Coconut Fluff Cake Recipe 455

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COCONUT FLUFF CAKE RECIPE - (4.5/5)



Coconut Fluff Cake Recipe - (4.5/5) image

Provided by msippigrl

Number Of Ingredients 16

NOTE: All ingredients must be at room temperature.
Sift together . . .
2 1/2 cups sifted all-purpose flour
4 1/2 teaspoons double-acting baking powder
1 teaspoon salt
1 3/4 cups sugar
Then Add . . .
3/4 cup vegetable shortening
1 1/8 cups milk
Beat . . .
for 2 minutes at medium speed of mixer until batter is well-blended and glossy.
Then Add . . .
3/4 teaspoon almond or vanilla extract
2/3 cup egg whites, unbeaten
Beat . . .
for 2 more minutes.

Steps:

  • Pour into two, greased and floured, 8-inch square layer cake pans or two 9-inch round layer cake pans. Bake in preheated moderate oven (350° F.) for 35-40 minutes. Cool in pans on a wire rack for about 10 minutes then loosen sides with a thin knife and remove cakes to rack to cool completely before frosting. NOTES: My recipe modifications were: I used 1/2 c. shortening and 1/2 stick unsalted butter. I used 1% milk. I used 1 whole egg and enough egg whites to measure 2/3 cup. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Below is the 7-Minute Frosting recipe I used but I ran out before finishing the cake, so you might need to spread it thinner, or increase the ingredient amounts. NOTE: The cake needs to be completely cooled before it can be frosted so don't start making the frosting until it is. 7-Minute Frosting (simple syrup recipe) 1 cup water 1 cup granulated sugar 3 extra-large egg whites 1/3 teaspoon cream of tartar Pinch salt 1 teaspoon vanilla extract 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 20-25 minutes). When the syrup is almost 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 only took about 1 minute). Set aside until the syrup has finished cooking. Pouring in a very thin stream, a little at a time, beat the hot syrup on high speed of mixer into the egg white mixture over a total of 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 more minutes. Immediately spread frosting over cooled layers of cake. Sprinkle shredded coconut over frosting.

COCONUT CAKE



Coconut Cake image

This perfect coconut cake sets the bar for homemade cakes everywhere. It's supremely moist with a soft fluffy crumb and intense coconut flavor. For success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.

Provided by Sally

Categories     Dessert

Time 4h

Number Of Ingredients 20

2 and 1/2 cups (285g) cake flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 and 2/3 cups (330g) granulated sugar
5 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 cup (240ml) canned coconut milk, at room temperature*
1 cup (80g) sweetened shredded coconut
1 cup (230g) unsalted butter, softened to room temperature
one 8 ounce block (224g) full-fat cream cheese, softened to room temperature*
5 cups (600g) confectioners' sugar
2 Tablespoons (30ml) canned coconut milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/8 teaspoon salt
2 cups (160g) sweetened shredded coconut

Steps:

  • Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  • Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
  • Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  • In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
  • Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
  • Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

THE ULTIMATE MOIST, FLUFFY, RIDICULOUS COCONUT CAKE RECIPE - (4.4/5)



The Ultimate Moist, Fluffy, Ridiculous Coconut Cake Recipe - (4.4/5) image

Provided by á-25138

Number Of Ingredients 33

Perfect White Cake Ingredients:
2 1/4 cups cake flour (9 ounces)
1/2 cup + 2 tablespoons whole milk, at room temperature
1/2 cup coconut milk
6 large egg whites (3/4 cup), at room temperature
1 teaspoon coconut extract
1 teaspoon almond extract
1 teaspoon vanilla extract (or 1 inch vanilla bean seeds)
1 1/2 cups + 2 tablespoons granulated sugar (11.35 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
Coconut Pastry Cream Ingredients:
1 can (14 fluid ounces) unsweetened coconut milk
3/4 cup sugar
1 tablespoon vanilla extract
pinch kosher salt
3 large egg yolks
2 tablespoons corn starch
2 tablespoons unsalted butter
1 cup sweetened coconut flakes
1/2 cup whipping cream
Coconut Syrup Ingredients:
1 cup sugar
1/4 cup water
1/4 cup coconut water
Coconut Swiss Buttercream Ingredients:
1 cup sugar
4 large egg whites , at room temperature
24 tablespoons (3 sticks) unsalted butter, at room temperature
2 teaspoon vanilla extract
1 teaspoon coconut extract
3 cups sweetened coconut flakes

