ULTIMATE COCONUT CAKE
This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 6-layer cake
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
- Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
- Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
- Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.
PENINSULA GRILL GIANT COCONUT LAYER CAKE
Giant Coconut from the Peninsula Grill. The picture on the website has the 3 layers cut in half to make a 6 layer cake. It is likely that you would need to double the amount of filling.
Provided by Mysterygirl
Categories Dessert
Time P1DT35m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- For filling: Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch.
- Bring cream, sugar, and butter to boil in heavy medium saucepan.
- Add cornstarch mixture and bring to boil.
- Remove from heat and stir in coconut.
- Cool completely.
- Mix in sour cream.
- Cover and refrigerate overnight.
- For cake: Preheat oven to 325°F.
- Butter and flour three 9-inch round cake pans.
- Whisk flour, baking powder and salt in large bowl to blend.
- Using electric mixer, beat sugar and butter in another large bowl to blend.
- Add eggs 1 at a time, beating well after each addition.
- Beat in cream and vanilla.
- Stir flour mixture into butter mixture.
- Divide batter equally among pans.
- Bake until tester inserted into center of cakes comes out clean, about 35 minutes.
- Cool completely.
- For frosting: Using electric mixer, beat cream cheese and butter in large bowl to blend.
- Beat in powdered sugar and vanilla extract.
- Place 1 cake layer on cake plate.
- Top with half of filling.
- Place second cake layer atop filling.
- Top with remaining filling.
- Place third cake layer atop filling.
- Spread frosting over top and sides of cake.
- Pat toasted coconut over top and sides of cake, pressing gently to adhere.
- (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.).
Nutrition Facts : Calories 1329.8, Fat 91.1, SaturatedFat 61, Cholesterol 303.6, Sodium 484.1, Carbohydrate 121.2, Fiber 3.2, Sugar 86.9, Protein 12.2
GIANT COCONUT LAYER CAKE
Categories Cake Egg Dessert Bake Kid-Friendly Cream Cheese Coconut Sour Cream Bon Appétit Small Plates
Yield Makes 12 servings
Number Of Ingredients 24
Steps:
- For filling:
- Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch. Bring cream, sugar, and butter to boil in heavy medium saucepan. Add cornstarch mixture and bring to boil. Remove from heat and stir in coconut. Cool completely. Mix in sour cream. Cover and refrigerate overnight.
- For cake:
- Preheat oven to 325°F. Butter and flour three 9-inch round cake pans. Whisk flour, baking powder and salt in large bowl to blend. Using electric mixer, beat sugar and butter in another large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in cream and vanilla. Stir flour mixture into butter mixture. Divide batter equally among pans. Bake until tester inserted into center of cakes comes out clean, about 35 minutes. Cool completely.
- For frosting:
- Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar and vanilla extract.
- Place 1 cake layer on cake plate. Top with half of filling. Place second cake layer atop filling. Top with remaining filling. Place third cake layer atop filling. Spread frosting over top and sides of cake. Pat toasted coconut over top and sides of cake, pressing gently to adhere. (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.)
GIANT ECLAIR DESSERT
I got this recipe on another site. I tried it last weekend and it was a huge hit! Easy to make and so good!
Provided by mandagirl
Categories Dessert
Time 35m
Yield 12-18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Bring water and butter to a boil in a large sauce pan.
- Add flour and salt all at once and beat.
- Take off fire, add this mixture to the beaten eggs in a large bowl and beat until smooth.
- Spread evenly in a 15x10x1" sheet pan.
- Bake about 20/25 minutes.
- Cool.
- Beat cream cheese with the milk and pudding for 2 minutes.
- Put in refrigerator for 20 minutes.
- Spread mixture on cooled pastry.
- Top with cool whip.
- Mix powdered sugar, cocoa and melted butter.
- Add enough milk for drizzling consistency and drizzle over top.
- Store in the refrigerator.
Nutrition Facts : Calories 348.7, Fat 18.9, SaturatedFat 11.9, Cholesterol 113.8, Sodium 538.5, Carbohydrate 38.3, Fiber 0.4, Sugar 27.6, Protein 7.1
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