DOUBLE COCONUT CAKE WITH FLUFFY COCONUT FROSTING
Make and share this Double Coconut Cake With Fluffy Coconut Frosting recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 1h15m
Yield 14 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Coat 2 (9 inch) round cake pans with cooking spray, dust with 1 tablespoon flour.
- Combine 2 1/4 cups flour, baking powder,and salt, stirring with a whisk.
- Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (for about 5 minutes).
- Add eggs, one at a time, beating well after each addition.
- Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
- Stir in vanilla.
- Pour batter into prepared pans.
- Sharply tap the pans once on countertop to remove air bubbles.
- Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the centre comes out clean.
- Cool in pans 10 minutes on wire racks, and remove from pans.
- Cool completely on wire racks.
- Place 1 cake layer on a plate, spread with 1 cup fluffy coconut frosting.
- Sprinkle with 1/3 cup coconut.
- Top with remaining cake layer, spread remaining frosting over top and sides of cake.
- Sprinkle with 1/3 cup coconut over top of cake.
- Store cake loosely covered in refrigerator.
- Fluffy coconut Frosting:.
- Place egg whites, cream of tartar, and salt in a large bowl, beat with a mixer at high speed until stiff peaks form.
- Combine sugar and water in a saucepan, bring to a boil.
- Cook, without stirring, until candy thermometer registers 238 degrees.
- Pour hot sugar syrup in a thin steam over egg whites, beating at high speed.
- Stir in extracts.
DOUBLE BUTTERSCOTCH COCONUT CAKE
I got this recipe from a co-worker years ago, and then I changed it a bit by adding a family favorite: butterscotch. It is super easy to throw together and is a perfect accompaniment to coffee or tea. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, eggs, coconut milk and oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in coconut and butterscotch chips. Transfer to prepared pan., Bake until a toothpick inserted near the center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. For glaze, in a microwave, melt butterscotch chips and cream; stir until smooth. Drizzle over cake; sprinkle with coconut.
Nutrition Facts : Calories 327 calories, Fat 15g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 359mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
FAVORITE COCONUT CAKE
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
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.
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