Fresh coconut cake

Our fresh coconut cake is a delightful blend of moist, tender cake, creamy coconut filling, and fluffy coconut frosting.

Each bite offers a perfect balance of sweet coconut flavor, making it a delightful treat for any occasion. The cake is generously adorned with toasted coconut flakes, adding a lovely texture and depth of flavor.

​Whether you're celebrating a special event or simply craving a delicious dessert, our fresh coconut cake is sure to impress with its tropical charm and irresistible taste.

For the best results, watch Tammy make this delicious recipe.
​Just click that red arrow and enjoy the show!

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RECIPE​

Ingredients​

• 6-8 OZ. PACKS FRESH FROZEN COCONUT
• 3/4 CUP LUKEWARM WATER
• 1/2 CUP CREAM OF COCONUT

1. 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.
2. 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.
   
3. 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.
   
4. 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.

Printable Recipe - Fresh coconut cake