Coconut Layer Cake Recipes

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COCONUT LAYER CAKE



Coconut Layer Cake image

For the coconut lover, a teetering creation of tender sour-cream cake, coconut filling, and piles of seven-minute frosting. This recipe yields a six-layer cake. However, if you prefer the look of five layers, the extra cake layer makes a delicious snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes three 6-inch layers

Number Of Ingredients 12

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 cups sifted cake flour, not self-rising, plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup superfine sugar
4 large egg yolks, lightly beaten
2/3 cup sour cream
1 teaspoon pure vanilla extract
Coconut Cream Filling
11 ounces (about 3 3/4 cups) sweetened angel-flake coconut
Seven-Minute Frosting for Coconut Layer Cake

Steps:

  • Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6-by-2-inch buttered round cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt, and set the bowl aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.
  • Alternate adding flour mixture and sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in vanilla. Divide the batter between the prepared cake pans. Bake until a cake tester inserted into the center of each cake comes out clean, 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool completely on racks, tops up.
  • To assemble, remove parchment paper from the bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top cake with the reserved domed layer. Transfer cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, and frost the outside of cake with seven-minute frosting. Sprinkle remaining coconut flakes all over cake while frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.

COCONUT LAYER CAKE



Coconut Layer Cake image

"This dessert is my specialty - it's great for wedding or baby showers," offers Marilyn Dick, a field editor from Centralia, Missouri.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup buttermilk
2 cups sweetened shredded coconut
1/2 cup chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 cup sweetened shredded coconut, toasted
Pecan halves

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Cream butter, shortening and sugar until light and fluffy. Add vanilla and egg yolks, beating well after each addition. In another bowl, whisk together flour and baking soda; beat into creamed mixture alternately with buttermilk. Stir in coconut and chopped pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form; fold gently into batter. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth and creamy. Spread between layers and over top and sides of cake. Top with coconut and pecan halves. Store in refrigerator.

Nutrition Facts : Calories 571 calories, Fat 28g fat (15g saturated fat), Cholesterol 96mg cholesterol, Sodium 239mg sodium, Carbohydrate 75g carbohydrate (62g sugars, Fiber 1g fiber), Protein 6g protein.

COCONUT LAYER CAKE



Coconut Layer Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 12 servings

Number Of Ingredients 18

Nonstick cooking spray
3 cups all-purpose flour, plus more for dusting
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup cream of coconut
1/2 cup whole milk
3 sticks unsalted butter, at room temperature
1 1/4 cups granulated sugar
5 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
2 cups sweetened shredded coconut
8 ounces cream cheese, at room temperature
3 sticks unsalted butter, at room temperature
6 cups confectioners' sugar
1 teaspoon coconut extract

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray and dust with flour; set aside. Whisk the flour, ginger, baking powder, baking soda and salt in a medium bowl. Whisk the cream of coconut and milk in a small bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until combined. Add the vanilla and coconut extract and beat until combined. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the milk mixture and beginning and ending with flour, until combined.
  • Divide the batter between the prepared pans and spread evenly. Bake until the cakes are golden and a toothpick inserted into the centers comes out clean, about 40 minutes. Transfer to a rack and let cool 15 minutes in the pans, then invert onto the rack to cool completely.
  • Make the frosting: Spread the shredded coconut on a baking sheet and bake, stirring halfway through, until golden, 10 to 12 minutes. Let cool. Meanwhile, beat the cream cheese in a large bowl with a mixer on high speed until light and fluffy, about 3 minutes. Add the butter and beat until fluffy, about 3 more minutes. Reduce the mixer speed to low and gradually beat in the confectioners' sugar and coconut extract until combined. Increase the mixer speed to high and beat until light and fluffy, about 2 more minutes.
  • Assemble the cake: Put 1 cake layer on a cake stand or serving plate. Combine 1 heaping cup frosting with 1 cup of the toasted coconut; spread on the cake. Top with the other cake layer. Spread a thin layer of frosting on the top and sides of the cake (this is the crumb coat; it doesn't have to be perfect). Refrigerate until set, about 15 minutes. Spread the remaining frosting all over the cake; top with the remaining 1 cup toasted coconut.

