Fresh Coconut Cake

coconut-cake

In Natchitoches, Louisiana, Lidia enjoys this mouth-watering coconut cake for dessert, to follow a delicious gumbo.

Lidia's special, A Heartland Holiday Feast, shows her traveling cross-country, and meeting Americans with diverse heritages and culinary traditions.

Course:

Ingredients

  • Cake
  • 3 Cups of Cake Flour
  • 3 tsp. Baking Powder
  • 4 Eggs (Room Temperature
  • 1 ½ Cups of Milk
  • 1 ½ Cup of Sugar
  • 1 ¼ Stick of Butter
  • 1 tsp. Vanilla
  • Note: Butter and Eggs room temperature. Also set milk out.
  • Filling
  • 1 fresh Coconut, grated
  • 1 ½ cup sugar
  • ½ Coconut Milk or water
  • Frosting Seven Minute
  • 1 Egg White
  • ½ tsp. Cream of Tartar
  • 3 Tbsp. Water
  • 1 Cup Sugar
  • ¼ tsp. Salt

Directions

  1. Sift flour and baking powder; set aside.
  2. Cream butter and sugar, beat until light and fluffy.
  3. Add eggs, one at a time, beating after each addition.
  4. Add flour and Baking powder mixture to creamed mixture with milk. Add Vanilla.
  5. Fold in three well-greased and floured 9-inch cake pans.
  6. Bake in 350 degrees oven until done.
  7. Combine the ingredients for the filling and cook over medium heat about ½ hour or until done.
  8. Combine the ingredients for the frosting, and cook in double boiler over medium heat.
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