cake:

  • Brush any loose crumbs from layers and put 1 layer upside down on a serving plate. Spread with about 1 1/4 cups of frosting and sprinkle with  cup coconut. Place other layer on top, right side up. Frost top and sides of cake (you may have some frosting left over) and sprinkle with remaining coconut.
Cooks’ notes:
  • If egg safety is a problem in your area, you may want to use either pasteurized egg whites in the carton or reconstituted powdered egg whites for the frosting.
  • Cake may be made 1 day ahead and chilled, loosely covered. Bring to room temperature before serving.
Keywords
rick ellis,
cakes,
dessert,
coconut,
fruit
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