Steps:

  • *NOTE ON TIMING: This cake has many steps, but none of them are particularly hard. For convenience, I'd split it up over 2-3 days. On the first day, bake the cake layers and let them cool before wrapping and freezing them. Make the coconut syrup and leave it covered in the fridge. On the second day, make the coconut pastry cream and frosting. Assemble the cake. Serve it then or on the third day. Make the cake: Set oven rack in middle position. Heat oven to 350 degrees. Grease or butter/flour two 9-inch cake pans very well. Add a parchment paper circle in the bottom of each and grease that too. You don't want your layers to stick! Pour milk, egg whites, and extracts into a small bowl and whisk gently until blended. In a large bowl, whisk together cake flour, sugar, baking powder, and salt. Add the butter and continue beating until mixture resembles moist crumbs, with no powdery streaks left. Add all but about 1/2 cup of milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. Add the remaining 1/2 cup of milk mixture and beat 30 seconds more. Scrape down the sides of bowl before beating just a little longer. Divide batter evenly between two prepared cake pans and smooth the tops with a spatula before dropping it from about 3 inches high to eliminate any bubbles in the batter. Arrange pans on middle rack. Bake until a thin skewer or toothpick inserted in the center comes out with just a few moist crumbs, 23 to 25 minutes. Let the cakes rest in pans for a few minutes before running a knife around the edges of the pan and inverting the cakes onto wire racks. Invert them again so they'll be right-side up and let them cool completeley, about 1 1/2 hours, before wrapping in wax paper and plastic wrap to freeze until pretty firm, about 30 minutes. Make the coconut pastry cream: Heat the coconut milk, sugar, salt and vanilla bean or extract in a medium saucepan over medium heat. In a bowl, whisk together the egg yolks and corn starch. Once the cream is hot, remove the vanilla bean (if used), scraping out any remaining seeds and returning them to the cream. Add 1/2 cup of the hot cream slowly to the yolks, whisking as you add, to temper the eggs so they won't cook into an omelette in the middle of your pastry cream. That would be a bummer. Then pour the yolk mixture into the pot of hot cream and whisk. Continue to whisk with heat on medium-high for 3 more minutes. The mixture will turn thick and bubble. You need to continue to whisk for the full 3 minutes or the pastry cream will separate once it is cool. After the 3 minutes, whisk in the butter. Add the coconut flakes. Pour into a shallow dish to cool. Cover with plastic wrap pressed right against the pastry cream. This will prevent a thick skin from forming on the surface. Refrigerate for at least an hour or freeze for 30 minutes. Once it is cold, stir the pastry cream to loosen. Whip the 1/2 cup cream to medium peaks. Stir in 1/3 to the pastry cream to lighten. Fold in the remaining cream until the pastry cream is nice and light. Avoid eating entire bowl of pastry cream with a spoon. To make coconut syrup: Combine the sugar, water, and coconut milk in a small saucepan over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally. Remove the pan from the heat and allow the syrup to cool completely, about 20 minutes. Make Coconut Swiss buttercream icing: Combine sugar and 1/2 cup water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Boil without stirring until syrup reaches 240° on a digital thermometer, about 5 minutes. Meanwhile, in a stand mixer with whisk attachment, beat egg whites on medium-high speed until soft peaks form. With mixer on medium speed, gradually pour in hot syrup in a thin stream; avoid pouring syrup on whisk. Increase speed to medium-high and beat until stiff peaks form and mixture is cool, about 8 minutes. Reduce speed to medium and add butter 1 tablespoon at a time, beating after each addition. (If at any time buttercream appears curdled, beat on high until smooth, then reduce speed to medium and continue beating in butter.) Once all butter is added, beat on high speed until buttercream is smooth and fluffy, about 1 minute. Beat in vanilla and coconut extract. Assemble the cake: Carefully slice each cake layer in half with a long serrated knife. Drizzle a couple tablespoons of coconut syrup over the "inner" side (the one that seems most porous) of each layer. Spread 1/3 of the coconut pastry cream filling onto the first cake layer. Spread it almost to the edge, but pipe a thick bead of buttercream around the very outside edge of each layer to ensure no spillage. Sprinkle with flaked coconut. Repeat with the other layers. Frost the cake with a very thin crumb coat and set it in the freezer to set for about 15 minutes. Bring it out and continue frosting the rest of the cake generously. Carefully push handfuls of fluffy coconut all over the sides of the cake and on top. Keep the cake in the refrigerator, but let sit out for about 30 minutes before slicing and serving so the frosting will be soft.

