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.
CARIBBEAN COCONUT RUM CAKE
My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better-overnight is best. -Jenn Hall, Collingswood, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.
Nutrition Facts : Calories 461 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 823mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
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.
RUM-ORANGE COCONUT CAKE
Steps:
- Combine water & 1/2 cup sugar in a small saucepan; bring to a boil. Add orange rind & cook 3 minutes. Drain well. Set orange rind aside for batter & filling. Cream butter; gradually add 2 cups of sugar, beating well at medium speed of an electric mixer. Add egg yolks one at a time, beating well after each addition. Combine flour, baking powder & salt. Add flour mixture to butter mixture alternately with milk, beginning & ending with flour mixture. Beat egg whites (at room temperature) until stiff peaks form; fold egg whites & 2 tablespoons orange rind into batter. Grease two 9" cake pans, line pans with wax paper; grease & flour wax paper. Pour batter into pans; bake at 350 for 25 -30min. Cool 10 min; remove from pans & cool completely on wire racks. Split cake layers in 1/2 horizontally to make 4 layers. Spread Orange Filling between layer; spread Rum Cream on top & sides. Sprinkle w/coconut. Chill. Orange Filling: 1 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 tablespoons butter 2 tablespoons lemon juice. Combine sugar, cornstarch and salt in heavy saucepan; gradually stir in orange juice. Bring to a boil; cook over med heat, stirring constantly until thickened. Remove from heat; stir in butter, lemon juice, and 2 T reserved orange rind. Cool. Yield: 1-1/2 cups. Rum Cream 1 cup whipping cream 1/3 cup sugar 2 teaspoons rum Beat whipping cream until soft peaks form. Add sugar and rum; beat until still peaks form. Yield: 2-1/2 cups.
RUM "SOPPED" COCONUT CAKE
Provided by Food Network
Time 7h
Yield 1 pan (2-inch deep, full hotel pan]
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F.
- Line a hotel pan with parchment paper and coat with vegetable spray. Whip the eggs and sugar in a bowl of an electric mixer, until fluffy, 2 times the volume.
- Add the salt and quickly fold in the flour until incorporated. Pour the batter into the parchment paper-lined pan and bake until a skewer comes out dry.
- Let the cake cool and remove the cake from the pan and gently remove the parchment paper. Trim off the top crust to enable the sopping milk to absorb more easily.
- In a large bowl, combine the sweetened condensed milk, coconut milk, rum, vanilla extract, and almond extract. Put the cake back in the pan and pour the sopping milk over the cake. Refrigerate for at least 3 hours before serving. Top with unsweetened whipped cream.
COCONUT RUM CAKE
This buttery, coconut-flavored rum cake puts a tasty twist on a rum cake. For better results, let sit overnight to let the flavors meld.
Provided by Yoly
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Time 1h35m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
- Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
- While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
- Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 45.1 g, Cholesterol 70.8 mg, Fat 20.3 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 12.5 g, Sodium 309.1 mg, Sugar 31 g
FRESH COCONUT CAKE WITH RUM AND ORANGE FILLING
Number Of Ingredients 24
Steps:
- Preheat oven to 350°. Grease the bottom of two 9-inch cake pans. Cut wax paper to fit the bottoms, and grease and flour the wax paper. Cream the butter and sugar until light and fluffy. Beat in egg yolks one at a time. Sift the flour, baking powder, and salt together. Add alternately with milk, beginning and ending with dry ingredients. Whip egg whites until stiff but not dry. Fold into the cake batter along with the grated orange rind. Pour the batter into the pans and bake at 350° for about 25 minutes or until a toothpick inserted in the middle comes out clean. Let the cakes cool in the pans for a few minutes, invert onto rack, and peel off wax paper. ----------------------- Slice the layers in half to get 4 thin layers, prick with a fork, and drizzle with the mixture of orange juice and rum. Set aside. ----------------------- In saucepan, blend sugar with salt and cornstarch until mixture is smooth. Gradually add orange juice and bring to a boil on top of stove. Boil 1 - 2 minutes, remove from heat, and stir in butter, orange rind, and lemon juice. Cool. Spread 1/3 of mixture on first layer; stack second and third layers, repeating process. Add fourth layer. ----------------------- Whip cream until soft peaks form and add rum and sugar. Continue to whip until stiff. Spread over cake and pat shredded coconut onto sides and top. Yields one 4-layer 9-inch cake.
Nutrition Facts : Nutritional Facts Serves
ORANGE COCONUT CAKE
This is a torted orange-flavored sponge cake with coconut filling. The filling is made the day before you bake and assemble the cake.
