COCONUT MIRROR GLAZE CAKE
The secret to this shimmery sea blue cake? A mirror glaze!
Provided by Food Network Kitchen
Categories dessert
Time 6h45m
Yield 10 to 12 serving
Number Of Ingredients 23
Steps:
- Make the cake: Preheat the oven to 350˚ F. Butter the bottom and sides of two 9-inch round cake pans. Line the bottoms with parchment paper and butter the parchment. Flour the pans and tap out the excess.
- Mix the coconut milk, water, vanilla bean paste and coconut extract in a liquid measuring cup. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and 1 cup granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 5 to 7 minutes. Reduce the speed to low; beat in the flour mixture in two batches, alternating with the coconut milk mixture. Increase the speed to medium high; beat until smooth, 30 seconds to 1 minute.
- Beat the egg whites in a clean bowl with a mixer on medium-high speed until foamy. Gradually beat in the remaining 1/3 cup granulated sugar until stiff glossy peaks form, 5 minutes. Fold half the egg whites into the batter, then fold in the rest. Divide the batter between the prepared pans and smooth the tops, then tap the pans against the counter to remove any air bubbles.
- Bake the cakes until the centers spring back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 15 minutes in the pans. Loosen the edges with a knife and turn out the cakes onto the rack; remove the parchment and let cool completely.
- Meanwhile, make the frosting: Beat the cream cheese, butter and salt in a large bowl with a mixer on medium-high speed until creamy, about 3 minutes. Reduce the speed to low; beat in half of the confectioners' sugar until combined. Beat in the remaining confectioners' sugar and the coconut extract. Increase the speed to medium high and beat until fluffy, about 3 minutes. Remove 1 cup frosting to a separate bowl; mix in the shredded coconut.
- Put one cake on an 8-inch cardboard round. Spread the shredded coconut frosting on top, then top with the second cake. Spread a thin layer of the regular frosting over the top and sides of the cake (some crumbs are fine). Refrigerate 30 minutes, then cover with the remaining frosting, making it as smooth as possible. Refrigerate overnight or freeze for 2 hours.
- Make the mirror glaze: Sprinkle the gelatin over 1/4 cup water in a small bowl; stir and set aside 5 minutes. Combine 3/4 cup water, the granulated sugar and condensed milk in a saucepan. Bring to a simmer, stirring to dissolve. Remove from the heat, add the gelatin mixture and stir to dissolve.
- Pour the hot gelatin mixture over the white chocolate chips in a heatproof bowl; let stand 5 minutes, then whisk until melted. Strain through a fine-mesh sieve. Divide between two small bowls; tint one white and one blue. Let sit, stirring occasionally, until thickened and a thermometer registers 90˚ F.
- Pour half of the white glaze into a medium bowl, then pour one-third of the blue glaze into the center. Pour half of the remaining white glaze into the center of the blue to create a bull's-eye. Set aside the remaining glazes for touch-ups.
- Position the cake (on the cardboard) on a small upside-down bowl set on a rimmed baking sheet. Starting along the outer edge, slowly pour the glaze in circles around the cake, working your way toward the center, until the cake is covered, letting the excess drip down the sides. Touch up any bare spots with the remaining glazes; sprinkle with edible glitter. Let stand until the dripping stops, about 30 minutes. Refrigerate until set, 1 to 3 hours.
COCONUT GLAZE
Use this glaze for our Coconut Angel Food Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Whisk together sugar and coconut milk until smooth. Glaze should be the consistency of glue. If glaze is too thick, add more coconut milk, 1 teaspoon at a time.
COCONUT SCONES WITH COCONUT GLAZE
Steps:
- Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
- Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into theflour mixture until just combined. Stir in the pecans; do not overmix.
- Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
- Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.
BANANA COCONUT CAKE WITH VANILLA GLAZE
This is a delicious, moist, easy-to-make cake that's naturally sweet from banana and coconut without much added sugar, and topped with a scrumptious vegan-friendly vanilla glaze. Serve as a dessert or a snack anytime!
Provided by DinaLaChef
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Mix whole wheat flour, Greek yogurt, all-purpose flour, baking soda, baking powder, and salt together in a bowl.
- Combine brown sugar, eggs, butter, cane sugar, vanilla extract, allspice, and nutmeg in a large bowl; mix until well blended. Stir in flour mixture. Fold in mashed banana and shredded coconut until evenly combined. Spoon batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from oven; turn over onto a wire rack to cool, about 30 minutes.
- Combine confectioners' sugar, cashew milk, coconut oil, vanilla extract, and salt together in a bowl; stir until mixture is creamy. Drizzle over cooled cake.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 25.1 g, Cholesterol 28.1 mg, Fat 6.9 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 4.7 g, Sodium 176.2 mg, Sugar 15.6 g
AWESOME COCONUT CAKE WITH GLAZE
This cake is absolutely delicious. It is super moist. Instead of icing, it is drizzled with a coconut glaze. This cake never lasts more than a day.
Provided by Mebriella
Categories Breads
Time 1h
Yield 1 pan, 24 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°.
- Toast Coconut:.
- Start by spreading coconut on a microwave-safe plate. Microwave the coconut in 30-second bursts, gently stirring to redistribute each time. When the coconut is as brown as you like - stop. It's done. It took me 7 1/2 minutes to get to this point, but depends on the wattage of your microwave.
- Cake:.
- Beat together sugar, oil, eggs, and coconut extract until well mixed.
- In a separate bowl, mix together buttermilk, baking powder, and baking soda.
- Beat together the buttermilk mixture into the sugar, oil, and egg mixture until well blended.
- Gradually beat the flour mixture into the wet mixture until well mixed.
- Fold in the coconut and almonds.
- Pour into a greased baking pan and bake for about 30-45 minutes or when a toothpick is inserted into the center comes out clean. (I used a greased bundt pan).
- Combine drizzle ingredients in a medium saucepan over medium-high heat until all the ingredients are incorporated.
- Once the bread comes out of the oven, poke holes all over the bread and immediately pour drizzle over the bread and let soak inches.
- Once the cake has cooled, pour on the glaze and sprinkle with toasted coconut.
Nutrition Facts : Calories 385.1, Fat 19.7, SaturatedFat 6.8, Cholesterol 45.4, Sodium 220.4, Carbohydrate 48.9, Fiber 1.2, Sugar 35.5, Protein 4.2
BAKED COCONUT DOUGHNUTS WITH COCONUT GLAZE
Coconut lovers will gobble up our baked coconut doughnuts with coconut glaze. Ready in only 20 minutes.
Provided by Bree Hester
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
- In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
- Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
- Meanwhile, in small bowl, mix powdered sugar, 1 tablespoon milk and 1/2 teaspoon coconut extract with whisk until smooth. In another small bowl, place 1/4 cup coconut.
- Dip tops of doughnuts in glaze, then dip in coconut. Serve warm.
Nutrition Facts : ServingSize 1 Serving
COCONUT-GLAZED HAWAIIAN BUTTER MOCHI RECIPE BY TASTY
Coconut-glazed Hawaiian butter mochi is the perfect blend of Filipino bibingka and Japanese mochi. Rice flour gives the cake a chewy, gooey texture that makes this dessert irresistible.
Provided by Aleya Zenieris
Categories Snacks
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
- In a large bowl, whisk together the melted butter and sugar until combined. Add the eggs, and beat until fully incorporated. Add the vanilla, baking powder, and mochiko flour and whisk until fully combined. Add the evaporated milk and coconut milk and whisk until a smooth batter is formed.
- Transfer the batter to the prepared baking dish and spread in an even layer, then bake for 45-50 minutes, until golden brown. Let the butter mochi cool to room temperature in the pan.
- While the butter mochi cools, make the glaze: In a medium bowl, whisk together the powdered sugar and coconut milk until smooth and thick. Add more coconut milk, 1 tablespoon at a time, if needed.
- Once the butter mochi has cooled, spread the glaze all over the top and sprinkle with the toasted shredded coconut. Slice into small squares and serve.
- Enjoy!
Nutrition Facts : Calories 699 calories, Carbohydrate 95 grams, Fat 32 grams, Fiber 2 grams, Protein 11 grams, Sugar 43 grams
COCONUT GLAZE FOR SUGAR COOKIES
Use this glaze to decorate our Coconut Sugar Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 3
Steps:
- Whisk together coconut milk and sugar in a large bowl until thick as honey. Add sugar if glaze is too thin. Tint with food coloring, if desired. Use immediately.
COCONUT POUND CAKE WITH LIME GLAZE
This pound cake is the best! Oven temps will vary, so if the cake is not done after 1 hour and 20 minutes, continue baking in 5-minute intervals. Use fresh, not bottled, lime juice for the glaze. -Jo McFarland, Sterling, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut., Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.
Nutrition Facts : Calories 547 calories, Fat 28g fat (18g saturated fat), Cholesterol 130mg cholesterol, Sodium 328mg sodium, Carbohydrate 69g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT SCONES WITH COCONUT GLAZE
This is the winning recipe from the Food Network Magazine's August/September 2009 secret ingredient recipe contest. It was submitted by Stacy Rae Garwood of Temecula, CA. Stacy's triple dose of the secret ingredient--coconut milk, coconut extract and shredded coconut--separated her from the pack. The glaze is just sweet enough that you don't need jam.
Provided by Crafty Lady 13
Categories Scones
Time 45m
Yield 20 scones
Number Of Ingredients 14
Steps:
- Make the scones: Preheat the oven to 400°F Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar an shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
- Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into the flour mixture until just combined. Stir in the pecans, do not overmix.
- Scoop 2"-3" mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
- Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.
Nutrition Facts : Calories 403.4, Fat 28.9, SaturatedFat 15.1, Cholesterol 78.9, Sodium 267.7, Carbohydrate 32.5, Fiber 2.2, Sugar 10.1, Protein 5.7
POUND CAKE WITH LEMON COCONUT GLAZE
Healthier take on pound cake; indulge with no regrets!
Provided by cookieworshipper
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.
- Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.
- Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
- Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.
- Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.
- Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.
Nutrition Facts : Calories 397.9 calories, Carbohydrate 63.4 g, Cholesterol 56 mg, Fat 14.6 g, Fiber 2.8 g, Protein 6 g, SaturatedFat 11.3 g, Sodium 45.7 mg, Sugar 38.3 g
COCONUT BUNDT CAKE WITH POWDERED-SUGAR GLAZE
Categories Cake Dairy Dessert Bake Easter Mother's Day Coconut Shower Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.
- Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.
- Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.
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