Coconut Coconut Milk Cake Food

COCONUT MILK CAKE

Steps:

• 1. Have all ingredients at about 75 F. Preheat oven to 350 F. Grease and flour two 9" round baking pans.
• 2. Whisk or sift together cake flour, baking powder and salt. Set aside.
• 3. Cream butter. Add the sugar gradually and continue creaming until very light. Beat in egg yolks and vanilla.
• 4. Add the flour mixture in three parts to the butter mixture alternately with coconut milk. Mix until smooth after each addition.
• 5. Stir in one cup of the flaked coconut.
• 6. In a separate bowl beat the egg whites until stiff but not dry. Fold gently into the batter.
• 7. Pour batter into prepared baking pans and bake about 25 minutes. Cool in pans 10 minutes before turning out on racks. Cool completely before icing.
• 8. Fill between the layers with jelly and ice with Seven Minute Icing. Coat with the remaining one cup flaked coconut.

COCONUT-CONDENSED MILK CAKE

Steps:

• Mix white cake and bake in 9" x 13" pan according to directions.
• When done, punch holes all over cake with wooden dowel.
• Pour condensed milk and coconut cream over cake while still warm.
• Allow to cool a little and spread with Cool Whip topping.
• Sprinkle with coconut and pecans.
• Ready to serve.
• Refrigerate uneaten portion.

COCONUT CAKE

Steps:

• Preheat oven to 350.
• While oven is preheating put 1 cup coconut in a pie pan and carefully toast in the oven, stirring occasionally.
• (It will burn quickly so watch it carefully.).
• Mix cake mix, eggs, butter and water on medium speed for 2 minutes until mixed well.
• Stir in 1/2 cup toasted coconut.
• Pour into greased 13x9 pan.
• Bake about 33-38 minutes until toothpick inserted in center come out clean.
• Mix condensed milk with cream of coconut.
• Remove cake from oven and poke holes all over cake with the handle of a wooden spoon about 1 inch apart.
• Pour milk/cream of coconut evenly over hot cake.
• Cool completely.
• Frost with cool whip.
• Sprinkle with remaining toasted coconut, coconut and pecans.
• Refrigerate.

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.

COCONUT POUND CAKE (USING COCONUT MILK)

Steps:

• Preheat over to 325 degrees.
• Greese and flour 1 loaf pan, set aside.
• In a mixing bowl, mix softened butter and sugar together until fluffy.
• In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
• Add eggs, one at a time into butter/sugar mixture. Mix well.
• Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
• Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
• If you wish to use the glaze, heat a sauce pan to medium high heat, add butter and brown sugar. Stirring constantly, once brown sugar has dissolved add the toasted coconut, vanilla and if desired 2 TBSP coconut milk. Remove from heat and allow to slightly cool. Stir just before pouring over cooled cake.

HOT MILK COCONUT CAKE

Steps:

• Mix ingredients 1 thru 7 together and place in greased square pan(9x9) .
• Bake 30 minutes at 350.
• Topping: mix ingredients 8 thru 11, spread on cake and broil till bubbly.
• (few minutes).

COCONUT CAKE

Steps:

• Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.
• 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.
• 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.

COCONUT COCONUT MILK CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
• Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
• Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
• Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

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.

CHOCOLATE COCONUT CAKE

Steps:

• Preheat the oven to 350ºF. Spray two 9″ cake pans with nonstick spray and line the bottoms with parchment paper.
• Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
• Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
• Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
• Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
• If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
• Refrigerate for at least 1 hour before serving.

COCONUT CAKE

Steps:

• Grease baking tin around 18 inches and set oven to gas mark 4
• Place desiccated coconut in the milk to soak, in a separate bowl separate egg yolks and whites
• Whisk whites until soft peaks start to form
• Add sugar to egg yolks and beat well until smooth and pale then add in salt and melted butter, beat
• Stir baking powder into flour then add to yolk mixture along with the milk and coconut mixture, beat
• Fold whites into mixture and bake for around 40 minutes or until a knife can come out of the centre clean. Leave to cool in tin for around 10 mins then out of tin until completely cool
• To make butter cream add all ingredients and beat until smooth and pale, top the cooled cake with the icing and sprinkle toasted coconut on top. Slice and enjoy.