This easy coconut cake recipe from scratch produces a scrumptious cake; moist and dreamy.
You must bake this moist coconut cake. More easy dessert recipes at the end of the page.
Easy Coconut Cake Recipe
HOMEMADE COCONUT CAKE RECIPE FROM SCRATCH
PREHEAT oven to 350 degrees. Butter three 8 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.
Cream butter, shortening, and sugar until fluffy. Add egg yolks and mix until smooth. Sift dry ingredients together. Add to creamed mixture and alternate with milk; ending with the dry ingredients. Add vanilla.
Beat egg whites until stiff but not dry; gently fold into mixture. Pour batter into the prepared cake pans and bake about 25 minutes or until a wooden toothpick inserted in center of cake comes out clean.
Cool for several minutes and remove from pans. Fill and frost. After frosting, sprinkle fresh grated coconut on top and press up sides of cake.
1 cup milk
3/4 cup white sugar
1 TBS cornstarch
1 tsp pure vanilla extract
1 cup fresh coconut, grated
Mix sugar and cornstarch in saucepan. Add beaten egg, milk, and vanilla. Cook over low flame, stirring constantly, until thick. Add coconut and stir a little more. Spread between cake layers.
Mix sugar, corn syrup, and water. Put over heat and bring to low boil. Boil for several minutes until mixture spins a thread when a small amount is dripped from spoon.
While it is boiling, beat egg whites until stiff. Add half of hot syrup slowly to the egg whites while beating. Let other half of syrup continue to cook until very bubbly, about two more minutes. Add slowly to egg whites while beating continuously. Add marshmallows and vanilla.
Beat until ready to spread on cake. Spread on cake and sprinkle top and sides with fresh coconut. Enjoy this easy coconut cake recipe. I sure do.