Table of Contents

Fresh Coconut Cake from Heaven

The scent of coconut always transports me back to my grandmother’s kitchen. She lived in South Florida, and her prized possession was a towering coconut palm in her backyard. I remember the thrill of watching her expertly crack open a coconut, the refreshing splash of the water inside, and the sweet, nutty aroma that filled the air. She always used that fresh coconut to make this incredible cake, a family favorite we dubbed “Coconut Cake from Heaven.” Every bite is pure sunshine.

Recipe Overview

Prep Time: 3 hours
Cook Time: 1 hour 40 minutes
Total Time: 4 hours 40 minutes
Servings: 12-16
Yield: 1 frosted 3-layer cake
Dietary Type: Not specified

Ingredients

COCONUT CREAM

2 cups fresh coconut water (from 1-2 large fresh coconuts)
1 cup granulated sugar
4 tablespoons natural coconut rum
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1 pinch kosher salt
½ cup heavy cream

COCONUT CAKE

2 ¾ cups cake flour
1 ½ teaspoons baking powder
1 teaspoon kosher salt
1 cup fresh coconut cream (see recipe above)
1 cup organic extra virgin coconut oil (Nutiva brand)
2 cups baker’s sugar
1 tablespoon natural coconut rum
4 large egg whites

COCONUT FROSTING

1 ½ cups granulated sugar
6 large egg whites
¼ cup fresh coconut cream (see recipe above)
2 tablespoons light corn syrup
1 pinch kosher salt
1 teaspoon natural coconut rum
½ teaspoon pure vanilla extract

COCONUT GARNISH

2 cups fresh roasted grated coconut
2 tablespoons confectioners’ sugar
1 pinch salt
4 teaspoons baker’s sugar, after toasting

Equipment Needed

Oven
Hammer
Screwdriver
Medium bowl
Mesh sieve
Medium saucepan
Towel
Table knife or wide blade screwdriver
Vegetable peeler
Glass baking dish
Tongs
Hand-held or food processor blade grater
Three 9-by-2-inch cake pans
Parchment paper
Large mixing bowl
Standing mixer
Hand-held mixer
Flexible spatula
Cooling racks
4-quart saucepan
Instant-read thermometer

Instructions

Begin by selecting fresh coconuts with soft eyes just slightly darker than the husk. Shake the coconut and select the one(s) with the most water, estimating a total yield for two cups coconut water. It is recommended to use only Nutiva brand organic extra virgin coconut oil. Also, Whaler’s brand “Killer” Coconut Rum is preferred. Avoid any commercial coconut extracts since they are too potent and have an undesirable artificial flavor.
Preheat oven to 375°F with racks in upper and lower thirds. Puncture soft eyes at end of coconut(s) with a screwdriver using a hammer. Shake out coconut water into medium bowl until all is obtained (you’ll need about 2 cups). Place coconut on low rack in oven and bake for 15 minutes. Remove coconut using oven mitts. Reduce oven temperature to 350°F. Filter retained coconut water through mesh sieve into a medium saucepan. Set aside.
Wrap coconut(s) in towel and place on hard surface. Hit hard with a hammer. Pry out meat in large pieces with table knife or wide blade screwdriver. Remove brown skin with vegetable peeler. Rinse coconut pieces. NOTE: If you prefer a fresh coconut flake garnish rather than a grated roasted coconut one, reserve fresh coconut now (to grate later) before proceeding to the following step.
Bake coconut pieces in glass baking dish on top oven rack for 40 minutes at 350°F. Turn pieces over using tongs and bake for an additional 40 minutes. Remove from oven. Turn oven off.
Into a small saucepan add the strained coconut water for the COCONUT CREAM (with additional water if necessary to make 2 cups liquid). Add 1 cup sugar, 4 tablespoons natural coconut rum, 1 teaspoon white vinegar, 1 teaspoon pure vanilla extract and 1 pinch kosher salt. Add coconut pieces simmer over medium heat until gently boiling. Cover and reduce heat to medium-low. Set timer for 50 minutes, simmering, stirring occasionally. Check coconut syrup and remove from heat when it has turned golden color and has reduced (between 50-60 minutes). Remove coconut pieces with tongs, shaking off syrup. Stir in ½ cup heavy cream. Measure 1 cup of prepared COCONUT CREAM, retaining extra coconut cream in saucepan. Rinse coconut pieces in a strainer with warm water.
Select a grate for fine-shred on hand-held or food processor blade grater, that will create coconut flakes about the size of commercial flaked coconut. Grate 2 cups fresh coconut. Divide and set aside.
Place oven rack in center position. Preheat oven to 325°F. Grease three 9-by-2-inch cake pans with organic extra virgin coconut oil. Press a sheet of parchment paper into the bottom of both cake pans. Score parchment paper around bottom perimeter of cake pan and cut a circle. Line the bottoms of cake pans with parchment paper cut-out. Grease surface of waxed paper insert as well. Dust the greased inserts with flour. Tap out excess flour. Set aside.
Measure 2 ¾ cups flour, 1 ½ teaspoons baking powder, and 1 teaspoon kosher salt into a large mixing bowl. Whisk just until combined. Set aside.
Beat 1 cup solidified (cool) coconut oil for the COCONUT CAKE in a standing mixer bowl on medium speed until fluffy. Reduce mixer speed to low. Gradually add 2 cups baker’s sugar about a tablespoon at a time. Scrape sides of mixer. Continue creaming mixture for about 2 ½ minutes. Add 1 tablespoon Whaler’s coconut rum. Return mixer to low speed. Sprinkle about a cup of the prepared flour mixture, THEN 1/3 cup of the COCONUT CREAM mixture at a time without over-mixing (end with the the remaining COCONUT CREAM). Remove mixer bowl from mixer.
Beat 4 large egg whites in the empty wiped-clean flour mixture bowl using a hand-held mixer until stiff peaks form. Fold the egg whites into the batter manually with a flexible spatula just until combined. Divide the batter evenly between the pans. Knock the pans on counter surface several times to release trapped air bubbles and to distribute batter evenly in pan.
Place pans in the oven on the middle rack. Bake until center comes out clean when a wooden toothpick is inserted in centers, between about 40 minutes. Place cake pans on cooling racks. Loosen sides of cake from pan around edges using a flexible spatula.
Cool the cake in the pans for 10 minutes. Remove and invert cake over to other hand. Transfer top-side up to cooling rack. Allow cakes to cool completely, misting lightly with water if needed to keep moist.
Begin preparing the COCONUT GARNISH: Preheat oven to 275°F. Toss remaining ½ cup coconut flakes with 2 teaspoons confectioners sugar and 1 pinch salt. Toast coconut mixture in a baking dish on top oven rack until it is evenly light golden in color, about 20 minutes, turning coconut occasionally to avoid scorching (do not over-toast coconut). Toss warm toasted coconut with 4 teaspoons baker’s sugar. Set aside until needed.
Bring 1 quart of water in a 4-quart saucepan over high heat for the COCONUT FROSTING. Reduce heat to medium to a gentle simmer. Into a standing mixer bowl add 1 ½ cups granulated sugar, 6 large egg whites, ¼ cup of the prepared COCONUT CREAM, 2 tablespoons light corn syrup and 1 pinch kosher salt. Set the bowl over the simmering water. Whisk often while mixture cooks to 160 F., using an instant-read thermometer to test.
Remove mixer bowl from water. Attach bowl to standing mixer. Beat mixture for 5 minutes with whisk attachment. Beat in 1 teaspoon Whaler’s coconut rum and ½ teaspoon vanilla extract while mixing for one minute. Use frosting immediately.
Reserve the mounded cake layer top and set aside. Place approximately a ¾ cup dallop of the frosting on the first of the cake layers set mound-side up. Spread frosting evenly over top surface of cake in as few strokes as possible. Sprinkle frosted layer with ½ cup COCONUT GARNISH. Place the second level trimmed cake layer evenly over first mound-side down. Repeat steps to final reserved mounded top layer. Frost top and sides of the cake with the remaining icing. Sprinkle cake evenly with with remaining COCONUT GARNISH. Refrigerate to set icing. Cut servings and place onto plates. Temper cake servings to room temperature to soften cake and icing. Enjoy!

