Coconut Cake With 7 Minute Frosting Food

GRANDMAMA'S COCONUT CAKE WITH NO-FAIL SEVEN-MINUTE FROSTING

Steps:

• Preheat oven to 350. Lightly grease and flour two 9-inch round cake pans or one 9x13-inch cake pan and set aside.
• Cream together the butter and sugar in a large bowl with an electric mixer at medium speed until very smooth, at least four minutes. Add eggs, vanilla, and coconut flavoring and beat well to combine. In a separate medium-sized bowl, stir together flour, baking soda, baking powder, and salt.
• Add flour mixture and the buttermilk to the butter mixture and beat with an electric mixer at medium speed, scraping down the sides as needed, until thoroughly blended and smooth, around two to three minutes.
• Pour batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean. This is about 25 to 30 minutes for round cakes and 30 to 35 minutes for a 9x13 cake.
• Cool completely and frost with the no-fail seven-minute frosting. Sprinkle with coconut and press coconut into the cake's sides immediately after frosting.
• Keep covered at room temperature for up to two days or in the refrigerator for up to one week.

COCONUT CAKE WITH 7-MINUTE FROSTING

Steps:

• For the cake: Heat the oven to 350ºF. Lightly spray 2 (9-inch) round cake pans with nonstick spray. Line the bottom of each pan with a parchment paper circle. Lightly spray the parchment pieces with nonstick spray. 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 fitted with the paddle attachment and cream on medium speed until fluffy, approximately 1 minute. Decrease 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 to medium and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, 2 to 3 minutes. Stir in the coconut extract.
• With the mixer on low speed, add the flour mixture alternately with the coconut milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not overmix.
• In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter until just combined. Divide the batter evenly between the pans. Bang the pans on the countertop several times to remove any air and to distribute the batter evenly in the pan. Bake on the middle rack of the oven until the cake is light golden in color and reaches an internal temperature of 200ºF, about 40 minutes.
• Cool the cake in the pans for 10 minutes, then remove and transfer to a wire rack to finish cooling. Once the cakes have cooled completely, cut across the equator of each to form 4 layers. Place the 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 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, 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.

SEVEN-MINUTE FROSTING FOR QUICK COCONUT LAYER CAKE

Steps:

• In a medium saucepan, bring 2 inches of water to a simmer.
• In a large heatproof mixing bowl, combine reserved egg whites, light corn syrup, cream of tartar, water, and sugar.
• Place bowl over simmering water (it should not touch water); with a handheld mixer, beat on high speed until stiff peaks form, about 7 minutes.
• Remove bowl from heat; beat 3 to 5 minutes more to cool. Use immediately.

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.

TRIPLE COCONUT CAKE WITH SEVEN-MINUTE COCONUT FROSTING

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans with butter or nonstick cooking spray. Line the bottom with parchment paper and grease. Lightly flour the pans; set aside.
• In a large bowl using an electric mixer on medium speed, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each before adding the next one.
• Sift the flour one more time, adding the baking powder. Add it in thirds to the batter, alternating with the coconut milk and beating well after each addition. Beat in the extracts.
• Divide the batter evenly between the two pans, and gently tap the bottoms against the countertop to get rid of any air bubbles. Bake until a cake tester inserted in the center comes out clean, about 30 minutes. Remove from the oven and let the cakes cool in the pans at least 10 minutes, then invert the pans onto greased wire racks. Remove and discard the parchment paper, then turn the cakes over and let them cool completely before frosting.
• Set one layer on a cake plate and cover evenly with 3/4 to 1 cup of the frosting. Set the other layer on top and use the remaining frosting to ice the top and side of the cake. Cover the top and side of the cake evenly with the coconut flakes. This cake does not require refrigeration.

BANANA COCONUT CAKE WITH SEVEN-MINUTE FROSTING

Steps:

• Preheat oven to 350°F (180ºC). In large bowl, whisk together flour, baking powder and salt. Set aside. In separate bowl, with hand-mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until incorporated after each addition. Beat in banana and vanilla. With mixer on low, alternately add the flour mixture in 3 parts with coconut milk in 2 parts, starting and ending with flour mixture. Scrape the bowl as needed between additions. Fold in 1/2 cup (125 mL) coconut. Scrape into two greased and floured or parchment paper-lined 9-in (23-cm) round cake pans; smooth top.
• Bake 35 to 40 min. or until a cake tester comes out clean when inserted into centre. Cool cake in pans on wire racks 30 min. Remove from pans and cool cakes completely on racks, about 10 min.
• Meanwhile, to make frosting, in heatproof bowl, beat 1/3 cup (75 mL) water, sugar, egg whites, corn syrup, cream of tartar and salt with hand-mixer on high 1 min. Set bowl over saucepan of simmering water (do not let bottom of bowl touch water. Beat 7 min. or until mixture holds stiff peaks. Remove from saucepan. Continue to beat 2 to 3 min. or until frosting is cooled and thick enough to spread. Beat in vanilla.
• Place first cake on platter and spread with about 1 cup (250 mL) frosting. Top with second cake. Ice top and sides with remaining frosting. Sprinkle top of cake with toasted coconut. Refrigerate until ready to serve.

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.