This nostalgic old fashioned coconut cake is much loved in the UK. It’s known for its fresh coconut, which brings a unique taste and texture. The cake starts with a light yellow base and a tasty pastry cream filling. This filling has toasted coconut to enhance the flavor even more.
The cake is then topped with whipped cream and more coconut. If you can’t find fresh coconut, sweetened coconut works well too. Don’t forget to toast the coconut to make it crunchy and sweet. This cake is a great choice for special times or when you’re craving a classic treat.
Getting fresh coconut ready for a cake takes some work but the wonderful taste makes it worth it. Here’s how you can do it:
Start by cracking open the coconut and draining the coconut water.
Then remove the flesh from the shell and peel off the dark inner skin using a vegetable peeler.
Grate the white flesh using a grater or a food processor.
Toast the grated coconut in the oven until it’s crisp and golden-brown, stirring occasionally to ensure even toasting.
The toasted coconut adds a delightful crunch and deepens the flavor of the cake.
Ready to use fresh coconut? Let’s learn the recipe for a scrumptious fresh coconut cake. It has a filling of toasted-coconut-custard and is topped with whipped cream. Find the recipe in the next section.
Recipe for Fresh Coconut Cake with Toasted-Coconut-Custard Filling and Whipped Cream Frosting
This recipe presents a fresh coconut cake. It boasts a tasty toasted-coconut-custard filling and a creamy whipped cream frosting. The light yellow cake serves as a brilliant base for these rich flavors.
The highlight is the custard filling. This filling combines with the toasted coconut to create a perfect richness. Each forkful brings together the soft cake, creamy custard, and crunchy coconut.
The finishing touch is the airy homemade whipped cream frosting. This layer adds a light, elegant taste. Topping it with extra toasted coconut makes each piece as beautiful as it is delicious.
First, make your yellow cake layers following Alice Waters’s recipe in “The Art of Simple Food.” Next, cool the cakes. Then, whip up the delicious toasted-coconut-custard filling using a method from Diane Rossen Worthington’s “The Best of Casual American Cooking.”
After the filling’s in, add the layers on top. Frost the whole cake with the fluffy cream. Don’t skip the final sprinkle of coconut for that ideal last detail. This completes our outstanding Fresh Coconut Cake with Toasted-Coconut-Custard Filling and Whipped Cream Frosting.
FAQ
What is an old fashioned coconut cake?
An old fashioned coconut cake is a well-liked dessert in the UK. It’s crafted with real coconut, offering a special taste and feel.
How is fresh coconut prepared for the cake?
First, break open the coconut. Pour out the water inside. Then, take out the flesh and remove its outer layer. Grate the white parts and bake them until golden and crunchy.
Can I use sweetened coconut instead of fresh?
Yes, you can. Sweetened coconut can be a good alternative when fresh is not at hand.
What is the filling of the fresh coconut cake?
It features a rich toasted-coconut-custard filling. This filling enhances both taste and texture.
What type of frosting is used for the fresh coconut cake?
The cake is frosted with a light whipped cream. This frosting brings out the cake’s flavors well.
Can you provide the sources for the cake and filling recipes?
Sure thing. The yellow cake layer recipe is from Alice Waters’s book, “The Art of Simple Food.” The coconut custard filling is inspired by Diane Rossen Worthington’s “The Best of Casual American Cooking.”
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