Cathys Easy Coconut Cake Recipes
CATHY'S VERSION OF BROOKLYN DINER COCONUT CAKE
Wonderful moist white or coconut cake! Fill with coconut filling, frost with 7-minute icing, and sprinkle coconut all over the cake.
Provided by Cathy Egan
Categories Desserts Cakes Yellow Cake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3 9-inch cake pans. Whisk together the cake flour, baking powder, and salt in a bowl.
- In a separate large bowl, beat the butter with an electric mixer on medium speed until fluffy; beat in eggs, one at a time. Gradually beat in the flour mixture in several additions, alternating with the coconut milk, and stir in the almond and vanilla extracts. Divide the batter between the 3 prepared cake pans.
- Bake the cakes in the preheated oven until they are lightly browned, 20 to 25 minutes. A wooden toothpick inserted into the center of each cake should come out clean. Cool in pans for 10 minutes before turning out the cakes to finish cooling completely on wire racks.
Nutrition Facts : Calories 686.6 calories, Carbohydrate 93.4 g, Cholesterol 154 mg, Fat 32 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 20.8 g, Sodium 501 mg, Sugar 50.4 g
CATHY'S VERSION OF BROOKLYN DINER COCONUT CAKE
Wonderful moist white or coconut cake! Fill with coconut filling, frost with 7-minute icing, and sprinkle coconut all over the cake.
Provided by Cathy Egan
Categories Yellow Cake
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3 9-inch cake pans. Whisk together the cake flour, baking powder, and salt in a bowl.
- In a separate large bowl, beat the butter with an electric mixer on medium speed until fluffy; beat in eggs, one at a time. Gradually beat in the flour mixture in several additions, alternating with the coconut milk, and stir in the almond and vanilla extracts. Divide the batter between the 3 prepared cake pans.
- Bake the cakes in the preheated oven until they are lightly browned, 20 to 25 minutes. A wooden toothpick inserted into the center of each cake should come out clean. Cool in pans for 10 minutes before turning out the cakes to finish cooling completely on wire racks.
Nutrition Facts : Calories 686.6 calories, Carbohydrate 93.4 g, Cholesterol 154 mg, Fat 32 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 20.8 g, Sodium 501 mg, Sugar 50.4 g
COCONUT FAIRY CAKES
This recipe is special because of my secret ingredients, coconut it gives it a nice fluffy taste and makes it super delicious!
Provided by family east
Time 27m
Yield Makes Serves 12 people
Number Of Ingredients 0
Steps:
- Preheat oven to 190C Gas mark 5
- Weigh out 4oz of butter or margarine softened slightly, weigh out 4oz of caster sugar as well
- Cream the butter and the caster sugar together until light and fluffy
- Crack 2 eggs and measure out 4oz of self raising flour and mix in with vanilla extract and 2 handfuls of coconut
- Cook for 12-15 minutes in the oven the ice with any icing of your choice
- You will now have your coconut fairy cakes ready to serve!
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