Coconut Layer Cake With Lemon Filling And Marshmallow Like Frost Recipes

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COCONUT LAYER CAKE WITH LEMON FILLING AND MARSHMALLOW-LIKE FROST



Coconut Layer Cake With Lemon Filling and Marshmallow-Like Frost image

I LOVE this recipe so much.. make it for a party or birthday when you want to WOW your guests. I hope that you enjoy making this, I know I did!! Not a beginner recipe but a great one to have your kids assist you with the filling or frosting! Originally found in "The Summer Book" by Susan Branch. Make sure you have a double boiler for the filling and a candy thermometer for the frosting! NOTE: I made four 8" layer cakes by doubling the recipe, rather than using one batch to make three 8" layer cakes. Be generous!

Provided by Artemia

Categories     Dessert

Time 1h40m

Yield 16 large slices

Number Of Ingredients 20

6 tablespoons butter, room temperature
1 1/2 cups sugar
3 large egg yolks
3 egg whites, stiffly beaten
2 1/4 cups flour, sifted
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla
2 lemons, juice and zest of, grated
1 cup sugar
2 eggs, beaten
2 tablespoons butter, melted
1/3 cup water
1 cup sugar
1/8 teaspoon cream of tartar
1 pinch salt
2 egg whites, stiffly beaten
1 teaspoon vanilla
7 ounces sweetened coconut (approximately)

Steps:

  • To Make The Cake:.
  • Preheat oven to 350°.
  • If you have only one mixing bowl, start by stiffly beating the egg whites and set aside, (keeping in mind that they will not hold forever).
  • Cream butter and sugar.
  • Add egg tolks and beat until thick and lemon colored.
  • With a fork, mix together dry ingredients.
  • Add dry ingredients alternately with the milk.
  • Stir in vanilla.
  • Fold in stiffly beaten egg whites.
  • Divide batter between 3 buttered 8" cake pans (or 2 pans and make another batch of the recipe while the first is baking).
  • Bake at 350° for 20 minutes.
  • Cool completely and remove from pans.
  • Freeze if time permits.
  • Before filling and frosting, cut off rough edges of cake with sharp scissors.
  • To Make The Lemon Filling:.
  • When grating rind take special care to not get the bitter white part.
  • Put all ingredients in a double boiler.
  • Stir over simmering water until thickened (approximately 15-20 minutes).
  • Chill.
  • To Make The Marshmallow-Like Frosting:.
  • Stir the water, sugar, cream of tartar and salt together in a small heavy-bottomed pan.
  • Hook a candy thermometer to the edge of the pan and boil without stirring until the mixture reaches 240°F.
  • Meanwhile, beat egg whites until stiff.
  • Pour the 240° syrup over the egg whites in a thin stream, beating constantly until thick and glossy.
  • To Assemble: Remove cake layers from freezer.
  • Spread the chilled filling between the layers, trying to not let much of it get out the sides.
  • Frost the cake with the marshmallow-like frosting and sprinkle coconut on thickly, gently pressing it into the sides.
  • If the cake slips around, gently slide it back straight.
  • Decorate top with a flower or group of leaves. I use three strawberry leaves and a flower set in the center.
  • Can be refrigerated.

COCONUT LAYER CAKE



Coconut Layer Cake image

This delicious coconut layer cake has lemon curd which adds tartness to the filling in this decadent dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2m

Number Of Ingredients 11

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups sugar
2 large eggs, plus 3 large egg yolks (reserve whites for frosting)
1 teaspoon vanilla extract
1 cup whole milk
Seven-Minute Frosting for Quick Coconut Layer Cake
1/4 cup lemon curd
1 1/4 cups sweetened shredded coconut

Steps:

