Aunt Lucy's Fresh Coconut Cake

Course : Cakes
Serves: 14
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1 medium coconut
3/4 cup shortening
1 cup sugar
4 medium eggs -- separated
1/2 teaspoon vanilla
1/4 cup fresh coconut
2 1/4 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup coconut milk
1/2 cup sugar
1 cup sugar
1/3 cup water
1/3 teaspoon cream of tartar
2 large egg whites
1 1/2 teaspoons vanilla
1 cup fresh grated coconut

Preparation / Directions:

Preparation of coconut: Pierce 3 holes in coconut; drain out milk and save. Heat coconut in 350-degree oven 30 minutes; cool. Break shell and chisel out meat. Peel off the brown skin with a potato peeler. Cut white meat in one inch pieces and grate on medium size grater or in blender. Cream together shortening and sugar. Add well-beaten egg yolks and vanilla, beat well. Mix in grated coconut. Sift together cake flour, baking powder and salt. Add milk to coconut milk to make 3/4 cup if necessary. Add dry ingredients alternately with milk. Beat egg whites until peaks are formed; gradually beat in 1/2 cup sugar until whites are stiff. Fold into batter. Bake in 3 greased and floured 9-inch layer pans at 350 degrees for 25-30 minutes or until done. Icing: Boil first 3 ingredients in saucepan until 242 degrees is reached on a candy thermometer. Keep pan covered first 3 minutes. Beat egg whites until very stiff. Pour hot syrup very slowly into egg whites, beating constantly. Add vanilla. Frost between layers, top and sides of cooled cake , sprinkling with as much coconut as desired.


Nutritional Information:

457 Calories (kcal); 25g Total Fat; (48% calories from fat); 5g Protein; 55g Carbohydrate; 53mg Cholesterol; 187mg Sodium

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