Layer Cake with Fresh Coconut Icing - BigOven 105513

Layer Cake with Fresh Coconut Icing

Ready in 1 hour

Top-ranked recipe named "Layer Cake with Fresh Coconut Icing"

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Try this Layer Cake with Fresh Coconut Icing recipe, or contribute your own. "Cakes" and "Low-cal" are two tags used to describe Layer Cake with Fresh Coconut Icing.


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1 1/2 c Sugar
3 Egg whites, stiffly beaten
Meat of 1 fresh coconut,
2 lg Eggs
1 c Coconut milk (if needed,
1 ts Salt
1 ts Vanilla
2 c Sugar
3/4 c Water
1 tb Baking Powder
18 oz Packaged coconut plus
1/4 c Milk and
2 1/2 c A-P soft-wheat flour
3/4 c Butter; Soft
1 c milk
1 tb Poppy seeds
1 pk Instant vanilla pudding mix
1 3/4 c Skim milk
3/4 c Frozen whopped topping
1 1/2 ts Grated lemon peel, divided
6 Graham cracker tarts
Grated lemon peel, garnish

Original recipe makes 10 Servings



Cake: Preheat oven to 350F. Grease two 9-inch cake pans and dust with flour. Place circles of wax paper in the bottoms of the pans and grease and flour them. Sift the flour, baking powder, and salt together. In a separate bowl, cream the sugar and butter, then add the eggs and vanilla and beat well. Add the dry ingredients and milk alternately, starting and ending with the dry ingredients, and beat until smooth. Pour the batter into the pans and bake 20-25 minutes. Cool on a rack, remove from the pans, and peel off the wax paper. Icing: Place the beaten egg whites in a saucepan, and add sugar, coconut and coconut milk. Over medium heat bring the mixture to a full boil, and boil 4-5 minutes. Remove from the heat, and spread on the cake while both the cake and icing are still warm. Makes a very moist coconut cake, serving 10-12.

Calories Per Serving: 1079 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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