Fresh Coconut Cake

Name: Fresh Coconut Cake
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 3
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 158 milliliters butter, room temperature; 473 milliliters coconut, drained and meat grated; 0 teaspoons cream of tartar; 2 egg whites; 4 eggs, room temperature; 710 milliliters all-purpose flour; 1 pinch salt; 118 milliliters shortening; 1 teaspoon vanilla extract; 59 milliliters water; 237 milliliters white sugar

Fresh Coconut Cake

Need a vegetarian dessert? Fresh Coconut Cake could be a great recipe to try. This recipe serves 3. One portion of this dish contains approximately 25g of protein, 100g of fat, and a total of 1668 calories. A mixture of baking powder, salt, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes. It can be enjoyed any time, but it is especially good for Mother's Day.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans. Reserve coconut juice and add enough milk to make 1 cup; set aside.

Ingredients you will need

Coconut Juice

All Purpose Flour

Milk

Equipment you will use

Baking Pan

Oven

In a small bowl, sift together flour, baking powder, and salt. Set aside.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Bowl

Beat the butter, shortening, and 2 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.

Ingredients you will need

Shortening

Butter

Sugar

Equipment you will use

Hand Mixer

Bowl

Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg.

Ingredients you will need

Vanilla

Butter

Egg

Pour in the flour mixture alternately with the coconut-milk mixture, mixing until just incorporated. Fold in 2 cups grated coconut, mixing just enough to evenly combine.

Ingredients you will need

Desiccated Coconut

Coconut

All Purpose Flour

Milk

Pour the batter into prepared pans.

Bake in the preheated oven until the cake is golden and a tester inserted in the center comes out clean, 30 to 35 minutes. Cool completely on wire racks.

Equipment you will use

Oven

To Make Icing: In a saucepan, combine 1/4 cup water, 1 cup sugar, cream of tartar, and pinch of salt. Bring to a boil, stirring occasionally. Stop stirring once mixture is boiling. Cook until sugar syrup reaches soft ball stage on a candy thermometer (240 degrees F or 115 degrees C). If you don't have a thermometer, drop a little sugar syrup into a cup of cold water; when the syrup is ready, it will form a soft ball that holds its shape.

Ingredients you will need

Cream Of Tartar

Simple Syrup

Syrup

Icing

Sugar

Water

Salt

Equipment you will use

Candy Thermometer

Kitchen Thermometer

Sauce Pan

While syrup is boiling, whip egg whites at medium-high speed until stiff but not dry. Carefully pour the hot syrup down the side of the bowl, beating constantly at high speed. Keep beating until mixture is cool to the touch.

Ingredients you will need

Egg Whites

Syrup

Equipment you will use

Bowl

Drop butter, a tablespoon at a time, into egg white mixture, beating constantly. The mixture will deflate as butter is added; just keep mixing. When all of the butter is incorporated, frosting will fluff up again. Blend in vanilla.

Ingredients you will need

Egg Whites

Frosting