Coconut Cream Cake With Mascarpone Frosting Recipe 45

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 CAKE WITH MASCARPONE FROSTING

Steps:

• Preheat oven to 325°F. Line bottom of 9-inch diameter springform pan with parchment paper; butter paper and pan.
• Whisk flour and baking powder in medium bowl. Using electric mixer, beat sugar, 3/4 cup butter, and vanilla in large bowl until blended. Beat in eggs 1 at a time. Add flour mixture alternately with milk in 2 additions each, beating until just blended. Stir in 1 1/2 cups finely grated coconut and 1 1/4 teaspoons lime peel.
• Transfer mixture to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool cake in pan 20 minutes. Cut around sides to loosen; invert onto platter. Cool completely.
• Using electric mixer, beat 3 tablespoons butter, 1 1/2 teaspoons lime peel, mascarpone, and cloves in large bowl. Add powdered sugar; beat just until smooth.
• Spread mascarpone frosting over top of cooled cake. Garnish top edge with 1/2 cup shaved coconut. DO AHEAD Can be made 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.
• *An Italian cream cheese; sold at many supermarkets and at Italian markets.

COCONUT CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour two 9-inch diameter cake pans with 2-inch high sides.
• Pour the flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Use a whisk to stir together. This will get rid of any lumps and pseudo-sift the ingredients. In a separate large bowl, beat the sugar, butter and sweetened cream of coconut until fluffy and it resembles whipped cream, about 2 minutes. Beat in the egg yolks and vanilla extract. Scrape down the sides of the bowl and stir to incorporate all the ingredients. With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk, and the remaining dry ingredients, scraping down the sides in between each addition, just until blended.
• Using clean, dry beaters, beat the egg whites with a pinch of salt in another clean large bowl until the egg whites are stiff but not dry. Cook's Note: You want to get the most volume from your egg whites, that's why it is essential that the beaters and bowl are clean. Just to be safe, I like to wipe the bowl out with a dash of vinegar, white or apple cider is best. The vinegar cuts through any fat in the bowl leaving only a sparkling bowl behind. And don't worry, you won't be able to taste the vinegar-I promise!
• In batches, fold the beaten egg whites into the batter, being careful not to deflate the whites. Divide the cake batter evenly between the prepared cake pans. Spread the batter with an offset spatula to level the batter in the pan. Bake the cakes until a tester inserted into center comes out clean, 40 to 45 minutes. Cool the cakes in the pans on a wire rack, about 10 minutes. Gently run a small sharp knife around the pan sides to loosen the cakes. Cook's Note: As the cakes cool they will shrink slightly, pulling away from the sides of the pan. By running the knife around the sides of the pan you are helping in the process by taking away any resistance. Turn the cakes out onto the racks and cool completely.
• With a pastry brush, gently brush any crumbs from the cooled cake layers. If the cake baked up with a slight dome in the center, you can trim it to even it out or just remember to place that cake layer dome-side down on the cake plate. Place 1 cake layer, flat-side up, on a cake plate. Spread 1 heaping cup Coconut Cream Cheese Frosting over the cake layer, leaving a 1/2-inch border of cake around the edge. This will give the filling a place to go or spread when the second cake layer is placed on top-you don't want it to bulge out the sides!
• Sprinkle 1 cup sweetened shredded coconut mix over the frosting. Top with the second cake layer, flat-side up. Spread the remaining frosting over the top and sides of the cake. For a retro look, I like swoopy swirls. The best way to achieve it is to spread the frosting using the back of a spoon. It's that easy!
• Sprinkle the remaining coconut mix over the cake, gently pressing into the sides to adhere. Coconut Layer Cake can be prepared up to 1 day ahead. Refrigerate at least 1 hour.
• Beat the cream cheese in a medium bowl until fluffy, about 3 minutes. Add the butter and beat until smooth. Add the sugar, sweetened cream of coconut, vanilla extract and pinch of sea salt and beat until well blended, scraping down the sides as needed, for about 3 more minutes. Cook's Note: For a tropical twist, I add just a splash of fresh lime juice and a dash of finely grated lime zest to the mix!

COCONUT CAKE WITH COCONUT BUTTERCREAM

Steps:

• Preheat oven to 350 degrees with a rack set in the lower third. Butter and flour two 9-by-2-inch round cake pans; set aside.
• Sift together flour, baking powder, baking soda, salt, and cardamom; set aside. In a large measuring cup or a small bowl, stir together cream of coconut, 1/4 cup water, vanilla, and almond extract.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl with a rubber spatula as necessary.
• With the mixer on low, add flour mixture in thirds, alternating with the cream of coconut mixture and beginning and ending with the flour. Mix just until combined, scraping down sides of bowl as necessary.
• Divide batter evenly between prepared pans and smooth tops with a spatula. Tap firmly on work surface to remove air bubbles from batter. Transfer to oven and bake until a cake tester inserted into the center of the cake comes out clean, 45 to 50 minutes. Let cool for 20 minutes; remove from pans and transfer to wire racks to cool completely.
• Using a toothpick, poke several holes in each layer of cake. Brush cake layers with simple syrup; let stand at least 15 minutes to allow syrup to absorb.
• Trim the top of one of the layers so that it is flat. Place four strips of parchment paper around perimeter of a lazy Susan or serving plate. Place layer cut side down on serving plate. Using an offset spatula, spread the top of the layer with a large dollop of buttercream; sprinkle with 1/4 cup coconut. Top with second layer, right-side up, and frost top and sides with remaining buttercream. Sprinkle coconut over top of cake and press into sides. Remove parchment paper strips and serve. Cake can also be stored in an airtight container at room temperature for up to 2 days.

COCONUT CAKE FROSTING

Steps:

• Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy.
• With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes.

COASTAL COCONUT CREAM CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition. Fold in cream of coconut and shredded coconut., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a large saucepan, mix sugar and cornstarch. Whisk in pineapple and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool completely., For frosting, in a large bowl, beat confectioners' sugar, shortening, butter, meringue powder, extract, salt and enough coconut milk to reach desired consistency., To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; spread with a third of the filling. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with frosting. Gently press toasted coconut into frosting on sides of cake. Refrigerate at least 4 hours before serving.

COCONUT CREAM CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
• Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.

COCONUT CREAM CAKE WITH COCONUT CREAM FROSTING

Steps:

• Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan and set aside.
• In a medium bowl mix flour, pudding mix, baking powder, and salt.
• In another medium bowl mix sugar, milk, butter, egg, sour cream and vanilla until blended.
• Gradually stir flour mixture into wet ingredients until combined.
• Pour batter into prepared cake pan and bake for about 40 minutes, until cake tester comes out clean.
• Cool completely on a wire rack before removing from pan.
• Coconut Cream Frosting:.
• Using an electric mixer with whisk attachment, beat heavy cream on high speed for 3-4 minutes until it becomes thick and creamy. Reduce speed to medium, and stir in sugar and pudding mix until combined.
• Pour all the frosting on top of cooled cake and using a spatula, frost cake. Sprinkle with shredded coconut flakes if desired.
• Cover in cake carrier and store in the refrigerator until ready to serve.

COCONUT ITALIAN CREAM CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.