QUICK COCONUT LAYER CAKE



Quick Coconut Layer Cake image

This is quick because of the cake mix base, but it's luscious with its whipped cream frosting and loads of coconut. This would be terrific for Easter. Tint the coconut and add jellybeans on top! This is a combination of a couple of recipes from The Cake Mix Doctor. Please keep refrigerated. :)

Provided by Kimbo

Categories     Dessert

Time 40m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box yellow cake mix (no pudding in the mix)
1 cup sour cream
1 (8 1/2 fluid ounce) can Coco Lopez (found in the cocktail mixers section of supermarket)
1/4 cup vegetable oil
3 large eggs
2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Baker's angel flake sweetened coconut

Steps:

  • Beat cake ingredients with electric mixer on low speed for one minute to blend.
  • Increase speed to medium and beat for two minutes, scraping down sides when necessary.
  • Pour into two greased and floured 9" round cake pans.
  • Bake in a preheated 350 degree oven for approximately 25 minutes or until toothpick inserted in center comes out clean.
  • Cool on wire racks for 10 minutes, remove from pans and cool completely.
  • For frosting, beat cream on high speed until soft peaks form.
  • Add sugar and vanilla and beat to stiff peaks.
  • Frost between layers and on top and sides of cake.
  • Coat the outside surfaces liberally with grated coconut.

Nutrition Facts : Calories 740.1, Fat 51.2, SaturatedFat 26.2, Cholesterol 174.8, Sodium 508.8, Carbohydrate 64.4, Fiber 1.6, Sugar 38.1, Protein 8.4

THREE LAYER COCONUT CAKE



Three Layer Coconut Cake image

A lovely cake for mother's day or any special occasion.

Provided by Carol

Categories     Desserts     Cakes     White Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 14

3 cups cake flour
2 cups white sugar
1 teaspoon salt
5 teaspoons baking powder
¾ cup shortening
1 ½ cups milk
4 eggs
1 ½ teaspoons vanilla extract
3 cups white sugar
1 tablespoon light corn syrup
1 cup boiling water
3 egg whites
1 teaspoon vanilla extract
½ cup flaked coconut

Steps:

  • Mix flour, 2 cups sugar, salt, and baking powder; add shortening and milk. Beat well. Beat in eggs and 1 1/2 teaspoons vanilla. Spread batter in three greased and floured 9 inch round pans.
  • Bake for 30 minutes at 350 degrees F (175 degrees C). Cool, and remove from pans.
  • Mix 3 cups sugar, corn syrup, and 1 cup boiling water in a saucepan; boil until mixture spins thread. Beat egg whites until stiff. Pour syrup over egg whites, beating constantly. Add 1 teaspoon vanilla to flavor the icing. Frost cake, and sprinkle with coconut.
  • Preheat oven to 350 degrees F (175 degrees C).

Nutrition Facts : Calories 625.3 calories, Carbohydrate 115.1 g, Cholesterol 64.4 mg, Fat 16.2 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 5 g, Sodium 405.4 mg, Sugar 86.7 g

COCONUT LAYER CAKE



Coconut layer cake image

Love coconut? Treat yourself to a coconut layer cake, which features all the flavours of coconut in the sponge and icing, plus toasted flakes for the topping

Provided by Esther Clark

Categories     Dessert

Time 1h10m

Yield Serves 8-10

Number Of Ingredients 14

225g unsalted butter, softened
225g caster sugar
4 eggs, 2 whole eggs and 2 eggs whites
1 tsp coconut extract
5 tbsp coconut cream
225g self-raising flour
½ tsp baking powder
50g desiccated coconut
2 tbsp toasted coconut flakes
200g unsalted butter, softened
500g icing sugar
100g soft cheese
3 tbsp coconut cream
1 tsp coconut extract

