Thali Cake Coconut Cake Recipes

CHOCOLATE COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
• Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
• Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
• Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
• Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
• If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
• Refrigerate for at least 1 hour before serving.

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.

AUNT CONNIE'S COCONUT CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Grease a 10-inch tube pan.
• Combine flour, salt, and baking soda in a bowl.
• Beat 1 1/2 cup butter and 3 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
• Beat eggs one at a time into butter mixture, allowing each egg to blend completely before adding the next. Beat in sour cream and 1 teaspoon vanilla extract with the last egg.
• Gradually stir flour mixture into egg mixture, mixing until just incorporated.
• Fold in 7 ounces flaked coconut, mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Whisk milk and cornstarch in a saucepan over medium heat until mixture becomes very thick, stirring constantly, about 5 minutes; set aside to cool completely.
• Beat 1 cup sugar, 1/2 cup butter, and shortening with an electric mixer in a bowl until mixture is smooth and creamy.
• Beat cooled milk paste and 2 teaspoons vanilla extract into sugar mixture to achieve a light and creamy frosting.
• Spread frosting over completely cooled cake and sprinkle remaining 3 1/2 ounces flaked coconut over the frosting.

SIMPLY THE BEST COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for coated pans. Spray two 8-inch round cake pans with cooking spray.
• Stir sugar, frozen coconut, and sour cream for filling together in a medium bowl until well combined. Set aside in the fridge until ready to use.
• Combine cake mix, pudding mix, water, oil, eggs, egg whites, and vanilla for cake in the bowl of a stand mixer fitted with a whisk attachment. Blend on medium speed for 3 minutes, scraping down the sides of the bowl as necessary. Pour batter into the prepared pans.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 5 minutes, then invert onto a parchment-lined cooling rack to cool completely, about 30 minutes.
• Use a large, serrated knife to cut each cake layer in half lengthwise; you will have 4 pieces. Flip top pieces so all cut sides are facing up. Stack layers and filling on a serving platter as follows: 1 bottom layer, 1/3 of the filling, 1 top layer, 1/3 of the filling, remaining bottom layer, remaining filling, remaining top layer. Cover and chill, 30 minutes to overnight.
• Combine sugar, corn syrup, egg whites, water, vanilla, and cream of tartar for frosting in a large heat-proof bowl; stir until well combined. Place the bowl over a double boiler and whisk using an electric hand mixer until thick and glossy, about 7 minutes. Take care that the double boiler doesn't reach higher than a slow simmer.
• Spread frosting over cooled cake immediately and sprinkle with shredded coconut.

COCONUT CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
• Mix flour, baking powder, and salt together and set aside.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in coconut extract.
• Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.

BEST COCONUT CHOCOLATE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full). , In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted. Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack.

COCONUT CAKE

Steps:

• Preheat oven to 375°F.
• Grease and flour two 9-inch round cake pans.
• In a bowl combine flour, sugar and baking powder.
• Add milk, butter, vanilla and coconut flavoring.
• Beat with mixer on low speed until combined.
• Beat on high speed for 2 minutes.
• Add eggs and beat 2 minutes more.
• Gently stir coconut into batter.
• Pour batter into two prepared pans.
• Bake at 375°F for about 25-30 minutes or until a toothpick comes out clean.
• Cool wire on racks for 10 minutes.
• Remove from pans and cool completely on racks.
• When completely cooled, frost with your favorite frosting.

GâTEAU D'HéLèNE (COCONUT CAKE)

Steps:

• Make the cake: Center a rack in the oven, and heat to 325 degrees. Butter an 8-inch springform pan. Line the bottom with parchment paper, and butter the paper; dust with flour and shake out the excess.
• In a small bowl, whisk together the flour, baking powder and sea salt.
• Working with a mixer, beat together the butter, sugar and orange zest on medium speed for about 4 minutes, until pale and creamy. Add the eggs one by one, beating for 1 minute after each egg goes in, and scraping often.
• Reduce the speed to low, and add half the flour mixture, beating until it almost disappears into the batter. Add the remaining flour mixture, and beat until it is incorporated. Give the batter a last stir with a spatula, then scrape it into the pan, smoothing the top.
• Bake for 50 to 55 minutes, or until the cake is golden brown and a tester inserted into the center comes out clean. Transfer the pan to a rack, let the cake cool 20 minutes, then run a table knife along the edges and remove the pan's sides. Invert the cake onto the rack, remove the bottom of the pan and the parchment, turn the cake over and cool to room temperature right side up.
• Cut the cake into three layers; flip the top layer so that the crumb is exposed.
• Prepare the filling and frosting: Stir together the orange juice and rum (if using), and using a brush or spoon, lightly moisten each layer with the liquid, then spread with apricot preserves.
• Working with a mixer, whip the cream just until it holds soft peaks, and add the vanilla. Working on medium speed, add the sugar in a slow, steady stream; stop beating when all the sugar is incorporated and the cream is firm. Spoon about 1/2 cup of the cream into a small bowl, and stir in about 2/3 cup of the shredded coconut. You'll have a very thick mixture.
• Place the layer that was the top of the cake on a serving platter, jam side up, and cover with half the coconut cream. Top with the middle layer, jam side up, and spread with the remaining coconut cream. Place the last layer on the cake, jam side down. Using an icing spatula or a table knife, frost the entire cake with the remaining whipped cream, then coat with the remaining shredded coconut.
• The cake can be served now, but it tastes and cuts better after it's been refrigerated for at least an hour.