ULTIMATE COCONUT CAKE



Ultimate Coconut Cake image

Just baked: Fluffy, sweet and oh-so-coco-nutty coconut cake. With frosting and batter flavored by Coconut Extract, this Ultimate Coconut Cake is heaven on a plate.

Provided by McCormick Spice

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 50m

Yield 16

Number Of Ingredients 13

2 ¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup butter, softened
1 ½ cups granulated sugar
2 teaspoons McCormick® Coconut Flavor
3 eggs
1 ¼ cups milk
1 cup butter, softened
1 teaspoon McCormick® Coconut Flavor
1 (16 ounce) box confectioners' sugar
1 tablespoon milk, or more as needed
½ cup toasted coconut

Steps:

  • Preheat oven to 350 degrees F. For the Cake, spray 2 (9-inch) round cake pans with no stick cooking spray. Mix flour, baking powder and salt in medium bowl. Set aside.
  • Beat butter, granulated sugar and extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on low speed until just blended. Beat on medium-high speed 2 minutes. Pour batter into prepared pans.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pans; cool completely on wire rack.
  • For the Frosting, beat butter and extract in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition. Beat in desired amount of milk until light and fluffy. Fill and frost cooled cake with Frosting. Sprinkle top of frosted cake with toasted coconut.

Nutrition Facts : Calories 432.3 calories, Carbohydrate 62.4 g, Cholesterol 82.2 mg, Fat 19.4 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 12.1 g, Sodium 359.4 mg, Sugar 48.1 g

OLD-FASHIONED COCONUT CAKE



Old-Fashioned Coconut Cake image

Great coconut cake with an old-fashioned taste.

Provided by VictoriaSe49896

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 3h

Yield 12

Number Of Ingredients 14

1 ½ cups white sugar
2 eggs
4 egg yolks
1 cup milk
½ cup butter
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla extract
1 ¾ cups white sugar
½ cup water
4 egg whites, room temperature
1 teaspoon vanilla extract
½ teaspoon cream of tartar
2 cups sweetened flaked coconut, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
  • Mix sugar, eggs, and egg yolks together in a mixing bowl using an electric mixer until light and fluffy, about 5 minutes.
  • Heat milk and butter in saucepan over low heat until butter melts, 2 to 3 minutes. Remove from heat and let cool slightly.
  • Combine flour and baking powder in a bowl. Pour into egg mixture. Add vanilla extract and milk mixture; beat well using an electric mixer. Divide batter evenly among the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 15 to 18 minutes. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
  • Meanwhile, thoroughly clean mixing bowl and beaters. Beat egg whites and cream of tartar with an electric mixer until foamy.
  • Bring sugar and water to a boil in a saucepan. Boil until a candy thermometer reads 242 degrees F (116 degrees C), 3 to 4 minutes.
  • Beat egg whites on high speed. Carefully pour in hot sugar mixture in the side of the bowl, avoiding the beaters; continue to beat on high until stiff peaks form, 6 to 8 minutes. Stir in vanilla extract.
  • Place 1 cooled cake layer on a serving platter and frost the top. Repeat with second and third layers of cake. Complete frosting the sides, top, and throughout. Sprinkle coconut on top and smooth onto sides of cake using your hands.

Nutrition Facts : Calories 475 calories, Carbohydrate 82.2 g, Cholesterol 117.5 mg, Fat 14 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 9.2 g, Sodium 252.2 mg, Sugar 59.9 g

FAVORITE COCONUT CAKE



Favorite Coconut Cake image

When I need an impressive dessert for a special occasion, this is the recipe I turn to. My guests are glad I do! -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

4 large egg whites
3/4 cup butter, softened
1-1/2 cups sugar, divided
1 teaspoon almond extract
1 teaspoon vanilla extract
2-3/4 cups cake flour
4 teaspoons baking powder
3/4 teaspoon salt
1 cup whole milk
FROSTING:
5 large egg whites
1-2/3 cups sugar
1 tablespoon water
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
2-1/2 cups unsweetened coconut flakes
Colored sprinkles, optional

Steps:

  • Place 4 egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment. Preheat oven to 350°., Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk., With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heatproof bowl, whisk 5 egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes., Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator.

