Fresh coconut cake

Fresh coconut cake

Ingredients/Components

• sugar - 2 c
• eggs - 4 item
• vanilla - 1 tsp
• milk - 1 c
• vanilla extract - 1 tsp
• butter or margarine - 2 Tbsp
• salt - 1/4 tsp
• baking powder - 3 tsp
• sifted cake flour - 3 c
• grated coconut - 2 c
• coconut milk - 1 c
• shortening or butter - 1 c

How to make fresh coconut cake:

Filling:2 c. sugar1 c. coconut milk1/8 tsp. salt2 Tbsp. butter or margarine2 c. grated coconut1 tsp. vanilla Crack, peel and grate one medium to large coconut. Reserve the milk from the coconut. Set aside. Cream shortening and sugar. Add eggs, one at a time. Beat well. Sift together flour, baking powder and salt. Add flour and milk alternately to creamed mixture, ending with flour. Pour into 3 (9-inch) greased and floured pans. Bake at 350° for 20 to 25 minutes.

Prepare filling while cake bakes. Combine sugar, coconut milk (adding regular milk if necessary for 1 cup) and salt in saucepan. Bring to a boil. Boil 3 minutes. Remove from heat. Add butter, vanilla and 3/4 of the coconut. Mix well. Spread on the cake while cake and icing are still warm. Sprinkle remaining coconut on top of each layer. Press some into sides of cake.

Recipe categories: Desserts, Cakes, Coconut.