Coconut Cake With Berries And Cream Recipes

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COCONUT CAKE WITH BERRIES AND CREAM



Coconut Cake with Berries and Cream image

A riff on tres leches, this coconut-spiked spongecake is soaked in condensed milk, heavy cream, and -- in place of the usual evaporated milk -- coconut milk. Serve it with mixed berries and whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 11h30m

Number Of Ingredients 11

1 stick unsalted butter, melted and cooled, plus more for pans
6 large eggs, separated
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 cup sugar
1/3 cup flaked unsweetened coconut, toasted and finely ground
1 cup all-purpose flour, divided
2 cups heavy cream, divided
1 can (13.75 ounces) unsweetened coconut milk
1 can (14 ounces) sweetened condensed milk
3 cups mixed fresh berries (about 12 ounces), for serving

Steps:

  • Preheat oven to 350 degrees. Generously butter a 9-by-13-inch glass baking pan. Whisk together egg whites, baking soda, and salt in a stand mixer fitted with whisk attachment on medium speed, until soft peaks form, 4 to 5 minutes.
  • Add egg yolks to egg-white mixture, and whisk until completely combined. Gradually add sugar, and whisk until combined. Fold in butter and coconut with a rubber spatula.
  • Sift 1/4 cup flour onto mixture; fold to combine. Repeat with remaining flour, folding in 1/4 cup at a time. Pour batter into pan; bake until golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
  • Meanwhile, whisk together 1 cup heavy cream, the coconut milk, and condensed milk. As soon as cake is removed from oven, pour cream mixture over cake. Let cake cool completely in pan on a wire rack. Cover cake with plastic wrap, and refrigerator at least 5 hours and up to 8 hours.
  • Just before serving, whisk remaining cup heavy cream until soft peaks form, and spread over cake. Serve with mixed berries.

COCONUT CHIFFON CAKE WITH DOUBLE-BERRY FILLING AND VANILLA BUTTERCREAM



Coconut Chiffon Cake with Double-Berry Filling and Vanilla Buttercream image

Provided by Food Network

Categories     dessert

Time 3h25m

Yield 10 servings

Number Of Ingredients 19

2 1/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 1/2 cups granulated sugar
3/4 cup milk
1/3 cup vegetable oil
1 tablespoon vanilla extract
1/2 teaspoon coconut extract
7 large eggs, separated, plus 2 large egg whites, at room temperature
16 ounces strawberries
6 ounces raspberries
1/2 cup granulated sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
4 sticks (2 cups) unsalted butter
8 ounces vegetable shortening
2 1/2 pounds confectioners' sugar
1 1/2 teaspoons vanilla extract
1 to 2 tablespoons heavy cream

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Sift together the cake flour, baking powder, salt and 3/4 cup of the granulated sugar in a medium bowl. Whisk together the milk, vegetable oil, vanilla extract, coconut extract and 7 egg yolks in a large bowl until well combined. Add the dry ingredients to the wet ingredients and whisk until well combined and smooth. With an electric mixer, beat the 9 egg whites and the remaining 3/4 cup granulated sugar in another medium bowl until they reach stiff peaks. Fold the egg whites into the batter until combined and the batter is a uniform color.
  • Pour the batter into two ungreased 8-inch round pans. Bake until the top springs back when lightly pressed, 25 to 40 minutes. Remove the cakes from the pan and cool on a cooling rack for 1 to 2 hours.
  • For the filling: Combine the strawberries, raspberries, granulated sugar and lemon juice in a large saucepan over medium heat and bring to a simmer. Cook about 10 minutes. Add the cornstarch, whisking constantly to avoid lumps; cook, stirring, until thickened, 3 to 5 minutes. Cool completely. Transfer to a blender and puree.
  • For the buttercream: Cream the butter and shortening with an electric mixer until smooth. Beat in the confectioners' sugar until completely incorporated. Stir in the vanilla and 1 tablespoon heavy cream and beat until smooth. Add the remaining tablespoon heavy cream if needed to reach a spreadable consistency.
  • To assemble the cake: Once the cakes are cooled, level each with a bread knife or cake leveler. Using a pastry brush, generously apply double-berry filling to the top of one cake. Then combine 1/4 cup filling with 1 1/2 cups buttercream; mix thoroughly and spread this over the first filling layer. Place the second cake, leveled-side down, on top. Frost as desired with the remaining buttercream.

