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    You are in: Home / Recipes / Fresh Coconut Loaf Cake Recipe
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    Fresh Coconut Loaf Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Happy Harry #2's Note:

    I tried making this with bagged grated coconut...not good...BUT, if you have fresh coconut, DON'T miss out on this loaf!

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Cream shortening; add sugar gradually, and continue creaming until very fluffy.
    2. 2
      Sift flour, baking powder, and salt together.
    3. 3
      Add alternately with milk to creamed mixture.
    4. 4
      Beat egg whites until stiff but not dry.
    5. 5
      Fold egg whites and coconut into batter.
    6. 6
      Cut waxed paper to fit two 9x5x3-inch loaf pan. Grease pans add line with waxed paper.
    7. 7
      Bake about 1 hour at 350 degrees.
    8. 8
      Cool on racks before removing.

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    Ratings & Reviews:

    • on April 23, 2007

      45

      I liked the way this came out... a delicate white cake, but I didn't taste the coconut very much at all. It might've been because I didn't use the coconut right away after I grated it. I meant to, but life happened, and the coconut meat ended up sitting in a ziplock in the fridge for a few days before I could get to it. I used all-purpose flour with the standard substitution for cake flour (7/8 cup of a.p. flour = 1 cup cake flour). So I used 3 1/8 cups of a.p. flour. When we mixed the flour and milk into the creamed shortening/sugar, it was so heavy and dense a batter, I could not see how I would ever be able to fold in the egg whites. So I added the whole can of evaporated milk (1 1/2 cups), instead of the 1 cup called for. I'm glad I did. It was still a challenge to carefully fold in those egg whites. I was so careful with this delicate recipe that I did sift the flour twice...once when measuring it and once when combining with the salt and b.p. Normally I blow off sifting, but I wanted this to come out right. I will probably make it again, but with fresher coconut (the day I grate it?) and increase the coconut to at least 1 cup. I would still use the whole can of evaporated milk. I think this cake would be very nice served with some coconut flavored whip cream and sliced strawberries or possibly a sauce of some kind... maybe a rum sauce?

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fresh Coconut Loaf Cake

    Serving Size: 1 (1608 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2865.7
     
    Calories from Fat 1107
    38%
    Total Fat 123.0 g
    189%
    Saturated Fat 39.6 g
    198%
    Cholesterol 36.5 mg
    12%
    Sodium 1815.4 mg
    75%
    Total Carbohydrate 406.4 g
    135%
    Dietary Fiber 6.4 g
    25%
    Sugars 202.9 g
    811%
    Protein 39.9 g
    79%

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