Why You’ll Love This Fresh Coconut Cake Recipe
When you take a bite of this Fresh Coconut Cake, you’ll instantly understand why it’s a favorite in my kitchen. The moist, fluffy layers just melt in your mouth, and the rich coconut flavor is simply irresistible.
I love how each slice showcases that perfect balance of sweetness and creaminess, making it a delight for any occasion. Whether it’s a birthday, holiday, or just a cozy afternoon treat, this cake never fails to impress.
Plus, the aroma that fills my home while it bakes is a warm hug, inviting everyone to gather around the table and indulge in a slice.
Ingredients of Fresh Coconut Cake
Let’s plunge into the delightful world of baking with my Fresh Coconut Cake recipe. This cake isn’t just any dessert; it’s a tropical dream that brings sunshine to your table, no matter the season.
With its layers of fluffy cake and creamy filling, every bite is like a mini-vacation to a coconut paradise. You might find yourself daydreaming about sandy beaches and palm trees as you enjoy this treat. So, let’s gather our ingredients and get ready to whip up something special!
Here’s what you’ll need to create this lovely cake:
- 3/4 cup shortening
- 1 1/2 cups sugar
- 3 eggs
- 2 1/2 cups sifted cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups milk
- 4 egg yolks
- 1/2 cup sugar (for the custard filling)
- 1/3 cup cornstarch
- 3 tablespoons orange-flavored liqueur
- 1 cup grated fresh coconut (or frozen unsweetened)
- 1 1/4 cups light corn syrup
- 2 egg whites
- 1 dash salt (for the frosting)
- 1 teaspoon vanilla extract (for the frosting)
Now, a few things to keep in mind as you gather these ingredients. First off, if you can get your hands on fresh coconut, do it! The flavor is unbeatable, but frozen unsweetened coconut is a good alternative if you can’t find the fresh stuff.
And about that orange-flavored liqueur—it adds a really nice depth to the custard. If you’re feeling adventurous, you could try substituting it with something like coconut rum for an extra kick. Just imagine how fantastic that would be.
How to Make Fresh Coconut Cake
Making the Fresh Coconut Cake is an adventure that will have your kitchen smelling like a tropical paradise. To start, grab your 3/4 cup of shortening and 1 1/2 cups of sugar. In a large mixing bowl, cream them together until it’s light and fluffy—this is where the magic begins. I always find that this step is like a workout for your arm; you really want to beat that mixture well.
Once it’s looking lovely, add in the 3 eggs one at a time. Make sure to mix well after each addition; it’s a bit like introducing new friends to each other, they need a moment to mingle.
Next up, it’s time to bring in the dry ingredients. In another bowl, combine 2 1/2 cups of sifted cake flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. This is your cake’s foundation, so don’t skip sifting—nobody wants a lumpy cake. Gradually add this flour mixture to your creamed mixture, alternating with 2 cups of milk. Start and end with the flour, and stir in 1 teaspoon of vanilla extract to give it that lovely flavor.
Now, pour the batter into two greased and floured 9-inch round cake pans. I like to use a spatula to get every last bit of that batter because honestly, who wants to waste cake? Bake them at 375 degrees for about 20 to 25 minutes, until a toothpick inserted in the center comes out clean. You’ll want to cool them in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
While your cakes are cooling, let’s whip up the custard filling. In a heavy saucepan, mix together the 4 egg yolks, 1/2 cup of sugar, 1/3 cup of cornstarch, and 3 tablespoons of orange-flavored liqueur. Stir this concoction with a wire whisk until it’s well blended. Cook over medium heat, stirring constantly until it thickens—this part requires a little patience, but trust me, it’ll be worth it.
Once thickened and smooth, stir in the grated coconut (1 cup), and let it chill thoroughly. As for the frosting, combine 1 1/4 cups of light corn syrup, 2 egg whites, and a dash of salt in a mixing bowl. Beat the egg whites until soft peaks form, then slowly add in the syrup. Continue beating until you get stiff peaks; it should be thick enough to spread.
Now, spread that delicious custard filling between the layers of cake, cover the top and sides with your fluffy frosting, and sprinkle with more coconut. There you have it—a cake that’s almost too beautiful to eat but too delicious not to. Enjoy your slice of paradise!
Fresh Coconut Cake Substitutions & Variations
After enjoying the delightful process of baking and assembling your Fresh Coconut Cake, you might want to experiment with some substitutions or variations to make it your own.
For a lighter cake, I sometimes swap half the shortening for unsweetened applesauce. If you’re looking for a tropical twist, adding pineapple puree can elevate the flavor.
You can also use almond extract instead of vanilla for a nutty undertone. For a gluten-free option, I’ve had success using a gluten-free cake flour blend.
Don’t forget, you can always sprinkle in some chopped nuts for added texture and flavor!
Additional Tips & Notes
To guarantee your Fresh Coconut Cake turns out perfectly, I recommend preparing all your ingredients and equipment beforehand.
Make certain your eggs and milk are at room temperature for better mixing. When measuring flour, spoon it into your measuring cup and level it off to avoid packing.
If you’re using fresh coconut, verify it’s finely grated for a smoother texture. Don’t skip the chilling step for the custard; it helps it set properly.
Finally, for the Snow Peak Frosting, beat the egg whites until they hold stiff peaks to achieve that perfect spreadable consistency.
Enjoy your baking adventure!