COCONUT CAKE
From scratch coconut cake recipe with homemade coconut cream frosting. Hints for making a fluffy white cake with an excellent vanilla coconut flavor.
Provided by Julie Clark
Categories Dessert
Time 42m
Number Of Ingredients 14
Steps:
- 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.
- Add the egg yolks and continue to beat.
- In a medium bowl, whisk together the cake flour, salt and baking powder.
- Add the dry ingredients alternately with the milk and vanilla extract, beating thoroughly after each addition. Scrape the sides of the bowl as needed.
- Gently fold in the coconut and stiffly beaten egg whites until the egg whites are completely incorporated.
- Grease and flour two 9" round cake pans.
- Divide the batter equally between the two cake pans.
- Bake at 350 degrees for 30 minutes or until the center of the cake bounces back when you touch it.
- Cool for 10 minutes then turn the cakes out onto a wire rack to cool completely.
- In the bowl of a stand mixer, beat the butter for 1-2 minutes until it is almost white in appearance.
- Add in the coconut extract and mix again.
- Add the powdered sugar, 1 cup at a time, alternating with the heavy cream and mixing well as you go. Add in enough heavy cream to get a good spreading or piping consistency.
- Mix in the shredded coconut just until combined.
- Place one cake layer on a cake plate. Frost the top.
- Place the second cake layer on top of the frosted cake.
- Cover the sides and top of the cake with the coconut buttercream.
- Decorate with additional coconut if desired. Be sure to do this before the frosting sets.
- Store at room temperature until serving. Store leftovers in a airtight container in the refrigerator.
Nutrition Facts : Calories 757 kcal, Carbohydrate 96 g, Protein 6 g, Fat 40 g, SaturatedFat 26 g, Cholesterol 138 mg, Sodium 395 mg, Fiber 1 g, Sugar 74 g, ServingSize 1 serving
COCONUT CAKE WITH 7-MINUTE FROSTING
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
- Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
- Combine the coconut milk and coconut cream in small bowl and set aside.
- Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
- With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
- In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
- Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
- For the frosting:
- Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
- Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.
FRESH COCONUT CAKE WITH ICING
Mother had entered this in Burnt Offerings (published 1982). It reminded me of her making this once when I was very young.
Provided by Ambervim
Categories Dessert
Time 1h21m
Yield 1 Cake
Number Of Ingredients 16
Steps:
- CAKE:.
- Preheat oven to 350.
- Cream butter and sugar. Beat egg yolks in one at a time. Add vanilla.
- Sift cake flour and re-sift with baking powder and alt.
- Combine milks.
- Add sifted ingredients to butter mixture in 3 parts, alternately with milks.
- Beat egg whites stiff. Fold mix in by hand.
- Pour into three greased 9 inch cake pans.
- Bake 30 minutes.
- ICING:.
- Combine all ingredients, except vanilla and coconut in top of a double boiler. Blend well. Then, place over rapidly boiling water and beat constantly with rotary beater for 6 minutes.
- Reove from fire and add vanilla.
- Spread sparingly between layers and sprinkle with fresh coconut.
- Secure layers with toothpicks.
- Ice whole cake and garnish with coconut.
Nutrition Facts : Calories 6596.4, Fat 232.4, SaturatedFat 148.6, Cholesterol 1169.2, Sodium 3817.2, Carbohydrate 1075.5, Fiber 6.5, Sugar 779.2, Protein 68.8
FRESH COCONUT CAKE
Steps:
- Preheat the oven to 350 degrees F. Beat the egg whites to soft peaks, while gradually adding 1/2 cup of the sugar. In a separate bowl, beat the egg yolks until thick. Cream the butter with the vanilla and beat in the remaining 1 cup sugar. Stir the egg yolks into the butter mixture and cream well. Sift the flour, baking powder, and salt together 3 times. Add enough milk to the reserved coconut milk to make 1 cup liquid. Alternate adding coconut liquid and flour mixture to the butter mixture. Blend in 1/4 cup of the coconut grating and beat well. Fold in the egg whites. Pour into two 9-inch or three 8-inch layer pans. Bake for 25 to 30 minutes. Frost the cake layers, assemble, and sprinkle with the remaining coconut grating.
