Cins Easy Coconut Cake Food

THE BEST COCONUT LAYER CAKE

Steps:

• For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
• Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
• For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
• Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

COCONUT CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
• Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

CIN'S..."HOMEMADE POST"

Steps:

• 1. Cin's Cranberry Coconut Honey Muffins
• 2. Cin's Grapenut Oatmeal Coconut Mini-Muffins
• 3. Cin's Homemade White Bread Loaves https://www.justapinch.com/recipe/cindy-strawser/cins-beautiful-homemade-bread/other-bread?k=cin%27s+beautiful+homemade+white+bread&p=1&o=r
• 4. Cin's Homemade White Bread, cooling
• 5. Cin's Homemade White Bread, sliced
• 6. Cin's Meringue
• 7. Cin's Strawberry Cream Pie
• 8. Cin's Cherry Cobbler
• 9. Cin's Cherry Cobbles, served with vanilla ice cream https://www.justapinch.com/recipe/cindy-strawser/cins-easy-cherry-blueberry-pie/quick-easy-pie?k=Cherry+pie&p=13&o=r https://www.justapinch.com/recipe/cindy-strawser/heres-the-fresh-cherry-cobbler/quick-easy-healthy-pie-for-kids?k=Cin%27s+Cherry+Cobbler&p=2&o=r
• 10. Bacon Tomato Quiche, with Carrot and Red Cabbage Slaw by Cin
• 11. Cin's Bacon Tomato Quiche
• 12. Cin's Carrot and Red Cabbage Slaw
• 13. Cin made "Hillary's Chocolate Chip Cookies" (AR Razorback Purse setting beside cookies) https://www.justapinch.com/recipe/cindy-strawser/hillarys-chocolate-chip-cookies/cookies?k=Cin+made+%22Hillary%27s+Chocolate+Chip+Cookies%22&p=1&o=r
• 14. Cin's version of the "Easiest Fresh Peach Pie (No Bake)" [the crust is baked and then cooled before filling] https://www.justapinch.com/recipe/cindy-strawser/easiest-fresh-peach-pie-no-bake-cin/quick-easy-pie?k=Cin%27s+Easiest+Fresh+Peach+Pie...+No+Bake&p=1&o=r
• 15. Cin's Oatmeal-Coconut Chocolate Chunk Cookies
• 16. Cin's Another Cherry Pie (I love making a pretty lattice crust) https://www.justapinch.com/recipe/cindy-strawser/aunt-maxine-polings-fool-proof-recipe-for-pie/pie?
• 17. Cin made the "Margarita Cake"
• 18. Cin's Toss Salads
• 19. Cin's Coconut Cake https://www.justapinch.com/recipe/cindy-strawser/cins-easy-pan-coconut-cake/quick-easy-cake?page=1#comment452165
• 20. Cin's Swirl Fudge https://www.justapinch.com/recipe/cindy-strawser/cins-marshmallow-swirl-fudge/quick-easy-candy-for-kids?k=Cin%27s+Swirl+Fudge&p=1&o=r
• 21. Cin's Orange-Cherry Slice Cookies
• 22. Cin's Cinnamon Butter Cookies
• 23. Cin's Oatmeal Chocolate Chip Nut Cookies https://www.justapinch.com/recipe/cindy-strawser/cins-oatmeal-chocolate-chip-ginger-cookies-with/quick-easy-cookies?k=Cin%27s+Chocolate+Chip+Nut+Cookies&p=1&o=r
• 24. Cin's Snack`n Bars https://www.justapinch.com/recipe/cindy-strawser/cins-snackin-bars/other-dessert?
• 25. Cin made the "Snickerdoodle Muffins"
• 26. Cin's "Turtle Trifle" with a twist I even cut up half of a pecan pie to put in this one; also has fudge sauce, caramel sauce, nuts, whipped cream...etc.
• 27. Cin's Deviled Eggs
• 28. Cin made the "Chubby Hubby Bars"
• 29. Cin's Deviled Eggs and Cheese Ball
• 30. Pasta Dogs...Childrens Finger Food. You can use Vienna Sausages cut into or Wieners of all kinds cut into slices. Stick pasta all the way thru a slice and drop into boiling salted water or broth, let boil until pasta is done. Serve on a plate with several `lil bowls of mustard, ketchup and hidden valley ranch dip. Children love dipping foods and eating with their fingers.
