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Coconut Cream Cake

 

Coconut Cream Cake

Coconut Cream Cake

My mom makes the best fresh coconut cake you’ve ever eaten in your life. She buys a  fresh coconut, uses the milk inside it and shreds up her own coconut. I could  eat the entire cake all by myself. She’ll be shocked that I used organic dry coconut out of a bag, but I didn’t have time to go get the real deal.

Any time you use fresh coconut, you can’t lose. It’s amazing. If you use fresh in this recipe, don’t toast the coconut. The moisture from the fresh is delectable so keep it that way.

Yellow Cake

2 3/4 cups self-rising flour (I use Gluten free flour)

2 sticks unsalted butter, softened

2 cups sugar (organic if possible)

4 large eggs, beaten

1 cup coconut milk- I used organic coconut milk in a can, but if you use fresh it will be yummy!

1 tsp vanilla extract (organic if possible)

In large bowl, beat butter and sugar for 2 minutes. Add the eggs and beat for 1 minute. Add all other ingredients and mix well. Spoon batter into two greased and floured pans 3/4 full.  Bake in 350 degree oven for 20 minutes or until done. Watch it! Let cakes cool for 5 minutes before inverting onto a plate.

Coconut Cream filling

1/2 cup of organic corn starch

1 1/2 cups sugar, organic if possible

4 cups milk- use goat milk for lactose sensitive

6 Tb. butter

4 egg yolks

1 tablespoon vanilla

1 cup of shredded coconut- I used organic dry in bag, but freshly grated coconut is divine!

Mix  starch and sugar into milk, stir until everything is dissolved. Add butter, cook for five minutes. Slightly beat egg yolks in small bowl. Add a little of the hot milk mixture to the beaten yolks, slowly. Add a little more to the eggs, then add all that back into the big pot of milk mixture and stir all together. You just don’t want to shock the eggs and have them turn into scrambled eggs in your milk. Once you pour them in cook stirring constantly until thick. Add vanilla and coconut–stir. It will get thicker as it cools. Don’t let it scorch!

Set aside in waiting for cooled cake. After cakes cool slice them in half and top each layer with yummy cream. Wipe the sides if any drips down or the frosting won’t stick to the cake.

Frosting

1 1/4 stick of unsalted butter, softened

3 3/4 cups powdered sugar (Organic if possible)

1/3 cup coconut milk, canned or fresh

1 tsp vanilla

In large bowl mix butter and sugar, add milk and vanilla. Mix with mixer for 3 minutes. If it is too thick add more coconut milk.

*Roast 1 1/2 cups of coconut in 425 degree oven for 10 minutes or until browned. To be used after you frost cake. If you use fresh coconut don’t toast it.

This recipe makes three layers

This recipe makes three layers

Then I sliced the three layers in half and made them into six layers. As you can see I messed up. i was on the phone the whole time I was cutting them with the electric knife. It didn' t work well with one hand

Then I sliced the three layers in half and made them into six layers. As you can see I messed up. I was on the phone the whole time  cutting them with the electric knife. It didn’t
 work well with one hand!

Pour a generous portion of filling onto the first cake halve--I added more than this

Pour a generous portion of filling onto the first cake halve–I added more than this

Keep stacking with a new layer of cake and filling

Keep stacking with a new layer of cake and filling-don’t put filling on top!

Frost top and sides

Frost top and sides- the organic powdered sugar had some lumps in it- doesn’t really matter

II browned 1 1/2 cups of coconut in the oven on 425 for 10 min's--While cake is still moist add the browned coconut to the top and sides. Just toss it all over, the counter will be a mess!

Brown 1 1/2 cups of coconut in the oven on 425 for 10 min’s–While cake is still moist add the browned coconut to the top and sides. Just toss it all over, the counter will be a mess!

You can freeze this cake whole--wrap tightly

You can freeze this cake whole–wrap tightly

French pressed coffee and coconut cream cake--oh my, this is good!

French pressed coffee and coconut cream cake–oh my, this is good!

 

caravaggio_jesus

He is RISEN! Let us celebrate that this weekend! Thank You Jesus!

 

Comments

  1. Samantha says:

    I had just settled on which dessert I would make for Easter dinner… you just made my decision difficult! This looks incredible. Thank you for sharing the recipe.

  2. Yeah this is pretty yummy–I always have a hard time deciding which desert!! Have a blessed Easter!!

  3. Stephanie Yu says:

    I’ve been looking for a coconut cream cake recipe. The one I found from the Food network was so involved. I would have to start it a day or two before serving. Ugh! Yours looks a little more doable. I’ve never done anything with a fresh coconut but I’m always up for a challenge. Sure wish I had your milk and eggs though!

  4. Stephanie Yu says:

    French pressed coffee is my favorite!! My husband and I enjoy coffee and French pressed is by far our most favorite!

  5. Ater reading your blog I was inspired to plan an adventure date night. We had a most wonderful evening that included this fabulous coconut cake as dessert. Thank you so much for your encouragement to keep the home fires burning. 🙂

  6. Wow, Sharon — thanks for posting this! I did not know such a thing could work with gluten free flour. Do you know how much and which leavening one would need if the flour is not self rising?

    I also have problems with hypoglycemia, so I will try it using a combination of erythritol and sucralose.

    Which gf flours do you find work well for cakes? I have tended towards coconut and almond flours because they are high protein, but I have not been able to get them to work well for anything but muffins, yet.

    • Pat- if I want the cake delicious and Gluten Free I use Pamela’s pancake and baking mix. It has never failed me. People who are not gluten free like it better than regular flour cakes. If I’m trying to be healthy and it’s not a holiday I use coconut flour and almond flour as well. I haven’t made this cake healthy yet!

  7. As I read your story, recipe, not really good at layer cakes… but might just consider trying it once and see what happens. Both my husband I love coconut pie, why not cake… I know the couple that we need to invite… they live down the street, are not married, not attending church that we know of. Now, I just need to pray for the courage to ask them, with my husband’s agreement and take the plunge! If not one of your recipes, which all sound awesome, one I already know how to do.

    I know it is not about the food, the clean house, some dust makes a house look “lived-in”, plus we have an insert in our fireplace to burn wood, saves on hearting bill, but makes dust… I try to keep up with it.

    I know what matters is our hearts, our preparation of prayer together and alone with God and a willingness to tell them about Jesus lovingly and carefully and how much of a difference He would make in their lives. They might even decide to commit to marriage and Him at the same time.. He is the God of Miracles, He says ask!

    Mary Kaiser

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