CATHY'S VERSION OF BROOKLYN DINER COCONUT CAKE
Wonderful moist white or coconut cake! Fill with coconut filling, frost with 7-minute icing, and sprinkle coconut all over the cake.
Provided by Cathy Egan
Categories Desserts Cakes Yellow Cake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3 9-inch cake pans. Whisk together the cake flour, baking powder, and salt in a bowl.
- In a separate large bowl, beat the butter with an electric mixer on medium speed until fluffy; beat in eggs, one at a time. Gradually beat in the flour mixture in several additions, alternating with the coconut milk, and stir in the almond and vanilla extracts. Divide the batter between the 3 prepared cake pans.
- Bake the cakes in the preheated oven until they are lightly browned, 20 to 25 minutes. A wooden toothpick inserted into the center of each cake should come out clean. Cool in pans for 10 minutes before turning out the cakes to finish cooling completely on wire racks.
Nutrition Facts : Calories 686.6 calories, Carbohydrate 93.4 g, Cholesterol 154 mg, Fat 32 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 20.8 g, Sodium 501 mg, Sugar 50.4 g
BROOKLYN BLACKOUT CAKE
Steps:
- Preheat the oven to 375 degrees.
- Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them in. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter and shortening together. Add the sugar and mix until light and fluffy. One by one, add the eggs, mixing after each addition. With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt and mix. With the mixer still running at low speed, add about 1/3 of the cake flour, then about 1/3 of the milk, and mix. Repeat with the remaining cake flour and milk and mix. Pour into the prepared pans and bake until dry and springy to the touch and a tester inserted into the center comes out clean (a few crumbs are okay), 30 to 35 minutes. Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature. Using a long serrated knife, cut the cake layers in half horizontally. Reserving 3 halves for the cake, put the remaining half in a food processor, breaking it up with your hands. Pulse into fine crumbs.
- To finish the cake, place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with cooled custard. Top with another layer of cake, then custard, then the final layer of cake. Cover the top and sides of the cake with the remaining custard. Coat the cake with the cake crumbs. Chill until ready to serve, at least 2 hours. Serve the same day.
- Pour 2 1/2 cups of the water, the sugar, corn syrup and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally. Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch. Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly. Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from the heat and stir in the butter and vanilla. Pour into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill until firm, about 45 minutes.
COCONUT CANDY BAR CAKE
This Coconut Candy Bar Cake is ideal for a kid's party. It serves a large group of people and is very easy to make. Try it for yourself!
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield Makes 36 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Place 4 oz. chocolate and 1/2 cup butter in large microwaveable bowl. Microwave on HIGH 1 to 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted. Blend in sugar. Add eggs, 1 at a time, beating on low speed after each addition until well blended. Add vanilla; mix well. Add 1/3 cup of the flour, the baking soda and salt; beat well. Add remaining 1-1/3 cups flour alternately with the water, mixing until well blended. Pour into greased and floured 13x9-inch baking pan.
- Bake 30 min. or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
- Mix coconut and sweetened condensed milk until well blended; spread over cake. Microwave whipping cream and 2 Tbsp. butter in large microwaveable bowl on HIGH 2 min.; stir. Microwave an additional 30 sec. or until mixture comes to boil. Add remaining 10 oz. chocolate; stir until chocolate is completely melted. Cool until mixture is of desired spreading consistency, stirring frequently. Spread over cake. Let stand until chocolate layer is firm.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 115 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 22 g, Protein 3 g
PENINSULA GRILL GIANT COCONUT LAYER CAKE
Giant Coconut from the Peninsula Grill. The picture on the website has the 3 layers cut in half to make a 6 layer cake. It is likely that you would need to double the amount of filling.
Provided by Mysterygirl
Categories Dessert
Time P1DT35m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- For filling: Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch.
- Bring cream, sugar, and butter to boil in heavy medium saucepan.
- Add cornstarch mixture and bring to boil.
- Remove from heat and stir in coconut.
- Cool completely.
- Mix in sour cream.
- Cover and refrigerate overnight.
- For cake: Preheat oven to 325°F.
- Butter and flour three 9-inch round cake pans.
- Whisk flour, baking powder and salt in large bowl to blend.
- Using electric mixer, beat sugar and butter in another large bowl to blend.
- Add eggs 1 at a time, beating well after each addition.
- Beat in cream and vanilla.
- Stir flour mixture into butter mixture.
- Divide batter equally among pans.
- Bake until tester inserted into center of cakes comes out clean, about 35 minutes.
- Cool completely.
- For frosting: Using electric mixer, beat cream cheese and butter in large bowl to blend.
