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Author Notes: This is a very old recipe handed down to me by my mother. There being no such thing as fresh-frozen coconut in my early years, she always got the whole coconuts to make this cake for holidays -- always Easter and Christmas, and sometimes for birthdays. My job as a child was to crank the sausage grinder which was used to grind up the coconut. Making this cake was always a major production, and it was invariably served with ambrosia, a fruit salad of pineapple tidbits, mandarin orange segments, and coconut. —Kayb
Basic white cake
- 2 cups all-purpose white flour
- 1.5 cups sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter, softened
- 1.5 teaspoons vanilla extract
- 6 egg whites from large eggs (or 4 eggs)
- 1 cup coconut milk, divided
- Preheat oven to 375F.
- Sift together dry ingredients into mixing bowl. Mix softened butter into dry ingredients until mixture resembles coarse meal.
- Whisk together 3/4 cup coconut milk, eggs and vanilla. Add slowly to bowl while mixer is running. Beat until combined, then beat for another 2 minutes at medium speed. Reserve remaining 1/4 cup coconut milk.
- Pour into three greased and floured cake pans. Bake for 15-18 minutes, until golden brown. Cool on baking racks.
- 2 cups grated fresh coconut or fresh-frozen coconut, divided
- 1 cup sour cream
- 1 cup plus 3 tablespoons sugar, divided
- 1 cup heavy cream, whipped
- Stir together 1 1/2 cups of the coconut with the sour cream and sugar.
- Use 2/3 of the mixture to frost between bottom and second layer of cake. Top with unfrosted third layer.
- Whip cream stiffly with remaining 3 tbsp. of sugar.
- Fold remaining filling mixture in to stiffly whipped cream. Frost sides of cake. Using a skewer, pierce cake from the top a dozen or so times. Pour remaining 1/4 cup coconut milk slowly on top of cake. Frost top of cake.
- Sprinkle frosting with reserved 1/2 cup of coconut.
- Refrigerate cake until serving. For best results, make two days in advance and refrigerate to give it time for moisture to spread evenly throughout. Cake may also be frozen.
- This recipe was entered in the contest for Your Best Recipe with Coconut
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