Filling For Great Grandma Kisallies Coconut Triple Layer Cake Recipes

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COCONUT TRIPLE LAYER CAKE



Coconut Triple Layer Cake image

Make and share this Coconut Triple Layer Cake recipe from Food.com.

Provided by Mary in LA.

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 30

cooking spray
1 3/4 cups sugar
1/2 teaspoon baking soda
1 tablespoon cake flour
3/4 salt
3 1/2 cups sifted cake flour
2 teaspoons baking powder
1/4 cup butter, softened
2 large egg whites
1 2/3 cups nonfat milk
1 1/2 tablespoons vegetable oil
2 1/2 teaspoons vanilla extract
1/2 cup plain nonfat yogurt
1/4 teaspoon butter flavor extract
2/3 cup sweetened flaked coconut
1/4 cup water
1/4 teaspoon cream of tartar
1 cup sugar
1 dash salt
3 large egg whites
1/4 teaspoon coconut extract
1 teaspoon vanilla extract
1/2 teaspoon vanilla extract
2 large egg yolks
1/2 cup sugar
3 tablespoons cornstarch
1/2 cup orange juice
1/2 cup warm water
2 teaspoons grated fresh lemon rind
3 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350 degrees.
  • Coat 3 round cake pans (8 inch each) with the cooking spray, dust each with 1 tablespoon flour.
  • Combine sifted flour, baking powder, salt and baking soda.
  • Then add sugar, butter and oil and beat for about 5 minutes.
  • Add egg whites, one at a time and then combine the milk and yogurt.
  • Add the flour mixture to the creamed mixture, stir in extracts.
  • POUR cake batter into your prepared pans.
  • Bake at 350 degrees for 25 minutes.
  • Cool in pan for another 10 minutes.
  • Remove from pans.
  • Make sure cake is completely cooled.
  • While cake is cooking make your coconut frosting.
  • Add sugar, water, cream of tartar, sprinkle of salt and egg whites together.
  • Beat at high speed until stiff peaks form on top of oven in a pan and candy thermometer registers 160.
  • Add extracts and beat until blended.
  • Put aside.
  • LEMON FILLING: Combine sugar and cornstarch in a saucepan.
  • Stir in water, orange juice, rind, lemon juice, and egg yolks.
  • Bring it to a boil over medium to high heat.
  • Cook until it thickens, stirring constantly so it won't burn.
  • Remove from heat, Stir in vanilla.
  • Cover and put it on cake after it gets cooled.
  • Place 1 cake layer on a plate, that will be the bottom one.
  • Spread a thin layer of lemon filling on top of cake.
  • Put your second layer of cake on top of that.
  • And then spread another thin layer of lemon filling on top of that.
  • Then you put the last layer on top of the cake.
  • Then you spread the coconut frosting on the very top of the cake.
  • Spread the frosting on sides of the cake.
  • Sprinkle top of cake the coconut flakes.

Nutrition Facts : Calories 362.9, Fat 6.5, SaturatedFat 3.5, Cholesterol 34.5, Sodium 163.5, Carbohydrate 71, Fiber 0.8, Sugar 45.2, Protein 5.5

THE BEST COCONUT LAYER CAKE



The Best Coconut Layer Cake image

Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty-a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 18

2 sticks unsalted butter, at room temperature, plus more for the pans
2 3/4 cups cake flour, plus more for the pans (see Cook's Note)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup sweetened cream of coconut (from one 15-ounce can), stirred well (see Cook's Note)
1 3/4 cups granulated sugar
4 large eggs, at room temperature, separated
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
2 sticks unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
3 1/2 cups confectioners' sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
2 cups sweetened shredded coconut

Steps:

  • For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
  • Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
  • Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
  • For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
  • Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

GRANDMA YEARWOOD'S COCONUT CAKE WITH COCONUT LEMON GLAZE



Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze image

Provided by Trisha Yearwood

Categories     dessert

Time 2h50m

Yield 12 servings

Number Of Ingredients 14

1 cup (2 sticks) butter, room temperature, plus more for greasing
Flour, for dusting pan
2 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
One 12-ounce box vanilla wafers, finely crushed
One 6-ounce package frozen or fresh grated coconut, thawed
1/2 cup chopped pecans
2 cups sugar
2 tablespoons cornstarch
Pinch of salt
Grated zest of 2 large lemons
1/4 cup fresh lemon juice (about 2 large lemons)
One 6-ounce package frozen or fresh grated coconut, thawed

Steps:

  • Preheat the oven to 325 degrees F.
  • For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.
  • For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.

SIX-LAYER COCONUT CAKE



Six-Layer Coconut Cake image

"I found this recipe when going through my grandmother's old files," explains Angela Leinenbach of Mechanicsville, Virginia. "It is simply the best."

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12-14 servings.

Number Of Ingredients 25

1 cup butter, softened
3 cups sugar
3 teaspoons vanilla extract
4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
6 large egg whites
FILLING:
1/2 cup sugar
2 tablespoons cornstarch
1 cup orange juice
4 large eggs, lightly beaten
1/4 cup butter, cubed
2 tablespoons grated orange zest
1 teaspoon orange extract
FROSTING:
1 cup sugar
2 large egg whites
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
2 cups sweetened shredded coconut

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; Remove from pans to wire racks to cool completely., In a large saucepan, combine sugar and cornstarch. Gradually stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the butter, orange zest and extract. Cool to room temperature without stirring. Cover and refrigerate., For frosting, in a large heavy saucepan, combine the sugar, egg whites, water, salt and cream of tartar over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes., Split each cake into two horizontal layers. Place bottom layer on a serving plate; spread with 1/3 cup filling. Repeat four more times. Top with remaining cake layer. Spread frosting over top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

Nutrition Facts : Calories 662 calories, Fat 23g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 518mg sodium, Carbohydrate 106g carbohydrate (71g sugars, Fiber 1g fiber), Protein 9g protein.

FILLING FOR GREAT GRANDMA KISALLIE'S COCONUT TRIPLE LAYER CAKE



FILLING FOR GREAT GRANDMA KISALLIE'S COCONUT TRIPLE LAYER CAKE image

Categories     Cake     Dessert     Christmas

Yield 1 three-layer cake

Number Of Ingredients 5

1 cup coconut, finely grated (freshly grated or from a package)
1 cup sugar
1 stick butter
3 cups milk (regular, coconut, or even a mixture) (or 1 can evaporated milk, according to Corinne from Aunt Ida)
additional 2-3 cups finely grated coconut for the top and sides of the cake

Steps:

  • Combine the first four ingredients together in a sauce pan and boil just until it begins to foam. Spread this between the layers and on top of the cake. Pour the boiled "candy" icing on the cake and put coconut on the top and sides of the cake. Note: You can add more coconut to the filling, if desired.

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