• 31. Cin's homemade pepperoni pizza (1) "ready to bake"
• 32. Cin's homemade pepperoni pizza (2) "baking"
• 33. Cin's homemade pepperoni pizza (3) "done...this 1/2 is mine"
• 34. Cin's Apple Dumplings One of my Many Apple Dunpling recipes
• 35. (ALSO) Cin's Apple Dunplings just another of my apple dunmpling recipes
• 36. Cin's Christmas Quiche https://www.justapinch.com/recipe/cindy-strawser/cins-christmas-quiche/other-breakfast?k=Cin%27s+Bacon+Tomato+Quiche&fc%5B0%5D=0&p=2&o=r
• 37. Chunky Pie ...Cin https://www.justapinch.com/recipe/cindy-strawser/chunky-pie-cin/quick-easy-pie-for-kids?
• 38. My friend Judy just made these today and sent me this pic of her "spiders"... NOTE from Judy: Cin, here is the photo of the "Halloween Black Widow Spiders" I made with Ding Dongs, Licorice and M&M's today. They turned out really cute (spooky). Love ya, Judy
• 39. My friend Judy has been at it again... Cin, looky what I made today..."Hamburger Cookies". All you do is buy some mini vanilla wafers, and either buy or make vanilla icing. Color one half of the icing with yellow food coloring for the "mustard" (or if you prefer, call it cheese) and color the other half of the vanilla frosting with red food coloring for the "ketchup". Spread one vanilla wafer with the "mustard", place an Andes chocolate mint on top, then coat another vanilla wafer with the "Ketchup" and place on top of the chocolate mint. Spread a dab of white Karo syrup on top and shake a bit of sesame seed on. That's it, easy as can be and they are so cute. I think the little kids are going to love them. Love ya, Judy
• 40. Hey Cin, then this afternoon I made these; "Pretzel Bites". For the pretzel bites, place small pretzel circles on parchment paper, top with a Hershey's Kiss and place in a 275 degree oven for 3-to-5 minutes. Remove from the oven and immediately place an M&M or walnut half or pecan half on top. Refrigerate for 10 minutes to set, then store in an airtight container (I used walnuts and M&M's). Love ya, Judy
• 41. Cin...I made these new ones this morning (Saturday) using the licorice laces, I like them better. Hugs, Judy
• 42. These were so much fun to make, notice how I placed the big black widow spider "stalking" the "Hamburger"? Okay, some days I truly do have too much time on my hands, but they did turn out kinda cute. I made dozens of these boxes up for Halloween (mostly for the Grandboys)....Judy
• 43. Decorated my frig in the kitchen
• 44. Love baking cookies with the GrandKiddo's
• 45. She's making sure they don't burn...=;D
• 46. GrandKiddo's decorated them
• 47. Always making blankets for the Grandkiddo's
• 48. Another blanket I made for one of them
• 49. And yet another one...they love to snuggle.
• 50. MORE TO BE ADDED

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.

CINNAMON CRESCENTS

Steps:

• Combine flour and baking powder in a large bowl; cut in butter until crumbly. Stir in milk and egg. Divide into three portions; shape each portion into a ball., Combine sugar and cinnamon; sprinkle a third over a pastry board or a surface. Roll one ball into a 12-in. circle; cut into 12 wedges. Roll up from wide edge. Repeat with the remaining dough and cinnamon sugar. Place rolls with point side down on a lightly greased baking sheets; form into crescent shapes. Bake at 350° for 16-18 minutes or until lightly browned (do not overbake)., For optional glaze, combine confectioners' sugar, cinnamon and milk until smooth. Drizzle over cooled crescents.

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.