COCONUT-CREAM CHEESE FROSTING
I wanted a frosting for a coconut layer cake that stood up to a stronger flavor without overpowering it and without being too sweet. If frosting a layer cake, I recommend spreading melted apricot preserves over the center layer, along with some frosting.
Provided by Lilster
Categories Desserts Frostings and Icings Cream Cheese
Time 15m
Yield 20
Number Of Ingredients 9
Steps:
- Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 28.2 g, Cholesterol 26.6 mg, Fat 10.6 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 7.2 g, Sodium 108.6 mg, Sugar 26.7 g
LEMON CAKE WITH COCONUT ICING
A version of this golden, tart-sweet confection was served at the 76th birthday of the legendary Southern chef, Edna Lewis. It is a true labor of love, so be sure to set aside a full afternoon to make it; this is not the sort of cake you want to rush.
Provided by The New York Times
Categories cakes, dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees. Grease three 9-inch cake pans with butter and dust with flour.
- Bake the cake: In a medium bowl, sift together the flour, salt and baking powder and set aside. In a small bowl, combine the milk and vanilla and set aside.
- Using a stand mixer fitted with the paddle attachment, cream the butter. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl, and beat in the eggs, one at a time, mixing well after each addition. Add a third of the flour mixture, then half the milk mixture in alternating additions, mixing in between just enough to incorporate, beginning and ending with the flour mixture. Scrape the bottom and sides of the bowl as necessary.
- Divide the batter among the prepared pans and smooth the tops. Bake for 15 to 20 minutes. The cakes should be barely done in the middle. Cool 5 minutes in the pans, then unmold onto wire racks to cool.
- To make the lemon curd: In a medium saucepan combine the sugar, flour and cornstarch. In a bowl whisk together the lemon zest, lemon juice and 1 cup of water. Beat in the eggs. Slowly whisk the lemon mixture into the sugar mixture. Cook over medium heat, slowly whisking until the mixture thickens. Remove from the heat and stir in the butter. Set aside to cool, then refrigerate until ready to use. (This can be made several days ahead.)
- Make the icing: In a small saucepan, combine the sugar with 1/2 cup cold water and bring to a boil over high heat without stirring. Boil for 2 to 3 minutes. Dip a spoon into the syrup and let it drip off. When a 2- to 3-inch thread hangs off, remove from heat. Meanwhile, change the mixer attachment to the whisk attachment and beat the egg whites on medium speed until they hold their shape, about 2 minutes. With the mixer running, slowly add in the syrup in a steady stream. Increase the speed and beat the mixture until firm, about 2 to 3 minutes. Add the vanilla and whisk briefly to combine. Set aside.
- To assemble: Place 1 cake layer on a serving platter. Spread half the lemon curd on top, but do not let it spill down the sides. Repeat with the second layer, then top with the third cake. Spread the icing on the top and sides, then cover it with the coconut, pressing it in on the sides with the palms of your hands.
Nutrition Facts : @context http, Calories 699, UnsaturatedFat 7 grams, Carbohydrate 103 grams, Fat 29 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 20 grams, Sodium 345 milligrams, Sugar 70 grams, TransFat 1 gram
LEMON CREAM CHEESE FROSTING
Great flavor and so creamy. Great on Daffodil cake.
Provided by Carol
Categories Desserts Frostings and Icings Lemon
Yield 15
Number Of Ingredients 6
Steps:
- Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 40.5 g, Cholesterol 24.6 mg, Fat 8.3 g, Protein 1.2 g, SaturatedFat 5.2 g, Sodium 66.5 mg, Sugar 39.3 g
LEMON-FILLED COCONUT CAKE
One of my coworkers brought this cake to a luncheon almost 40 years ago. It was so delicious that I asked for the recipe. I have baked it ever since, and it's always a hit! -Jackie Bergenheier, Wichita Falls, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring., Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes. , Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.