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm loose-bottomed sandwich tins with baking parchment. Put the butter and sugar into the bowl of a freestanding mixer and beat for 10 mins. Add the eggs and coconut extract, and beat for a further 5 mins until light. Beat in the coconut cream. Fold through the dry ingredients (excluding the coconut flakes) then spoon into the prepared tins. Bake in the centre of the oven for 25-30 mins until golden brown and risen. Leave to cool in the tins, then turn out onto a wire rack to cool completely.
  • Beat the butter, sugar and a pinch of salt together using an electric mixer for 10 mins until light and fluffy. Add the soft cheese, coconut cream and coconut extract, and beat on a high speed for 1 min until thickened. Use half of the buttercream to sandwich the sponges together, then spread the remaining icing on the top and sides of the cake. Top with the toasted coconut flakes.

Nutrition Facts : Calories 841 calories, Fat 49 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 74 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.43 milligram of sodium

FRESH COCONUT LAYER CAKE



Fresh Coconut Layer Cake image

Nothing says festive as eloquently as a towering white coconut cake, and this particular one is breathtaking. Better yet, it's delicious-we've brushed each layer with a syrup made from coconut water and sugar to ensure that every bite is succulent. Shreds of delicate fresh coconut far surpass the packaged kind.

Provided by Ruth Cousineau

Categories     Cake     Milk/Cream     Mixer     Egg     Dessert     Bake     Mother's Day     Wedding     Coconut     Birthday     Gourmet     New Year's Day     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 22

For coconut
2 (1 1/2-pound) coconuts
1/4 cup sugar
For cake layers
3 1/3 cups sifted cake flour (not self-rising; sift before measuring)
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups whole milk
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon pure almond extract
2 1/2 sticks unsalted butter, softened
1 3/4 cups sugar, divided
7 large egg whites, at room temperature 30 minutes
For frosting
3 large egg whites, at room temperature 30 minutes
2 1/4 cups sugar
3/4 cup water
1 1/2 tablespoons light corn syrup
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Equipment: 3 (9- by 2-inch) round cake pans

Steps:

  • Prepare coconut:
  • Preheat oven to 350°F with racks in upper and lower thirds.
  • Pierce softest eye of each coconut with a small screwdriver and collect liquid in 2 separate bowls to sample. If either tastes rancid, discard that coconut and liquid and Start over with another. Strain liquid from 2 coconuts through a dampened-paper-towel-lined sieve into a 1-cup measure and set coconuts aside. (You should have about 3/4 cup liquid. If not, add water.) Bring to a simmer with sugar and a pinch of salt in a small saucepan, stirring until sugar has dissolved. Cool and reserve.
  • Bake coconuts on lower rack 15 minutes. Leave oven on. Break shells with a hammer, then remove flesh with screwdriver, prying it out carefully. Peel brown membrane from flesh with a vegetable peeler. Coarsely grate enough coconut on large holes of a box grater to measure 5 cups.
  • Make cake layers:
  • Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.
  • Sift together flour (3 1/3 cups), baking powder, and salt.
  • Stir together milk and extracts.
  • Beat butter and 1 1/2 cups sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. At low speed, add flour mixture in 3 batches alternately with milk mixture, beginning and ending with flour mixture and mixing until each addition is just incorporated.
  • Beat egg whites in another large bowl with cleaned beaters at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, then beat until whites just hold stiff, glossy peaks. Stir one third of whites into batter, then fold in remaining whites gently but thoroughly.
  • Spread batter evenly in pans and rap pans on counter several times to eliminate air bubbles.
  • Place 2 pans on upper rack and 1 pan on lower rack and bake 20 minutes. Switch position of pans and bake until golden and a wooden pick inserted in center of each cake comes out clean, 10 to 15 minutes more. Cool cakes in pans on racks 5 minutes, then run a knife around edges of pans and invert cakes onto racks. Discard parchment and cool completely, about 1 hour.
  • Make frosting and assemble cake:
  • Beat together egg whites, sugar, water, corn syrup, cream of tartar, and salt in a large deep bowl with a handheld mixer (clean beaters if necessary) until combined. Set bowl over a pot of simmering water and beat mixture at high speed until it holds stiff, glossy peaks, 5 to 7 minutes. (Humid weather may necessitate additional beating time.) Remove bowl from heat, then add vanilla and beat until frosting is cooled and very thick, 6 to 10 minutes. Transfer 2 1/3 cups frosting to another bowl and stir in 2 cups coconut to make filling.
  • Put 1 cake layer on a cake stand or large plate. Brush top with one third of reserved coconut syrup, then spread with half of filling. Repeat with another layer, more syrup, and remaining coconut filling, then top with third layer. Brush top with remaining syrup, then cover cake with remaining frosting and coat with remaining coconut, gently pressing to help it adhere.

COCONUT LAYER CAKE



Coconut Layer Cake image

At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy one 15-ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting.

Categories     Cake     Mixer     Dairy     Egg     Dessert     Bake     Coconut     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 10 servings

Number Of Ingredients 13

2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup canned sweetened cream of coconut (such as Coco López, see note)
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt
Cream Cheese Frosting
4 cups sweetened shredded coconut

Steps:

  • Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
  • Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
  • Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
  • Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)

COCONUT LAYER CAKE



Coconut Layer Cake image

This delicious coconut layer cake has lemon curd which adds tartness to the filling in this decadent dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2m

Number Of Ingredients 11

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups sugar
2 large eggs, plus 3 large egg yolks (reserve whites for frosting)
1 teaspoon vanilla extract
1 cup whole milk
Seven-Minute Frosting for Quick Coconut Layer Cake
1/4 cup lemon curd
1 1/4 cups sweetened shredded coconut

Steps:

  • Preheat oven to 350 degrees, with rack in center. Butter two 9-inch round cake pans. Line bottom of pans with parchment-paper rounds; butter paper. Dust paper and sides of pans with flour, tapping out excess.
  • In a large bowl, whisk together flour, baking powder, and salt; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions, alternately with milk in 2, beginning and ending with flour. Mix until just combined.
  • Divide evenly between prepared pans. Place pans next to each other in oven (without touching); cook until a toothpick inserted in centers comes out clean, about 30 minutes, rotating pans halfway through.
  • Cool in pans 10 minutes. Run a knife around edges; invert cakes onto a rack. Peel off parchment; reinvert and let cool completely before assembling.
  • Assemble the cake: In a small bowl, whisk 1/4 cup store-bought lemon curd with 3/4 cup frosting. Place bottom cake layer on a platter; tuck strips of parchment under edges of cake.
  • Leaving a 1-inch border, spread layer with lemon-curd mixture and 1/2 cup sweetened shredded coconut. Top with remaining cake layer.
  • Spread 2 cups frosting over top; spread remaining on sides (push spatula in a forward motion to prevent crumbs). Sprinkle 1 1/4 cups coconut over cake; pat gently on sides.

INCREDIBLE COCONUT CAKE



Incredible Coconut Cake image

I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 20

5 large eggs, separated, room temperature
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
2-1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups sweetened shredded coconut, chopped
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon cream of tartar
FROSTING:
11 ounces cream cheese, softened
2/3 cup butter, softened
4-1/3 cups confectioners' sugar
1-1/4 teaspoons coconut extract
2 cups sweetened shredded coconut, toasted

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.

COCONUT LAYER CAKE



Coconut Layer Cake image

At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy one 15-ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting(Recipe #43686). From Bon Appetit.

Provided by Bev I Am

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup unsalted butter, room temperature
1 cup canned cream of coconut (such as Coco Lopez)
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 pinch salt
cream cheese frosting (See recipe I posted, Cream Cheese Frosting)
4 cups sweetened flaked coconut

Steps:

  • Preheat oven to 350°F.
  • Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
  • Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend.
  • Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy.
  • Beat in egg yolks and vanilla extract.
  • On low speed, beat in dry ingredients and then buttermilk, each just until blended.
  • Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry.
  • Fold beaten egg whites into batter.
  • Divide cake batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 45 minutes.
  • Cool cakes in pans on rack 10 minutes.
  • Run small sharp knife around pan sides to loosen cakes.
  • Turn cakes out onto racks and cool completely.
  • Place 1 cake layer on cake plate.
  • Spread 1 cup Cream Cheese Frosting over cake layer.
  • Sprinkle 1 cup sweetened shredded coconut over.
  • Top with second cake layer.
  • Spread remaining frosting over top and sides of cake.
  • Sprinkle remaining coconut over cake, gently pressing into sides to adhere.
  • (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)*Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.
  • Makes 10 servings.