  • Preheat oven to 350 degrees, with rack in center. Butter two 9-inch round cake pans. Line bottom of pans with parchment-paper rounds; butter paper. Dust paper and sides of pans with flour, tapping out excess.
  • In a large bowl, whisk together flour, baking powder, and salt; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions, alternately with milk in 2, beginning and ending with flour. Mix until just combined.
  • Divide evenly between prepared pans. Place pans next to each other in oven (without touching); cook until a toothpick inserted in centers comes out clean, about 30 minutes, rotating pans halfway through.
  • Cool in pans 10 minutes. Run a knife around edges; invert cakes onto a rack. Peel off parchment; reinvert and let cool completely before assembling.
  • Assemble the cake: In a small bowl, whisk 1/4 cup store-bought lemon curd with 3/4 cup frosting. Place bottom cake layer on a platter; tuck strips of parchment under edges of cake.
  • Leaving a 1-inch border, spread layer with lemon-curd mixture and 1/2 cup sweetened shredded coconut. Top with remaining cake layer.
  • Spread 2 cups frosting over top; spread remaining on sides (push spatula in a forward motion to prevent crumbs). Sprinkle 1 1/4 cups coconut over cake; pat gently on sides.

LEMON-FILLED COCONUT CAKE



Lemon-Filled Coconut Cake image

One of my coworkers brought this cake to a luncheon almost 40 years ago. It was so delicious that I asked for the recipe. I have baked it ever since, and it's always a hit! -Jackie Bergenheier, Wichita Falls, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 22

1 cup butter, softened
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3-1/4 cups all-purpose flour
3-1/4 teaspoons baking powder
3/4 teaspoon salt
1-1/2 cups 2% milk
FILLING:
1 cup sugar
1/4 cup cornstarch
1 cup water
4 large egg yolks, lightly beaten
1/3 cup lemon juice
2 tablespoons butter
FROSTING:
1-1/2 cups sugar
2 large egg whites
1/3 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
3 cups sweetened shredded coconut

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring., Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes. , Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

Nutrition Facts :

SIX-LAYER COCONUT CAKE WITH LEMON FILLING



Six-Layer Coconut Cake with Lemon Filling image

I found this recipe when going through my grandmother's old files. It was originally made with an orange filling, but using lemon pudding in the filling makes it easier to prepare. It is simply the best. -Angela Leinenbach, Mechanicsvlle, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 14 servings.

Number Of Ingredients 22

FILLING:
3-1/2 cups cold whole milk
2 packages (3.4 ounces each) instant lemon pudding mix
1 teaspoon grated lemon zest
CAKE:
6 large egg whites
1 cup butter, softened
3 cups sugar
3 teaspoons vanilla extract
4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
FROSTING:
1 cup sugar
2 large egg whites, room temperature
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
2 cups sweetened shredded coconut

Steps:

  • In a large bowl, whisk milk, pudding mix and zest 2 minutes. Cover and refrigerate at least 1 hour., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. With clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter., Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heavy saucepan, combine sugar, egg whites, water, salt and cream of tartar over low heat or in a double boiler over simmering water. With a portable mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with 3/4 cup filling to within 1-inch of edge. Repeat four more times. Top with remaining cake layer. Frost top and sides of cake. Sprinkle top with coconut; gently press coconut into frosting on sides of cake. Store in the refrigerator.

Nutrition Facts :

MEYER-LEMON AND COCONUT LAYER CAKE



Meyer-Lemon and Coconut Layer Cake image

A truly memorable way to feed a crowd, this dessert alternates between moist coconut cake and rich coconut-lemon curd on the inside and is covered with coconut buttercream frosting and shredded coconut on the outside. Homemade candied Meyer lemon slices and fresh mint decorate the top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h45m

Number Of Ingredients 13

7 tablespoons unsalted butter, room temperature, cut into pieces, plus more for pans
3 cups unbleached all-purpose flour, plus more for pans
1 cup sweetened shredded coconut
1 cup whole milk, room temperature
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1 2/3 cups sugar
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1/4 cup raw unrefined coconut oil (2 ounces), room temperature (solid)
Coconut Lemon Curd
Coconut Buttercream
Candied Lemon Slicesand fresh mint leaves, for serving

