Ingredients for Fresh Coconut Cake
- 1/2 cup shortening
- 4 1/4 cups sugar
- 2 large eggs
- 2 1/4 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 1/4 teaspoons salt
- 2 teaspoons vanilla extract
- 3 cups milk
- egg yolks (not explicitly used in recipe)
- 3 tablespoons cornstarch
- 1/4 cup orange flavored liqueur
- 2 1/2 cups fresh coconut, shredded
- 1/2 cup light corn syrup
- 2 large egg whites
- 1/2 cup water
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How to Make Fresh Coconut Cake
- Preheat oven to 375°F (190°C). Grease and flour two 9-inch round cake pans.
- Cream together the shortening and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract.
- Divide the batter evenly between the prepared cake pans.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once completely cool, carefully split each cake layer horizontally to create 4 layers.
- **Make the custard filling:** In a heavy saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. This should take about 5-7 minutes.
- Remove from heat and stir in the liqueur.
- Chill the custard filling thoroughly in the refrigerator.
- Stir in the shredded coconut once the custard is chilled.
- **Make the snow peak frosting:** Combine the sugar and water in a small saucepan and bring to a boil over medium heat. Do not stir.
- In a large, clean mixing bowl, beat the egg whites and salt with an electric mixer until soft peaks form.
- With the mixer running, slowly pour the hot sugar syrup into the egg whites in a steady stream. Continue beating until stiff, glossy peaks form.
- Beat in the vanilla extract.
- Layer the cake: Spread a layer of custard filling between each cake layer. Frost the top and sides of the cake with the snow-peak frosting.
- Sprinkle the top of the frosted cake with shredded coconut.
Nutrition Information (Approximate per serving)
Sodium
129 g
Sugar
2091g
Fat
421g
Carbs
358g