- Beat in powdered sugar and vanilla extract.
- Place 1 cake layer on cake plate.
- Top with half of filling.
- Place second cake layer atop filling.
- Top with remaining filling.
- Place third cake layer atop filling.
- Spread frosting over top and sides of cake.
- Pat toasted coconut over top and sides of cake, pressing gently to adhere.
- (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.).
Nutrition Facts : Calories 1329.8, Fat 91.1, SaturatedFat 61, Cholesterol 303.6, Sodium 484.1, Carbohydrate 121.2, Fiber 3.2, Sugar 86.9, Protein 12.2
CATHY'S VERSION OF BROOKLYN DINER COCONUT CAKE [6]
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3 9-inch cake pans. Whisk together the cake flour, baking powder, and salt in a bowl. In a separate large bowl, beat the butter with an electric mixer on medium speed until fluffy; beat in eggs, one at a time. Gradually beat in the flour mixture in several additions, alternating with the coconut milk, and stir in the almond and vanilla extracts. Divide the batter between the 3 prepared cake pans. Bake the cakes in the preheated oven until they are lightly browned, 20 to 25 minutes. A wooden toothpick inserted into the center of each cake should come out clean. Cool in pans for 10 minutes before turning out the cakes to finish cooling completely on wire racks.
More about "cathys version of brooklyn diner coconut cake 6 food"
6 INCH CAKE RECIPES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
COCONUT LAYER CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
COCONUT LAYER CAKE RECIPE - FOOD NETWORK
From foodnetwork.com
Author Gale GandSteps 6Difficulty Intermediate
COCONUT CAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CELEBRATING SWEET G WITH GRANDMOTHER'S COCONUT CREAM CAKE ...
From cookingketowithkristie.com
CATHY'S VERSION OF BROOKLYN DINER COCONUT CAKE PHOTOS
From crecipe.com
MINETTA TAVERN'S COCONUT CAKE LAYERED WITH MYSTERY - SFGATE
From sfgate.com
CATHY'S VERSION OF BROOKLYN DINER COCONUT CAKE | COCONUT ...
From pinterest.com
BROOKLYN DINER, NEW YORK CITY - TRIPADVISOR
From tripadvisor.com
ONE - TWO - THREE - FOUR CAKE IV - YELLOW CAKE RECIPES
From worldrecipes.org
CATHY'S VERSION OF BROOKLYN DINER COCONUT CAKE
From worldbestrecipesdiabetic.blogspot.com
CATHY'S VERSION OF BROOKLYN DINER COCONUT CAKE - REVIEW …
From allrecipes.com
COCONUT CAKE FROM SCRATCH - NEXTNEXUS
From nextnexus.blogspot.com
COOKING TIPS HOW TO MAKE CATHY'S VERSION OF BROOKLYN DINER ...
From 72pobezrecepty378.blogspot.com
CURRIED MACARONI AND CHEESE RECIPE
From crecipe.com
CATHY'S VERSION OF BROOKLYN DINER COCONUT CAKE | PUNCHFORK
From punchfork.com
MINI BROOKLYN BLACKOUT CAKES - TWO PURPLE FIGS
From twopurplefigs.com
COCONUT 4-LAYER CAKE BY WE TAKE THE CAKE - GOLDBELLY
From goldbelly.com
COCONUT CAKE - MRS. CRIDDLES KITCHEN
From mrscriddleskitchen.com
CATHY'S VERSION OF BROOKLYN DINER COCONUT CAKE | RECIPE ...
From pinterest.ca
COCONUT LAYER CAKE | ONLINE CAKE DELIVERY | SAVANNAH'S ...
From savannahcandy.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
CATHYS VERSION OF BROOKLYN DINER COCONUT CAKE RECIPES
From tfrecipes.com
BROOKLYN-STYLE CHEESECAKE - KING ARTHUR BAKING
From kingarthurbaking.com
RECIPES/CATHYS-VERSION-OF-BROOKLYN-DINER-COC.JSON AT ...
From github.com
COCONUT LAYER CAKE - MRFOOD.COM
From mrfood.com
THE ULTIMATE COCONUT CAKE - PENINSULA GRILL STORE
From peninsulagrill.com
CATHY'S VERSION OF BROOKLYN DINER COCONUT CAKE | COCONUT ...
From pinterest.co.uk
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
CATHYS VERSION OF BROOKLYN DINER COCONUT CAKE 6
From tfrecipes.com
RECIPE: COCONUT CAKE | THE SEATTLE TIMES
From seattletimes.com
CATHY'S VERSION OF BROOKLYN DINER COCONUT CAKE | RECIPE ...
From in.pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love