Prep 45 mins
Cook 25 mins
This is an old family recipe. It originally called for fresh grated coconut and coconut milk. Due to the fact that so many times the coconuts didn't have much flavor or were bad, this recipe was revised to use the frozen coconut. It is one of the best coconut cakes I have ever had!
- Combine eggs and sugar and beat until light and fluffy.
- Add flour and baking powder and beat on low until smooth.
- Add coconut flavoring.
- Combine milk and butter in a saucepan and heat until butter melts.
- Fold into other mixture.
- Bake in 2 or 3 greased and floured 8 or 9 inch cake pans at 350°F for 25-30 minutes or until a toothpick inserted comes out clean.
- Thaw the packages of coconut.
- Squeeze each opened package coconut over the cooled cakes so that the coconut "milk" is sprinkled over the cake and soaks into the cake. Ice generously with "Seven-Minute Frosting" (#96449).
- Topping the icing with the coconut (in between the layers too!).
Made this for my son's birthday at his request and it was delicious! Always risky to try a new recipe for an important event but knew I could trust Marg :) Took Marg's suggestion and used Seven-Minute Frosting. Made three 9-inch layers in my Doughmakers pans, love them. Greased and floured and then added a circle of wax paper before adding the batter. Had no problem with sticking. Was afraid the cake layers would be too thin but they were perfect. Cake stored well in the fridge for several days until we could eat it all. Didn't realize until I got home that my coconut came in 6oz. packages. Was worried I wouldn't have enough but ended up using only 1 1/2 packages. Could not get coconut milk out of the coconut but the cake was still moist and delicious. This is the first time I've made a cake with fresh (well, frozen) coconut. It was very good, but of course much less sweet than the cakes using heavily sweetened flaked coconut from the baking aisle. Delicious, old-fashioned cake! Thanks for sharing the recipe!