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Persimmon Coconut Cake

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Persimmon Coconut Cake (click here for recipe with metric measurements)  

This persimmon recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:

1/2 Cup soft butter
1/4 teaspoon soda
1 C
up sugar
2 C
ups flour
1 C
up persimmon pulp
3 t
easpoon baking powder
2 beaten eggs
1/2 t
easpoon salt
1 1/4 C
up flaked coconut
1 t
easpoon vanilla

Cream together the butter and sugar. Add the persimmon pulp, eggs and vanilla.

Add sifted flour dry into the ingredients and coconut flakes. The batter will be thick.

Pour into buttered and floured 9x12-inch pan. Bake at 350 F for 1 hour.

Topping for above:

1 1/2 Cups brown sugar
1 Cup water
2 Tablespoons butter or margarine
3 T
ablespoons flour
a pinch of salt
enough coconut flakes to dust the cake

Mix well together & cook until thick. Pour over cake while still warm from oven and top with additional flaked coconut.
 


Persimmon Coconut Cake (metric measurements)

This persimmon recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:


120 g soft butter
1.25 ml soda
200 g
sugar
240 g
flour
240 ml
persimmon pulp
15 ml
baking powder
2 beaten eggs
2.5 ml
salt
300 ml
flaked coconut
5 ml
vanilla

Cream together the butter and sugar. Add the persimmon pulp, eggs and vanilla.

Add sifted flour dry into the ingredients and coconut flakes. The batter will be thick.

Pour into buttered and floured 30x20x5 cm (3 L)  pan. Bake at 177 C for 1 hour.

Topping for above:

270 g brown sugar
240 ml water
30 g butter or margarine
22.5 g
flour
a pinch of salt
enough coconut flakes to dust the cake

Mix well together & cook until thick. Pour over cake while still warm from oven and top with additional flaked coconut.
 



persimmonpudding.com thanks the generous folks at the Indiana Nutgrowers Association (INGA) for their permission (granted October 2007) to run this recipe here.  It was originally printed in their 1995 "Indiana Nutgrower's Cookbook" which went through three printings.  Members of INGA are some of the most knowledgeable and helpful folks you'll ever hope to meet.