Coconut Cake W 7 Min Frosting Recipe 475

COCONUT CAKE (W/ 7 MIN FROSTING)***** RECIPE - (4.7/5)

Steps:

• Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.(I also use parchment paper) Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Prepare 7-Minute Frosting. Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.

SEVEN-MINUTE FROSTING FOR COCONUT LAYER CAKE

Steps:

• Combine egg whites, sugar, corn syrup, and cream of tartar with 5 tablespoons cold water in top of a double boiler. Fill bottom of double boiler with two to three inches water; top pan should not touch water. With water boiling vigorously, beat egg mixture using a hand mixer on medium low 4 minutes, then high 3 to 4 minutes. Remove from heat. Add vanilla; continue to beat until icing holds its peaks, 3 to 5 minutes more; do not overmix or icing can get grainy.

COCONUT CAKE WITH 7-MINUTE FROSTING

Steps:

• For the cake: Heat the oven to 350ºF. Lightly spray 2 (9-inch) round cake pans with nonstick spray. Line the bottom of each pan with a parchment paper circle. Lightly spray the parchment pieces with nonstick spray. 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 the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed until fluffy, approximately 1 minute. Decrease 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 to medium and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, 2 to 3 minutes. Stir in the coconut extract.
• With the mixer on low speed, add the flour mixture alternately with the coconut milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not overmix.
• In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter until just combined. Divide the batter evenly between the pans. Bang the pans on the countertop several times to remove any air and to distribute the batter evenly in the pan. Bake on the middle rack of the oven until the cake is light golden in color and reaches an internal temperature of 200ºF, about 40 minutes.
• Cool the cake in the pans for 10 minutes, then remove and transfer to a wire rack to finish cooling. Once the cakes have cooled completely, cut across the equator of each to form 4 layers. Place the 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 silicone pastry brush. Allow to sit while preparing the frosting.
• For the frosting: Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease 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, then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts 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.

COCONUT CAKE WITH 7-MINUTE FROSTING RECIPE

Steps:

• NOTE: The cake needs to be completely cooled before it can be frosted so don't start making the frosting until it is. Preheat a small stove burner on medium-high heat. While it's preheating, add the water to a small, heavy 1-quart saucepan; add the sugar BUT do not stir it. Place on the preheated burner and cook, undisturbed, until it reaches soft-ball stage, or 238 degrees on candy thermometer. (This may take 15-20 minutes). A few minutes before the syrup is done, place the egg whites, cream of tartar, and salt in a large mixing bowl and beat on high speed of hand mixer until soft peaks form. (This took about 1 minute). Set aside until the syrup has finished cooking. Pouring in a thin stream, a little at a time, very slowly beat the hot syrup on high speed of mixer into the egg white mixture over 3-4 minutes, beating constantly. Beat in the vanilla and continue beating on high speed until it holds together well and forms firm peaks, 5-7 minutes. Immediately spread frosting on top of cake. Sprinkle shredded coconut over frosting.

ALTON BROWN'S COCONUT CAKE WITH 7 MINUTE FROSTING

Steps:

• Preheat oven to 350.
• Lightly oil two 9" round pans and line with parchment paper. Spray paper with a little additional oil.
• Whisk together flour, baking powder and salt.
• Combine coconut milk and cream in a separate bowl.
• Cream the butter in a 3rd bowl (I know, I know) til fluffy (1 min.) and then gradually add sugar at a low speed. After sugar is incorporated, increase the speed to medium and cream about 2-3 minutes until it's lighter in color and texture.
• Turn speed back to low and add flour mixture and milk mixture alternately in 3 additions. Do not over mix!
• In another bowl beat egg whites until stiff and then slowly fold into the batter. You'll want to add a bit of the batter to the egg whites and then switch to adding the egg whites into the batter bowl.
• Divide batter evenly between two bowls and bang on the counter to remove air bubbles.
• Place on center rack and bake about 40 minutes or until light golden brown.
• Cool in pans for ten minutes and then cool completely on a wire rack.
• Once cakes have cooled, slice horizontally in half to form 4 layers. Then brush or spray them with the coconut juice.
• Frosting: Bring 1 quart water to a boil in a saucepan and decrease to maintain a simmer.
• Meanwhile, place egg whites, coconut water, sugar, salt and cream of tarter in a medium-sized bowl.
• Place bowl over the simmering water and immediately begin beating with hand mixer at slow speed for 1 minute, then high speed for another 5 minutes.
• Remove from heat and beat in coconut and vanilla extracts, beating for an additional minute.
• Allow frosting to sit for 5 minutes before using. Allow about 3/4 cup frosting per layer, sprinkling about 1/2 cup coconut on top of each frosted layer. Repeat until the final layer and frost top and sides with last of the frosting and coconut.

SEVEN-MINUTE FROSTING FOR QUICK COCONUT LAYER CAKE

Steps:

• In a medium saucepan, bring 2 inches of water to a simmer.
• In a large heatproof mixing bowl, combine reserved egg whites, light corn syrup, cream of tartar, water, and sugar.
• Place bowl over simmering water (it should not touch water); with a handheld mixer, beat on high speed until stiff peaks form, about 7 minutes.
• Remove bowl from heat; beat 3 to 5 minutes more to cool. Use immediately.