Amazing Coconut Cake Recipe 445

COCONUT CAKE

Steps:

• Preheat oven to 350 degrees.
• In the bowl of a stand mixer, beat the egg whites only using the whisk attachment on medium-high speed until the eggs are frothed and hold stiff peaks.
• Transfer the eggs to a separate bowl.
• In the same stand mixer bowl using the beater blade attachment, cream the butter and sugar.
• Add the egg yolks and continue to beat.
• In a medium bowl, whisk together the cake flour, salt and baking powder.
• Add the dry ingredients alternately with the milk and vanilla extract, beating thoroughly after each addition. Scrape the sides of the bowl as needed.
• Gently fold in the coconut and stiffly beaten egg whites until the egg whites are completely incorporated.
• Grease and flour two 9" round cake pans.
• Divide the batter equally between the two cake pans.
• Bake at 350 degrees for 30 minutes or until the center of the cake bounces back when you touch it.
• Cool for 10 minutes then turn the cakes out onto a wire rack to cool completely.
• In the bowl of a stand mixer, beat the butter for 1-2 minutes until it is almost white in appearance.
• Add in the coconut extract and mix again.
• Add the powdered sugar, 1 cup at a time, alternating with the heavy cream and mixing well as you go. Add in enough heavy cream to get a good spreading or piping consistency.
• Mix in the shredded coconut just until combined.
• Place one cake layer on a cake plate. Frost the top.
• Place the second cake layer on top of the frosted cake.
• Cover the sides and top of the cake with the coconut buttercream.
• Decorate with additional coconut if desired. Be sure to do this before the frosting sets.
• Store at room temperature until serving. Store leftovers in a airtight container in the refrigerator.

HOMEMADE COCONUT CAKE

Steps:

• Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.

INCREDIBLE COCONUT CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

AMAZING COCONUT CAKE

Steps:

• For Cake: Make cake according to package directions and add the coconut extract. Bake in two 8 or 9 inch round cake pans making sure to tap the pan on the counter to even out the batter and bring air bubbles to the surface for even height in baking. when cake is done let cool 10 minutes and remove from pans. When completely cool use a serrated knife and cut each in half to make a total of 4 circles.
• For Coconut filling: put cream and packaged pudding in heavy sauce pan and cook on medium heat stirring constantly till it is thick and starts to bubble. While still hot stir in the butter and coconut. Put it into a bowl and cover with plastic wrap to prevent a skin from forming and chill over night or for at least 6 hours.
• For syrup: put sugar and water into a sauce pan and bring to a boil stirring occasionally. When all sugar is melted take off of the heat and let cool completely.
• For the icing:.
• beat the butter and cream cheese till creamy. Add in the vanilla and sugar till of a good spreading consistancy. If you choose to use the vanilla bean process it in a blender or small food processor till it is in little bits.
• Toasting the coconut:.
• place the coconut on a baking sheet and place in a 400 degree oven. watch it closely and stir it every so often. take it out when it is golden and let it cool.
• To assemble the cake;.
• place one circle on your cake plate, drizzle or spray the top of the cake with the syrup. You will do this with each layer. You want it just moistened not soaked. Divide your filling into thirds and you will smooth out this filling between three layers of the cake. After you have done this with the three layers you will place the fourth circle on top and ice the cake as usual on top and the sides. Lastly take the toasted coconut and carefully stick it to the sides and top of your cake. If you will not eat the cake right away i suggest placing it in the fridge.

ULTIMATE COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F. For the Cake, spray 2 (9-inch) round cake pans with no stick cooking spray. Mix flour, baking powder and salt in medium bowl. Set aside.
• Beat butter, granulated sugar and extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on low speed until just blended. Beat on medium-high speed 2 minutes. Pour batter into prepared pans.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pans; cool completely on wire rack.
• For the Frosting, beat butter and extract in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition. Beat in desired amount of milk until light and fluffy. Fill and frost cooled cake with Frosting. Sprinkle top of frosted cake with toasted coconut.

COCONUT CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
• Mix flour, baking powder, and salt together and set aside.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in coconut extract.
• Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.

PRIZE-WINNING COCONUT CAKE

Steps:

• Pour melted margarine in a 9 x 13 inch cake pan.
• Sprinkle 1 cup coconut over margarine.
• Prepare cake mix according to directions on box and pour over the coconut.
• Bake at 350 degrees for 30- 35 minutes, until cake tests done.
• Remove from oven, immediately pour cold milk over hot cake.
• Let cool completely.
• Spread cool cake with Cool Whip and top with additional coconut if desired.
• Store in refrigerator.