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Christmas and Fresh Coconut Cake
My mom is a wonderful cook as were her mom and her grandmother. She always seems to add a little something extra and the things she cooks often look like the pictures you see in magazines or cookbooks...just perfect! And they taste even better!
At Christmas, Mom is most in her element. Cookies, cakes, candies...and the house always smells so good. I have many fond memories of baking cookies with Mom. There was one item she made every year that made our mouths water and got Dad involved too. Fresh Coconut cake. If you have never had fresh coconut cake, you can find the recipe below. It is out of this world. And let me tell you, bagged coconut doesn't begin to compare! Why did Dad get involved? Well he was the one breaking open the coconut.
He and I would go downstairs with the coconut and make a place on his work bench. With hammer and screwdriver, he would knock out the 'eyes' (that's what I call them) and drain out the coconut milk (you need that for the recipe). Then he would use the hammer to tap on the shell until he got it cracked open and got the coconut broken into chunks that Mom could use.
He and I would go downstairs with the coconut and make a place on his work bench. With hammer and screwdriver, he would knock out the 'eyes' (that's what I call them) and drain out the coconut milk (you need that for the recipe). Then he would use the hammer to tap on the shell until he got it cracked open and got the coconut broken into chunks that Mom could use. Mom would then grate the coconut with a grater. And if I was lucky, I would get a chunk of fresh coconut to nibble on.
Mom didn't just make us a fresh coconut cake every year, but she made one for our neighbors too. Carrie and Herman babysat me when I was young and my mom went to work. They were like parents to my parents and held a very special place in Mom and Dad's heart. Herman passed away when I was 12 years old. Carrie passed away last year. Even after we moved, Mom would bake Carrie and Herman her Fresh Coconut Cake.
Fresh Coconut Cake
This fresh coconut cake is made in two layers with a fresh coconut topping and coconut milk.
INGREDIENTS:
2/3 cup butter
1 cup sugar
4 eggs, separated
2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup coconut milk
1 teaspoon vanilla
1/2 cup grated coconut
PREPARATION:
In a mixing bowl, cream butter until fluffy. Add 1/2 cup sugar, beating until light and fluffy. Add egg yolks, beating well. Add sifted dry ingredients alternately with the coconut milk. Stir in vanilla and coconut.
Beat the egg whites with remaining 1/2 cup sugar until soft peaks are formed; fold into the cake batter. Pour batter into two greased and floured 8-inch layer cake pans and bake at 375° for about 25 minutes. Remove fresh coconut cake to wire racks to cool.
Topping
1 cup heavy cream, whipped
1 tablespoon sugar
1/2 teaspoon vanilla
1 coconut, shredded or grated
In a bowl, beat cream with the sugar until thick. Add vanilla Spread between layers and over top and sides of cake. Sprinkle cake with fresh coconut.
