Look for a coconut that is heavy for its size; when you shake it, you should be able to hear the liquid sloshing inside. The husk should be dark brown without any cracks (which could allow moisture to escape), and the eyes should be dry and free of mold.

　　

Ingredients

makes enough for one 9-inch layer cake

　　1 medium fresh coconut

　　

Step 1

Preheat the oven to 350°F. Test each of the three eyes at the stem end of the coconut to see which is the softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain milk through a fine sieve into a bowl; reserve for another use or discard.

　　

Step 2

Place the coconut on a rimmed baking sheet, and bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle.

　　

Step 3

Wrap coconut in a clean kitchen towel; holding the coconut with one hand, hit it with the hammer in the same place several times to crack the outer shell and split the coconut into several large pieces.

　　

Step 4

Separate coconut flesh from the shell, and use a vegetable peeler to remove dark outer skin. Rinse the coconut in cold water, then use the vegetable peeler to take off long, thick strips from the outer (cut) edges. Use immediately, or store, layered between damp paper towels in an airtight container, in the refrigerator for up to 6 hours.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter