Ingredients
- 1 fresh coconut (Choose one with a lot of liquid.)
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs, beaten
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 7 Minute Icing
- 3 egg whites
- 1 2/3 cups sugar
- 1/4 cup white corn syrup
- 1/4 cup coconut milk (optional)
- 1 dash salt
- 1 teaspoon vanilla extract or lemon juice
Directions
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Cake Directions
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Preheat oven to 500°.
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Pierce one eye of coconut with a sharp, pointed knife. Drain liquid into a glass. Taste a small amount of liquid to be certain that coconut is fresh. Refrigerate liquid until ready to use.
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Bake coconut in the shell for 6 minutes.
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Break coconut shell with a hammer and remove coconut meat.
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Using a vegetable peeler or a knife, remove brown layer from coconut. Wash and grate coconut. Refrigerate until ready to use.
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Preheat oven to 350°. Grease and flour 3 or 4 (9-inch) cake pans; set aside.
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In a large mixing bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add beaten eggs, beating well.
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In another bowl, sift together flour, baking powder, baking soda, and salt.
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Add dry ingredients alternately with milk to butter mixture, beginning and ending with dry ingredients; beat well after each addition.
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Add vanilla and lemon juice. Mix thoroughly.
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Ladle batter into prepared pans, dividing equally.
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Bake for 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Let cake layers cool for 10 minutes in pans. Invert onto cooling racks and let cool completely.
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Frost cake with 7-Minute Icing. Spread icing between cake layers and sprinkle with grated coconut. Spread icing on top and sides of cake and sprinkle with remaining grated coconut.
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7 Minute Icing
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In the top of a double boiler over simmering water, cook egg whites, sugar, corn syrup, coconut milk, and salt for 7 minutes, beating at high speed with a hand mixer. Remove from heat and add vanilla or lemon juice. Continue beating until a spreadable consistency is reached.