MRS COBB'S COCONUT CAKE

Steps:

• Cake: Preheat oven to 350°.
• Using an electric mixer, cream the sugar and shortening until light and fluffy.
• Sift or mix the flour, baking powder and salt.
• While beating, add the dry mixture to the creamed mixture, alternating with the milk.
• Then beat for 2- 2 1/2 minutes at medium speed.
• Add the egg whites and almond extract.
• Beat another 1 1/2 minutes.
• Add the coconut and stir well.
• Put into 2 greased and floured 9" cake pans.
• Bake about 30 minutes or until a toothpick inserted in the center comes out clean.
• Cool 10 minutes before removing layers from pans.
• Spread apricot filling on completely cooled bottom layer.
• Place second layer over filling.
• Cover top and sides of both layers with frosting.
• Filling: Drain apricots, reserving 2 Tbsp of juice.
• Remove any pit fragments or pieces of stems from the apricots.
• Puree in blender until smooth.
• Place in saucepan.
• Add reserved juice to cornstarch and mix well.
• Stir into apricots.
• Add the sugar.
• Cook stirring over medium heat until thickened.
• Frosting: Cream the butter or margarine and cream cheese together.
• Add powdered sugar and vanilla extract.
• If frosting is too stiff to spread, add milk a half teaspoon at a time.
• After cake is frosted, lightly press more coconut onto the top and sides, if desired.

COCONUT CAKE

Steps:

• Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.
• For the cake:
• Preheat the oven to 350 degrees F.
• Lightly oil 2 (9-inch) cake pans.
• Line the bottom of each pan with parchment paper.
• Oil the parchment paper and then flour the pan.
• Set aside.
• Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
• Combine the coconut milk and coconut cream in small bowl and set aside.
• Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes.
• Once all of the sugar has been added, stop the mixer and scrape down the sides.
• Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes.
• Stir in the coconut extract.
• With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
• In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined.
• Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan.
• Place in the oven on the middle rack.
• Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
• Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack.
• Once the cakes have cooled completely cut across the equator of each to form 4 layers.
• Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers.
• If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush.
• Allow to sit while preparing the frosting.
• Frosting:
• Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer.
• In the meantime, place the egg whites, sugar, coconut water cream of tartar and salt into a medium size-mixing bowl.
• Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed.
• Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes.
• Remove from the heat and beat in the coconut and vanilla extracts for 1 minute.
• Allow the frosting to sit for 5 minutes before using.
• Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer.
• Repeat until you reach the top layer.
• Frost the top and sides of the cake and sprinkle with the remaining coconut.
• Refrigerate for at least 30 minutes before serving.

THALI CAKE (COCONUT CAKE)

Steps:

• Mix the sugar and water Heat on a low flame till the sugar dissolves in the water and a single string forms Add the Semolina and coconut and cook exactly for 7 mins Take the mix off the burner Let cool Preheat oven to 180C Beat the eggs lightly one by one and add to the mixture.
• Let it cool down completely. Mix well. Add butter and vanilla essence. Fold it into the batter.
• Take 2 tsp of baking powder and add it to 2 tblsp of hot (boiling )water (it will froth). When it cools add it to the batter. (Sorry This is a key ingredient I left out in the list of ingredients)
• Add the eggs, beaten one by one into the batter and stir to mix well.
• Pour half the batter in a buttered cake baking dish (9 x 9) and mix the red colour drops in the rest of the batter.pour over the lower layer.
• Bake for about an hour or till skewer pierced in the cake comes out clean.