Coconut Cheese Cake Food

COCONUT CHEESECAKE

Steps:

• Grease a 9 inch spring form pan and set aside.
• Preheat oven to 325.
• For crust: Mix the graham cracker crumbs, sugar, melted butter, minced coconut, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
• Cheesecake: Start beating the cream cheese and sugar with a mixer until smooth. Add the vanilla extract, sour cream, and cream of coconut. Mix until combined. Add the eggs, one at a time, beating after each addition. Add the corn starch and coconut flakes. Make sure that all ingredients are well combined.
• For topping, combine the coconut flakes (not minced) and cream of coconut. Mix well and set aside.
• Pour the cheesecake batter into the pan with crust. Bake for 40 minutes.
• Take the cheesecake out and spread the topping evenly over the top.
• Bake for another 5 to 7 minutes.

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.

ULTIMATE COCONUT CAKE

Steps:

• Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
• Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
• Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
• Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.

COCONUT CAKE

Steps:

• Preheat oven to 325°F. Coat 3, 9- inch round cake pans with baking spray. Cut 3 parchment rounds to fit in the bottoms of the pans. Place the parchment in the pan and coat again with baking spray. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment combine the oil, butter, and sugar together on medium speed until well blended. Add egg yolks, one at a time until combined and smooth, scraping the sides of the bowl as necessary. Add in coconut extract, vanilla extract, baking powder, baking soda, and salt and mix for 30 more seconds or until combined.
• Turn the mixer to low and add in the flour and buttermilk in alternating additions, beginning and ending with flour. Mix until combined and smooth, scraping the sides of the bowl as necessary. Stir in the coconut. Set batter aside.
• In a clean mixing bowl combine the egg whites and the cream of tartar. Using the whisk attachment on your mixer beat the egg whites for 6-7 minutes on medium speed until stiff peaks form.
• Fold the egg whites into the cake batter until evenly combined. Divide the batter between the 3 cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool the cakes in the pan for 10 minutes and then transfer the cakes to a wire rack to cool completely.
• To make the frosting, combine the butter and powdered sugar in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds. Add in the milk, coconut extract, and vanilla extract. Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the sides of the bowl as necessary. Add in more milk 1-tablespoon at a time if a creamier consistency is desired.
• To assemble place one cake on a cake plate. Top with about 1 1/2 cups of frosting and spread evenly using an off-set spatula. Top with another cake layer and repeat the process. Finally frost the top and sides of the cake with the remaining frosting.
• Press the coconut into the frosting to garnish.

COCONUT CHEESECAKE RECIPE

Steps:

• When ready to serve, garnish the rim of the cheesecake with remaining 1/2 cup of toasted coconut.

INCREDIBLE COCONUT CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

HOMEMADE COCONUT CAKE

Steps:

• Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.

MINI COCONUT CHEESECAKES BITES

Steps:

• Heat oven to 350°F.
• Roll cookie dough into 24 (1-inch) balls; place 1 ball in each of 24 mini muffin pan cups sprayed with cooking spray.
• Bake 11 to 14 min. or until lightly browned. Immediately use handle of wooden spoon to make shallow indentation in center of each cookie cup. Cool 10 min. Run knife around edges of cups to loosen from sides of pan. Remove from pan to wire racks; cool completely.
• Beat cream cheese and butter in medium bowl with mixer until blended. Add sugar and vanilla; mix well. Gently stir in COOL WHIP and 1 cup coconut.
• Spoon cream cheese mixture into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese mixture into cookie cups. Top with remaining coconut.
• Refrigerate 1 hour.

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.

COCONUT CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F.
• Wrap the outside bottom and sides of a 9 inch wide spring form pan with heavy duty foil, twice.
• Bring 4 cups of water to a boil.
• Get out your roasting pan.
• Mix the graham cracker crumbs, 1 1/2 cups of the toasted coconut, 1 tbs of lemon juice and the melted butter in a small bowl.
• Place the above mixture into the spring form pan and press onto the bottom and up the sides with the bottom of a measuring cup. You want to go up the sides about an inch. Place in the fridge while making the filling.
• Beat the cream cheese and sugar in a large bowl until well blended.
• Add the eggs, one at a time, beating well after each addition.
• Add the Coco Lopez, whipping cream, 1 cup of toasted coconut, vanilla extract, lemon juice and zest and beat until well blended. Remix with a wooden spoon from the bottom up because the cream cheese seems to sink a bit.
• Remove the spring form pan/crust from the fridge and pour the filling onto the crust.
• Place the roasting pan in the oven, add the boiling water and then the spring form pan/cheese cake mix.
• Bake until puffed, about 1 hour and 25 minutes.
• Remove from the oven and cool completely.
• Cover and refrigerate overnight.
• To serve, cut around the side of the pan to loosen and spring it free!
• Sprinkle the remaining coconut over the top and press around the sides.
• Enjoy!

PHILADELPHIA 3-STEP COCONUT CHEESECAKE

Steps:

• Preheat oven to 350°F. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator.

SMALL COCONUT CAKE RECIPE

Steps:

• Preheat the oven to 350, and line a 6" round cake pan with 2" sides with parchment paper on the bottom. Give everything a spritz with a coconut oil cooking spray, just to be safe. Have ingredients for cake ready to go, and reserve the ingredients for the frosting on the side.
• In a large bowl, beat together the butter, coconut oil and sugar until creamy, 1 minute.
• Add the coconut extract and egg and beat until combined.
• Sprinkle the flour, salt, baking soda, and coconut flakes evenly over the top.
• Start to beat everything together while streaming in the coconut milk.
• Beat until fully combined (but be careful not to over-mix).
• Scrape the mixture into the prepared pan, place the pan on a small baking sheet, and bake for 36-38 minutes.
• Use a toothpick to ensure it's done. Let the cake cool in the pan on a wire rack, and when it's cool enough to touch, dump it out and peel off the parchment paper. .
• To make the frosting: beat together the butter, coconut oil and cream cheese.
• Start adding the powdered sugar while beating slowly.
• Toast the coconut: place it in a dry skillet and stir frequently over low heat until it's nicely browned. I like it almost crispy, because it will soak in the frosting and soften again. Beat the toasted coconut into the frosting. You can also use untoasted coconut, if you prefer. Frost the cake and serve.

COCONUT CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
• 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
• Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
• Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.