Fresh Coconut Cake with Rum and Orange Filling

American.Gourmet's picture

Nov. 30, 2011


Butter 3/4 Cup (12 tbs) , softened
Sugar 2 Cup (32 tbs)
Egg yolks 3
Flour 2 Cup (32 tbs)
Baking powder 2 Teaspoon
Salt 1/4 Teaspoon
Milk 3/4 Cup (12 tbs)
Egg whites 3
Orange rind 1 Tablespoon , grated
Orange juice 1/4 Cup (4 tbs)
Rum 1/2 Cup (8 tbs)
For filling
Sugar 1 Cup (16 tbs)
Cornstarch 4 Tablespoon
Orange juice 1 Cup (16 tbs)
Butter 2 Tablespoon
Grated orange rind 2 Tablespoon
Lemon juice 2 Tablespoon
For icing
Heavy cream 1 Cup (16 tbs)
Rum 2 Teaspoon
Sugar 1/3 Cup (5.33 tbs)
Fresh coconut 1 , flesh grated



1)Preaheat the oven to 350 degrees


2)Take 2 cake pans, of 9 inch diameter each.Grease the bottoms.

3)Measure wax paper to their size,cut and grease the wax paper. Add some flour.

4)Take a bowl, cream the butter and sugar till fluffy.

5)Now add the egg yolks one at a time.

6)Take a bowl and sift flour,salt and baking powder together.

7)Now in a bowl,add a bit of dry ingredients, add the creamed butter mixture along with egg mix,alternating between with milk.

8)End with dry ingredients.set aside.

9)Now in a new bowl,whip the egg whites till stiff,though not dry.

10)Now fold these into the cake batter and toss in the orange rind.

11)Pour the batter into pans and bake for upto 25 minutes.Check if ready by inserting a skewer or a toothpickand it should come out clean.

12)Let the layers cool for a few minutes in the pan.

13)Invert onto a rack and simply peel off the wax paper.

14)Now gently slice the layers to get four thin cakes.

15)Take a small bowl,mix rum and orange juice.Prick the cakes and drizzle on top.

16)Take a saucepan and add sugar,salt and cornstarch.Blend well.

17)Add the orange juice and boil.Remove from flame, add the lemon juice,orange juice and

18)Now spread 1/3 of the mixture on the first layer, add the second layer and spread filling and so on, till all the layers are stacked.

19)To make icing,take a bowl and whip cream till it peaks,carefully add the rum and sugar.whip till fluffy.

20)Now add this to the cake on the sides and on top,and pat the shredded coconut all over.


21)Can be served warm or cool.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 8159Calories from Fat 3495

 % Daily Value*

Total Fat 404 g621.5%

Saturated Fat 283 g1415%

Trans Fat 0 g


Sodium 1716 mg71.5%

Total Carbohydrates 1039 g346.3%

Dietary Fiber 48 g192%

Sugars 728 g

Protein 71 g142%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet