1 hr 20 mins
The optimum word here is "fresh". "If you've ever suffered cakes made with dry, dull desicated coconut, let me transport you to a different world. Fresh coconut (you'll only need one) is very moist and has a fragrant, slightly sour, sweet flesh that is perfect for this cake." Courtesy; Delia Smith Online & from How To Cook Book One.
My Private Note
Units: US | Metric
- 3 ounces finely grated fresh coconut
- 6 ounces self-rising flour
- 1 teaspoon baking powder
- 3 large eggs, at room temperature
- 6 ounces butter, softened
- 6 ounces golden caster sugar
- 1 teaspoon vanilla extract
- 1 1/2 ounces finely grated fresh coconut
- 9 ounces mascarpone cheese
- 7 ounces fromage frais
- 1 teaspoon vanilla extract
- 1 tablespoon golden caster sugar
- 2 ounces coarsely grated fresh coconut
- 1Before you start with this cake, you'll first have to deal with the coconut.
- 2Push a skewer through the top and make 3 holes and drain out the milk.
- 3Then place the coconut pieces in a ziplock bag & sit it on a hard surface - a stone floor or an outside paving stone. Then give it a whack with a hammer - it won't be that difficult to break.
- 4Now remove the pieces from the bag and, using a cloth to protect your hands, pry the top of a knife between the nut and the shell. You should find that you can force the whole piece out in one go.
- 5Now discard the shell and take off the inner skin using a potato peeler.
- 6The coconut is now ready to use.
- 7The best way to grate coconut flesh is with the grating disc of a food processor, but a hand grater will do just as well.
- 8Prepare Cake:.
- 9Preheat oven to 325°F.
- 102 8" pans, buttered and parchment lined.
- 11Sift the flour and baking powder into a large bowl, holding the sieve high to give them a good airing.
- 12Now just add all other ingredients, except the grated coconut, to a bowl & mix with an elecrtic mixer and combine everything until you have a smooth texture, about 1 minute or use wooden spoon.
- 13What you should have now is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems stiff, add a drop of water and mix again.
- 14Finally, stir in the 3 oz fresh grated coconut and divide the mixture between pans.
- 15Place them on center shelf of the oven and bake 30-35 minutes.
- 16To test whether the cakes are cooked, lightly touch the center of each with a finger: if it leaves no impression and then sponges spring back, they are ready.
- 17Next, remove them from the oven and wait 5 minutes and then turn them out on to a wire rack.
- 18Carefully peel off base papers, when the cakes are absolutely cool, carefully divide each one horizontally into two halves using a sharp serrated knife.
- 19Prepare Frosting:.
- 20Now make up the frosting by simply whisking all the ingredients together in a bowl to combine them.
- 21Next select the plate or stand you want to serve the cake on - you'll also need a palette knife - then simply place one layer on first, followed by a thin layer of frosting(about a fifth), followed by the next layer of cake, and so on.
- 22After that, use the rest of the frosting to coat the sides and top of the cake.
- 23Don't worry how it looks: the good thing is that it's all going to be covered with the rest of the grated coconut next.
- 24And that's it!
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Nutritional Facts for Fresh Coconut Layer Cake
Serving Size: 1 (43 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 214.8
- Calories from Fat 121
- Total Fat 13.5 g
- Saturated Fat 9.2 g
- Cholesterol 62.5 mg
- Sodium 235.5 mg
- Total Carbohydrate 21.3 g
- Dietary Fiber 1.3 g
- Sugars 12.3 g
- Protein 2.7 g
The following items or measurements are not included: