STRAWBERRY COCONUT CAKE
Strawberry Coconut Cake - a light moist, heavenly cake topped with creamy frosting; served with fresh strawberries and strawberry sauce. A guaranteed way to make any occasion deliciously elegant!
Provided by Becca Mills
Categories Dessert
Number Of Ingredients 21
Steps:
- Pre-heat oven to 350°F. Grease and flour two round 9-inch cake pans; line the bottom with parchment paper.
- Microwave buttermilk for approximately 20 seconds, or until lukewarm. In a mixing bowl, whisk together the buttermilk and baking soda. Set aside; liquid will expand.
- In another medium mixing bowl, sift flour and stir in coconut. Set aside.
- In a large mixing bowl, cream together sugar and butter until thoroughly combined. Once sugar and butter is creamed, add room temperature egg yolks one at a time, beating between each addition. Mix in vanilla, almond, and coconut extracts. Add flour mixture in 3 additions, alternating with buttermilk in 2 additions, beating just until blended between each addition.
- Using clean beaters, beat egg whites and 1/4 teaspoon salt in another large bowl until soft peaks form. Fold in half of the egg white mixture into the batter until combined. Fold the rest of the egg white mixture just until blended. Divide evenly between cake pans.
- Bake for 30-35 minutes, until toothpick comes out clean and cake bounces back when lightly touched. Cool on cooling rack for 10-15 minutes. Run a knife around edges, invert pan onto cooling rack, and gently remove parchment paper from the bottom of the cake. Cool cake completely before frosting.
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
STRAWBERRY VANILLA MUFFINS WITH TOASTED COCONUT CREAM CHEESE FROSTING
These muffins have no refined sugar and have healthy ingredients like Greek yogurt, coconut oil, and lots of fruit.
Provided by Ali Roux
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h11m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
- Mix flour, baking powder, and salt together in a large bowl.
- Mix Greek yogurt, coconut oil, oat milk, and 2 teaspoons vanilla extract in a bowl until smooth. Add 1/2 cup honey and egg; stir thoroughly.
- Stir Greek yogurt mixture into flour mixture until just combined. Fold in strawberries until evenly distributed in the batter.
- Divide batter among lined muffin cups, filling each 1/2 to 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 16 to 22 minutes. Transfer muffins to a cooling rack; let cool completely, 20 to 30 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Spread coconut on a baking sheet lined with parchment paper.
- Toast coconut in the preheated oven until lightly browned, about 5 minutes.
- Whisk cream cheese with a fork in a small bowl until light and fluffy. Stir in 1 tablespoon honey and 1 teaspoon vanilla extract. Spread frosting over muffins; sprinkle toasted coconut on top.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 31.8 g, Cholesterol 30.6 mg, Fat 10.4 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 7.4 g, Sodium 180.3 mg, Sugar 14.3 g
STRAWBERRY COCONUT CREAM CAKE WITH COCONUT CREAM CHEESE FROSTING
Steps:
- Preheat oven to 350 degrees and grease the bottom and sides of two 9 inch round cake pans. In a large bowl beat the strawberry cake mix, butter, coconut milk, water and eggs until incorporated. Beat on high for 2 minutes and pour into prepared pans.
- Bake for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely.
- TO make the coconut cream cheese frosting beat together cream cheese and butter. Add in powdered sugar and beat until creamy. Add the coconut extract and heavy cream and beat until smooth and can easily frost the cake.
Nutrition Facts : Calories 312 kcal, Carbohydrate 31 g, Protein 2 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 79 mg, Sodium 162 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
COCONUT COOKIES WITH STRAWBERRY FROSTING
Yummy!!! This is my new favorite cookie! Made them a couple nights ago and can't stop eating them! Hope you enjoy them like I did!
Provided by BestTeenChef
Categories Dessert
Time 30m
Yield 26 cookies, 12 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter, brown sugar and vanilla in large bowl until light and creamy. Add egg and beat well.
- Combine next 5 ingredients in bowl and add to butter mixture.
- Mix well. NOTE: If dough is not sticking together add more milk.
- With rolling pin, roll out into large rectangle and cut with glass cup or cookie cutter.
- Bake on ungreased cookie sheets at 375° for 7 to 10 minutes.
- Let cool before icing.
- For icing: Add all ingredients together adding more milk to get easy spreading consistency.
