Claudia Teague’s Christmas Dinner – Coconut Cake

Ma Pinkie's Fresh Coconut Cake by Claudia Teague

Now, it might be tempting with all of the other Claudia Teague recipes to fill up before the final course. However, Ma Pinkie’s Coconut Cake temptation should be reason enough to save a little room.

Fresh Coconut Prep

Preheat oven to 400°. Use a cork screw to put a hole in the softest “eye” of the coconut. Work the hole until large enough to drain the coconut milk into a glass. Taste to ensure freshness. It should have a mild smell and taste.

Bake coconut for 20 minutes. Allow to cool. Crack shell with a hammer.  Carefully remove the coconut meat from the shell with strong knife.  Remove the brown skin with a knife or vegetable peeler. Grate coconut or make curls with the vegetable peeler. Fresh coconut lasts a week in the refrigerator and three months in the freezer.

The Cake

In large bowl, sift, mix these ingredients.
• 2 ¼ cups Cake Flour
• 1 ½ cup Sugar
• 1 tsp Salt
• 1 tsp Baking Powder

In a another bowl or large measuring  cup,  mix these wet ingredients. Slowly add to bowl of dry ingredients and blend well.

• 6 large Egg yolks
• ¾ cup Cold Water | ½ cup Vegetable Oil
• 1 TBSP Vanilla Extract
• 1 tsp Lemon Juice

In a separate bowl, mix egg whites and cream of tartar and beat until it forms stiff peaks.
6 large Egg Whites

• ½ tsp Cream of Tarter

Preheat oven to 350°. Using a spatula, fold egg whites into batter. Evenly distribute into two 8” cake pans and bake for 25 minutes or until golden brown and done in the center.  Cool and split into two layers.

The Filling

• 2 cups Heavy Whipping Cream
• 1 teaspoon Clear Vanilla Flavoring
• 1/2 cup Sour Cream
• ½ cup Powder Sugar
• 1 cup Fresh, Grated Coconut or 2 packs (6 oz.) Frozen Coconut

Add sugar and vanilla to heavy cream, then beat until thick.  Add sour cream sugar and coconut.  

Building the Cake

Place a dollop of filling in center of plate and place half of the first layer. Moisten with some of the reserved coconut milk. Add 1/3 of the filling on the layer.  Add the 2nd half of the layer and repeat moistening with the milk, adding filling.  Repeat for the last layer.  Wrap the cake in foil and refrigerate for several hours or overnight.  

The Icing

• 3 cups Heavy Whipping Cream
• 1 teaspoon Clear Vanilla Flavoring
• 3 TBSP Powder Sugar

Add sugar and vanilla to heavy cream, beat until thick. Ice the cake with whip cream and cover with the grated coconut and coconut curls.  Serve Ma Pinkie’s coconut cake to your family and friends and enjoy!