Provided by Joy1996
Categories Dessert
Time 1h5m
Yield 1 Cake
Number Of Ingredients 8
Steps:
- Note: The filling has to thicken in the refrigerator overnight. To make the filling:.
- Poke holes in the top of the coconut and drain the milk - you should have approximately 1/3c. Split the coconut and shred the meat - the amount doesn't matter, just use what you get. Put into a ziplock bag or a bowl with a lid to stay fresh until the next day. In a large saucepan over medium heat, melt the marshmallows into the coconut milk, remove from heat and cool. Refrigerate overnight.
- The next day:.
- Preheat oven to 350 degrees.
- Line the bottoms of two 8" or 9" round cake pans with waxed paper.
- Beat the egg whites until foamy; gradually beat in 3/4c. sugar until stiff peaks form. Set aside.
- In a separate bowl, beat the egg yolks with the remaining 1/4c. sugar until thick and lemon-colored; mix in the orange juice and salt.
- Fold the egg whites into the yolk mixture, and then fold in the flour.
- Pour batter into waxed-paper lined pans and bake at 350 degrees for 30-35 minutes. (The tops will spring back to the touch). Cool in pans for 10 minutes and then turn out.
- Filling:.
- Remove from the refrigerate and note that it has gelled and thickened.
- Whip marshmallow mixture until light and fluffy. Beat whipping cream until light and fluffy - don't add any sugar. Fold into marshmallow/coconut milk mixture.
- Split (torte) the 2 completely cooled cake layers so that you have 4 layers. Place first layer on cake plate and spread 1/4 marshmallow/cream mixture on top, sprinkle with shredded coconut. Alternate cake layers and marshmallow/cream mixture and coconut, ending with marshmallow/cream mixture & coconut on top. Store unused portion in refrigerator - it tastes better the 2nd day!
COCONUT-RUM CAKE WITH LEMON CURD AND WHITE CHOCOLATE GANACHE
A subtle lemon-coconut-rum cake with fantastic fillings and topped with a white chocolate ganache. Perfect for a special occasion. I received this recipe from a retired baker. All the measurements were in "baker's speak". Here is my version for the home cook.
Provided by StaceyD
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 3h
Yield 14
Number Of Ingredients 32
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour three 9-inch metal cake pans.
- Sift cake flour, baking powder, and salt for cake into a bowl and set aside. Whisk eggs, coconut milk, heavy cream, and vanilla extract together in a small bowl until well combined.
- Cream sugar and butter together in a large bowl until light and fluffy, scraping down as needed. Add 1/3 of the flour mixture and mix on low speed until incorporated. Add 1/2 of the milk mixture and mix on low until evenly incorporated. Repeat, ending with remaining flour mixture, scraping down the bowl after each addition and mixing at medium speed until well incorporated, about 1 minute. Evenly split batter among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and cakes are starting to pull away from the sides of the pans, 30 to 40 minutes. Allow to cool in the pans for 5 to 10 minutes; invert onto a cooling rack to cool completely, about 30 minutes.
- While cakes cool, make lemon curd. Mix sugar and cornstarch well in a small bowl and set aside. Whisk whole eggs and egg yolks together in a small bowl and set aside.
- Heat lemon juice and zest in a small saucepan over medium-low heat until hot. Add sugar and cornstarch mixture all at once. Bring back to a simmer, stirring constantly. Whisk some of the hot lemon mixture into the eggs to temper them. Pour back into the saucepan. Cook, stirring constantly, until thick, 5 to 10 minutes.
- Remove curd from heat and add butter. Mix until smooth. Strain curd if necessary and place in a small bowl. Press plastic wrap against the surface and chill, at least 20 minutes.
- Meanwhile, make pastry cream. Mix sugar and cornstarch together in a small bowl. Whisk egg and egg yolk together in a small bowl until well mixed.
- Heat coconut milk in a small saucepan until simmering. Add sugar-cornstarch mixture and whisk until smooth and sugar is melted. Whisk some of the hot milk into the eggs to temper them. Pour back into the saucepan and cook, stirring constantly, until thickened, 3 to 5 minutes.
- Remove pastry cream from heat and stir in butter and coconut rum; mix until smooth. Strain if necessary, cover with plastic wrap, and refrigerate until cold, about 20 minutes.
- For the simple syrup, bring sugar, water, and rum to a boil in a medium saucepan. Boil for 1 minute. Remove from heat and allow to cool, 15 to 20 minutes.
- For the ganache, combine heavy cream, butter, corn syrup, and rum in a small saucepan. Bring to a simmer. Pour hot cream mixture over chocolate and let sit for 5 to 10 minutes. Mix until smooth. Allow to cool to lukewarm, 5 to 10 minutes.