Expert Tips & Tricks

When selecting your coconuts, don’t be afraid to give them a good shake! You’re listening for that refreshing coconut water sloshing around inside. The more water, the better.
To easily peel the brown skin from the coconut meat after baking, use a vegetable peeler. It’s much easier than trying to cut it off.
Be careful not to over-bake the coconut flakes when making the garnish. They burn quickly and can become bitter.
If you find your frosting isn’t as stiff as you’d like, try chilling it in the refrigerator for a few minutes before using it.
To prevent the cake layers from sticking, make sure to grease the parchment paper circles in the cake pans thoroughly.

Serving & Storage Suggestions

This Coconut Cake from Heaven is best served slightly chilled, allowing the frosting to set perfectly while still providing a moist and tender cake. Store leftovers in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving. To refresh the cake, you can lightly mist it with water before serving. This cake pairs well with a cup of strong coffee, iced tea, or even a refreshing coconut cocktail.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	850	N/A
Calories from Fat	327 g	38%
Total Fat	36.4 g	55%
Saturated Fat	30.9 g	154%
Cholesterol	13.6 mg	4%
Sodium	345.9 mg	14%
Total Carbohydrate	125.5 g	41%
Dietary Fiber	2.9 g	11%
Sugars	95.8 g	N/A
Protein	7.1 g	14%

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.

Variations & Substitutions

Gluten-Free: Substitute the cake flour with a gluten-free blend designed for baking. Be sure to add a binder like xanthan gum to help with the texture.
Dairy-Free: Replace the heavy cream in the coconut cream with full-fat coconut milk for a completely dairy-free version.
Citrus Infusion: Add a tablespoon of lime or lemon zest to the cake batter for a bright, zesty flavor.
Tropical Fruit Filling: Incorporate a layer of diced mango or pineapple between the cake layers for a tropical twist.
Coconut Oil Variation: You can try using other brands of organic extra virgin coconut oil, but Nutiva brand is highly recommended for its specific flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded coconut instead of grating fresh coconut?
A: While you can, the flavor and texture won’t be quite the same. Freshly grated coconut provides a superior taste and moistness.

Q: What if I can’t find baker’s sugar?
A: Baker’s sugar (also known as caster sugar) is finer than granulated sugar. You can pulse granulated sugar in a food processor until it reaches a finer consistency.

Q: Can I make the cake layers ahead of time?
A: Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature.

Q: How do I prevent the cake from drying out?
A: Make sure not to over-bake the cake and mist the cooled layers lightly with water to keep them moist.

Q: Can I use a different type of rum?
A: While natural coconut rum is recommended, you can experiment with other types of rum, but it may alter the overall flavor.

Final Thoughts

This Fresh Coconut Cake from Heaven isn’t just a dessert; it’s an experience. The layers of moist coconut cake, the luscious frosting, and the crunchy toasted coconut create a symphony of flavors and textures that will transport you to a tropical paradise. I encourage you to try this recipe and share the joy with your loved ones. Don’t be intimidated by the steps – take your time, savor the process, and enjoy the delicious result. And if you make any fun variations, I’d love to hear about them! Perhaps a sprinkle of toasted macadamia nuts for extra crunch? The possibilities are endless. Happy baking!

Fresh Coconut Cake from Heaven Recipe