Nutrition Facts : Calories 755.2, Fat 38.9, SaturatedFat 28.8, Cholesterol 124.2, Sodium 396.8, Carbohydrate 96.2, Fiber 2.7, Sugar 67.6, Protein 8.5

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COCONUT LAYER CAKE RECIPE | MYRECIPES
coconut-layer-cake-recipe-myrecipes image
2011-11-17 Assemble cake: Place 1 cake layer on a serving platter. Spread with 1 1/2 cups frosting. Sprinkle with 1/2 cup coconut. Top with second cake …
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5/5 (7)
Calories 777 per serving
  • Make cake: Place a rack in center of oven and preheat to 350ºF. Grease and flour 2 9-inch round cake pans.
  • In a bowl, whisk flour, baking soda, baking powder and salt. Using an electric mixer on medium-high speed, beat butter and sugar until light, about 3 minutes. Beat in eggs 1 at a time. Reduce speed to low; beat in half of flour mixture. Beat in coconut milk and extract, then beat in remaining flour mixture until just combined. Divide batter between cake pans and bake until a toothpick inserted into center comes out clean, about 30 minutes. Let cakes cool in pans on wire racks for 10 minutes. Turn out onto racks to cool completely.
  • Make frosting: Using an electric mixer on medium-high speed, beat butter until light, 2 to 3 minutes. Reduce mixer speed to low and gradually beat in sugar until fully incorporated. Beat in extracts. Chill 15 minutes.
  • Assemble cake: Place 1 cake layer on a serving platter. Spread with 1 1/2 cups frosting. Sprinkle with 1/2 cup coconut. Top with second cake layer. Spread remaining frosting on top and sides. Sprinkle remaining coconut over top and sides of cake, pressing to adhere. Chill for at least 2 hours and up to a day. Remove from refrigerator 30 minutes before serving.


COCONUT LAYER CAKE RECIPE FOR EASTER | REYNOLDS BRANDS
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From tasteofthesouthmagazine.com


COCONUT LAYER CAKE RECIPE - NYT COOKING
Make the cake: Grease 3 8-inch cake pans and dust with flour. Heat oven to 350 degrees. Whisk together flour, salt and baking powder in a bowl and reserve. Place butter and sugar in the bowl of a standing mixer fitted with paddle attachment and beat until fluffy, about 2 to 3 minutes.
From cooking.nytimes.com


CHOCOLATE COCONUT LAYER CAKE | DIXIE CRYSTALS
Chef Eddy’s signature tender chocolate cake is layered with homemade coconut cream and frosted with decadent ganache in this Chocolate Coconut Layer Cake. What could possibly be better? A welcome cake for any event, but don’t count on leftovers.
From dixiecrystals.com


COCONUT LAYER CAKE RECIPE - CUISINART.COM
Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined. 3. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat ...
From cuisinart.com


FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
2019-04-05 Bring the frosting just over the edge of the cake; this will be helpful when it’s time to frost the sides. Place the 2nd layer top-side-down on top. Make sure it aligns with the bottom cake layer. Spread 1 and 1/2 cups frosting evenly on top, just as you did with the bottom layer. Place 3rd layer top-side-up on top.
From sallysbakingaddiction.com


EASY COCONUT LAYER CAKE WITH CREAM CHEESE FROSTING RECIPE
2016-03-21 Prepare Cake Layers: Preheat oven to 325°F. Grease three 8-inch round cake pans. Line bottoms of pans with parchment paper; grease parchment. In large bowl, whisk flour, baking powder, salt and ...
From goodhousekeeping.com


