Coconut Cake With Whipped Cream Icing Recipes

COCONUT CAKE

Steps:

• Preheat oven to 350 degrees.
• In the bowl of a stand mixer, beat the egg whites only using the whisk attachment on medium-high speed until the eggs are frothed and hold stiff peaks.
• Transfer the eggs to a separate bowl.
• In the same stand mixer bowl using the beater blade attachment, cream the butter and sugar.
• Add the egg yolks and continue to beat.
• In a medium bowl, whisk together the cake flour, salt and baking powder.
• Add the dry ingredients alternately with the milk and vanilla extract, beating thoroughly after each addition. Scrape the sides of the bowl as needed.
• Gently fold in the coconut and stiffly beaten egg whites until the egg whites are completely incorporated.
• Grease and flour two 9" round cake pans.
• Divide the batter equally between the two cake pans.
• Bake at 350 degrees for 30 minutes or until the center of the cake bounces back when you touch it.
• Cool for 10 minutes then turn the cakes out onto a wire rack to cool completely.
• In the bowl of a stand mixer, beat the butter for 1-2 minutes until it is almost white in appearance.
• Add in the coconut extract and mix again.
• Add the powdered sugar, 1 cup at a time, alternating with the heavy cream and mixing well as you go. Add in enough heavy cream to get a good spreading or piping consistency.
• Mix in the shredded coconut just until combined.
• Place one cake layer on a cake plate. Frost the top.
• Place the second cake layer on top of the frosted cake.
• Cover the sides and top of the cake with the coconut buttercream.
• Decorate with additional coconut if desired. Be sure to do this before the frosting sets.
• Store at room temperature until serving. Store leftovers in a airtight container in the refrigerator.

COCONUT CAKE WITH 7-MINUTE FROSTING

Steps:

• For the cake:
• Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. 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 and using the paddle attachment, 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 and reaches an internal temperature of 200 degrees F.
• 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 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 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 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.

BUTTERCREAM-COCONUT CAKE ICING

Steps:

• Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
• Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.
• Stir enough milk into butter mixture to achieve desired consistency for icing.
• Fold half the coconut into the icing; spread icing over cake.
• Sprinkle remaining coconut and pecans over icing.

COCONUT SOUR CREAM CAKE

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.

COCONUT CAKE WITH WHIPPED CREAM ICING

Steps:

• Heat oven to 350 degrees. Line 3 (8-inch) cake pans with parchment and coat paper with baking spray; set aside.
• Mix flour, baking powder and salt.
• In a large bowl, cream coconut oil and butter with 1 1/3 cups of sugar. Add flour mixture alternately with coconut milk, beginning and ending with flour; add vanilla and almond extracts.
• If desired, add 1/2 cup of the shredded coconut to the batter.
• In a separate bowl, beat egg whites and remaining 2/3 cup sugar to soft peaks. Fold egg white mixture into cake batter, just enough to incorporate.
• Spoon batter into prepared pans and bake, rotating pans halfway through, 25 to 35 minutes or until cake is springy to the touch. Cool cakes completely.
• For the frosting: Whip cream and sour cream to soft peaks. Add the confectioners' sugar and vanilla powder and continue whipping to stiff peaks.
• Frost cake with whipped cream frosting, spreading a layer of frosting between each layer. Sprinkle remaining shredded coconut on top and sides of cake.
• Refrigerate any leftovers.

COCONUT CAKE WITH WHIPPED CREAM FROSTING AND FRESH BERRIES

Steps:

• Preheat oven to 350°F. Butter and lightly flour three 6-inch round cake pans. Line bottom with parchment paper. Set aside.
• Whisk together cake flour, baking powder, and salt. Set aside.
• In another bowl, mix together coconut milk, egg whites, and vanilla extract until smooth. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until smooth. Scrape down sides of bowl as needed to ensure thorough mixing.
• Alternate adding dry and wet ingredients to the mixing bowl. Add ⅓ of dry flour mixture. Mix on on low speed while adding ½ of liquid mixture. Add another ⅓ dry mixture and follow with remaining ½ of liquid mixture. Add remaining ⅓ of dry mixture. Batter will be thick. Scrape down sides of bowl as needed.
• Divide batter evenly among prepared cake pans ( about 390 grams of batter per pan). Use a mini offset spatula or the back of a spoon to spread batter into an even layer. Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan for 5 minutes. Run a mini offset or knife along cake pan edges to loosen cake. Unmold cake and cool to room temperature on wire rack.