Aunt Debbie's CocoNUT Cake

Serving Size : 14 


1 Coconut

3/4 cup Shortening

1 cup Sugar

4 medium Eggs -- separated

1/2 teaspoon Vanilla

1/4 cup Fresh coconut

2 1/4 cups Sifted cake flour

2 1/4 teaspoons Baking powder

1/2 teaspoon Salt 

3/4 cup Coconut milk

1/2 cup Sugar




1 cup Sugar

1/3 cup Water

1/3 teaspoon cream of tartar

2 Egg whites

1 1/2 teaspoons vanilla 

Fresh grated coconut


Preparation of coconut:


Pierce 3 holes in coconut; drain out milk and save. Heat coconut in 350-degree oven 30 minutes; cool. Break shell and chisel out meat. Peel off the brown skin with a potato peeler. Cut white meat in one inch pieces and grate on medium size grater or in blender.


Cream together shortening and sugar. Add well-beaten egg yolks and vanilla, beat well. Mix in grated coconut. Sift together cake flour, baking powder and salt. Add milk to coconut milk to make 3/4 cup if necessary. Add dry ingredients alternately with milk. Beat egg whites until peaks are formed; gradually beat in 1/2 cup sugar until whites are stiff. Fold into batter. Bake in 3 greased and floured 9-inch layer pans at 350 degrees for 25-30 minutes or until done.




Boil first 3 ingredients in saucepan until 242 degrees is reached on a candy thermometer. Keep pan covered first 3 minutes. Beat egg whites until very stiff. Pour hot syrup very slowly into egg whites, beating constantly. Add vanilla. Frost between layers, top and sides of cooled cake, sprinkling with as much coconut as desired.


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