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Have You Ever Made A Cake From Scratch?
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Fresh Coconut Cake from Scratch!
“I still remember mama cracking those coconuts and painfully scraping the dark skin from the white coconut. She then had to grate them with her box grater. It was a difficult process and one that she stopped doing once frozen fresh coconut was available to purchase. I made this cake and cracked coconuts only once in my 20's. Oh the trouble mama went to, to create her masterpiece back then.”-Tammy
Fresh Coconut Cake with Homemade Snow White Cake Layers. Looking for an Old Fashioned Coconut Cake Recipe with Fresh Coconut instead of Flaked Coconut? Look no further. I have had years to perfect this recipe and THIS IS THE BEST EVER Fresh Coconut Cake Recipe!
My mama made this with seven minute icing instead of buttercream when I was a young girl. I prefer the buttercream, but the cream of coconut is a must in this icing.
I know that you will enjoy it and would love for you to make a comment on the video tutorial and let us know how much you enjoyed the recipe!
Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family.
Chris & Tammy Nichols
My mama made this with seven minute icing instead of buttercream when I was a young girl. I prefer the buttercream, but the cream of coconut is a must in this icing.
I know that you will enjoy it and would love for you to make a comment on the video tutorial and let us know how much you enjoyed the recipe!
Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family.
Chris & Tammy Nichols
Fresh Coconut Cake
Fresh Coconut Cake
Prepare White Cake Recipe pg. 51 in 4 round cake pans.
Prepare Coconut Buttercream Icing pg. 63. Buttercream will be thin and that is best for this cake.
Tip: Cream of coconut will have hard layer of grease on top. Mix well before adding to butter cream, then use what is left in your filling below.
Coconut Filling and Topping:
6-8 OZ. PACKS FRESH FROZEN COCONUT
3/4 CUP LUKEWARM WATER
1/2 CUP CREAM OF COCONUT
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.
Prepare White Cake Recipe pg. 51 in 4 round cake pans.
Prepare Coconut Buttercream Icing pg. 63. Buttercream will be thin and that is best for this cake.
Tip: Cream of coconut will have hard layer of grease on top. Mix well before adding to butter cream, then use what is left in your filling below.
Coconut Filling and Topping:
6-8 OZ. PACKS FRESH FROZEN COCONUT
3/4 CUP LUKEWARM WATER
1/2 CUP CREAM OF COCONUT
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
ite Cake Layers “Mamas
1 STICK SALTED BUTTER (ROOM TEMP)
1/2 CUP SHORTENING
1 3/4 CUP GRANULATED SUGAR
6 EGG WHITES
1/2 TSP. SALT
2 TSP. BAKING POWDER
1/2 TSP. BAKING SODA
2 TSP.CLEAR VANILLA FLAVORING
2 1/2 CUPS ALL-PURPOSE FLOUR (WHITE-LILY)
1 1/2 CUPS BUTTERMILK
OR 1/2 CUP WATER & 1 CUP EVAPORATED MILK
Preheat oven 325 degrees. Using an electric mixer and mixing bowl, mix butter and shortening until creamy. Add sugar and mix until fluffy. Add egg whites. Add salt, baking powder, and soda, and vanilla. Add flour 1/2 cup at a time. After 1 cup is added, add buttermilk. Add remaining flour and mix 2 minutes on medium speed. Pour into 3 well-greased and floured round cake pans or one 13”x9”x2” sheet cake pan. Recipe makes too much batter for 2 round layers. Do not fill round cake pans more than 3/4 full. Bake until middle rises and cake begins to pull away from cake pan. Do not open oven and check until 25 minutes has passed for round layers and 30 minutes has passed for sheet cakes. Watch close at end and take out when toothpick comes out clean.
Tammy’s Tip: Reserve egg yellows and make lemon curd recipe on page 68. This is great in between the fresh coconut cake layers.
1 STICK SALTED BUTTER (ROOM TEMP)
1/2 CUP SHORTENING
1 3/4 CUP GRANULATED SUGAR
6 EGG WHITES
1/2 TSP. SALT
2 TSP. BAKING POWDER
1/2 TSP. BAKING SODA
2 TSP.CLEAR VANILLA FLAVORING
2 1/2 CUPS ALL-PURPOSE FLOUR (WHITE-LILY)
1 1/2 CUPS BUTTERMILK
OR 1/2 CUP WATER & 1 CUP EVAPORATED MILK
Preheat oven 325 degrees. Using an electric mixer and mixing bowl, mix butter and shortening until creamy. Add sugar and mix until fluffy. Add egg whites. Add salt, baking powder, and soda, and vanilla. Add flour 1/2 cup at a time. After 1 cup is added, add buttermilk. Add remaining flour and mix 2 minutes on medium speed. Pour into 3 well-greased and floured round cake pans or one 13”x9”x2” sheet cake pan. Recipe makes too much batter for 2 round layers. Do not fill round cake pans more than 3/4 full. Bake until middle rises and cake begins to pull away from cake pan. Do not open oven and check until 25 minutes has passed for round layers and 30 minutes has passed for sheet cakes. Watch close at end and take out when toothpick comes out clean.
Tammy’s Tip: Reserve egg yellows and make lemon curd recipe on page 68. This is great in between the fresh coconut cake layers.
Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.
