A Taste of Sunshine: The Irresistible Fresh Coconut Cake

There are certain aromas that, for me, are inextricably linked to childhood joy and summer afternoons. The scent of toasted coconut, mingling with sweet vanilla and warm butter, instantly transports me back to my grandmother’s kitchen. She wasn’t a professional baker, but her hands possessed a magic that transformed simple ingredients into pure delight. This fresh coconut cake, a treasured recipe from “The Mississippi Cookbook,” submitted by Mrs. J.C. Craig of Louisville, MS, is one such creation. It’s not just a cake; it’s a portable slice of sunshine, a testament to the beauty of simple, honest ingredients, and a reminder of the warmth of shared moments around the table. Every fluffy bite, kissed with the subtle sweetness of fresh coconut, evokes a sense of comfort and nostalgia that’s hard to replicate.

Recipe Overview

• Prep Time: 55 minutes
• Cook Time: 25-30 minutes
• Total Time: Approximately 1 hour 20 minutes
• Servings: 12-16
• Yield: One 3-layer 8-inch cake
• Dietary Type: Classic Cake

Ingredients

This recipe calls for a generous amount of fresh coconut, which truly makes all the difference. Don’t be tempted to substitute with desiccated coconut unless absolutely necessary, as the texture and flavor will be distinct.

For the Cake Layers:

• 1 cup butter, softened
• 2 cups sugar
• 3 cups cake flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• 1 cup sweet milk (whole milk is ideal for richness)
• 4 large eggs, whole
• 1 teaspoon vanilla extract

For the Filling:

• 3 tablespoons sugar
• ¾ cup sweet milk
• ⅛ cup butter (that’s 2 tablespoons)
• ¼ cup fresh coconut, grated

For the Icing:

• 2 cups sugar
• 1 cup water
• ¼ cup white corn syrup
• 2 large egg whites, stiffly beaten
• 1 teaspoon vanilla extract
• 1 large fresh coconut, grated (for decorating)

Equipment Needed

To bring this delightful cake to life, you’ll want to have the following on hand:

• Three 8-inch round cake pans
• Electric mixer (stand or hand mixer)
• Mixing bowls (various sizes)
• Whisk
• Sifter
• Rubber spatula
• Saucepan (medium and small)
• Candy thermometer (recommended for the icing)
• Wire cooling rack
• Offset spatula for frosting

Instructions

The process for this fresh coconut cake involves three distinct stages: preparing the cake layers, making the luscious filling, and crafting the cloud-like icing. Patience and attention to detail at each step will reward you with a truly spectacular cake.

1. Prepare the Cake Batter: Begin by preheating your oven to 350°F (175°C). Grease and flour your three 8-inch round cake pans. This is crucial to prevent the cakes from sticking. In a large mixing bowl, cream together the softened butter and sugar. This is a vital step for a tender crumb; aim to beat them together for at least 10 minutes until the mixture is light, pale, and fluffy.
2. Combine Dry Ingredients: In a separate medium bowl, sift together the cake flour, baking powder, and salt. Sifting helps to aerate the flour and ensure no lumps remain.
3. Alternate Wet and Dry: Gradually add the sweet milk and the sifted dry ingredients to the creamed butter and sugar mixture, alternating between them. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix, which can develop the gluten too much and result in a tougher cake.
4. Incorporate Eggs and Vanilla: Beat in the whole eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Finally, stir in the vanilla extract.
5. Bake the Layers: Divide the cake batter evenly among the three prepared cake pans. Bake for 25 to 30 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
6. Cool the Cakes: Once baked, carefully remove the cake pans from the oven and let them cool in the pans for about 10 minutes before inverting them onto a wire cooling rack to cool completely. Ensuring the cakes are entirely cool before filling and icing is essential to prevent the icing from melting.
7. Make the Filling: While the cakes are cooling, prepare the filling. In a small saucepan, combine the sugar, sweet milk, butter, and ¼ cup grated fresh coconut. Heat this mixture over medium heat, stirring occasionally, until it just approaches the boiling point. Be careful not to let it boil over. This filling will add a wonderful moistness and concentrated coconut flavor between the layers.
8. Assemble the Filling: Once the cake layers are completely cool, place the first layer on your serving platter. Spoon or brush half of the warm filling mixture evenly over the top of this layer. Then, place the second cake layer on top and repeat with the remaining filling. Finally, top with the third cake layer.
9. Prepare the Icing: Now, for the classic divinity icing. In a medium saucepan, combine the 2 cups of sugar, 1 cup of water, and ¼ cup white corn syrup. Stir to dissolve the sugar, then place the saucepan over medium-high heat. Bring the mixture to a boil, and cook without stirring until it reaches the “soft thread” stage, which is approximately 240°F (115°C) on a candy thermometer. If you don’t have a thermometer, you can test this by dropping a small amount of syrup into a glass of cold water; it should form a soft, pliable ball.
10. Combine Icing with Egg Whites: While the syrup is cooking, in a clean, dry mixing bowl, beat the 2 large egg whites until they form stiff, glossy peaks. This is crucial for a stable icing.
11. Create the Divinity: Once the syrup reaches the correct temperature, slowly and carefully pour the hot syrup in a thin, steady stream into the stiffly beaten egg whites, while continuously beating with your mixer on medium-high speed. Continue to beat until the icing is thick, glossy, and has reached a spreading consistency. Be patient with this step; it may take several minutes. Stir in the 1 teaspoon of vanilla extract.
12. Frost the Cake: Heap the divinity icing generously over the top and sides of your assembled cake. Use an offset spatula to spread it smoothly or create decorative swirls. Press the remaining grated fresh coconut onto the sides and top of the cake for that signature coconut finish.

