Fresh Coconut Cake
3 cups Cake Flour
3 Eggs
3 teaspoons Baking Powder
1 1/2 teaspoons Vanilla
3/4 teaspoon Salt
1/8 teaspoon Almond Extract
3/4 cup Butter or Virgin Coconut Oil (or half of each)
1 cup Coconut Milk
2 cups Sugar
Preheat oven to 350 degrees. Butter three, 8-inch cake pans. Cut a piece of wax or parchment paper the size of the cake pan bottoms and place in pans. Lightly flour the paper.
Cream butter (and/or coconut oil) with the sugar until light and fluffy. Stir in coconut milk. Add eggs one at a time beating well after each addition.
Sift flour, baking powder, and salt together. Add slowly to sugar mixture.
Divide batter between the three baking pans.
Bake 20-25 minutes or until brown and cake begins to pull away from the sides of the pan. Don't overcook.
Turn cake layers from pans and let cool. Remove the wax paper from cake layers. After cool, brush crumbs that are clinging to layers gently away. Put first layer on a cake plate and proceed to frost each layer with cream frosting.
Coconut Cream Frosting
1/4 cup Butter
2 tablespoon Cream
3 1/2 cup Powdered Sugar
1 teaspoon Vanilla
1/4 teaspoon Salt
3 cup Grated Cocount
Cream butter, powdered sugar, and salt. Add cream, vanilla, and grated coconut.
Spread between layers and on sides and top of fresh coconut cake.