BEST COCONUT LAYER CAKE - HOW TO MAKE COCONUT LAYER CAKE
2021-05-10 Dust with all-purpose flour and tap out the excess. Whisk the all-purpose flour, cake flour, baking powder and salt in a medium bowl. Set aside. Beat the butter and sugar in a large bowl with a mixer on medium speed until pale and fluffy, 3 to 5 minutes. Add the eggs and egg whites one at a time, beating well after each addition and scraping ...
From thepioneerwoman.com


COCONUT LAYER CAKE - THE FOOD CHARLATAN
2014-08-21 Preheat your oven to 300 degrees F. In a large bowl or stand mixer, beat together 1 cake mix, 1 package of pudding mix, 1/2 cup water, 1/2 cup oil, 1 cup sour cream, 3 eggs, and 1 tablespoon coconut extract. Scrape down the sides and bottom. Beat for at least 3 minutes.
From thefoodcharlatan.com


12 COCONUT CAKE RECIPES TO CELEBRATE | ALLRECIPES
2021-03-02 View Recipe. this link opens in a new tab. Fresh ingredients make for a moist, tender coconut cake that will be the star of any special occasion. Cream of coconut, coconut milk, and fresh grated coconut combine for a winning recipe. The result is a cake that will wow your guests. 4 of 12.
From allrecipes.com


CREAMY COCONUT LAYER CAKE - PASTRY AT HOME
2021-04-01 Position a rack in the center of the oven and preheat the oven to 350˚F. Grease the bottom and sides of two 9-inch round cake pans. Dust the pans with flour and tap out the excess. In a medium bowl, sift together the cake flour, baking powder and salt. Whisk to …
From pastryathome.com


RECIPE - COCONUT LAYER CAKES - LCBO
1. For Cakes, preheat oven to 325°F (160°C). 2. Grease eight 5-ounce (150-mL) ramekins and line bottoms with parchment discs. Grease parchment and dust with flour, shaking out excess. Sift together flour, baking powder and salt. 3. In a separate bowl, …
From lcbo.com


COCONUT LAYER CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
2021-03-21 Preheat oven to 350°F. Butter and flour three 8 or 9 inch round cake pans or spray with baking spray, Set aside. Cake: Using an electric mixer, cream together butter, sugar and vanilla for 2-3 minutes until fully combined. Add the eggs one …
From melissassouthernstylekitchen.com


FRESH COCONUT LAYER CAKE RECIPE - THE SPRUCE EATS
2021-06-03 In a bowl of electric mixer, beat butter until light and creamy. Gradually add the 1 1/2 cups sugar, a few tablespoons at a time, scraping the bowl and beating for about a minute after each addition. Add the 3 eggs, one at a time, beating well after each addition, scraping sides of the bowl frequently.
From thespruceeats.com


MAGNOLIA BAKERY'S COCONUT LAYER CAKE RECIPE | LEITE'S ...
2021-03-25 Preheat the oven to 350°F (175°C). Butter and lightly flour three 9-by-2-inch round cake pans, then line the bottoms with waxed paper. In a large bowl with an electric mixer on medium speed, beat the butter until smooth. Gradually add …
From leitesculinaria.com


HOW TO MAKE THE ULTIMATE COCONUT LAYER CAKE
2018-08-10 Below 70°F (21°C), the butter and coconut oil in both the cake and the frosting will be hard, and slow to melt on the tongue, factors that can make a layer cake seem heavy and dense. When it's allowed to reach about 72°F (22°C) over the course of a few hours (up to 12 if the cake was refrigerated overnight for storage), every bite will melt ...
From seriouseats.com


GIANT COCONUT LAYER CAKE RECIPE | BON APPéTIT
2001-09-30 Step 2. Preheat oven to 325°F. Butter and flour three 9-inch round cake pans. Whisk flour, baking powder and salt in large bowl to blend. Using electric mixer, beat sugar and butter in another ...
From bonappetit.com


RECIPE: FRESH COCONUT LAYER CAKE | STYLE AT HOME
1 To make the cake, preheat the oven to 350°F (180°C). Lightly butter two 9-inch (23-cm) round cake pans and line the bottoms with waxed paper or parchment (baking) paper. Lightly grease the paper. Dust the insides of the pans with the all-purpose flour and tap out the excess.
From styleathome.com


