coconut cake

I need a good recipe for coconut cake. This is for a friend. She wants to use the fresh coconut and the fresh milk in it. I was wondering if any one has a recipe for this

   Thanks :)  :)  :)

Coconut Cake

* 3 cups sifted cake flour (sift before measuring)
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 cup butter, room temperature
* 1 pound powdered sugar
* 4 egg yolks, well beaten
* 1 cup milk
* 1 teaspoon vanilla
* 1 cup shredded coconut
* 4 egg whites, well beaten
* .
* Frosting:
* 1 cup sugar
* 1/2 cup light corn syrup
* 3 tablespoons water
* 3 egg whites
* 1/4 teaspoon cream of tartar
* 1/4 teaspoon salt
* 1 1/2 teaspoons vanilla
* 1 cups grated coconut

Measure the sifted cake flour into a bowl. Add baking powder and salt. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy.

Add the beaten egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently. Bake in greased 8-inch pans at 350° for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes three 8-inch layers.

Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric hand-held mixer until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting is firm enough to hold when spread on cake. Frost cake sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands.

Fresh Coconut Cake


* 2/3 cup butter
* 1 cup sugar
* 4 eggs, separated
* 2 cups sifted cake flour
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 cup coconut milk
* 1 teaspoon vanilla
* 1/2 cup grated coconut

In a mixing bowl, cream butter until fluffy. Add 1/2 cup sugar, beating until light and fluffy. Add egg yolks, beating well. Add sifted dry ingredients alternately with the coconut milk. Stir in vanilla and coconut.

Beat the egg whites with remaining 1/2 cup sugar until soft peaks are formed; fold into the cake batter. Pour batter into two greased and floured 8-inch layer cake pans and bake at 375° for about 25 minutes. Remove fresh coconut cake to wire racks to cool.


* 1 cup heavy cream, whipped
* 1 tablespoon sugar
* 1/2 teaspoon vanilla
* 1 coconut, shredded or grated

In a bowl, beat cream with the sugar until thick. Add vanilla Spread between layers and over top and sides of cake. Sprinkle cake with fresh coconut.

Coconut Cake

Coconut filling:
About 3 3/4 pounds fresh coconuts, or enough to yield 4 cups plus
2 tablespoons minced coconut meat, in all [be sure to reserve
coconut milk to make the glaze]
2 1/2 cups heavy cream
1 1/2 cups sugar
1/2 pound [2 sticks] unsalted butter
1 tablespoon cornstarch dissolved in 1 tablespoon water
1 teaspoon vanilla extract

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
1/2 pound [2 sticks] plus 4 tablespoons unsalted butter, softened and
cut into chunks
1 cup evaporated milk
1 tablespoon vanilla extract

Coconut-milk glaze:
1 1/2 cups reserved strained coconut milk [or a mixture of coconut
milk and water]
1/3 cup sugar
1 teaspoon vanilla extract

2 [3-ounce] packages cream cheese, softened
1/4 pound [1 stick] unsalted butter, very soft
1 tablespoon vanilla extract
1/4 teaspoon salt
2 tablespoons plus 1 teaspoon evaporated milk
1 [1-pound] box powdered sugar, [in all four cups]

For the filling:
Drain the milk from the coconuts by carefully making a hole in each
of the three eyes of the coconuts with a clean, new, and large nail,
an icepick, or a sharp, very sturdy knife point. Strain the milk
through cheesecloth or through a fine mesh strainer lined with a
paper towel and measure out 1 1/2 cups; if necessary make up the
balance with water. Refrigerate until ready to use.

Break coconuts into small pieces with a hammer. Peel the pieces and
remove the brown inner skin attached to the white coconut meat. Rinse
and drain coconut meat well, then process it in batches in a food
processor until minced. You will need 4 cups minced coconut for the
filling, plus 2 tablespoons to garnish the top of the cake. Set aside.
[use leftover coconut as a snack or in another recipe.]

In a heavy 5 1/2 quart saucepan or large Dutch oven, heat together the
cream, sugar, and butter over medium-high heat until mixture reaches a
boil, stirring frequently. Add the four cups of minced coconut, stirring
well. Cook until mixture reduces to 5 cups, about 15 minutes, stirring
almost constantly. Remove from heat and stir in the cornstarch. Place
pan over high heat, and bring to a boil, stirring constantly. Add the
vanilla and cook and stir about 1 minute. Remove from heat and continue
stirring a few seconds more. Cool slightly, then refrigerate until well
chilled. Note: filling will decrease in volume as it cools. Once it is
chilled, measure yield and divide by 5 to determine amount to use between
cake layers. Keep refrigerated until just before ready to use.

For the cake:
In a medium-size bowl, sift together the flour, baking powder, and salt;
set aside. In a large bowl of an electric mixer, combine the sugar and
eggs; beat on low speed until smooth, about 1 minute, pushing sides down
with a rubber spatula. Add the butter; beat on low until mixture is
creamy and light colored, about 3 minutes. Beat in the milk and vanilla.
Gradually add the flour mixture, about 1 cup at a time, beating after
each addition just until smooth and pushing sides down as needed. Then
beat on high speed for about 1 minute more, pushing sides down.

Spoon equal portions of the batter [a slightly mounded 1 cup] into six
8-inch round cake pans that have been greased and lightly floured.
Spread batter out evenly in the pans. Bake at 350 degrees F. on the
middle rack of the oven, 3 layers at a time, until centers spring back
when lightly pressed, about 18 to 20 minutes. Remove from oven and let
pans sit about 5 minutes, then loosen sides of cakes with a knife and
remove layers from pans to a wire rack. Bake the 3 remaining layers.
If re-using the same pans, first wash, re-grease, and lightly flour
them. Meanwhile make the glaze and frosting.

After the cake layers have cooled about 15 minutes, glaze one layer
by brushing glaze over the surface and on the sides with a pastry
brush, a little at a time and using one sixth of the glaze [about
2 1/2 tablespoons]. Make holes in the cake with a paring knife so
glaze can sink in. Immediately [before glazing another layer], spread
one fifth of the filling on top of the glazed layer, extending it to
about 1/2 inch from the edge. Then place another layer on top and
repeat procedure of glazing and spreading on filling until all the
layers are glazed and all but the top layer have filling spread on

Let cake cool thoroughly, then frost top and sides. Sprinkle the
remaining two tablespoons minced coconut on top. Let sit 1 hour
before slicing.

Coconut-milk glaze:
Combine the coconut milk and the sugar in a 2-quart saucepan and
bring to a boil over high heat, stirring occasionally. Continue
boiling until glaze reduces to 1 cup, about 5 minutes, stirring
frequently. Remove from heat and stir in the vanilla. Pour into
a glass measuring cup and use glaze as directed in the recipe.
Makes 1 cup.

Combine the cream cheese, butter, vanilla, and salt in a medium-size
bowl of an electric mixer; beat on high speed until creamy, about
1 minute. Turn speed to medium and beat in the milk and 1 cup of
the sugar, pushing sides down with a rubber spatula. Beat in the
remaining 3 cups sugar, 1 cup at a time, mixing until smooth before
adding more. If the frosting becomes too thick for the mixer, do the
last bit of mixing with a spoon.