Coconut Cake from Scratch Recipe

4      Reviews by:    Betty Neel   Coconut Cake from Scratch Recipe is absolutely the best coconut cake recipe around. Using fresh coconut and creating the ingredients of the cake, the robust and full bodied taste of this coconut cake recipe is fantastic. Food Category:    Cakes and Tortes Cuisine Origin:    Southern    Servings: 10 Calories: 918 per serving Print Preview Rate This Recipe Prep Time:   2 Hours 35 Minutes Cook Time:   40 Minutes Total Time:   3 Hours 15 Minutes

INGREDIENTS

• 2 fresh in shell coconuts
• 1 cup 2% milk
• 2 sticks (8oz) unsalted butter at room temperature
• 16oz by weight granulated white sugar
• 14 1/4oz cake flour
• 1 1/2 tsp. baking powder
• 1 tsp. kosher salt
• 1 tsp. coconut extract
• 4 egg whites
• 1 recipe Coconut Cake Icing Recipe (search site)

DIRECTIONS

• Preheat oven to 375°F. Punch holes in two of the "eyes" of each coconut. Drain the coconut juice from each coconut, place in a spray bottle and refrigerate. Place the coconuts into the hot oven for 30 minutes or until the shells crack open. Wrap the coconut in a towel and strike with a hammer to break the shell apart and release the meat from the shell. Use a vegetable peeler to remove the brown husk from the meat. Shred the meat in a food processor or by hand with a grater.
• In two different containers, place 2 oz.(coconut milk) and 4 oz.(coconut cream), respectively, shredded coconut. Bring 1 cup milk to a boil, put 1/2 cup boiling milk into each container, seal, shake, and set aside for 1 hour. After one hour, blend contents of each container in a blender to puree. Place a cloth in a container and pour the contents of the blender in and squeeze out coconut milk from pulp. Discard pulp, retaining coconut milk.
• Cut parchment paper to cover bottom of 2 cake pans. Spray pan bottom, insert paper, spray paper. In bowl place butter and beat for 1 minute on low, then slowly add 16 oz. sugar while mixing until mixture is fluffy. In another bowl, mix cake flour, baking powder and kosher salt. In another bowl combine coconut milk and 1 tsp coconut extract. In final mixing bowl add, alternating, 1/3 cake flour mixture, then 1/3 of the milk mixture, then 1/3 each, until all is combined -mixing the whole time.
• Oven temperature set to 350°F. Beat 4 egg whites to stiff peaks. Add butter sugar mixture to cake batter and mix well. Add 1/3 egg whites and mix to make mix a little moist. Add remaining egg whites and fold in. Use a scale to get same amount of batter into each cake pan. Bake for 20 minutes then rotate pans - left to right, right to left - and bake another 20 minutes. Remove from oven and let cool for 10 minutes before turning out on racks to cool completely. Cut each layer in-half making 4 layers. Spritz each layer with coconut water in spray bottle. Frost with Coconut Cake Icing Recipe, mixing shredded coconut into frosting if desired.

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