- Combine the sugar, milk, butter, and vanilla. Cook for about 5 minutes, until the mixture begins to thicken. Mix in the coconut. Frosts one 8- or 9-inch layered cake.
FRESH COCONUT POUND CAKE
Coconut is one of my favorite flavors. I love to include it in a lot of my baking. This pound cake will be sure to please.-Bonnie Zeigler, Rincon, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the extracts. Add eggs, one at a time, beating well after each addition. , Combine the flour, baking soda and salt. Add to creamed mixture alternately with sour cream. Stir in the coconut. Pour into a greased and floured 10-in. tube pan. , Bake at 350° for 1 hour 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10-15 minutes before removing from pan to a wire rack to cool completely. , In a large bowl, combine icing ingredients in large bowl. Beat on high speed until fluffy. Frost top and sides of cake.
Nutrition Facts : Calories 584 calories, Fat 24g fat (13g saturated fat), Cholesterol 120mg cholesterol, Sodium 238mg sodium, Carbohydrate 87g carbohydrate (66g sugars, Fiber 1g fiber), Protein 6g protein.
FRESH COCONUT CAKE
Categories Cake Dairy Egg Dessert Bake Valentine's Day Kid-Friendly Mother's Day Coconut Winter Shower Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 19
Steps:
- Make cake layers:
- Bring milk just to a boil in a small heavy saucepan. Remove from heat and stir in coconut. Cover and let stand 30 minutes. Purée in a blender.
- Preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and dust with flour, knocking out excess.
- Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in whites, vanilla, and almond extract until light and fluffy again, about 2 minutes. Add half of flour mixture and beat on low speed just until blended. Beat in coconut-milk mixture, then remaining flour mixture, just until blended.
- Divide batter evenly between cake pans. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes. Cool layers in pans on racks 5 minutes. Run a thin knife around edges of pans, then invert layers onto racks to cool completely.
- Make frosting:
- Heat whites, sugar, water, corn syrup, and cream of tartar in a large metal bowl set over a saucepan of simmering water, whisking, until mixture is warm and sugar is dissolved. Beat mixture, still over heat, with a handheld electric mixer on high speed until thick and fluffy, about 7 minutes. (Depending on mixer and weather, this may take longer.) Remove frosting from heat. Add vanilla and beat until cool and spreadable.
- Assemble cake:
- Brush any loose crumbs from layers and put 1 layer upside down on a serving plate. Spread with about 1 1/4 cups of frosting and sprinkle with ‚ cup coconut. Place other layer on top, right side up. Frost top and sides of cake (you may have some frosting left over) and sprinkle with remaining coconut.
BUTTERCREAM-COCONUT CAKE ICING
This simple icing recipe pairs perfectly with ANY type of cake!
Provided by Rizzy Fischer
Categories Desserts Frostings and Icings Buttercream
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
- Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.
- Stir enough milk into butter mixture to achieve desired consistency for icing.
- Fold half the coconut into the icing; spread icing over cake.
- Sprinkle remaining coconut and pecans over icing.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 30.1 g, Cholesterol 15.4 mg, Fat 16.9 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 8.6 g, Sodium 36.7 mg, Sugar 27.7 g
COCONUT CAKE WITH MERINGUE FROSTING
This coconut cake with meringue frosting is as delicious as it is light and airy. The meringue frosting is a sweet treat in and of itself, and combining the coconut cake with the icing makes it even more delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch square cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-9-by-2-inch cake pans; line bottoms with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.
- Whisk together flour, baking powder, and salt in a large bowl. Place shredded coconut in bowl of a food processor; pulse until finely chopped. Stir chopped coconut into flour mixture until combined; set aside.