Nutrition Facts : Calories 400 calories, Fat 16g fat (11g saturated fat), Cholesterol 24mg cholesterol, Sodium 341mg sodium, Carbohydrate 62g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.

FLUFFY COCONUT CAKE



Fluffy Coconut Cake image

From Chatelaine magazine. It's the coconut milk in this cake that keeps it moist. To be frosted with Recipe #216003.

Provided by Poutine

Categories     Dessert

Time 55m

Yield 10 wedges

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1 cup unsweetened coconut
3 teaspoons baking powder
1 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla
1 cup unsweetened coconut milk

Steps:

  • Preheat oven at 350°. Lightly butter two 9-inch round cake pans. Line bottoms with a circle of lightly buttered waxed paper. In a bowl, using a fork, stir flour with coconut,baking powder and salt.
  • Using an electric mixer, beat butter with sugar until light,occasionally scraping the side of the bowl, 3 minutes. Beat eggs,once at a time,until evenly mixed,then beat in vanilla. With mixer on low,add flour mixture in 2 parts,altering with coconut milk.
  • Divide batter between prepared pans. Smooth tops. Bake in centre of preheated oven until cake tester inserted into centre of cakes comes out clean, 30 to 40 minutes.Remove pans to racks. Cool 10 minutes, then turn cakes out onto racks. Turn top side down so cakes will be flat, for easy icing. Cool.
  • Fill and frost with white chocolate and cream cheese icing, Recipe #216003.

Nutrition Facts : Calories 571.3, Fat 35.1, SaturatedFat 26.5, Cholesterol 100, Sodium 376.4, Carbohydrate 60.4, Fiber 4.5, Sugar 32, Protein 7.3

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From theseasonedmom.com


COCONUT POUND CAKE | MOIST, FLUFFY + COCONUT GLAZE
2020-12-20 Instructions. Heat oven to 325 F. Grease and flour a 9 x5 loaf pan. Set aside. In a large bowl, whisk together flour, baking powder and salt. Set aside. In another large bowl, cream together sugar and butter on low speed until well combined. Mix in eggs one at a time.
From divascancook.com


LIGHT SWEET AND FLUFFY COCONUT CAKE - SURVIVING THE COOKOUT
2020-09-15 Cake. Preheat the oven to 350°F. Grease and lightly flour (3) 9-inch pans. In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside. In another mixing bowl, cream together softened butter and sugar. Mix until well blended. One at a time, add eggs and cream together after each egg.
From survivingthecookout.com


OLD-FASHIONED COCONUT CAKE - KING ARTHUR BAKING
Preheat the oven to 350°F with a rack positioned in the bottom third. Butter two 9” x 2” round cake pans and dust them with flour, shaking out any excess. To make the cake: Sift the flour, baking powder, baking soda, cardamom, and salt into a large bowl; set aside. In a large measuring cup or small bowl, stir together the cream of coconut ...
From kingarthurbaking.com


FLUFFY COCONUT CAKE - CHATELAINE
Preheat oven to 350F (180C). Lightly butter or oil two 9-inch (23-cm) round cake pans. Line bottoms with a circle of lightly buttered or oiled waxed paper. In a …
From chatelaine.com


FLUFFY COCONUT CAKE RECIPE — MY SWEET RECIPES
A trick to get a fluffy sponge cake. Interspersed with milk. Mix well to incorporate and complete with yeast. 5. Place the sponge mixture in greased and sprinkled form and place in a preheated oven at 200oC for 30 minutes, or until the chopstick test is passed. 6. After baking, remove the cake and leave to cool on a grill. Slice and, for a more ...
From mysweet.recipes


FLUFFY HOMEMADE COCONUT CREAM CAKE - ALPHAFOODIE
2020-03-26 Steps. Preheat oven to 180C. Then, start by sifting the dry ingredients in a large bowl – flour, baking powder and salt (you’ll need two mixing bowls – one for the dry and one for the wet ingredients) In another bowl, mix the butter, lemon zest, sugar, eggs and vanilla extract (I used homemade vanilla extract ).
From alphafoodie.com


