Macedonian Coconut Cake Recipes

MACEDONIAN COCONUT CAKE

Steps:

• Grease and flour a 15 x 10 x 2-inch sheet cake pan or 10-inch bundt pan.
• In large bowl, cream together the butter and sugar with an electric mixer on high speed.
• Beat in egg yolks.
• Combine dry ingredients (flour through baking soda).
• Combine wet ingredients (milk through vanilla).
• On low speed alternately add dry and wet ingredients to batter.
• Stir in coconut.
• In a separate bowl, beat egg whites until stiff but not dry and gently fold into batter just until mixed.
• Pour into pan.
• Bake at 350° 1-1¼ hours until toothpick inserted comes out clean.
• Start cake cooling and make syrup:.
• Combine water through 3 cups sugar in a saucepan, bring to a boil-stirring until sugar dissolves-and let boil 5 minutes.
• Remove syrup from heat and stir in lemon juice.
• Pour syrup over cake and let cool completely.

REVANI (MACEDONIAN SYRUP CAKE)

Steps:

• Syrup: boil ingredients.
• Melt butter and sugar and beat for 5 minutes, then add eggs one by one mixing in between.
• Mix flour and semolina and add to egg mixture gradually.
• Pour into greased pan, and bake 40-45 minutes at 400 degrees.
• When baked, cut into diamond shapes and pour syrup over the cake (make sure the syrup and the cake are both hot).
• Crushed walnuts may be sprinkled on top of the mixture before baking or lemon or orange rind may be added to the mixture before cooking.

COCONUT MARZIPAN CAKE

Steps:

• Heat oven to 350 degrees. Butter a 10-inch tube pan, and sprinkle flaked coconut over its bottom. Soften marzipan by heating it in a microwave oven, 10 to 15 seconds.
• In a food processor, combine marzipan, 8 ounces butter, the sugar and coconut extract. Process until mixture is very smooth. With processor running, break eggs one at a time through the feed tube. Stop processor and sprinkle cake flour, baking powder, baking soda and salt evenly over batter. Process again until mixture is smooth, making sure there are no lumps in batter.
• Pour mixture into prepared baking pan. Bake until surface is golden brown and a toothpick inserted in center comes out clean, 35 to 45 minutes. Remove from oven, and allow to cool in pan until slightly warm.
• To release cake from pan, cut around the edge with a thin knife. Holding a cake plate over the center tube of pan, invert cake so that it falls onto plate. Fill center of cake with berries and scatter remainder around perimeter of cake. Pass confectioners' sugar through a small sieve and sprinkle over cake and fruit. Serve immediately.

ULTIMATE COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F. For the Cake, spray 2 (9-inch) round cake pans with no stick cooking spray. Mix flour, baking powder and salt in medium bowl. Set aside.
• Beat butter, granulated sugar and extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on low speed until just blended. Beat on medium-high speed 2 minutes. Pour batter into prepared pans.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pans; cool completely on wire rack.
• For the Frosting, beat butter and extract in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition. Beat in desired amount of milk until light and fluffy. Fill and frost cooled cake with Frosting. Sprinkle top of frosted cake with toasted coconut.

MACADAMIA COCONUT CAKE

Steps:

• Make cake:
• Preheat oven to 350°F. Line bottom of a buttered 9-by-2 inch round cake or springform pan with a round of wax paper and butter paper. Dust pan with flour, knocking out excess.
• In a bowl with an electric mixer cream butter with 2/3 cup sugar until light and fluffy. Onto a sheet of wax paper sift together flour, baking powder, and salt. Stir flour into butter mixture alternately with milk in batches, beginning and ending with flour. Stir in vanilla and blend batter until just combined well.
• In another bowl with clean beaters beat egg whites until they hold soft peaks. Beat in remaining 1/3 cup sugar gradually and beat meringue until it holds stiff peaks. Stir one fourth meringue into batter to lighten and fold in remaining meringue gently but thoroughly.
• Spread batter evenly in prepared pan and bake in middle of oven 30 to 35 minutes, or until cake begins to pull away from side of pan and a tester comes out clean. Cool cake in pan on a rack 10 minutes. Invert cake onto rack and cool completely. Cake may be made 1 day ahead and kept at room temperature, tightly wrapped.
• Make filling:
• In a dry heavy skillet cook 1/3 cup sugar over moderate heat, undisturbed, until it begins to melt. Cook, stirring with a fork, until melted completely and a light caramel. Add macadamia nuts and cook, stirring, until nuts are coated well and caramel is deep golden. Pour praline onto a sheet of foil and cool completely. Break praline into pieces and in a food processor grind fine. (Do not purée to a paste.)
• In a small saucepan whisk together remaining 3 tablespoons sugar, egg yolks, milk, and cornstarch. Bring pastry cream to a boil over moderate heat, whisking, and cook over low heat, whisking constantly, 2 minutes. Whisk in vanilla. Transfer pastry cream to a bowl and chill until cold, its surface covered with plastic wrap. (Pastry cream will be very stiff.)
• In a bowl beat heavy cream until it just holds stiff peaks. Whisk pastry cream to loosen and whisk in praline. Fold in whipped cream and chill while making frosting.
• Make frosting:
• In a metal bowl set over a pan of simmering water whisk together frosting ingredients until mixture is warm and sugar is dissolved. With a portable electric mixer on high beat frosting 6 to 7 minutes, or until thick and fluffy. Remove bowl from heat and beat frosting until cooled slightly.
• Assemble cake:
• With a long serrated knife cut cake horizontally into 3 layers. Spread filling between layers on a cake plate and spread cake with frosting. Coat cake with coconut. Cake may be made 6 hours ahead and chilled, covered loosely. Garnish cake with macadamia nuts.