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Home Cooking 14

Using fresh shredded coconut in coconut cake

AFMan916 | Feb 11, 201604:27 PM

Chowhounders,

So my wife has decided she would like me to bake her a coconut cake for Valentine's Day this year. Way back when we began dating, I had an aunt who made an incredible coconut cake and, ever since, it has represented the pinnacle of coconut cake perfection for her. I found a recipe from Willow Bird Baking (http://willowbirdbaking.com/2013/04/0...); however, in the spirit of complicating all things cooking as I am prone to do, I decided to buy two fresh coconuts, shred the meat, and use that in place of the 4 cups of sweetened coconut called for in the recipe.

However, I can't seem to find a consensus via Google as to just how I go about turning my mound of freshly shredded coconut meat into something similar to what I may find in the baking aisle.

So, anyone have any advice? At this point about the best handle I have on it is: dry for an hour in a 200 degree oven, then toss with powdered sugar, then toss with a mixture of water and canola oil until coconut absorbs liquid, then store/use.

Thoughts?

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