Brown Betty Bakery Coconut Cake Recipe 465 Food

BROWN BETTY BAKERY COCONUT CAKE RECIPE - (4.6/5)

Steps:

• •Make the cake: •1. Preheat the oven to 350°F (176°C). Coat three 9-inch round cake pans with vegetable shortening, line the bottoms of the pans with parchment paper, and spray with nonstick cooking spray. •2. In a large bowl, whisk together the flour, baking powder, and salt. •3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the sugar on low speed and beat until smooth, about 3 minutes. Add the eggs and egg yolks, 1 at a time, beating until blended and scraping the bowl as necessary. •4. Reduce the mixer speed to low. Add the cream, evaporated milk, and vanilla and beat until smooth. Add the flour mixture and beat until blended. Increase the mixer speed to high and beat until smooth, about 1 minute. •5. Divide the batter equally among the prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely. Remove the parchment paper. •Make the coconut filling: •6. In a small bowl, stir the cornstarch, water, and vanilla until the cornstarch has dissolved. •7. In a medium saucepan over medium heat, stir the cream, evaporated milk, sugar, and butter until melted and smooth. Add the cornstarch mixture to the cream mixture and bring to a boil. Remove from the heat and stir in the coconut. Cool to room temperature. •8. Stir the sour cream into the cooled coconut mixture. You should have about 2 cups. Cover and refrigerate for 4 hours or overnight. •Make the cream cheese frosting: •9. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Add the butter and beat until fluffy, scraping the bowl as necessary, about 3 minutes. •10. Reduce the mixer speed to low and beat in the confectioner's sugar and vanilla until blended, scraping the bowl as necessary. Increase the mixer speed to high and beat until fluffy. You should have about 3 cups. Set aside until ready to use. •Assemble the cake: •11. Place 1 cake layer, bottom-side up, on a cake plate. Use an offset spatula to spread half of the filling on top. Add the second cake layer, bottom-side down, and spread the top with the remaining filling. Top with the third layer, bottom-side up. Use a large offset spatula to spread the frosting over the top and sides of the cake. Use the palm of your hand to gently press the coconut onto the sides and top of the cake.

COCONUT CAKE WITH 7-MINUTE FROSTING

Steps:

• 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.
• For the 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.

MAGNOLIA BAKERY'S DEVIL'S FOOD CAKE WITH FLUFFY COCONUT ICING

Steps:

• Make Cake: Grease and flour three 9x2" round cake pans and line bottoms with waxed paper; set aside.
• Sift dry ingredients and set aside.
• Using medium speed of mixer, cream butter until smooth.
• Add sugar and beat until fluffy for 3 minutes.
• In separate bowl, beat egg yolks until thick and lemon colored for 2 minutes.
• Add beaten yolks to butter mix and beat well.
• Add chocolate, mixing well.
• Add dry ingredients in thirds, alternating with milk and vanilla.
• With each addition, beat until well mixed, but do not overbeat.
• Using a spatula, scrape down bowl, making sure ingredients are well blended and batter is smooth.
• In separate bowl, beat egg whites on high to soft peaks.
• Gently fold into batter.
• Divide batter into pans and bake at 350º for 30 to 35 minutes.
• Cool in pans 10 minutes.
• Remove from pans and cool completely on wire rack.
• Make Icing: Combine egg whites, sugar, water, corn syrup, salt in top of double boiler.
• Place over rapidly boiling water.
• Using high speed, beat constantly 6 to 8 minutes, or until icing stands in soft peaks.
• Remove from heat, add vanilla and beat 1 minute, or until icing has desired spreading consistency.
• Use immediately.
• On cooled cake, ice between layers, then ice top and sides of cake with seven minute icing.
• Sprinkle top and sides generously with coconut.

ALTON BROWN'S COCONUT CAKE WITH 7 MINUTE FROSTING

Steps:

• Preheat oven to 350.
• Lightly oil two 9" round pans and line with parchment paper. Spray paper with a little additional oil.
• Whisk together flour, baking powder and salt.
• Combine coconut milk and cream in a separate bowl.
• Cream the butter in a 3rd bowl (I know, I know) til fluffy (1 min.) and then gradually add sugar at a low speed. After sugar is incorporated, increase the speed to medium and cream about 2-3 minutes until it's lighter in color and texture.
• Turn speed back to low and add flour mixture and milk mixture alternately in 3 additions. Do not over mix!
• In another bowl beat egg whites until stiff and then slowly fold into the batter. You'll want to add a bit of the batter to the egg whites and then switch to adding the egg whites into the batter bowl.
• Divide batter evenly between two bowls and bang on the counter to remove air bubbles.
• Place on center rack and bake about 40 minutes or until light golden brown.
• Cool in pans for ten minutes and then cool completely on a wire rack.
• Once cakes have cooled, slice horizontally in half to form 4 layers. Then brush or spray them with the coconut juice.
• Frosting: Bring 1 quart water to a boil in a saucepan and decrease to maintain a simmer.
• Meanwhile, place egg whites, coconut water, sugar, salt and cream of tarter in a medium-sized bowl.
• Place bowl over the simmering water and immediately begin beating with hand mixer at slow speed for 1 minute, then high speed for another 5 minutes.
• Remove from heat and beat in coconut and vanilla extracts, beating for an additional minute.
• Allow frosting to sit for 5 minutes before using. Allow about 3/4 cup frosting per layer, sprinkling about 1/2 cup coconut on top of each frosted layer. Repeat until the final layer and frost top and sides with last of the frosting and coconut.

GRANDMA'S APPLE BROWN BETTY

Steps:

• Pre-heat oven to 350 degrees.
• Arrange slices in the bottom of a lightly greased 12x9 pan.
• Sprinkle with cinnamon.
• Mix flour and brown sugar.
• Cut in butter until crumbly and set aside.
• Syrup: Combine ingredients and stir well.
• Drizzle half of mixture over apples.
• Cover with flour mix.
• Pour remaining syrup over top.
• Bake at 350 for one hour.