Steps:

  • Preheat oven to 350 degrees. Butter two 7-by-2-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with flour, tapping out excess. Bake coconut on a baking sheet until dry but not golden, about 10 minutes; let cool completely.
  • Whisk milk into eggs, then whisk in vanilla. Combine flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-low speed 30 seconds. Continue beating while gradually adding butter and coconut oil until mixture is crumbly, about 3 minutes. Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 1 minute. Slowly add remaining milk mixture, scraping down bowl as needed. Beat until incorporated, 30 seconds.
  • Divide batter between prepared pans; tap pans on counter to release any air bubbles. Bake until golden brown and tops spring back when lightly touched, 50 to 55 minutes. Let cool in pans on wire racks 5 minutes, then turn out of pans, remove parchment, and let cool completely, top-sides up, on racks. For easy splitting, refrigerate 1 hour.
  • Trim tops of cakes flat. Split each cake horizontally into two equal layers. Place a cake layer on a cake plate. Spread 2/3 cup curd evenly over it; top with a second cake layer. Repeat, spreading 2/3 cup curd between each layer. Finish with a cake layer, bottom-side up. Refrigerate cake, wrapped in plastic, at least 1 hour and up to 1 day.
  • Spread 1 cup buttercream over top and sides of cake evenly to create a crumb coat. Refrigerate 15 minutes. Spread remaining 3 cups buttercream over top and sides. Coat sides with coconut. Garnish with candied lemon and mint. Cake can be refrigerated, wrapped in plastic, up to 5 days; return to room temperature before serving.

COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING



Coconut Sheet Cake with Marshmallow-Cream Cheese Frosting image

When I'm looking for a cake with a casual and homey feel I always go for a sheet cake. I love this version because it's fluffy and sweet and full of natural coconut flavor. The coconut can be used raw or toasted, although I prefer the later because it contributes a deeper flavor to the finished cake.

Provided by Dan Langan

Categories     dessert

Time 1h45m

Yield 12 to 15 servings

Number Of Ingredients 18

Baking spray with flour
1 cup unsweetened full-fat coconut milk, shaken
3 large eggs, at room temperature
1/4 cup vegetable oil or melted unrefined coconut oil
1 tablespoon pure vanilla extract
2 2/3 cups (335 grams) all-purpose flour
1 2/3 cups (330 grams) granulated sugar
1 cup flaked coconut, sweetened or unsweetened, toasted if desired, chopped
2 3/4 teaspoons baking powder
1 teaspoon fine salt
10 tablespoons unsalted butter, cut into cubes and at room temperature
6 tablespoons unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
Pinch fine salt
2 teaspoons pure vanilla extract
1 cup confectioners' sugar
2/3 cup marshmallow creme (1/2 a 7-ounce container)
1 1/4 cups flaked coconut, sweetened or unsweetened, toasted if desired

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
  • Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
  • the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
  • With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
  • With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
  • Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
  • For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
  • Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.

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CREAMY COCONUT LAYER CAKE - PASTRY AT HOME
2021-04-01 Position a rack in the center of the oven and preheat the oven to 350˚F. Grease the bottom and sides of two 9-inch round cake pans. Dust the pans with flour and tap out the excess. In a medium bowl, sift together the cake flour, baking powder and salt. Whisk to …
From pastryathome.com


LEMON COCONUT LAYER CAKE - PIES AND TACOS
2018-03-20 Cake. Grease and flour 4 6” cake pans, or 2 8” cake pans. Pre-heat oven to 350F. Cream butter in the bowl of a stand mixer for 2 minutes, on medium speed. Gradually add sugar and cream for 3 minutes until mixture is fluffy and lighter in color. Add eggs to the mixture, one at a time, mixing on medium speed.
From piesandtacos.com


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