Coconut Cake By Kraft Foods Recipe 455

COCONUT CAKE BY KRAFT FOODS RECIPE - (4.5/5)

Steps:

• PREPARE cake batter and bake in 13x9-inch baking pan as directed on package. Cool in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals. COMBINE milk, sugar and 1/2 cup of the coconut in medium saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 1 minute, stirring occasionally. Spoon over warm cake; spread coconut to evenly cover top of cake. Cool completely. ADD 1/2 cup of the remaining coconut to whipped topping; stir gently until well blended. Spread over cake. Sprinkle with remaining 1 cup coconut. Refrigerate 6 hours or overnight. Top with pineapple and kiwi just before serving. Store leftover cake in refrigerator. I double the cool whip topping.

CLASSIC ANGEL FLAKE COCONUT CAKE

Steps:

• 1. Prepare: Cake batter as directed on package; stir in 2/3 cup of the coconut, Pour evenly into 2 (9inch) round cake pans. Bake as directed on package. Cool 10 min. Remove cake from pans to wire rack. Cool Completely.
• 2. Pour: Milk into medium bowl. Add dry pudding mix and sugar, beat with wire whisk for 2 min. or until well blended; mixture will be thick. Gently stir in whipped topping. Refrigerate for 15 min.
• 3. Place: 1 of the cake layers on severing plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and sides with remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftover cake in refrigerator.

HELEN'S COCONUT CAKE

Steps:

• (Shredded coconut sometimes called southern style gives the cake a crunchier texture, but flaked coconut can be used if necessary. Look for canned coconut which is more moist than the bagged coconut, it's fine if it is sweetened.) Heat oven to 350°F, butter and flour a 9x13" baking pan.
• Heat milk and butter to scalding (do not boil), set aside.
• Combine the flour baking powder and salt, mix well.
• Beat eggs, add sugar beating all the while until they are thick& foamy.
• Gradually add hot milk, then the vanilla beating all the while.
• At slow speed beat in the flour, beat til smooth and combined.
• Pour into the prepared pan.
• Bake at 350°F for approx 30 minutes (test after 25 minutes with a toothpick).
• Cake is done when the toothpick comes out clean.
• Cool the cake slightly in the pan.
• PREPARE THE TOPPING: Melt butter in a saucepan, stir in the brown sugar, add coconut& vanilla.
• Spread the topping over the cake (do it evenly reaching right to the corners).
• Turn oven to broil and place cake 6" from the heat.
• Broil until bubbling and dark brown, turning if necessary to ensure even coloring.
• The topping should be beyond golden but be very careful it can burn in an instant if you are not watching it.
• Cool to room temp, cut into squares and serve.

COCONUT CAKE

Steps:

• Preheat oven to 375°F.
• Grease and flour two 9-inch round cake pans.
• In a bowl combine flour, sugar and baking powder.
• Add milk, butter, vanilla and coconut flavoring.
• Beat with mixer on low speed until combined.
• Beat on high speed for 2 minutes.
• Add eggs and beat 2 minutes more.
• Gently stir coconut into batter.
• Pour batter into two prepared pans.
• Bake at 375°F for about 25-30 minutes or until a toothpick comes out clean.
• Cool wire on racks for 10 minutes.
• Remove from pans and cool completely on racks.
• When completely cooled, frost with your favorite frosting.

AUTHENTIC COCONUT CAKE

Steps:

• Place the whole coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container and set aside. Place the coconut onto a 1/2 sheet pan and bake in the oven at 375 degrees for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Carefully peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor and grate the coconut or you can use the smallest shredder side of a tradional box grater.
• To make fresh coconut milk: 1/2 cup freshly grated coconut and 1/2 cup boiling 2 percent milk
• Place 1/2 cup of the shredded coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to your blender and blend for 1 minute.
• Place a tea towel or cheese cloth over a small bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut.
• For the cream: Repeat the same procedure as above 1 cup of freshly grated coconut and 1/2 cup of boiling 2 percent milk
• For the cake: Preheat the oven to 350 degrees F. Lightly oil or spray 2 (9-inch) cake pans and set aside.
• Place the flour, baking powder and salt into a large mixing bowl and whisk to combine. Combine the coconut milk and coconut cream in small bowl and set aside.
• Place the butter into a mixing bowl and cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
• With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
• In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color.
• Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a pastry brush. Allow to sit while preparing the frosting.
• For the frosting: Bring 1 quart of water to a boil in a large saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut extract for 1 minute. Allow the frosting to sit for 5 minutes before using.
• Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.