Fresh Coconut Cake Recipe

Indulge in this irresistible Fresh Coconut Cake, a treasured old Southern recipe passed down through generations. This moist and fluffy cake features layers of creamy coconut custard filling and a dreamy snow-peak frosting, creating a taste sensation that's both nostalgic and utterly delightful. Get ready to impress your family and friends with this show-stopping dessert!

Prep Time 30 mins

Cook Time 55 mins

Calories 6591.5 kcal

Protein 165g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

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.