Nutrition Facts :
LEMON COCONUT BARS WITH CREAM CHEESE FROSTING
These are the easiest! They are the most lemony, moist, and light tasting bars! I am not a cake fan, but they fall somewhere between a cake and a bar. And who doesn't love cream cheese frosting!
Provided by AKPrincess3
Categories Dessert
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Bar: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add liquid, will be thick). Spread this mixture in a 10x15 inch baking pan.
- Bake for 30 minutes in a preheated 350 degree oven. Cool thoroughly.
- Frosting: Combine all ingredients until well blended. Frost the bars. Garnish with zest. You may not need all of the frosting. Cover and refrigerate overnight for better flavoring.
Nutrition Facts : Calories 411.9, Fat 17.2, SaturatedFat 11.5, Cholesterol 41.1, Sodium 409.6, Carbohydrate 61.3, Fiber 0.5, Sugar 44.6, Protein 5.1
SOUTHERN LIVING'S LEMON COCONUT CAKE
Make and share this Southern Living's Lemon Coconut Cake recipe from Food.com.
Provided by Vicki in CT
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 19
Steps:
- Beat 1 cup butter at medium speed with electric mixer until fluffy; gradually add 2 cups sugar. Add 4 egg yolks one at a time, blending well after each.
- Combine flour and baking powder. Add this alternatively to mixture with milk, beginning and ending with flour mixture. Add vanilla.
- Beat egg whites at high speed until peaks form. Gently fold in egg whites into batter mixture. Spoon into three greased and floured pans.
- Bake at 350 degrees for 18-20 minutes until done. Cool on wire racks for ten minutes. Remove cakes from pans and cool on wire racks.
- Spread lemon filling between layers. Spread cream cheese frosting over all and cover top and sides with coconut. Garnish with lemon slices.
- For lemon filling: Combine 1 cup sugar, cornstarch and boiling water in medium pan. Cook while stirring until dissolved. Temper eggs. Then add eggs to cooked mixture. Whisk in lemon juice and rind. Cook whisking constantly until mixture is thickened. Remove from heat. Stir in butter. Cool completely. (Do not stir once cooled as fillings made with cornstarch will breakdown and liquefy if stirred; just spoon on).
- For cream cheese frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar. Stir in vanilla.
Nutrition Facts : Calories 888.7, Fat 41.3, SaturatedFat 26.4, Cholesterol 230.2, Sodium 402.2, Carbohydrate 124.1, Fiber 1.6, Sugar 94.2, Protein 9.1
LEMON COCONUT CUPCAKES
Lemon plus coconut equals big smiles in this cupcake equation. These zesty gems are a hit with my family, friends and neighbors. -Debra Henderson, Booneville, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 cupcakes.
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut., Fill paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cream cheese, butter, grated lemon zest, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. Garnish with shredded lemon zest if desired.
Nutrition Facts : Calories 327 calories, Fat 18g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 262mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
More about "coconut lemon cream cheese frosting recipes"
COCONUT CREAM CAKE WITH COCONUT CREAM CHEESE …
From therecipecritic.com
LEMON COCONUT CAKE WITH CREAM CHEESE FROSTING | FARE ISLE
From fareisle.com
Reviews 2Servings 8Cuisine AmericanCategory Dessert
- Preheat the oven to 350˚F/175˚C. Grease two 6-inch cake pans or one 8-inch or 9-inch cake pan. Line the bottom of each pan with a parchment paper circle.
- In the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer, cream together the butter and sugar until pale and fluffy, about 2-3 minutes.
- Crack the eggs into a small bowl or measuring cup first before adding them to the butter-sugar mixture to avoid adding any eggshell fragments. Add the cracked eggs and beat them into the mixture for about 3-4 minutes.
- Mix in the milk, vinegar, lemon zest and vanilla for about 1 minute. The mixture will look curdled at this point.
