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