This cake is made with FRESH coconut! To prepare coconut, punch holes in the three "eyes" on top of nut, drain juice into a bowl. Using the eyes as the north pole, take a hammer, and hit the nut all around the "equator", it will crack open. Place nut upside down on a cookie sheet. Bake in 350* oven for 15 minutes. Let it cool, and remove from shell, break in pieces with a hammer, and trim off brown skin. After skin is removed, grate coconut. It is a lot of work, but worth it.
1 C. butter
2 C. sugar
3 C. all-purpose flour (White Lily or Martha White)
4 eggs (room temp.)
½ tsp. salt
2 tsp. baking powder
¾ C. whole milk
Cream together: butter and eggs, adding eggs 1 at a time. Alternately add flour and milk, starting and ending with flour. Makes 3 layers. Bake at 325* for 20-30 minutes. Do not overcook.
Coconut "Icing" for 3 layers (more like a thin glaze)
1 ½ C. sugar
½ C. milk
½ stick butter
¾ C. fresh coconut juice (juice is the liquid inside the nut. It becomes milk when mixed with coconut.
2 C fresh grated coconut (approximately)
Reserve remaining coconut juice
Mix all ingredients, except coconut, together in large sauce pan. Bring to boil and cook about 1-2 min. Let cool a bit. Brush layers with reserved juice, then spoon icing on layers, adding fresh grated coconut on each layer. The sides of the cake are not "iced". Today, this would be called a naked cake. Let cake stand in cold room overnight to soak, wrap in foil paper and refrigerate. It tastes better when it has chilled a couple of days.