You are here: Home » Recipes » Fresh Coconut Cake Fresh Coconut Cake Recipe by Our Cookbook Collection Yield 20 servings Fresh Coconut Cake is perhaps the most beloved of all Southern cakes. Lark Crafts, an imprint of Sterling Publishing Co. PrintEmail Cracking and grating fresh coconut is labor-intensive and time-consuming, but the rich, fresh, pure-white, raw coconut is worth every minute of hard work. Homemade Seven-Minute Icing adds a beautiful finish—it’s unparalleled in its light, fluffy sweetness. Ingredients Cake:2 sticks (1 cup) butter, softened2 cups sugar4 eggs, at room temperature2 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt1 cup milk, at room temperature1 teaspoon pure vanilla extractSeven-Minute Icing:2 egg whites1 1/2 cups sugar2 teaspoons cream of tartar1/3 cup cold water1 dash salt1 teaspoon pure vanilla extract Fresh, grated meat of 1 coconut Instructions Preheat the oven to 350F. Prepare the pans: Spray the bottom and sides of three 9-inch round cake pans liberally with cooking spray. Place the pans on a sheet of parchment paper and trace three circles the same size as the bottoms of the pans. Cut the circles out and place in the bottoms of the greased pans. Make the batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating the mixture well after each addition. Scrape down the bottom and sides of the bowl, and beat again until the mixture is smooth, light, and creamy. In a separate bowl, sift together the flour, baking powder, and salt. Add the flour mixture to the creamed mixture in three batches, alternating with the milk, beginning and ending with the dry ingredients. Add the vanilla. Beat the batter until smooth after each addition. Bake the cake: Gently scrape the batter into the pans, distributing all of the batter evenly among the three pans. Place in the preheated oven, and bake for 20 to 25 minutes, or until a knife inserted into the center of the cake comes out clean and the sides of the cake have pulled away from the sides of the pan. Allow the cakes to cool in the pans, then remove from the pans and set aside until you are ready to ice them. Make the icing: Fill the bottom of a double boiler with water and bring it to a boil. Turn the heat down to medium to maintain a steady simmer. In the top of the double boiler, combine all of the ingredients except the vanilla and the fresh coconut, and beat with an electric handheld mixer (you can also whip the mixture by hand with a whisk) for 7 minutes or until the icing holds a stiff peak. Remove from the heat, add the vanilla, and then beat the icing to incorporate the vanilla. Recipe by Mary Moon, Marietta, Ga. Reprinted with permission from Cake Ladies: Celebrating a Southern Tradition © 2011 by Jodi Rhoden, Lark Crafts, an imprint of Sterling Publishing Co., Inc.