Caribbean Coconut Cake Recipe 445 Food

CARIBBEAN COCONUT RUM CAKE

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.

CARIBBEAN COCONUT CAKE RECIPE - (4.4/5)

Steps:

• Filling and Frosting: Combine the sugar and sour cream; beat on high for 1 minute. Add the coconut and mix until incorporated. Transfer the filling and frosting to a tightly covered container. Refrigerate for 24 hours. Cake: Mix together the cake mix, pudding mix, water, oil, eggs, and orange extract on medium for 4 minutes in a large bowl. Fold in the orange and lemon rinds. Bake the batter in two 9-inch buttered and flowered round layer pans according to directions on cake mix package. Cool the cake to room temperature and then thoroughly chill in refrigerator. Ice and layer the cake with the filling. Serve. Store remaining cake tightly covered for up to 3 days.

CARIBBEAN COCONUT BAKE

Steps:

• Stir together flour, baking powder, sugar, and salt in a medium sized bowl. Cut in the butter until you have a coarse, mealy texture.
• Add the grated coconut and coconut milk and stir until a soft dough forms.
• Gather into a ball, cover, and let rest for 30 minutes.
• Preheat the oven to 400*F Shape dough into 7 inch round, and place on greased baking sheet.
• Bake until golden, about 20 minutes. Cool about 30 minutes and serve while still slightly warm.

COCONUT LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
• Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
• Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
• Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.