AUNT CONNIE'S COCONUT CAKE



Aunt Connie's Coconut Cake image

Aunt Connie made this cake for special occasions. It is as wonderful as she was, and I remember her every time I make it.

Provided by Diana

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h50m

Yield 16

Number Of Ingredients 16

3 cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
1 ½ cups butter, softened
3 cups white sugar
6 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 (7 ounce) package sweetened flaked coconut
1 cup milk
2 tablespoons cornstarch
1 cup white sugar
½ cup butter, softened
½ cup solid vegetable shortening
2 teaspoons vanilla extract
½ (7 ounce) package sweetened flaked coconut

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Grease a 10-inch tube pan.
  • Combine flour, salt, and baking soda in a bowl.
  • Beat 1 1/2 cup butter and 3 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
  • Beat eggs one at a time into butter mixture, allowing each egg to blend completely before adding the next. Beat in sour cream and 1 teaspoon vanilla extract with the last egg.
  • Gradually stir flour mixture into egg mixture, mixing until just incorporated.
  • Fold in 7 ounces flaked coconut, mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  • Whisk milk and cornstarch in a saucepan over medium heat until mixture becomes very thick, stirring constantly, about 5 minutes; set aside to cool completely.
  • Beat 1 cup sugar, 1/2 cup butter, and shortening with an electric mixer in a bowl until mixture is smooth and creamy.
  • Beat cooled milk paste and 2 teaspoons vanilla extract into sugar mixture to achieve a light and creamy frosting.
  • Spread frosting over completely cooled cake and sprinkle remaining 3 1/2 ounces flaked coconut over the frosting.

Nutrition Facts : Calories 694 calories, Carbohydrate 79.9 g, Cholesterol 138.3 mg, Fat 40 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 23.7 g, Sodium 312.6 mg, Sugar 57.8 g

BERRY COCONUT NO-BAKE CHEESECAKE



Berry Coconut No-Bake Cheesecake image

In the height of summer, turning on the oven should be considered off limits, but we still need dessert. For that, there's the no-bake cheesecake, which has all the richness of the baked version without any of the baking. Here, Biscoff cookies add a bit of spice, which pairs beautifully with toasted coconut, and we swap the heavy cream for rich, fluffy whipped coconut cream. The topping combines cooked and fresh berries for a wonderful variety of texture and flavor. Just about any varieties will work here, so use what looks best. A combination of blueberries and blackberries or raspberries is quite nice. Be sure to plan ahead with this recipe. The cans of coconut milk need to be chilled at least overnight, and as does the finished cheesecake before it can be sliced.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 35m

Yield One 9-inch cake

Number Of Ingredients 15

3/4 cup/60 grams shredded unsweetened coconut
1 3/4 cups/236 grams finely crushed Biscoff cookie crumbs (or 1 3/4 cups/236 grams graham cracker crumbs and 1 tablespoon brown sugar), from about 30 Biscoff cookies or 15 whole graham crackers
6 tablespoons/86 grams unsalted butter, melted and cooled
Pinch of kosher salt
2 (14-ounce) cans full-fat coconut milk, chilled in the refrigerator overnight (see note)
16 ounces/452 grams cream cheese, softened but still cool
2/3 cup/133 grams granulated sugar
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
Pinch of kosher salt
3 cups fresh blueberries, blackberries or raspberries
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
Toasted coconut chips, to taste, optional

Steps:

  • Prepare the crust: In a medium skillet over medium-low heat, toast the coconut until deep golden brown while stirring constantly, 7 to 9 minutes. (Watch carefully to avoid burning.) Cool slightly.
  • In a medium bowl, combine the toasted shredded coconut, Biscoff cookie crumbs (or graham cracker crumbs and brown sugar), butter and salt. Stir until well combined, then pour the mixture into a 9-inch (23-centimeter) springform pan. Use a measuring cup or flat-bottomed glass to firmly press the mixture onto the bottom and about 1 1/2 inch up the sides of the pan. Refrigerate while you make the filling.
  • Prepare the filling: Turn the chilled cans of coconut milk upside-down and open them. There should be a layer of liquid visible. (If there isn't, push aside the hardened cream to reveal it.) Pour the liquid into a storage container, and save it for another use. There should be a thick layer of coconut cream remaining in the can. Scrape the coconut cream into a bowl, leaving behind any visible coconut oil, and use an electric mixer on medium-high speed to beat it until smooth and fluffy, about 1 to 2 minutes. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon juice, lemon zest and salt. Beat the mixture on low speed until combined, then turn the mixer up to medium-high and beat until just smooth, about 30 seconds. Take care not to overbeat, or the cake will not be firm enough when chilled. Add the whipped coconut cream and beat just until well combined and smooth, about 30 seconds more.
  • Spoon the mixture into the prepared crust and use an offset spatula to smooth or swirl the top. Chill at least 8 hours.
  • Prepare the topping: Combine 1 1/2 cups of the berries, the sugar, the lemon juice and the zest in a small saucepan and crush the berries with a fork or potato masher. Cook over medium heat until thick and jammy, about 10 minutes. Cool completely, then fold in the remaining 1 1/2 cups berries. Serve each slice of cheesecake with a spoonful of berries and, if using, a sprinkle of toasted coconut chips over the top.