- Trim tops of cake layers to be flat, if needed. Place 1 cooled cake layer onto a serving plate. Brush with 1/2 of the simple syrup. Cover with 1/2 of the pastry cream. Drop spoonfuls of lemon curd on top and smooth out carefully. Repeat with a second layer and remaining syrup, pastry cream, and curd. Carefully place the third cake layer on top. Frost the entire cake with ganache and sprinkle toasted coconut over the sides and top.
Nutrition Facts : Calories 774.7 calories, Carbohydrate 87 g, Cholesterol 247.1 mg, Fat 44.5 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 28.5 g, Sodium 283.1 mg, Sugar 56.8 g
More about "fresh coconut cake with rum and orange filling recipes"
EASY SPICED ORANGE RUM CAKE - THE BLOND COOK
From theblondcook.com
HONEY COCONUT RUM CAKE RECIPE – SIMPLY SOUTHERN …
From simplysouthernmom.com
EASY SOUTHERN ORANGE COCONUT CAKE - THE NOVICE CHEF
From thenovicechefblog.com
COCONUT CAKE RECIPE FROM SCRATCH {HOMEMADE …
From thebestcakerecipes.com
HOW TO MAKE FRESH COCONUT CAKE RECIPE
From painlesscooking.com
24 COCONUT CAKE RECIPES | SOUTHERN LIVING
From southernliving.com
ORANGE COCONUT CAKE - CAKESCOTTAGE
From cakescottage.com
COCONUT RUM CAKE - A GOOD LIFE FARM
From cosmopolitancornbread.com
COCONUT RUM CAKE RECIPE - SWEETPHI
From sweetphi.com
10 BEST COCONUT RUM CAKE RECIPES | YUMMLY
From yummly.com
MAMA’S FRESH COCONUT CAKE - TASTE OF SOUTHERN
From tasteofsouthern.com
COCONUT CAKE WITH COCONUT CREAM FILLING - VEENA …
From veenaazmanov.com
ORANGE COCONUT CAKE - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
10 BEST ORANGE COCONUT CAKE RECIPES - YUMMLY
From yummly.com
ORANGE COCONUT CAKE - MY CAKE SCHOOL
From mycakeschool.com
5/5 (2)Category Cakes And Cupcakes
FRESH COCONUT LAYER CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST ORANGE COCONUT CAKE RECIPES - FOOD NEWS
From foodnewsnews.com
RUM SOAKED SOUTHERN COCONUT PECAN CAKE - NOT ENTIRELY AVERAGE
From notentirelyaverage.com
BOOZY COCONUT RUM BUNDT CAKE - SAVVYMAMALIFESTYLE.COM
From savvymamalifestyle.com
CHOCOLATE BIRTHDAY CAKE WITH RUM AND THICK-CUT ORANGE FILLING
From foodrecipeshq.com
FRESH COCONUT DREAM CAKE - THE SUGAR COATED COTTAGE
From thesugarcoatedcottage.com
COCONUT ORANGE CAKE - RECIPES | COOKS.COM
From cooks.com
RUM COCONUT CAKE WITH FRUIT & NUT FILLING - RECIPE PETITCHEF
From en.petitchef.com
FRESH COCONUT CAKE WITH RUM AND ORANGE FILLING RECIPE
COCONUT RUM CAKE - 101 COOKBOOKS
From 101cookbooks.com
THE ULTIMATE MOIST, FLUFFY, RIDICULOUS COCONUT CAKE - WILLOW BIRD …
From willowbirdbaking.com
THE BEST COCONUT CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
COCONUT RUM CAKE BUNDT CAKE RECIPE | SUGAR AND SOUL
From sugarandsoul.co
OLD-FASHIONED FRESH COCONUT CAKE - MCCORMICK
From mccormick.com
TRIPLE COCONUT RUM CAKE - BETHCAKES
From bethcakes.com
RUM-ORANGE COCONUT CAKE - PLAIN.RECIPES
From plain.recipes
COCONUT ORANGE FILLING FOR CAKE - RECIPE | COOKS.COM
From cooks.com
COCONUT-RUM CAKE RECIPE - AMERICAN CAKE DECORATING
From americancakedecorating.com
THE BEST COCONUT CAKE RECIPE YOU'LL EVER MAKE! - HOME. MADE.
From homemadeinterest.com
COCONUT LIME CAKE WITH RUM FROSTING - COOK REPUBLIC
From cookrepublic.com
EASY RUM ORANGE CAKE - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.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