Coconut Cream Cake Recipe Recipe Cards Recipe Cards

COCONUT CREAM CAKE

Steps:

• Heat the oven to 180C/gas 4/fan oven 160C. Line an 18cm round cake tin with baking parchment. Cream together the butter and sugar until soft. Add 150ml/1⁄4pint of the coconut cream and the remaining cake ingredients and beat lightly to make a soft and slightly wet mixture.
• Spoon the ingredients into the tin and bake for 50-55 minutes, until the top of the cake is golden and a skewer inserted comes clean. Remove from the oven allow to cool in the cake tin.
• When cold, remove the cake from the tin, peel away the paper and put the cake on a plate. Put the icing sugar into a bowl and add enough of the reserved coconut cream to mix to a thick but flowing consistency. Spread the icing over the cake, allowing it to dribble down the sides, then sprinkle the toasted coconut around the top edge.

COCONUT CREAM CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
• In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
• In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

COCONUT CREAM CAKE

Steps:

• Bake at 350-- two 9" inch greased and lined bottom parchment paper.
• Pastry Cream: whisk sugar and cornstarch together in a bowl.
• Add eggs and whisk until smooth.
• Place coconut milk, half and half and vanilla bean in a saucepan.
• Heat to simmering.
• ladle out about 1/3 of the liquid and stir into the egg mixture.
• Pour egg mixture back into saucepan and heat, stirring constantly until it boils.
• Let boil for 1 minute stirring all of the time.
• Pour through a strainer into a bowl and Stir in vanilla and coconut.
• Place plastic wrap over custard so that it is touching the surface.
• Refrigerate overnight.
• CAKE: In a miuxer with a paddle attachment, mix butter and sugar until light and fluffy-about 5 minutes.
• Add eggs, on at a time, scraping down after each addition.
• Add vanilla.
• Add half of dry ingredients, add half of the coconut milk, then other half of dry, then remainder of coconut milk.
• Be sure to scrape bowl down after each addition.
• Pour batter into cake pans.
• Bake for 25-30 minutes or until it tests done.
• Cool When cool, split cake layers in half.
• Fill with coconut pastry cream.
• Frost with buttercream (Mousseline Buttercream recipe#45835) Serve on a pool of chocolate sauce.