Fresh Coconut Cake

This cake was Carlie's favorite. It was a tradition at Christmas.

Photo by Thomas H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 6 eggs, separated

  • 3 cups sifted flour

  • 2 cups sugar

  • 1 cup of boiling water

  • 2 teaspoons baking powder

  • 1 teaspoon vanilla

  • 1/2 teaspoon lemon extract

  • FROSTING:

  • 2 cups sugar

  • 2 tablespoons light corn syrup

  • 2 fresh coconuts, grated

  • 2 egg whites

  • 1/2 cup water

Directions

Preheat oven to 325 degrees. Beat egg yokes well. 1. Add sugar gradually. 2. Beat until light. Combine flour and baking soda then sift. 1. Add the flour and soda to egg mixture, alternately with the boiling water beating well between additions. 2. Blend in vanilla and lemon extract. Beat the egg whites until stiff but not dry. 1. Fold into batter thoroughly. 2. Pour batter into 3-9" cake pans. 3. Bake at 325 degrees 20 to 25 minutes, or until done and lightly browned. Invert pans to cool before removing cake. FROSTING: Combine sugar, corn syrup and water. 1. Boil to 250 degrees on a candy thermometer, or until syrup spins a "good hair". 2. Beat egg whites fairly stiff. 3. Pour the hot syrup very slowly over the beaten whites, beating constantly. 4. Continue beating until mixture is of a consistency to spread. 5. Mix 1/3 of the icing with 1/3 of the coconut and use it to fill between layers of cake. 6. Ice top and sides of cake with remaining icing and then cover with remaining coconut.

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