Hazel's Fresh Coconut Cake

2 Reviews
ADD YOUR REVIEW
Oxmoor House
Prep Time
1 Hour 15 Mins
Cook Time
20 Mins
Other Time
10 Mins
Yield
1 (3-layer) cake
By Hazel Burwell
May 2005
RECIPE BY Oxmoor House

Southerner Hazel Burwell has been making this stately cake for her family for over 40 years. She brushes the layers with a coconut syrup to keep the cake moist, and adds marshmallows to the frosting to keep it soft.

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 2 tablespoons sugar
  • 1/4 cup fresh coconut milk
  • Boiled Frosting
  • 2 to 3 cups shredded fresh coconut (about 2 coconuts)
  • Garnishes: kumquats, crab apples

How to Make It

Step 1

Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Step 2

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9" round cakepans.

Step 3

Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Step 4

Combine 2 tablespoons sugar and coconut milk in a small glass bowl. Microwave on HIGH 1 minute; stir until sugar dissolves. Brush 1 cake layer with half of coconut milk mixture, leaving a 1/2" margin around edges. Spread with 1 cup Boiled Frosting, and sprinkle with 1/2 cup shredded coconut. Top with second cake layer, and repeat procedure. Top with remaining cake layer. Spread remaining frosting on top and sides of cake; sprinkle with remaining coconut. Garnish, if desired.

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Ratings & Reviews

LuvCats4's Review

juliachild65
December 26, 2009
This is the cake! It is very moist from the brushing of the sweet coconut milk and the fluffy frosting is yummy!. I did spread a thin layer of Lemon Curd over the layers after brushing them with the coconut milk and then frosted and put on coconut. One note tho', I would omit the marshmallows next time I make the cake, the meringue the recipe makes is quite Queenly enough! It makes great peaks, very glossy and makes a presentation. Everybody enjoyed this cake! Great for birthdays or any celebration!

Traditional

sheraphics
February 04, 2016
Fresh coconut is worth it.