Old-Fashioned Fresh Coconut Cake

Old-Fashioned Fresh Coconut Cake

Club House Kitchens

By: Club House Kitchens

Made With:

Club House

Recalling her vivid memory of the flavours and aromas of the original dessert, Wanda C. from Maryland inspired the our chefs to recreate the moist, dense, coconut flavour of her grandmother’s beloved “lost” recipe. Bake this rich vanilla cake and frost with fresh coconut buttercream to create a new family tradition of your own.

Recipe Info

  • Prep Time:

    30m

  • Cook Time:

    25m

  • Servings:

    16

  • User Rating:

Ingredients

  • Cake
  • 2 cups (500 ml) plus 2 tablespoons (30ml) all-purpose flour, divided
  • 2 cups (500 ml) granulated sugar
  • 2 teaspoons (10 ml) baking powder
  • 1/2 teaspoon (2 ml) salt
  • 1/2 cup (125 ml) buttermilk
  • 1 teaspoon (5 ml) baking soda
  • 1 cup (250 ml) water
  • 1/2 cup (108 g) butter, cut into 10 pieces
  • 1/4 cup (60 ml) oil
  • 3 eggs, beaten
  • 2 teaspoons (10 ml) Club House® Pure Vanilla Extract
  • Frosting
  • 1 cup (192 g) shortening, softened
  • 2 teaspoons (10 ml) Club House® Pure Vanilla Extract
  • 1 pound (500 g) icing sugar, sifted
  • 2 tablespoons (30 ml) milk
  • 1 fresh brown coconut cracked, peeled and finely, grated

Nutrition Information

(per serving)

  • Calories 509
  • Cholesterol 36
  • Protein 3
  • Sodium 286

Recalling her vivid memory of the flavours and aromas of the original dessert, Wanda C. from Maryland inspired the our chefs to recreate the moist, dense, coconut flavour of her grandmother’s beloved “lost” recipe. Bake this rich vanilla cake and frost with fresh coconut buttercream to create a new family tradition of your own.

Key products

A 125 ml bottle of Club House Pure Vanilla Extract featuring a white cap and a label with an illustration of vanilla beans.
A white plate filled with golden brown chocolate chip cookies that were baked using Club House Pure Vanilla Extract for a rich and classic flavor.

Club House® Pure Vanilla Extract, 125mL

Instructions

Instructions

  1. Preheat oven to 375°F (190°C). For the Cake, grease 2 (9-inch/23-cm) round cake pans. Set aside. Sift 2 cups (500ml) of the flour, sugar, baking powder and salt into a large bowl. Set aside. Mix buttermilk and baking soda in small bowl. Set aside.
  2. Bring water, margarine and remaining 2 tablespoons flour to boil in small saucepan, stirring to blend. Add the hot margarine mixture into the flour mixture; mix with wire whisk until well blended. Add the buttermilk mixture, oil, eggs and vanilla; mix with whisk until well blended. Pour batter into prepared pans.
  3. Bake 20 minutes or until toothpick inserted in center comes out clean. Remove from oven. Cool in pan 5 minutes. Remove from pans; cool completely on wire rack.
  4. For the Frosting, beat shortening in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in confectioners' sugar, scraping sides and bottom of bowl after each addition. Add milk; beat until light and fluffy.
  5. To frost cake, place one cake layer on a cake platter. Spread top of cake with frosting and sprinkle with a layer of grated coconut. Top with second cake layer. Frost top and side of cake with remaining frosting. Cover the frosted cake completely with remaining coconut.

Test Kitchen Tips:

  • Use 2 cups (500g) flaked coconut in place of the fresh. Add 1 teaspoon (5ml) Club House® Imitation Coconut Extract to frosting.
  • For extra coconut flavor, add 2 teaspoons (10ml) Club House® Imitation Coconut Extract to cake.

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