COCONUT CAKE
Celebrate with Ina Garten's snow-white Coconut Cake recipe from Barefoot Contessa on Food Network. The cream cheese frosting is sprinkled with shredded coconut.
Provided by Ina Garten
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 17
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.
VICKY'S COCONUT CREAM CAKE
My late aunt use to make the best coconut cakes for my dad who loves moist cakes! He was always asking me to make him one just like her's so I finally found her recipe and realized that she used a box cake. I wanted to create the same delicious cake but from scratch. After many try's and taste test I came up with the perfect...
Provided by Vicky Crisco
Categories Cakes
Time 15m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350. Cream butter, add sugar & beat until fluffy. Drizzle egg yolks on medium speed. Beat until fluffy again.
- 2. Mix/sift flour with baking power and salt. Alternate flour and sour cream, ending with flour mixture. Add vanilla and mix.
- 3. Pour batter evenly into (3) 8" greased and floured baking pans (batter will be thick so spread out with a spatula around the cake pan) and bake 15 to 20 mins. or until done (I check mine with a toothpick after 15 mins. (these are thin layers so they bake up fast). Let layers cool completely.
- 4. Once cakes have cooled, place one of the layers on a serving plate and poke holes in layer but not all the way through the cake. Heat 2 cups of milk in a 2 cup measuring cup in the microwave until hot (around 1 to 2 mins). Slowly pour 1/3 of the hot milk in the holes evenly over the bottom layer. Add some of the cool whip, then some of the coconut on top. Add the 2nd layer, poke holes and slowly pour 1/3 of the milk in the holes evenly over the 2nd layer. Add some cool whip, then some of the coconut. Add the 3rd layer. Poke holes in the 3rd layer and slowly pour the remaining milk in the holes evenly over the 3rd layer. By this time the layers will be absorbing the liquid and starting to expand and may have some side cracks. That's ok just be very careful with them and try to keep them from breaking completely. Crumb coat the entire cake by applying a thin layer of cool whip on the top and sides of the cake with a spatula. This will help hold the cake together and remove all crumbs before putting the final cool whip layer on. Put the cake in the fridge to firm up for about a hour. Take the cake out of the fridge and apply the last cool whip coating over the top and sides of the cake (you may not use or need all the cool whip). Pat the remaining coconut on top of the cake and around the sides until completely covered. Refrigerate overnight. *This is a very moist cake. It needs at least overnight refrigeration in order for the layers not to fall completely apart when cutting.
COCONUT CAKE
From scratch coconut cake recipe with homemade coconut cream frosting. Hints for making a fluffy white cake with an excellent vanilla coconut flavor.
Provided by Julie Clark
Categories Dessert
Time 42m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, beat the egg whites only using the whisk attachment on medium-high speed until the eggs are frothed and hold stiff peaks.
- Transfer the eggs to a separate bowl.
- In the same stand mixer bowl using the beater blade attachment, cream the butter and sugar.
- Add the egg yolks and continue to beat.
- In a medium bowl, whisk together the cake flour, salt and baking powder.
- Add the dry ingredients alternately with the milk and vanilla extract, beating thoroughly after each addition. Scrape the sides of the bowl as needed.
- Gently fold in the coconut and stiffly beaten egg whites until the egg whites are completely incorporated.
- Grease and flour two 9" round cake pans.
- Divide the batter equally between the two cake pans.
- Bake at 350 degrees for 30 minutes or until the center of the cake bounces back when you touch it.
- Cool for 10 minutes then turn the cakes out onto a wire rack to cool completely.
- In the bowl of a stand mixer, beat the butter for 1-2 minutes until it is almost white in appearance.
- Add in the coconut extract and mix again.
- Add the powdered sugar, 1 cup at a time, alternating with the heavy cream and mixing well as you go. Add in enough heavy cream to get a good spreading or piping consistency.
- Mix in the shredded coconut just until combined.
- Place one cake layer on a cake plate. Frost the top.
- Place the second cake layer on top of the frosted cake.
- Cover the sides and top of the cake with the coconut buttercream.
- Decorate with additional coconut if desired. Be sure to do this before the frosting sets.
- Store at room temperature until serving. Store leftovers in a airtight container in the refrigerator.
