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Fresh Coconut Cake Recipe

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This recipe for Fresh Coconut Cake, by , is from The Davis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dewey and Linda Albritton
Added: Saturday, June 30, 2007


3/4 cup shortening
1 1/2 cups sugar
3 eggs
2 1/4 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup sweet milk
1/2 tsp vanilla

Custard Filling
2 cups sweet milk
4 egg yolks slightly beaten
1/2 cup sugar
1/3 cup corn starch
1 cup grated coconut.

Frosting for Coconut Cake
1 1/4 cups light corn syrup (Karo)
2 egg whites beaten to soft peaks
Dash of salt
1 tsp vanilla
1 cup grated fresh coconut

Cream shortening and gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to the creamed mixture alternately with milk, beginning and ending with the flour mixture, stir in the vanilla. Pour into 4 greased and floured cake pans. Bake in a moderate 375 oven until done (about 25 min) Cool completely spread the custard filling between the layers. Spread the frosting over the tops and sides.

Custard Filling
Combine the first four ingredients in a pot, stir until well blended cook over medium heat stirring constantly until thickened and smooth. Stir int he coconut after the mixture cools completely.

Frosting For Coconut Cake
Bring the corn syrup to a boil Add the syrup to the beaten egg whites, beating constantly. Add the salt and vanilla still beating untilstiff peaks form. Frost the top and sides of the cake and sprinkle with 1 cup fresh coconut. Put the coconut on the top and side.

Personal Notes:
Personal Notes:
This is Orbin and Dewey's favorite. It is a christmas tradition. Rhonda doesn't like Coconut.




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