COCONUT CLOUDS
Coconut lovers will have extra reason to celebrate when they taste these cakelike drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie swaps. -Donna Scofield, Yakima, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 5-1/2 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy, 5-7 minutes; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut., Drop dough by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely., For the frosting, in a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners' sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 110 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 72mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT CLOUD CAKE
WOW! This is one mighty good coconut cake. It's a coconut lover's dream (even if you somewhat like coconut you'll adore this cake). Bursting with coconut flavor in every layer, the cake is super moist and tender. Poking holes in the cake and pouring the cream of coconut over it takes the good cake to a whole new level of...
Provided by Kathy Sterling
Categories Cakes
Time 1h15m
Number Of Ingredients 19
Steps:
- 1. CAKE DIRECTIONS: Preheat oven to 350 degrees. Grease and flour a 9 x 13 pan, or spray with baking spray. (This could also be made into cupcakes or 2 8" layers.)
- 2. In a large mixing bowl, combine cake flour, sugar, baking powder, and salt. Mix on low speed to combine.
- 3. Gradually beat in softened butter and mix until crumbly. Beat in egg whites, one at a time. Beat in whole egg.
- 4. In a separate small bowl, whisk heavy cream and extracts together.
- 5. Slowly stir this mixture into the cake batter, beating the mixture until fluffy, about 3 minutes (depending on the speed of your mixer).
- 6. Pour batter into pan. I always "burp" my cakes by bouncing them on the countertops to release any bubbles, making the cake denser without a lot of holes.
- 7. Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- 8. As soon as the cake comes out of the oven, poke holes throughout the cake with a fork.
- 9. Pour cream of coconut over the top, letting it absorb into the cake. Cool thoroughly before frosting.
- 10. FROSTING: Note: Cold mixing bowl and utensils work best when making the icing. In a large mixing bowl, mix cream cheese, sugar, vanilla extract, and coconut extract together. Mix on medium speed until smooth, with no lumps.
- 11. Slowly add the heavy whipping cream.
- 12. Beat on high until the cream forms stiff peaks (about 3 to 5 minutes). Scrape sides and bottom of the bowl several times while mixing.
- 13. Spread whipped icing over cake and top with coconut. Store in a tightly covered pan in the refrigerator.
COCONUT CLOUD CAKE
This light, flavorful dessert, filled and topped with seven-minute frosting and coconut, is a little slice of heaven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
- In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
- Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
- Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
- Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
- Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
- Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
- Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
- Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
- Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
COCONUT FROSTING RECIPE
Simple, creamy Coconut Frosting is a delicious way to enhance the flavor of your cakes, cupcakes, and other baked goods. It's a real treat for coconut lovers!
Provided by Shay Lachendro - What The Fork Food Blog
Categories Gluten-Free
Time 10m
Number Of Ingredients 6
Steps:
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth.
- Add half of the powdered sugar and a pinch of sea salt and beat on low until the sugar is mostly incorporated. Add the remaining powdered sugar and beat on low until combined. Increase speed to medium and beat for 3 minutes.
- Stop the mixer and scrape down the bowl. Add the vanilla extract, coconut extract, and coconut cream then beat for an additional minute on low, increasing the speed to medium once the cream and extract is incorporated.
- Use for cakes, cupcakes, or your favorite baked goods!
Nutrition Facts : Calories 305 calories, Fiber 1 grams fiber, Protein 0 grams protein, ServingSize 1
CHOCOLATE COCONUT COOKIES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 35m
Yield 16 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
- Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
- Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.
COCONUT CLOUDS
Coconut Clouds are light and cakey cookies with a browned butter frosting. Coconut lovers will adore these cookies.
Provided by Christin Mahrlig
Categories Cookies
Time 30m
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees. Grease 2 baking sheets or line with parchment paper.
- Beat butter, shortening, and both sugars with an electric mixer until light and fluffy.
- Beat in eggs one at a time.
- Beat in extracts.
- Beat in sour cream.
- Combine flour, salt, and baking soda in a medium bowl. Gradually add to batter.
- Stir in 1 cup toasted coconut.
- Drop batter by tablespoonfuls onto prepared baking sheets, spacing 2-inches apart. A small ice cream scoop works well for this.
- Bake 8 to 10 minutes or until set in the middle. Remove to wire racks to cool completely.