Nutrition Facts : Calories 757 kcal, Carbohydrate 96 g, Protein 6 g, Fat 40 g, SaturatedFat 26 g, Cholesterol 138 mg, Sodium 395 mg, Fiber 1 g, Sugar 74 g, ServingSize 1 serving
COCONUT SOUR CREAM CAKE
VERY MOIST!!! Calling all coconut cake lovers! This one is for you! The secret to this cake is the use of frozen coconut (because of its wetness), the blend of sour cream and the required refrigeration time. Also, the use of the 'real butter' yellow cake mix, not a white cake mix. A true winner for flavor and moistness. My granddaughter requested a coconut cake for her birthday. I remembered that this was the popular recipe my mother used in the 1960s for her coconut cake. To get the best flavor it is required to let the cake "mellow" in the refrigerator at least a day before cutting and the longer, the better it gets. Therefore, patience is required. It has been known to be called "The 3 Day Coconut Cake". May be kept refrigerated up to one week. I normally use 2 square 8x8 cake pans for prettier slices and trim the brown off of the outer cake edges after cooling. Makes a great presentation for a birthday cake celebration. Time stated for recipe does not include refrigeration time.
Provided by Seasoned Cook
Categories < 30 Mins
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Approximately 8 hours prior to making cake, combine sour cream, thawed coconut and sugar. Refrigerate 8 hours and let flavors blend.
- Mix cake mix, butter, eggs and water per instructions on box and pour batter into two 8" greased baking cake pans. Bake as per instructions and allow to cool. Cut cake layers in half making a total of four layers. (I have found that using dental floss cuts a layer nicely into halves. I also trim the brown off of the outer cake edges.).
- Frost with sour cream mixture and stack layers. Spread cool whip evenly on outer cake edges and on top. Sprinkle top with coconut flakes.
- Keep refrigerated at least one day before cutting cake. Better if you can wait two or three days, but it's very hard to do that!
- Enjoy this very moist cake!
COCONUT CREAM CAKE - PAULA DEEN
This cake sits in the fridge for three days after making- and it is worth every minute!! :) Perfect for dinner parties because you can make it in advance. It is a 6 layer show stopper- tastes every bit as good as it looks! :) I have had a lot of recipe requests for this one-- I will post a picture as soon as I can! :)
Provided by Chez Michelle
Categories Dessert
Time 55m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Grease and flour three 9 inch round pans. (I put small parchment round in the bottom of the pan).
- For the cake, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Combine the flour and baking powder: add to the creamed mixture alternately with the milk, beginning and ending with flour.
- Stir in the vanilla.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until firm to the touch.
- Cool the cakes for 10 minutes in the pans, then turn out to cool completely.
- While the cakes cool, make the filling: In a large chilled bowl, whip the heavy cream until stiff. Fold in the sour cream, then gradually add the confectioners sugar. Stir in the vanilla, then fold in the coconut.
- To serve, split each cake later in half horizontally. Spread the filling between the layers and on the top of the cake. Place the cake in an airtight container and refrigerate for 3 days before serving.
- When ready to serve remove from refrigerator and sprinkle with coconut. If desired frost with cool whip and then sprinkle coconut.
Nutrition Facts : Calories 527.7, Fat 29.6, SaturatedFat 20.4, Cholesterol 105.4, Sodium 201.4, Carbohydrate 61.4, Fiber 1.2, Sugar 42, Protein 5.9
SOUR CREAM COCONUT CAKE RECIPE
Super moist coconut cake that takes 5 days to complete, but so worth the wait.
Provided by Steve Gordon
Categories Desserts
Time 50m
Number Of Ingredients 4
Steps:
- Prepare the frosting first.
- Place the thawed coconut in a large mixing bowl.
- Add the sour cream.
- Add the sugar.
- Mix everything together until fully combined.
- Cover the bowl. Refrigerate overnight.
- Next day: Prepare cake layers according to package directions.
- Let cake layers completely cool before assembling the cake.
- When ready, remove frosting from refrigerator and stir well once again.
- Assemble your cake, adding frosting between layers and on top, but not on sides.
- Place assembled cake in a covered cake plate that is air tight.
- Refrigerate the cake for four days before serving.
- Enjoy!
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