LEMON COCONUT CUPCAKES WITH COCONUT CREAM CHEESE …
From mccormick.com
Cuisine ThaiCategory Cake And CupcakesServings 24
LEMON COCONUT LOAF WITH CREAM CHEESE FROSTING - BAKE …
From bakeplaysmile.com
5/5 (2)Total Time 1 hrCuisine Loaves, Lunchbox, SweetCalories 429 per serving
LEMON COCONUT FROSTING - DETOXINISTA
From detoxinista.com
LEMON COCONUT SLICE - NEW & IMPROVED - BAKE PLAY SMILE
From bakeplaysmile.com
LOAF FROSTING CREAM CARROT CHEESE WITH
From ysf.ecologia.puglia.it
COCONUT CAKE WITH COCONUT CREAM FROSTING RECIPE - SOUTHERN LIVING
From southernliving.com
ZESTY LEMON CREAM CHEESE FROSTING - DEVOUR DINNER
From devourdinner.com
THE BEST FROM SCRATCH LEMON COCONUT CAKE RECIPE
From shugarysweets.com
LEMON COCONUT FROSTING - FREE COCONUT RECIPES
From freecoconutrecipes.com
EASY LEMON COCONUT CUPCAKES WITH COCONUT CREAM CHEESE FROSTING
From bhomewithbernadette.com
LEMON COCONUT CAKE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
COCONUT & LEMON LAYER CAKE WITH LEMON CREAM CHEESE …
From fletcherandfork.com
COCONUT CAKE WITH LEMON CURD FILLING, LEMON CREAM CHEESE …
From spinachtiger.com
LEMON COCONUT CUPCAKES WITH CREAM CHEESE FROSTING
From whatsgabycooking.com
COCONUT CREAM CHEESE FROSTING - MY CAKE SCHOOL
From mycakeschool.com
LEMON COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON CREAM CHEESE FROSTING - THE SPRUCE EATS
From thespruceeats.com
COCONUT CREAM CHEESE FROSTING - JANE'S HEALTHY KITCHEN
From janeshealthykitchen.com
THE BEST LEMON CREAM CHEESE FROSTING - TWO SISTERS
From twosisterscrafting.com
LEMON COCONUT CUPCAKES WITH COCONUT FROSTING - THE GOLD LINING …
From thegoldlininggirl.com
GLUTEN FREE LEMON COCONUT CAKE WITH LEMON CREAM CHEESE …
From nataliewaybakes.com
LEMON COCONUT CUPCAKES - THE KITCHEN FAIRY
From kitchenfairy.ca
LEMON COCONUT CAKE WITH LEMON CURD FILLING | MY CAKE SCHOOL
From mycakeschool.com
LEMON COCONUT CAKE - GREEDY EATS - EASY DESSERT RECIPES
From greedyeats.com
VANILLA-LEMON CAKE WITH COCONUT CREAM CHEESE FROSTING. - DOOR …
From doorsixteen.com
KETO COCONUT CAKE WITH CREAM CHEESE ICING - LOW CARB YUM
From lowcarbyum.com
LEMON COCONUT CUPCAKES WITH COCONUT CREAM CHEESE FROSTING
From clubhouse.ca
LEMON CUPCAKES WITH COCONUT FROSTING - THE OLIVE BLOGGER
From theoliveblogger.com
COCONUT CAKE WITH LEMON FILLING AND CREAM CHEESE FROSTING
From washingtonpost.com
LEMON-COCONUT CAKE RECIPE | MYRECIPES
From myrecipes.com
LEMON CAKE WITH COCONUT FROSTING - OH SWEET BASIL
From ohsweetbasil.com
SOUTHERN COCONUT LEMON CUPCAKES {BEAUTIFUL CLASSIC DESSERT}
From heartscontentfarmhouse.com
LEMON COCONUT CAKE - THE RECIPE CRITIC
From therecipecritic.com
FRESH COCONUT CAKE WITH A LEMON CREAM CHEESE FILLING AND …
From emerils.com
LEMON COCONUT CAKE - CELEBRATING SWEETS
From celebratingsweets.com
COCONUT AND LEMON CREAM CHEESE FROSTING - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love