Expert Tips & Tricks

• Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for the cake batter. This helps them emulsify properly, creating a smoother batter and a finer cake crumb.
• Don’t Overmix: Overmixing cake batter develops gluten, leading to a tough cake. Mix only until the ingredients are just combined.
• Fresh Coconut is Key: For the absolute best flavor and texture, seek out freshly grated coconut. If you can’t find it pre-grated, a whole young coconut can be a fun project to prepare. Just be sure to drain any liquid.
• Candy Thermometer for Icing: While the “soft thread” test is a classic method, a candy thermometer takes the guesswork out of the icing. Achieving the correct temperature is crucial for the icing’s texture and stability.
• Beat Egg Whites Properly: Make sure your bowl and whisk for the egg whites are completely free of any grease. Even a tiny amount of fat can prevent them from whipping to stiff peaks.
• Cooling is Crucial: Patience during the cooling phase is rewarded. Warm cakes are fragile and can easily break or cause your icing to melt into a sticky mess.

Serving & Storage Suggestions

This fresh coconut cake is a showstopper on its own. Serve generous slices at room temperature. It’s perfect for afternoon tea, a celebratory dessert, or simply a delightful treat with a cup of coffee.

Storage: This cake is best stored at room temperature, loosely covered, for up to 2 days. The divinity icing can become sticky in humid conditions. If you need to store it for longer, you can refrigerate it, but allow it to come back to room temperature before serving for the best texture. The cake can also be frozen, well-wrapped in plastic wrap and then aluminum foil, for up to 2 months. Thaw overnight in the refrigerator.

Nutritional Information

Here’s an estimated breakdown of the nutritional content for this rich and decadent cake. Please note that these are approximations and can vary based on specific ingredient brands and exact measurements used.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	8963.9 kcal
Calories from Fat	3522 kcal
Total Fat	391.4 g	602%
Saturated Fat	275.9 g	1379%
Cholesterol	1437.8 mg	479%
Sodium	4437.1 mg	184%
Total Carbohydrate	1315.2 g	438%
Dietary Fiber	46.2 g	184%
Sugars	913.1 g	3652%
Protein	96.7 g	193%

Variations & Substitutions

While this recipe shines with its classic preparation, here are a few ideas for variations:

• Citrus Zest: Add the zest of one lemon or lime to the cake batter for a bright, refreshing twist.
• Rum or Coconut Liqueur: A tablespoon or two of rum or coconut liqueur can be added to the filling for an adult-friendly kick.
• Cream Cheese Icing: If divinity icing feels a bit too daunting, a classic cream cheese frosting with a hint of coconut extract would also be delightful.
• Coconut Milk: For a slightly different flavor profile in the filling, you could experiment with using coconut milk instead of sweet milk, though the texture might change slightly.

FAQs

Q: Can I use regular all-purpose flour instead of cake flour?
A: Yes, you can, but cake flour will result in a more tender and delicate crumb. If using all-purpose flour, you might want to reduce the amount slightly (by about 2 tablespoons per cup) to achieve a similar texture.

Q: My divinity icing is too stiff/too soft. What can I do?
A: If the icing is too stiff, you can try beating in a teaspoon of hot water at a time. If it’s too soft, it might not have reached the correct temperature. You can try carefully re-heating it slightly (with caution!) or adding a bit more sifted powdered sugar.

Q: How do I properly grate fresh coconut?
A: If you have a whole young coconut, you’ll need to crack it open, drain the water, and scoop out the white flesh. You can then use a food processor with a grating attachment or a fine grater by hand.

Q: Is this cake difficult to make?
A: This cake requires a bit of time and several distinct steps, but none are overly complicated. The divinity icing is the most technical part, but with careful attention, it’s very achievable.

Q: Can I make this cake gluten-free?
A: Converting this cake to gluten-free would require significant recipe adjustments, including using a gluten-free flour blend and potentially adjusting leavening agents and liquid ratios. It would essentially become a new recipe.

A Sweet Farewell

This Fresh Coconut Cake is more than just a dessert; it’s an experience. It’s a journey back to simpler times, a celebration of wholesome ingredients, and a testament to the joy that can be found in baking from scratch. I encourage you to gather your ingredients, clear your schedule, and embark on this delicious adventure. The aroma alone will fill your home with warmth and anticipation. And when you take that first bite, I hope it brings you as much happiness and nostalgia as it brings to me. Enjoy every glorious, coconut-kissed moment!