- Beat together butter and sugar in bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 4 minutes, scraping down side of bowl as needed. Add whole eggs, egg whites, and vanilla; beat until fluffy and combined. With mixer on low, add flour mixture, alternating with coconut milk, beginning and ending with flour mixture, mixing well after each addition.
- Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted into center comes out clean, about 45 to 50 minutes.
- Transfer pans to a wire rack to cool 30 minutes. Invert cakes onto rack; peel off parchment paper. Reinvert cakes and let them cool completely, top sides up, then wrap individually in plastic wrap. Transfer to freezer for 15 to 20 minutes.
- Using a serrated knife, trim tops of cake layers to make them level. Place one layer on a cake plate; spread top with 1 1/2 cups meringue. Top with remaining layer, cut side up. Using offset spatula, spread remaining frosting over entire cake, swirling to cover in a decorative fashion. Sprinkle entire cake with coconut curls, bending and curling as desired. Cake can be kept refrigerated, covered with a cake dome, up to 3 days.
FRESH COCONUT LAYER CAKE
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
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 SOUR CREAM CAKE
A simple white cake with a sour cream coconut frosting. A light, refreshing dessert.
Provided by Donna West
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 45m
Yield 14
Number Of Ingredients 6
Steps:
- Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
- To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.
- Refrigerate from 1 to 3 days before serving.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 67.7 g, Cholesterol 14.5 mg, Fat 21.9 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 14.6 g, Sodium 297.9 mg, Sugar 56.2 g
COCONUT CAKE WITH WHIPPED CREAM ICING
Make and share this Coconut Cake With Whipped Cream Icing recipe from Food.com.
Provided by Bren in LR
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Line 3 (8-inch) cake pans with parchment and coat paper with baking spray; set aside.
- Mix flour, baking powder and salt.
- In a large bowl, cream coconut oil and butter with 1 1/3 cups of sugar. Add flour mixture alternately with coconut milk, beginning and ending with flour; add vanilla and almond extracts.
- If desired, add 1/2 cup of the shredded coconut to the batter.
- In a separate bowl, beat egg whites and remaining 2/3 cup sugar to soft peaks. Fold egg white mixture into cake batter, just enough to incorporate.
- Spoon batter into prepared pans and bake, rotating pans halfway through, 25 to 35 minutes or until cake is springy to the touch. Cool cakes completely.
- For the frosting: Whip cream and sour cream to soft peaks. Add the confectioners' sugar and vanilla powder and continue whipping to stiff peaks.
- Frost cake with whipped cream frosting, spreading a layer of frosting between each layer. Sprinkle remaining shredded coconut on top and sides of cake.
- Refrigerate any leftovers.
Nutrition Facts : Calories 8821.9, Fat 592.6, SaturatedFat 449, Cholesterol 908.6, Sodium 4034.8, Carbohydrate 846.6, Fiber 39.4, Sugar 465.7, Protein 84
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- Prepare Batter Let eggs, butter, and milk stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. In a medium bowl combine cake flour, baking powder, and kosher salt; spoon flour mixture onto a square of waxed paper. "It makes adding flour to the bowl much neater," says Scott. Butter three 8x8x2-inch square or three 8x1-1/2-inch round cake pans; line bottoms with waxed paper. Butter waxed paper and lightly flour; set aside.
- In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2 cups sugar and 1 Tbsp. vanilla; beat 3 to 4 minutes on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Using waxed paper as funnel for flour, alternately add flour mixture and milk to butter mixture, beating on low after each addition until just combined. "It should be satin smooth," says Scott. Divide batter among the three pans.
- Bake 20 to 25 minutes or until tops spring back when lightly touched. Cool layers in pans on wire racks for 10 minutes. Remove the cake layers from pans; peel off waxed paper and discard. Cool on wire racks.
- To drain coconut water, with an ice pick or nut pick make holes in two of the eyes with a pressing, twisting motion. If eyes are especially tough, tap top of pick with hammer. Pour coconut water into measuring cup. "Some folks use this water as a replacement for part of the milk in the cake layer recipe. I enjoy drinking the coconut water over ice."
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