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You’ll need to save out about one third of the grated coconut to top the cake with. The remaining coconut will be added to the sugar in the stock pot. I ended up with just about three cups total of grated coconut, so 2 cups went into the stock pot, and one was kept aside for sprinkling on top of the cake. …
I usually grate the coconut while the layers are cooling. See how much I got from just one fresh coconut. Part of the fun in grating a coconut, is to see how small you can get that last little piece to be. Just watch the knuckles though. Trust me on that one. … Place the sugar for the icing in a medium sized mixing bowl. … Add the flour. …
The best way to grate coconut flesh is with the grating disc of a food processor, but a hand grater will do just as well. To make the cake, sieve the flour and baking powder into a large bowl, holding the sieve high to give them a good airing.
Let mixture boil gently for 5 minutes. Add 2 cups of the grated coconut. Stir well. Let simmer for 4 more minutes. Remove mixture from heat, set aside to cool. Place one layer on cake plate.
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