Freshcoconutcake Recipes

FRESH COCONUT CAKE

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.

FRESH COCONUT LAYER CAKE

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.

FRESH COCONUT CAKE

Steps:

• Cream butter and sugar for at least 10 minutes. Sift flour, baking powder, and salt together. Alternately add milk and flour to creamed mixture. Beat in one egg at a time. Add vanilla. Pour in three greased and floured 8-inch cake pans. Bake 25 to 30 minutes at 350 degrees.
• For a moist cake, make a filling by combining sugar, milk, butter, and coconut. Heat almost to a boiling point and put mixture over each layer of cake.
• Make a divinity icing of last six ingredients. Boil sugar, water, and corn syrup until mixture spins a thread. Slowly pour boiled mixture over stiffly beaten egg whites. Add 1 teaspoon vanilla. Continue beating until spreading consistency is reached.
• Heap icing and coconut between layers and on top and sides of cake.

FRESH COCONUT CAKE WITH ICING

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.