Old Fashioned - Coconut Cake - Fresh Coconut Cake - Cooking From Scratch
FRESH COCONUT CAKE RECIPE VOL. 1 COOKBOOK
Ingredients
6-8 OZ. PACKS FRESH FROZEN COCONUT
3/4 CUP LUKEWARM WATER
1/2 CUP CREAM OF COCONUT
Prepare White Cake Recipe in 4 round cake pans. Prepare Coconut Buttercream Icing pg. Buttercream will be thin and that is best for this cake.
Thaw coconut in refrigerator. Put coconut in refrigerator 2 days prior to mixing filling. Put coconut, water, and cream of coconut in a large bowl and mix well. It will be a little soggy. You should have 4 layers minimum.
If you have less, split them in half before icing and filling. Put a thin layer of coconut butter cream then a generous layer of coconut filling between each cake layer. Ice outside of cake with a thin layer of buttercream.
Cover entire cake with remaining coconut filling.This cake is better after sitting in refrigerator for 2-3 days.
Caution: Fresh coconut goes sour easy. Do not thaw in microwave. Make sure to store filling and finished cake in the refrigerator until ready to serve.
Note: Fresh frozen coconut is usually found in the freezer section of grocery near frozen fruit and pie crusts.
White Cake Layers Vol. 1 Cookbook
1/2 CUP SALTED BUTTER, ROOM TEMP.
1/2 CUP SHORTENING
1 3/4 CUP GRANULATED SUGAR
6 EGG WHITES, ROOM TEMP.
1/2 TSP. SALT
2 TSP. BAKING POWDER
1/2 TSP. BAKING SODA
2 1/2 CUPS ALL-PURPOSE FLOUR
1 1/2 CUPS BUTTERMILK
2 TSP. VANILLA FLAVORING
Preheat oven 325 degrees. Mix butter and shortening
until creamy. Add sugar and mix-add egg whites. Add
salt, baking powder, and soda. Add flour 1/2 cup at a
time alternating with milk then add vanilla. Mix 2
minutes on low speed.
Pour into well-greased cake pans. If using round pans
use 3 pans. If you only have two pans, reserve 1 cup
of the batter. (too much batter for 2 rounds) Bake until
set about 30-35 minutes. Watch close at end and take
out when toothpick comes out clean.
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