Amaretto Coconut Cake Food

COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
• In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
• Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
• For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
• To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

WHITE CHOCOLATE AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
• In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
• Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
• Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
• To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
• Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.

AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
• Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
• To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

AMARETTO CAKE WITH BUTTERCREAM FROSTING

Steps:

• Preheat oven to 325°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper., In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Add flour mixture alternately with sour cream mixture, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat butter, vanilla and salt until creamy. Beat in enough confectioners' sugar, alternately with amaretto, to reach desired consistency. Reserve 2/3 cup frosting for piping., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting., Pipe reserved frosting around bottom edge of cake. If desired, decorate cake with flowers, using almonds for petals and M&M's for the centers. Pipe designs on frosting with melted chocolate as desired.

AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 10 inch Bundt pan.
• Sprinkle evenly with almonds to coat pan.
• Combine cake mix, eggs, pudding, amaretto, water, oil, and almond extract and mix together well.
• Pour batter into prepared Bundt pan.
• Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Remove cake from oven, and while cake is still warm and in the pan poke holes in the bottom and pour the Amaretto glaze into the holes and bottom of the cake.
• Let the cake cool for at least 2 hours (the longer the better!) before removing from the pan.
• To Make Amaretto Glaze: Combine the confectioners sugar and Amaretto.
• Blend until smooth.
• You can add more Amaretto as needed.

AMARETTO COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
• In large bowl combine flour, sugar, baking soda, baking powder and salt. Make a well in the center.
• Add eggs, liqueur, coconut milk, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean.
• Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired. I used cream cheese frosting with a little coconut milk.

CHOCOLATE AMARETTI CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
• Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
• Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.
• Transfer the cake to a platter. Sift the cocoa powder over and serve.

CHOCOLATE AMARETTO CAKE

Steps:

• Preheat oven to 350°F Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Then line the bottoms with parchment paper.
• Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
• Toss 1 cup of chocolate chips in with 1 tablespoon flour, then gently fold into batter.
• Divide batter among prepared pans. (the layers will be thin).
• Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes.
• Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
• Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer.
• Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted.
• Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes.
• Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
• Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
• Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. (concentrate most of the frosting on the top of the cake)
• Press nuts around the sides of the cake. Chill at leat 2 hours.
• (Can be made 2 days ahead. Cover with cake dome; keep chilled.).

HALEKULANI HOTEL COCONUT CAKE

Steps:

• To prepare the cake, preheat the oven to 350°F Grease and flour a 9-inch springform pan.
• To prepare the cake, sift together cake flour, 2/3 cup sugar, salt and baking powder in a small bowl. In separate bowl, combine oil, egg and water; add to flour mixture. Mix until smooth.
• Whip egg whites and cream of tartar. Gradually add 1/2 cup sugar and whip until stiff peaks form. Fold egg whites into batter until just combined.
• Pour into pan and bake about 30 minutes or until center is set. Remove from pan set aside to cool. Store in the refrigerator several hours before cutting.
• To prepare the pastry cream, combine 1 3/4 cups milk, sugar, salt and vanilla in a medium saucepan. Cook over medium-high heat until tiny bubbles form.
• Combine remaining milk with cornstarch; add eggs and beat several times. Add ½ cup hot milk mixture to egg mixture; mix well. Pour egg mixture back into milk mixture in saucepan. Cook over medium heat, stirring constantly until thick. Remove from heat and stir in butter. Scrape custard into a bowl. Cover with plastic wrap. Store in the refrigerator.
• To prepare the whipped cream, combine heavy cream and sugar in a mixing bowl and whip until stiff peaks form.
• Add 1 cup of whipped cream, amaretto and 1 1/4 cups coconut to pastry cream; stir well. Set remaining whipped cream and coconut aside.
• When cake is completely cooled, cut into three layers using a serrated knife. Place one layer on a 9-inch cake board or a serving plate. Place half the pastry cream on top and spread to edge evenly. Place second layer of cake on top of pastry cream and spread remaining pastry cream on top. Place third layer of cake on top. Frost top and sides of cake with remaining whipped cream and sprinkle with 1/2 cup coconut.

CHOCOLATE-AMARETTO LAYER CAKE

Steps:

• Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended. Mix in 1 cup chocolate chips. Divide batter among prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes. Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
• Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer. Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted. Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes. Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar. Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
• Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. Press nuts around bottom 2 inches of cake. Chill 2 hours. (Can be made 2 days ahead. Cover with cake dome; keep chilled.)

CHOCOLATE CHIP-AMARETTO POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bundt pan.
• Mix eggs, cake mix, oil, water and almond extract with electric beater. Stir in chocolate chips.
• Pour into prepared pan. Bake approximately 1 hour or until cake tests done. Cool, then dust with confectioners' sugar.

SIMPLE AMARETTO CAKE

Steps:

• Preheat oven to 350F.
• Grease and flour one 9" or 10" bundt pan.
• Combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 6 tsp.
• of the amaretto, and blend together well.
• Pour batter into the prepared pan.
• Bake at 350F for 40 to 45 minutes.
• Remove cake from oven and while it is still warm, poke holes in the bottom and pour the amaretto icing into the holes and over the bottom of the cake.
• Let the cake cool for at least 2 hours before removing from the pan.
• To make Amaretto Icing: Sift the confectioner's sugar and combine it with the remaining 1/2 cup amaretto.
• Blend until smooth.
• You can add more amaretto as needed.
• Makes 1- 9 or 10 inch bundt cake.