COCONUT LAYER CAKE
At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy one 15-ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting.
Categories Cake Mixer Dairy Egg Dessert Bake Coconut Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
- Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
- Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
- Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)
COCONUT COCONUT MILK CAKE
This is a super moist and tasty coconut cake. Growing up in Brazil, this was a favorite amongst our circle of friends. It is especially good with a cup of coffee on the side. I've converted a few of my anti-coconut family and friends into lovers of this cake.
Provided by 4eversmiling
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
- Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
- Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
- Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Nutrition Facts : Calories 240.5 calories, Carbohydrate 26.4 g, Cholesterol 51.3 mg, Fat 14.6 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 10.4 g, Sodium 288.7 mg, Sugar 17 g
MILE HIGH ALL BUTTER POUND CAKE
I got this recipe from Home cooking magazine; Jan. 2000. Great cake and it definitely is high! Different spices and flavorings make it even better! If I have to bring something to an event, I make this and it's always a hit!
Provided by byZula
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Grease and lightly flour bottom of tube pan.
- Sift together flour, baking powder and salt. Cream butter. Gradually add sugar, beating all the time. Beat in eggs, 1 at a time.
- Add dry ingredients. Beat. Add lemon juice. Pour batter into prepared pan.
- Bake for 1 hour and 45 minutes, or until done. Cool on a wire rack.
Nutrition Facts : Calories 734.7, Fat 34.6, SaturatedFat 20.6, Cholesterol 217.7, Sodium 450.9, Carbohydrate 99.2, Fiber 1.1, Sugar 66.9, Protein 9.2
SIX-LAYER COCONUT CAKE
"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
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.
OLD-FASHIONED COCONUT CAKE
Great coconut cake with an old-fashioned taste.
Provided by VictoriaSe49896
Categories Desserts Cakes Holiday Cake Recipes
Time 3h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
- Mix sugar, eggs, and egg yolks together in a mixing bowl using an electric mixer until light and fluffy, about 5 minutes.
- Heat milk and butter in saucepan over low heat until butter melts, 2 to 3 minutes. Remove from heat and let cool slightly.
- Combine flour and baking powder in a bowl. Pour into egg mixture. Add vanilla extract and milk mixture; beat well using an electric mixer. Divide batter evenly among the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 15 to 18 minutes. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Meanwhile, thoroughly clean mixing bowl and beaters. Beat egg whites and cream of tartar with an electric mixer until foamy.
- Bring sugar and water to a boil in a saucepan. Boil until a candy thermometer reads 242 degrees F (116 degrees C), 3 to 4 minutes.
- Beat egg whites on high speed. Carefully pour in hot sugar mixture in the side of the bowl, avoiding the beaters; continue to beat on high until stiff peaks form, 6 to 8 minutes. Stir in vanilla extract.
- Place 1 cooled cake layer on a serving platter and frost the top. Repeat with second and third layers of cake. Complete frosting the sides, top, and throughout. Sprinkle coconut on top and smooth onto sides of cake using your hands.
Nutrition Facts : Calories 475 calories, Carbohydrate 82.2 g, Cholesterol 117.5 mg, Fat 14 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 9.2 g, Sodium 252.2 mg, Sugar 59.9 g
DOLESTER MILES' COCONUT PECAN CAKE
This is a rich, special-occasion cake that takes the traditional Southern coconut cake to another level, with ground toasted pecans in the batter and an easy-to-make Chantilly cream for frosting. It has become the signature dessert for Dolester Miles, who serves slices over a little puddle of crème anglaise at Chez Fonfon and Bottega, and sometimes at the Highlands Bar & Grill, the Birmingham, Ala., restaurants owned by Frank and Pardis Stitt. Assembly can be a challenge, so she suggests building the cake by stacking the delicate slabs of cake with filling in between each layer into a deep, round cake pan, then slipping it into the refrigerator for about an hour. The filling acts like a delicious glue. When the cake is inverted and unmolded, the edges have an even, professional appearance.
Provided by Kim Severson
Categories cakes, dessert
Time 5h30m
Yield 12 to 14 servings
Number Of Ingredients 21
Steps:
- Heat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.
- Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.
- In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.
- In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.
- Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely.
- Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely.
- Make the simple syrup: In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat.
- Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.
- Make the icing: Whip the cream with the confectioners' sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 44 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 30 grams, Sodium 301 milligrams, Sugar 62 grams, TransFat 1 gram
More about "mile high coconut cake recipes"
MILE-HIGH HOMEMADE COCONUT CAKE - WEEKEND AT THE …
From weekendatthecottage.com
3.4/5 (93)Total Time 1 hr 20 minsCategory Cakes
- To create 2 round 8-inch cakes: Trace the shape of two circular 8-inch pans onto two sheets of parchment paper and cut them out. Butter the bottoms and sides of the pans, then place one parchment circle into each, pressing it down into the greased bottom of the pan. Grease the top of the parchment paper, then sprinkle in a few tablespoons of flour. Tap the flour around in the pans to coat the bottom and sides. Tap out and discard excess flour. Set pans aside.