COCONUT LAYER CAKE | COOK'S ILLUSTRATED - RECIPES THAT WORK
2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


TOWERING COCONUT LAYER CAKE RECIPE - TYLER FLORENCE | FOOD ...
Directions. Preheat the oven to 350°. Butter four 9-inch cake pans. Line the pans with parchment paper and butter and flour the paper. In a standing electric mixer fitted with the whisk, combine ...
From foodandwine.com


COCONUT CAKE RECIPE FROM SCRATCH {HOMEMADE COCONUT CREAM ...
2017-09-07 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.
From thebestcakerecipes.com


COCONUT LAYER CAKE - IN BLOOM BAKERY
2021-04-26 For the Coconut Cake. Preheat oven to 350 degrees. Start by creaming 10 tablespoon of softened, unsalted butter together with 1 ½ cups of granulated sugar until pale in color and fluffy. Next add in five egg whites, 1 teaspoon of …
From inbloombakery.com


COCONUT LAYER CAKE | BETTER HOMES & GARDENS
Step 1. In a medium saucepan combine whipping cream, sugar, and butter. Bring to boiling, stirring until sugar dissolves. In a small bowl stir together cornstarch, water, vanilla, and a pinch salt. Stir into cream mixture; bring to boiling. Boil gently for 1 …
From bhg.com


CLASSIC COCONUT LAYER CAKE | CRAFTYBAKING | FORMERLY BAKING911
2. Put 1 cake layer, cut side up, on a cake plate and brush top with a very thin layer of warm rum syrup. Spread 1/2 cup of the cooled pineapple filling over it. 3. Top with another cake layer, cut side up, and brush lightly with syrup. Then spread with about 1/2 cup buttercream. 4.
From craftybaking.com


CHOCOLATE COCONUT LAYER CAKE | MY CAKE SCHOOL
2021-12-01 Preheat the oven to 350 degrees F, an grease and flour three 8×2 inch round pans. We also like to add circles of parchment to the bottom of each pan. In a medium bowl, whisk the flour, cocoa, baking powder, and baking soda. Set aside. In …
From mycakeschool.com


COCONUT LAYER CAKE - SWEET PEA'S KITCHEN
Instructions. Preheat the oven to 325 degrees F. Grease bottom and sides of two 9-inch round cake pans; dust with flour, tapping out excess. In large measuring cup beat egg whites and whole egg with a fork to combine.
From sweetpeaskitchen.com


HOMEMADE COCONUT LAYER CAKE WITH EINKORN FLOUR | JOVIAL FOODS
2021-04-01 Line the bottom of the pans with parchment paper. Butter the parchment. In a large bowl, sift the flour, baking powder, salt, and baking soda. In the bowl of a standing mixer fitted with a paddle attachment, beat butter and sugar until combined. Increase speed to high and beat until light and fluffy, about 2 minutes.
From jovialfoods.com


CHOCOLATE COCONUT LAYER CAKE | IMPERIAL SUGAR
2022-05-11 Preheat oven to 310°F (low temperature is correct). Butter and flour 3, 8-inch (or 9 inch) baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is highly recommended for easy removal of cake.) 4. Sift together flour, cocoa powder, baking soda, and sugar. Set aside. 5.
From imperialsugar.com


COCONUT LAYER CAKE WITH CHOCOLATE GLAZE RECIPE
2018-08-30 Bake until cake tester inserted in center of cakes comes out clean, about 15 to 20 minutes, alternating cake positions halfway through baking. Transfer cakes to cooling racks and cool 10 minutes in pans. Turn cakes directly onto racks and cool completely, about 1 hour.
From seriouseats.com


BEST COCONUT LAYER CAKE RECIPE - HOW TO MAKE COCONUT CAKE
2020-07-01 In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, cream butter and sugar until light and fluffy, about 3 minutes. With the mixer on medium speed, add ...
From delish.com


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