COCONUT SOUR CREAM CAKE



Coconut Sour Cream Cake image

A simple white cake with a sour cream coconut frosting. A light, refreshing dessert.

Provided by Donna West

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 45m

Yield 14

Number Of Ingredients 6

1 (18.25 ounce) package white cake mix
1 teaspoon almond extract
2 cups sour cream
1 ¾ cups white sugar
1 (16 ounce) container frozen whipped topping, thawed
2 cups flaked coconut

Steps:

  • Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
  • To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.
  • Refrigerate from 1 to 3 days before serving.

Nutrition Facts : Calories 473.4 calories, Carbohydrate 67.7 g, Cholesterol 14.5 mg, Fat 21.9 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 14.6 g, Sodium 297.9 mg, Sugar 56.2 g

COCONUT AND BERRY CREAM ROLL



Coconut and Berry Cream Roll image

Provided by Samantha Seneviratne

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 14

Coconut oil, melted, for pan
1 3/4 cups shredded, unsweetened coconut, toasted, divided
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon coarse salt
6 large eggs, separated
1/2 plus 1/3 cup granulated sugar, divided
1/3 cup coconut milk
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting
1 pound mixed fresh strawberries (sliced if large), raspberries, and blueberries (about 3 cups), plus more for serving
1 tablespoon granulated sugar
2 1/2 cups cold heavy cream
2 tablespoons confectioners' sugar, plus more for dusting

Steps:

  • Preheat the oven to 350 degrees F. Oil a 17-by-12-inch rimmed baking sheet. Line with parchment and oil the parchment. Sprinkle the parchment evenly with 1 1/4 cups of the coconut.
  • In a medium bowl, whisk together the flour, cornstarch, salt, and the remaining 1/2 cup of coconut. In a large bowl, with an electric mixer on high speed, beat the egg yolks and 1/2 cup of the granulated sugar until opaque, about 1 minute. Add the coconut milk and vanilla on medium speed, then increase the speed to high and continue to beat until the mixture is pale yellow, fluffy, and about doubled in size, 6 to 8 minutes. Set aside.
  • With clean beaters, in a clean bowl, beat the egg whites on high speed until they have lost that yellow hue, about 1 minute. While beating, pour in the remaining 1/3 cup of sugar. Continue to beat until you have stiff, shiny peaks, 4 to 5 minutes.
  • With a large rubber spatula, fold the flour mixture into the egg yolk mixture. Then, carefully fold the egg white mixture into the egg yolk mixture, taking care not to deflate it. Dollop the batter onto the prepared pan and then use a long, offset spatula to spread it out evenly. Again, try not to deflate the batter too much. (Without leavener, the whipped eggs are what lift the cake.)
  • Bake the cake until light golden brown and set, 20 to 24 minutes. Meanwhile, set a clean dish towel on a work surface and sprinkle it evenly with confectioners' sugar. Gently press the center of the cake and it should spring back. Cut around the edges of the warm cake with a sharp knife to release it from the pan, then invert it onto the prepared dish towel. Remove the parchment paper. Roll up the towel and the cake, starting with the short end, and transfer it to a wire rack to cool completely.
  • To finish: Toss the berries with the granulated sugar and refrigerate until ready to serve, at least 1 hour.
  • Whip the cream and confectioners' sugar to stiff peaks. (Do not overwhip.) Reserve 2 cups of the whipped cream for serving. Unroll the cake. Spread with the remaining whipped cream and top evenly with the berries, lifting them out of the syrup with a slotted spoon. Roll the cake back up and transfer to a serving plate. To serve, sprinkle the cake with confectioners' sugar before slicing. Serve each piece with extra berries, a drizzle of the reserved berry syrup and dollop of the reserved whipped cream.

