Coconut Sheet Cake W Coconut Custard Filling Recipes

EASY COCONUT SHEET CAKE

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
• Mix flour and baking powder in a bowl.
• Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
• Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
• Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.

THROWDOWN'S TOASTED COCONUT CAKE WITH COCONUT FILLING AND COCONUT BUTTERCREAM

Steps:

• Preheat oven to 325 degrees F.
• Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.
• Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.
• Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.
• Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.
• Combine the custard and cream in a bowl and whip until soft peaks form.
• Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.
• Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.
• Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.
• In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.
• Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.
• Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.
• Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.

COCONUT SHEET CAKE

Steps:

• Mix up cake according to package directions and add coconut extract. Bake cake according to directions in a 9x13 cake pan.
• Poke tons of holes with a toothpick on top of the cake. Slowly pour sweetened condensed milk and cream of coconut on top of cake while still hot. (Don't get nervous if it looks like a lot of liquid sitting on the sides. The cake will soak it all up!)
• Once cake completely cooled, add gelatin and water to a small bowl. Microwave for 30 seconds. Gelatin should be completely dissolved, stir to combine once more and set aside.
• In a stand mixer (or in a large bowl with a hand mixer), beat powdered sugar until it starts to look foamy. Add powdered sugar and vanilla extract and beat until soft peaks form.
• Turn your mixer (or beaters) to low and slowly stream in the gelatin mixture. (If your gelatin has harden, microwave again for just a couple of seconds to loosen it.) Turn the beaters back to high and beat until stiff peaks form.
• Frost cake with whipped cream and top with toasted shredded coconut. Store in the fridge until ready to serve!

COCONUT SHEET CAKE

Steps:

• Beat eggs at high speed for 2 minutes.
• Add sour cream, 1/3 water and next 2 ingredients beating well after each addition.
• Add cake mix, beat until blended.
• Beat at high speed 2 minutes.
• Pour into a greased and floured 13 x 9-inch baking pan.
• Bake at 325° for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.
• Cover pan with plastic wrap and freeze cake for 30 minutes.
• Remove from freezer.
• Spread Coconut Cream Cheese frosting on top of chilled cake.
• Cover and store in refrigerator.
• Coconut Cream Cheese Frosting: Beat cream cheese with butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well.
• Gradually add sugar, beating until smooth.
• Stir in coconut.

SIMPLY THE BEST COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for coated pans. Spray two 8-inch round cake pans with cooking spray.
• Stir sugar, frozen coconut, and sour cream for filling together in a medium bowl until well combined. Set aside in the fridge until ready to use.
• Combine cake mix, pudding mix, water, oil, eggs, egg whites, and vanilla for cake in the bowl of a stand mixer fitted with a whisk attachment. Blend on medium speed for 3 minutes, scraping down the sides of the bowl as necessary. Pour batter into the prepared pans.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 5 minutes, then invert onto a parchment-lined cooling rack to cool completely, about 30 minutes.
• Use a large, serrated knife to cut each cake layer in half lengthwise; you will have 4 pieces. Flip top pieces so all cut sides are facing up. Stack layers and filling on a serving platter as follows: 1 bottom layer, 1/3 of the filling, 1 top layer, 1/3 of the filling, remaining bottom layer, remaining filling, remaining top layer. Cover and chill, 30 minutes to overnight.
• Combine sugar, corn syrup, egg whites, water, vanilla, and cream of tartar for frosting in a large heat-proof bowl; stir until well combined. Place the bowl over a double boiler and whisk using an electric hand mixer until thick and glossy, about 7 minutes. Take care that the double boiler doesn't reach higher than a slow simmer.
• Spread frosting over cooled cake immediately and sprinkle with shredded coconut.

CHOCOLATE COCONUT SHEET CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350℉ (175˚C). Line a baking sheet with parchment paper and grease with nonstick spray.
• In a medium bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa powder. Whisk to combine.
• In a large bowl, cream together the butter and brown sugar with an electric hand mixer until fluffy. Add the eggs, 1 at a time, beating to incorporate each addition before adding the next. Add the vanilla and beat to combine.
• Add ½ of the flour mixture to the butter mixture and beat on low speed to incorporate. Add ½ of the coconut milk and beat again. Add the remaining flour, then the remaining coconut milk, and beat until fully incorporated.
• Pour the cake batter onto the prepared baking sheet and spread in an even layer.
• Bake for 20-25 minutes, or until the center is set and edges begin to pull away from the pan. Let cool completely.
• Once the cake is cooled, scoop the chocolate frosting on top and spread in an even layer. Sprinkle the shredded coconut on top.
• Slice and serve.
• Enjoy!

COCONUT CREAM FILLING

Steps:

• Place egg yolks in a large bowl; whisk to combine; set bowl aside.
• Combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk. Cook, stirring, over medium heat until mixture thickens and comes to a boil, 10 to 12 minutes. Remove from heat.
• Whisk 1/2 cup hot milk mixture into the reserved egg yolks to temper. Slowly pour warm yolks into the saucepan, stirring constantly. Cook slowly, stirring, over medium-low heat, until mixture begins to bubble, 5 to 6 minutes. Remove from heat. Stir in coconut and vanilla.
• Transfer filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and lay it directly on top of filling to prevent a skin from forming. Chill until firm, at least 1 hour.

COCONUT CAKE FILLING

Steps:

• In a food processor, coarsely grind coconut; set aside. Combine milk, butter, and creamed coconut in a small saucepan over medium-low heat; cook, stirring, 3 to 4 minutes. Whisk one-third of the hot milk mixture into egg yolks. Return mixture to saucepan; cook, stirring constantly, until it is the consistency of pudding, about 5 minutes.
• Remove pan from heat. Stir in the extract and reserved coconut. Let cool completely. Refrigerate in an airtight container up to 3 days; let stand at room temperature until soft enough to spread.