Brown Betty Bakery Coconut Cake Recipe 465

BROWN BETTY BAKERY COCONUT CAKE RECIPE - (4.6/5)

Steps:

• •Make the cake: •1. Preheat the oven to 350°F (176°C). Coat three 9-inch round cake pans with vegetable shortening, line the bottoms of the pans with parchment paper, and spray with nonstick cooking spray. •2. In a large bowl, whisk together the flour, baking powder, and salt. •3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the sugar on low speed and beat until smooth, about 3 minutes. Add the eggs and egg yolks, 1 at a time, beating until blended and scraping the bowl as necessary. •4. Reduce the mixer speed to low. Add the cream, evaporated milk, and vanilla and beat until smooth. Add the flour mixture and beat until blended. Increase the mixer speed to high and beat until smooth, about 1 minute. •5. Divide the batter equally among the prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely. Remove the parchment paper. •Make the coconut filling: •6. In a small bowl, stir the cornstarch, water, and vanilla until the cornstarch has dissolved. •7. In a medium saucepan over medium heat, stir the cream, evaporated milk, sugar, and butter until melted and smooth. Add the cornstarch mixture to the cream mixture and bring to a boil. Remove from the heat and stir in the coconut. Cool to room temperature. •8. Stir the sour cream into the cooled coconut mixture. You should have about 2 cups. Cover and refrigerate for 4 hours or overnight. •Make the cream cheese frosting: •9. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Add the butter and beat until fluffy, scraping the bowl as necessary, about 3 minutes. •10. Reduce the mixer speed to low and beat in the confectioner's sugar and vanilla until blended, scraping the bowl as necessary. Increase the mixer speed to high and beat until fluffy. You should have about 3 cups. Set aside until ready to use. •Assemble the cake: •11. Place 1 cake layer, bottom-side up, on a cake plate. Use an offset spatula to spread half of the filling on top. Add the second cake layer, bottom-side down, and spread the top with the remaining filling. Top with the third layer, bottom-side up. Use a large offset spatula to spread the frosting over the top and sides of the cake. Use the palm of your hand to gently press the coconut onto the sides and top of the cake.

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.

CARROT CAKE WITH COCONUT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
• Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch pan 37 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove rounds from pans to cooling racks. Cool completely, about 1 hour.
• Stir orange peel into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting or frost top of 13x9-inch cake. Store in refrigerator.