Use fresh coconut only. Milk the coconut and save the juice. Crack it open and peel it. Grate it on a wire mesh type grater so that the coconut is flaked.
Cream butter, add sugar and cream until smooth. Add 4 beaten egg yolks. Add flour and baking powder in 1/3 increments with milk mixture. Mix until smooth. Add flavorings. Beat 3 egg whites until stiff and fold into cake batter. Pour into 3 9" floured cake pans. Bake at 325 for 20 to 25 minutes. Remove and let cool before icing.
Mix all ingredients together and place in double boiler. Whip until stiff peaks form and mixture is cooked (about 7 minutes).
Putting it all together
Mix part of icing with some coconut and coconut milk. Spread between the three layers. Use remaining icing to cover remainder of cake. Cover icing with flaked coconut. Keep covered and refrigerated.
The cake usually tastes better after sitting for a day. It allows the flavors to merge better.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (9640g)|
|Recipe Makes: 4|
|Calories from Fat: 3895 (17%)|
|Amt Per Serving||% DV|
|Total Fat 432.7g||577 %|
|Saturated Fat 253.7g||1268 %|
|Monounsaturated Fat 99.6g|
|Polyunsanturated Fat 32.5g|
|Cholesterol 6711mg||2065 %|
|Sodium 15093.3mg||520 %|
|Potassium 5224.1mg||137 %|
|Total Carbohydrate 4606.8g||1355 %|
|Dietary Fiber 60.7g||243 %|
|Sugars, other 4546.1g|
|Protein 332.3g||475 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 23177
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