Nutrition Facts : Calories 275.6, Fat 12.6, SaturatedFat 6.7, Cholesterol 18.4, Sodium 170.7, Carbohydrate 38.2, Fiber 2.1, Sugar 19.1, Protein 3.6
COCONUT STRAWBERRY CAKE
Here in the South, strawberry season comes fairly early, so I'm on the hunt for some new recipes. This one is from the California Strawberry Commission.
Provided by Pinay0618
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- To make cake: Place oven rack in bottom third of oven; heat oven to 350 degrees. Spray two 8-inch cake pans with nonstick cooking spray. Line bottom of each pan with a circle of parchment paper, spray the paper and dust inside of each pan with all-purpose flour, tapping out excess.
- Sift together cake flour, baking powder and salt; set aside.
- In bowl of electric mixer with paddle attachment, cream butter at medium speed until soft and light. Add sugar and continue to mix about 5 minutes or until light and fluffy. Add egg yolks one at a time, beating after each addition until completely mixed.
- On low speed, alternately add flour mixture in 3 additions and coconut milk in 2 additions, beginning and ending with flour mixture. Add extract and beat at low speed until completely mixed.
- In clean bowl with whisk attachment, beat egg whites at high speed to soft peaks. Gently fold one third of the egg whites into the batter; fold in remaining egg whites gently but thoroughly. Divide batter between prepared cake pans and bake about 35 minutes or until cake springs back when touched and toothpick inserted into center comes out clean.
- Cool on rack 5 minutes; run a small knife around edge of each pan and carefully invert cake onto rack. Remove pan and cool cake completely; remove paper before assembling cake.
- To make icing: In small saucepan combine sugar, water and cream of tartar. Bring to a boil, covered, over medium heat; do not stir. When sugar is completely dissolved, uncover and boil 5 minutes longer.
- In bowl of electric mixer with whisk attachment, beat egg whites at high speed to soft peaks. Continue to beat while slowly pouring hot syrup onto egg whites; add extract and beat until cool.
- To assemble cake: Spread 1/4 cup of the preserves on top of 1 cake layer. Thinly slice 2 cups of the strawberries and arrange in 1 layer on top of preserves. Spread remaining 1/4 cup preserves on bottom of second cake layer and invert onto first layer. Spread icing on top and sides of assembled layers; pat coconut onto sides of cake. Arrange remaining strawberries on top of cake, stem side down.
- Tips: Substitute white cake made from a mix; add 1/2 teaspoon of coconut extract to batter. Substitute pre-made white frosting; add coconut extract to taste.
Nutrition Facts : Calories 563.2, Fat 21.2, SaturatedFat 14.1, Cholesterol 100, Sodium 237.8, Carbohydrate 89.3, Fiber 3.2, Sugar 61.3, Protein 6.4
STRAWBERRY COCONUT SQUARES
These are a delicious cookie bar that I make that you can use any flavor of preserves that you want. I have used raspberry , apricot and even orange and the are just as great but my favorite is the strawberry.
Provided by Karla Everett
Categories Other Desserts
Time 1h5m
Number Of Ingredients 16
Steps:
- 1. For the crust: In your food processor mix together the flour , powdered sugar and butter until crumbly.
- 2. Press crumbly mixture into a 13x9" glass baking dish (cake pan) and Bake @ 350° until lightly browned about 20 minutes.
- 3. Once you take it out of the oven spread it with the strawberry jam or your favorite flavor of jam.
- 4. Beat together the eggs , sugar , lemon juice and rind until smooth.
- 5. Sift together the flour and baking powder and combine with the egg and sugar mixture and add the coconut.
- 6. Pour over top of the jam layer and spread out evenly.
- 7. Bake @ 350° for about 22-25 minutes ; cool , frost with a thin layer of the pre-made frosting and lightly sprinkle with the toasted coconut and cut into squares....Enjoy
STRAWBERRY COCONUT CAKE
This cake has an exciting strawberry flavor; the pink layers burst against a bright white frosting with a tangy cream cheese accent.
Provided by Jocelyn Delk Adams
Categories Dessert Juneteenth Cake Bake Strawberry Coconut Peanut Free Tree Nut Free Sour Cream Cream Cheese Milk/Cream Summer
Yield Serves 18-22
Number Of Ingredients 21
Steps:
- For the cake:
- Preheat your oven to 350°F. Liberally prepare 3 9-inch round pans with the nonstick method of your choice.
- In the bowl of your stand mixer fitted with the whisk attachment, cream together the granulated sugar and butter on medium-high speed until nice and fluffy, about 6 minutes.
- Meanwhile, place the strawberries in your food processor and purée until smooth. Set aside.
