Ingredients
1 34 cups sugar
1 cup grated coconut
1 tablespoon flour
2 teaspoons vanilla
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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filling: in small bowl, beat egg white until soft peaks form. gradually add sugar; beat until stiff peaks form. by hand, stir in coconut, flour and vanilla, blending well. set aside. cake: in large mixing bowl, combine all ingredients, blending at low speed until moistened. beat 3 minutes at medium speed and then pour batter into greased and flour 12 cup bundt pan. drop teaspoonfuls of coconut filling over the chocolate batter. bake at 350f for 55-65 minutes or until cake tests done. cool 10-15 minutes in pan, then turn out onto serving plate or rack to cool completely. top with vanilla or chocolate glaze.