- Stir flour, salt and baking powder together. Sift and set aside. Add ¼ cup of milk to egg whites. Whisk together and set aside. Whip butter in a medium-sized bowl using a hand mixer until light and fluffy. With mixer running, slowly add in sugar, bit by bit. Add in vanilla and coconut extracts. Add dry mix in small amounts, mixing until incorporated. Add the egg white mixture and beat for 2 minutes. Add the remaining milk and mix for an additional 3 minutes to create a smooth batter.
- Divide batter between the two prepared pans. Transfer to oven and bake for 35 minutes, rotating the pans at the halfway mark. Cakes are done when the tops are golden and a cake tester comes away clean. Transfer cakes in pans to a wire rack and cool for 10 minutes before inverting the pans and removing the cakes. Discard parchment paper. Cool cakes completely.
MILE HIGH COCONUT CAKE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
5/5 (1)
MILE-HIGH COCONUT CREAM PIE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
MILE-HIGH HOMEMADE COCONUT CAKE - WEEKEND AT THE COTTAGE …
From in.pinterest.com
MILE HIGH COCONUT CREAM PIE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
MILE-HIGH CHOCOLATE CAKE RECIPE | EPICURIOUS
From epicurious.com
WWW.THEPIONEERWOMAN.COM
MILE-HIGH COCONUT CAKE IMAGE AND RECIPE — DIVVY
From divvycontent.com
MILE-HIGH COCONUT CUPCAKES RECIPE | MYRECIPES
From myrecipes.com
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
COCONUT CAKE (HIGH-ALTITUDE, 5000 FT): MILEHIGHBAKING - LIVEJOURNAL
From milehighbaking.livejournal.com
RECIPE: JAMES BEARD AWARD WINNER DOLESTER MILES’S …
From atlantamagazine.com
MILE-HIGH HOMEMADE COCONUT CAKE | THE BEST!
From youtube.com
MILE-HIGH COCONUT CAKE | RECIPE | COCONUT CAKE, CAKE, CUPCAKE …
From pinterest.co.uk
MILE-HIGH HOMEMADE COCONUT CAKE - WEEKEND AT THE COTTAGE
From pinterest.com.au
MILE HIGH LEMON COCONUT CAKE - MASTERCOOK
From mastercook.com
COCONUT CAKE WITH FLUFFY COCONUT ICING RECIPE - THE SPRUCE EATS
From thespruceeats.com
COCONUT POKE CAKE | SUPER MOIST COCONUT CAKE RECIPE
From lifeloveandsugar.com
MILE-HIGH HOMEMADE COCONUT CAKE - WEEKEND AT THE COTTAGE
From pinterest.ca
MILE-HIGH BLACK FOREST CAKE - BAKER BY NATURE
From bakerbynature.com
MILE HIGH COCONUT CAKE | COCONUT CAKE RECIPE, COCONUT CAKE, …
From pinterest.com
COCONUT CAKE - WILTON CAKE DECORATING & RECIPES
From wilton.com
OLD-TIME MILE HIGH COCONUT CREAM PIE | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
MILE-HIGH COCONUT CREAM PIE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
MILE-HIGH HOMEMADE COCONUT CAKE - WEEKEND AT THE COTTAGE
From pinterest.nz
MILE-HIGH HOMEMADE COCONUT CAKE - WEEKEND AT THE COTTAGE …
From pinterest.ca
MILE-HIGH HOMEMADE COCONUT CAKE - WEEKEND AT THE COTTAGE
From pinterest.co.uk
MILE HIGH COCONUT CAKE - KWANZAA
From jewishfoodrecipes.blogspot.com
MILE HIGH POUND CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MILE HIGH COCONUT LAYER CAKE WITH NUTELLA BUTTERCREAM
From litosupply.co
EASY COCONUT CAKE WITH CREAM CHEESE FROSTING - BAKE OR BREAK
From bakeorbreak.com
MILE-HIGH COCONUT CAKE | COCONUT CAKE, CAKE DESSERTS, CUPCAKE …
From pinterest.com
MILE HIGH COCONUT PIE RECIPE – THE BEST FREE COOKING RECIPES
From cookingrecipedb.com
MILE HIGH POUND CAKE > CALL ME PMC
From callmepmc.com
GLUTEN-FREE HUMMINGBIRD BREAD WITH CREAM CHEESE FROSTING
From milehighmitts.com
MILE HIGH COCONUT CUPCAKES | MYRECIPES RECIPE
From crecipe.com
MILE HIGH BUTTERMILK CAKE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
COCONUT CAKE RECIPES | MYRECIPES
From myrecipes.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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-large-groups #desserts #fruit #cakes #nuts #coconut #number-of-servings
You'll also love