10 COCONUT FLUFF CAKE IDEAS IN 2022 | CUPCAKE CAKES, CAKE RECIPES, …
Apr 8, 2022 - Explore Dorothy Dade's board "Coconut Fluff cake" on Pinterest. See more ideas about cupcake cakes, cake recipes, cake.
From pinterest.ca


COCONUT CAKE WITH FLUFFY WHITE FROSTING - RECIPEMUSE.COM
2013-06-20 1 tsp. pure vanilla extract. (1/4 tsp. coconut extract, optional) Put the water, corn syrup, and sugar in a heavy medium saucepan. Cover and heat on high until sugar is dissolved. Boil uncovered for three minutes. While the sugar mixture is heating, whip the egg whites on medium low with whisk attachment until foamy.
From recipemuse.com


SNOWBALL CAKE - BAKING WITH BLONDIE
Set aside. In a large bowl, hand-whisk together all the ingredients, except for the cake mix. Sift in the cake mix, and gently fold together until fully incorporated. Don't overmix. Split the batter between the prepared baking rounds. Bake the cake rounds for 25-27 minutes, until the centers have finished baking.
From bakingwithblondie.com


COCONUT FLOUR CAKE | MOIST AND PERFECT EVERY TIME
Preheat the oven to 350 degrees F. Lightly coat one 9-inch round cake pan or two 6-inch round cake pans with nonstick spray. Line the bottom (s) with parchment paper, then lightly coat again. Set aside. In a large, microwave-safe bowl, melt the coconut oil for 30 seconds.
From wellplated.com


COCONUT FLUFF CAKE – VINTAGE RECIPE CLIPPING | RECIPECURIO.COM ...
Jul 2, 2013 - Vintage Recipes 1950S | Coconut Fluff Cake – Vintage Recipe Clipping | RecipeCurio.com. Jul 2, 2013 - Vintage Recipes 1950S | Coconut Fluff Cake – Vintage Recipe Clipping | RecipeCurio.com. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.ca


BEST COCONUT FLOUR CAKE - GLUTEN-FREE VANILLA RECIPE - DETOXINISTA
Press a square of parchment paper into the bottom of each pan, to make removing the cakes easier later. Alternatively, you can use one 8-inch cake pan for this recipe, instead. In a large bowl, combine the coconut flour, eggs, olive oil, baking powder, vanilla, maple syrup, salt, and water. Use a whisk to mix well, breaking up any clumps.
From detoxinista.com


AMAZING COCONUT CAKE - SWEETEST MENU
2019-11-03 Grease and line two 8-inch round cake pans with baking or parchment paper. In a large mixing bowl, add flour, sugar, baking powder and salt. Whisk briefly. Add butter and beat with an electric mixer on low speed, until butter is broken into small pea-sized pieces and completely covered in flour.
From sweetestmenu.com


COCONUT CAKE FROM SCRATCH | ANITACOOKS
2020-12-01 Heat oven to 350 degrees Fahrenheit/180 degrees Celsius. For cake batter - in a bowl, whisk flour, corn starch, baking powder, baking soda and salt. In another bowl or mixer, beat soft butter and sugar until fluffy, about 2 minutes. Add vanilla. Add eggs one at a time until thoroughly combined.
From anitacooks.com


COCONUT FLUFF - RECIPES - PAGE 3 | COOKS.COM
Cut loaf cake in 8 ... half on top of angel food and place layer of angel food. Top with rest of lemon mixture. Top with coconut.Freezes well.
From cooks.com


COCONUT LAYER CAKE WITH FLUFFY WHITE FROSTING | DINNER AT SHEILA'S
2010-09-23 Fluffy White Frosting. In a saucepan combine: 1 cup sugar. 1/3 cup water. ¼ teaspoon cream of tartar. dash of salt. Bring to boil, stirring til sugar dissolves. VERY SLOWLY, add sugar mixture to 2 unbeaten egg whites in mixer bowl, beating constantly with the electric mixer using the wire whisk until stiff peaks form, about 7 minutes. Beat in ...
From dinneratsheilas.com


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