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–+ servings
Fresh Coconut Dream Cake
The Sugar Coated Cottage adapted from The Prudhomme Family Cookbook

Fresh Coconut Dream Cake

5 from 1 vote
Fresh creamy coconut filling, that still has a bit of crunch which adds a delightful texture. Coconut water syrup soaked cake layers. Tangy sweet cream cheese icing and a coating of coconut flakes. This cake is a labor of love, whether its for the love of coconut, love for someone who loves coconut or love for yourself this cake is the best of it's kind. It is worth every moment in the kitchen.
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Prep Time 1 hour
Cook Time 1 hour 25 minutes
Total Time 2 hours 25 minutes
Servings: 10 -12
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • COCONUT FILLING:
  • 2 cups minced coconut meat
  • 1 1/4 cup heavy cream
  • 1 stick butter or 8 Tbsps
  • 3/4 cup sugar
  • 1/2 Tbsp cornstarch
  • 2 tsp vanilla extract
  • COCONUT WATER GLAZE:
  • 1 1/2 cup coconut water
  • 1/3 cup sugar
  • 2 tsp vanilla extract
  • CAKE:
  • 3 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 cups sugar
  • 4 large eggs
  • 2 1/2 sticks butter or 1 1/4 cups
  • 1 cup evaporated milk
  • 2 Tbsp vanilla extract
  • CREAM CHEESE FROSTING:
  • 1- 8 oz pkg Philadelphia cream cheese
  • 1 stick unsalted butter
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • GARNISH:
  • 2 cups coconut flakes optional

Method
 

  1. COCONUT FILLING:
  2. In sauce pan, heat together cream, sugar and butter over medium heat until boiling, stir often.
  3. Add minced coconut, stirring constantly, cook 15 minutes until mixture reduces.
  4. Remove from heat and stir in cornstarch. Place pan on high heat, bring to a boil, stir constantly.
  5. Add in vanilla, continue to cook and stir about 1 minute.
  6. Remove from heat, cool slightly, then chill in refrigerator until well chilled.
  7. Cover with plastic wrap, laying it on filling.
  8. *NOTE: Filling may decrease in volume as it cools.
  9. COCONUT WATER SIMPLE SYRUP:
  10. In sauce pan add coconut water, sugar and vanilla. Bring to a boil over high heat.
  11. Continue boiling until reduced to 1 cup, about 5 minutes.
  12. Remove from heat and cool.
  13. Refrigerate until ready to use.
  14. CAKE:
  15. Preheat oven to 350 degrees. Prepare 2- 7 inch cake pans.
  16. Oil pans, lay parchment in the bottom of each and oil and flour parchment and sides.
  17. *Note: standard 9 inch pans can be used but the cake will not be as tall, adjust baking time as needed.
  18. In medium bowl sift flour, baking powder and salt. Set aside.
  19. In large bowl of electric mixer combine sugar and eggs, beat on low speed until smooth. Scrape sides of bowl with spatula.
  20. Add butter, beat on low until mixture is creamy and light colored, about 3 minutes.
  21. Beat in milk and vanilla.
  22. Gradually add in the flour mixture, about 1 cup at a time, beating after each addition just until smooth and pushing sides down with spatula as needed.
  23. Beat on high speed one minute, scraping down the sides with spatula as needed.
  24. Pour evenly into prepared pans.
  25. Bake at 350 degrees for 55-60 minutes, until toothpick inserted in center comes out clean.
  26. CREAM CHEESE FROSTING:
  27. In large bowl of mixer mix together cream cheese, butter and vanilla until creamed and well blended, about 2 minutes.
  28. Gradually add in the powdered sugar 1/2 cup at a time and beat well after each addition. Once all the sugar is added blend for a minute to make sure all is mixed well.
  29. ASSEMBLY:
  30. If needed cut off any mounded cake tops. If cake browned on edges that can be cut off to.
  31. Take cakes and cut horizontally to yield a total of 4 cake layers.
  32. Poke each layer with a fork and with a pastry brush generously brush with the coconut syrup.
  33. Start by putting first/bottom layer on cake board or plate, coconut syrup side up.
  34. Spoon generous amount of coconut filling and spread evenly, keep a 1/4 inch border free of filling as it will spread a little on its own when you add the next layers. Repeat with layers 2 &3.
  35. Add the fourth layer of cake, coconut syrup side down.
  36. Coat entire cake in cream cheese frosting, while frosting is still wet press in flaked coconut (optional).
  37. Let sit in cool place until ready to serve.

Notes

* For extracting the coconut water, I took a drill with clean drill bit and drilled into two eyes of the coconut and poured over glass.
* To open coconut I bought the easy crack ones that are perforated and hit with hammer per instructions until it cracked.
*To extract the coconut meat I used a small paring knife (very carefully). I scored the meat and slid knife and separated from shell, I then took vegetable peeler to remove thin shell lining.
*To mince the meat you can cut finely by hand or use food processor.
*Cake - this cake recipe provides a firm cake which can handle the weight of the syrup and filling layers nicely.
* you can use 9 in pans but cake will not be as high, adjust baking time accordingly.
* Assembly can be messy but thats ok.
*This cake tastes great the second day if not better as the cake layers soften from the moisture of the syrup and coconut filling.
*Coconut filling will still be a bit runny, it will thicken when cooked but will not be very thick itself. This is normal.

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