COCONUT-LIME BERRY CAKE



Coconut-Lime Berry Cake image

Buttermilk helps make this cake tender and moist while rum gives it a lighthearted tropical kick. If you'd rather let the whole family enjoy this dessert, however, you can use orange juice for a kid-friendly version.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 50m

Number Of Ingredients 11

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for baking dish
1 3/4 cups plus 1 tablespoon all-purpose flour (spooned and leveled), plus more for baking dish
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup packed sweetened shredded coconut
1 cup plus 1 tablespoon sugar
3 large eggs
3/4 cup buttermilk
2 teaspoons finely grated lime zest, plus 2 tablespoons lime juice
3 cups mixed berries, such as raspberries, blackberries, and blueberries (about 1 pound)
3 tablespoons amber rum or orange juice

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 9-by-13-inch baking dish. In a large bowl, whisk together 1 3/4 cups flour, baking powder, salt, and coconut. In another large bowl, using an electric mixer, beat butter and 1 cup sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes. Add eggs, one at a time, and beat until combined. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions buttermilk, and beat until combined. Stir in lime zest and juice. Pour batter into dish. Smooth top with a small offset or rubber spatula.
  • In a medium bowl, toss together 1 tablespoon flour, 1 tablespoon sugar, berries, and rum. Scatter berry mixture over batter. Bake until cake is golden at edges and a toothpick inserted in center comes out clean, about 35 minutes. Let cake cool in pan on a wire rack 20 minutes before slicing. Serve warm or at room temperature.

Nutrition Facts : Calories 332 g, Fat 16 g, Fiber 2 g, Protein 5 g

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From blog.macrinabakery.com


CAKE WITH COCONUT AND BERRIES - RECIPE
Coconut shavings - 50 g ; Soda - 1 tsp. Assorted berries - 200 g ; Step by step instruction of cooking Cake with coconut and berries Шаг 1. Beat the egg yolks and 45gr of sugar in the foam and relentlessly beat add the wine, sunflower oil. Шаг 2. In a separate bowl, mix the flour, coconut, starch and soda.
From en.edunclub.ru


BERRIES AND CREAM SPONGE CAKE FOR A SOPHISTICATED BIRTHDAY
2022-04-11 Instructions. Preheat the oven to 350°F (180°C). Grease two 9-inch (23 cm) round cake pans. Line the bottom of each pan with parchment paper and dust the sides with flour, tapping out any excess. Heat the milk and butter together …
From book-recipe.com


ORANGE YOGURT CAKE WITH COCONUT CREAM CHEESE ICING
Apr 1, 2022 - Orange Yogurt Cake with Coconut Cream Cheese Icing. Apr 1, 2022 - Orange Yogurt Cake with Coconut Cream Cheese Icing. Apr 1, 2022 - Orange Yogurt Cake with Coconut Cream Cheese Icing. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


ANGEL FOOD CAKE WITH COCONUT WHIPPED CREAM AND BERRIES
2018-08-29 Transfer to a serving plate. When ready to serve, combine the berries and sugar in a large bowl. Let sit for 15-20 minutes until the juices develop. Meanwhile, make the whipped cream. Chill the bowl and whisk attachment of a stand mixer in the freezer for 10 minutes. Beat the coconut cream with vanilla extract until soft peaks form.
From aclassictwist.com


BERRY AND COCONUT CREAM LAYER CAKE BY ABOUTTHATFOOD - THE …
Yummy Recipe for Berry and Coconut Cream Layer Cake by aboutthatfood. Berry and Coconut Cream Layer Cake ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ (34) "I just added a new recipe to the blog. It's called the "Vegan Summer Cake" Made with delicious nectarine sponge, coconut cream and loads of fresh berries. So delicious!"-- @aboutthatfood. Recipe ...
From thefeedfeed.com


COCONUT LIME BERRY CAKE RECIPE - TWO PEAS & THEIR POD
2011-07-11 The cake only takes 35-40 minutes to bake. The cake rises up to meet the berries while baking. The berries are the “icing” on the cake. They are swirled throughout the coconut lime batter. You can serve the cake with whipped cream or ice cream, but we enjoyed it plain. It is a great snack cake. Because there is no frosting, the cake is easy ...
From twopeasandtheirpod.com


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