- Make frosting. In a small heavy saucepan heat butter over medium heat, stirring constantly, until golden brown, about 5 to 7 minutes.
- Transfer to a medium bowl. Gradually whisk in the confectioners' sugar, evaporated milk, and extracts.
- Stread frosting on cookies. Sprinkle with coconut.
COCONUT CLOUD CAKE
This cake truly is as light as a cloud and tastes like heaven! At first glance, the frosting may seem intimidating, but it is foolproof!
Provided by Trisha Yearwood
Categories dessert
Time 3h50m
Yield 12 to 15 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Lightly spray a 9-by-13-inch baking dish with nonstick spray.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form, 4 to 5 minutes. Gently remove the egg whites from the mixer to a medium bowl and set aside.
- Combine the sugar and butter in the bowl of the mixer and cream together, scraping down the sides of the bowl occasionally, until light and fluffy, about 3 minutes. Add the vanilla and whip an additional 30 seconds to incorporate.
- In another medium bowl, sift together the cake flour, baking powder and fine salt. With the mixer on low speed, pour half the coconut milk into the butter and sugar mixture. Turn the mixer off and add half the dry ingredients. Mix on low speed until the dry ingredients are just incorporated, scraping down the sides of the bowl as needed. Repeat this process with the remaining coconut milk and dry ingredients.
- Using a rubber spatula, gently fold the whipped egg whites into the batter. Pour the batter into the greased baking dish. Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Allow the cake to cool completely.
- For the coconut syrup: Place the coconut water and honey in a microwave-safe container. Microwave until the honey is dissolved, about 1 minute. Poke the surface of the cake with the tines of a fork. Brush the cake with the warm syrup. Sprinkle the flaked coconut evenly over the cake.
- For the frosting: Place the sugar and coconut water in a small saucepan. Bring to a boil over medium-high heat. Let boil for 2 minutes before you add it to the egg whites (see below).
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Add the vanilla extract. Reduce the speed to the lowest setting and slowly pour the hot sugar syrup into the egg whites. Continue to drizzle until all the syrup has been added. Then, turn the mixer up to high speed and whip until the frosting becomes thick, glossy and holds stiff peaks, about 3 minutes more. The frosting should be used to decorate the cake immediately.
- Scrape the frosting onto the center of the cake in a large mound. Push outward with an offset spatula, spreading the frosting over the surface of the cake and making cloudlike swirls to cover completely.
BUTTERCREAM-COCONUT CAKE ICING
This simple icing recipe pairs perfectly with ANY type of cake!
Provided by Rizzy Fischer
Categories Desserts Frostings and Icings Buttercream
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
- Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.
- Stir enough milk into butter mixture to achieve desired consistency for icing.
- Fold half the coconut into the icing; spread icing over cake.
- Sprinkle remaining coconut and pecans over icing.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 30.1 g, Cholesterol 15.4 mg, Fat 16.9 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 8.6 g, Sodium 36.7 mg, Sugar 27.7 g
MERINGUE COOKIES OR CLOUD COOKIES
In our family, we call them "Nothin' Cookies" because they are so light and fluffy. Very addictive!
Provided by Marg CaymanDesigns
Categories Drop Cookies
Time 40m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla.
- Gradually add sugar, beat until stiff. (Don't over beat though or they get 'tough'!) Fold in chocolate chips and nuts.
- Drop by teaspoonful on a cookie sheet covered with parchment paper. Bake until dry at 300 degrees, about 20-25 minutes (sometimes this takes 35-45 minutes).
- Note: you can also add 2 Tbls of cocoa to make Chocolate Clouds.
COCONUT CLOUD COOKIES WITH BROWN BUTTER FROSTING
From the taste of home site these light, coconut drenched cookies are for you if you like coconut. When they taste these cake-like drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie parties
Provided by Bonnie G 2
Categories Drop Cookies
Time 55m
Yield 66 cookies, 66 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut.
- Drop dough by tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely.
- In a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners' sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container. Yield: about 5-1/2 dozen.
- Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Nutrition Facts : Calories 107.6, Fat 4.4, SaturatedFat 2.7, Cholesterol 12, Sodium 76.5, Carbohydrate 16.3, Fiber 0.5, Sugar 11.6, Protein 1
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