- With your stand mixer running, add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- Change your mixer speed to medium-low and add the strawberry purée slowly into the batter. Continue mixing while you tend to the dry ingredients.
- In a separate medium bowl, whisk together the flour, baking powder, and salt. Slowly add ½ of the flour mixture to your stand mixer bowl. Continue to mix on low speed to combine.
- Meanwhile, in a small bowl, whisk together the sour cream and oil and add to your stand mixer bowl.
- Pour in the remaining flour mixture and continue to mix on low until well incorporated. Add the vanilla extract, strawberry extract, and food coloring, if using. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
- Evenly pour the batter into the prepared pans and bake for 23 to 28 minutes, or until a toothpick inserted into the center of a layer comes out clean.
- Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the layers with foil or plastic wrap so they do not dry out.
- For the frosting:
- Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it begins to thicken and become fluffy.
- Turn your mixer down to low speed and carefully add the confectioners' sugar. Once the sugar is fully incorporated, turn your mixer speed back to high and continue whipping.
- Add the heavy cream; vanilla extract; coconut extract, if using; and salt and continue to mix until a smooth, light, and fluffy frosting is achieved.
- To assemble:
- Once the layers are completely cooled, place 1 layer on a serving plate. Spread just the top of the layer with ⅓ of the frosting. Add the second layer and spread with another ⅓ of the frosting. Add the final layer, bottom-side up, and spread with the remaining frosting. Frost the top and the side of the cake. Gently pat the side and the top of the cake with coconut flakes. Serve at room temperature.
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- In a large bowl, whisk both flours, the baking powder, and salt. In a large bowl, using an electric mixer or a stand mixer fitted with a paddle attachment, beat the butter and coconut oil on medium-high speed until light and smooth, about 2 minutes. Add the sugar and coconut extract; beat until very fluffy, stopping occasionally to scrape down the bowl, 3 to 5 minutes.
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COCONUT-FROSTED SUGAR COOKIES WITH STRAWBERRY HEARTS - …
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5/5 (2)Category DessertCuisine AmericanCalories 170 per serving
- Preheat you oven to 350 F.In a stand mixer or with an electric mixer, beat the butter until smooth and creamy.Add the vegetable oil, white sugar, powdered sugar, vanilla, and egg, and beat until fluffy, at least 2 minutes.Add the flour to the bowl, but don't mix it in.
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5/5 (3)Category DessertCuisine AmericanTotal Time 20 mins
- Reserve 2 Tbsp. jello powder. In a large bowl mix together the coconut, jello and condensed milk.Chill mixture for 1 hour. Dip 24 toothpicks into green food coloring, dipping in about 1/2 way. Let dry on wax paper.
- Shape the mixture into 24 strawberries and then roll in the reserved jello powder. Mix together the confectioner's sugar, cream and food coloring together. Swipe with the back of a spoon a little green top onto the strawberries and insert the toothpick. Refrigerate in a sealed container until ready to serve.
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Reviews 22Total Time 1 hr 27 minsEstimated Reading Time 5 minsCalories 164 per serving
- In a large bowl of an electric mixer add in coconut oil, coconut sugar, egg, almond and vanilla extract and almond milk. Beat for 2 minutes until well combined, smooth and creamy. Make sure your coconut oil is slightly cool (but still melted) before you add the egg or it will end up cooking the egg.
- In a separate medium bowl, whisk together whole wheat pastry flour, baking powder and salt. Slowly add to wet ingredients, with the mixer on medium low speed. Mix until just combined. If dough is too dry, add in a teaspoon or two of almond milk (or any milk you prefer).
- Divide the dough in half. Place each dough ball between two sheets of parchment paper and roll out to 1/4" or 1/8" thickness to your liking. Place on a baking sheet and put in refrigerator for 1-2 hours.
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- In a large bowl using a handheld or stand mixer with paddle attachment, beat the egg whites, sugar, and vanilla together on medium-high speed until foamy and the sugar is mostly dissolved, at least 2 minutes. Fold in the coconut, making sure the coconut is evenly moistened. The mixture will be wet and sticky. Cover the mixture tightly with plastic wrap and allow to sit covered in the refrigerator for 30 minutes so the coconut can absorb some of the liquid. Meanwhile, pat your diced strawberries dry with a paper towel. You don’t want them too wet. Gently fold the strawberries into the coconut mixture.
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4.6/5 (55)Total Time 10 minsCategory DessertCalories 205 per serving
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