Coconut Frosting And Filling Food

TOASTED COCONUT CAKE WITH COCONUT FILLING AND BUTTERCREAM

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch-by-2-inch round cake pans and line the bottoms with parchment paper. Whisk together the milk, egg whites, vanilla seeds and vanilla extract in a medium bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, mix together the 2 1/4 cups flour, the sugar, baking powder and salt. With the mixer running on low speed, add the 12 tablespoons butter, one piece at a time, and continue beating until the mixture resembles moist crumbs. Add all but 1/2 cup of the milk mixture and beat on medium speed until pale and fluffy, about 1 1/2 minutes. With the mixer on low speed, add the remaining 1/2 cup milk mixture. Increase the speed to medium and beat for 30 seconds more. Scrape the sides of the bowl and mix for 20 seconds longer. Divide the batter evenly between the cake pans and smooth the tops with a rubber spatula.
• Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pans on a baking rack for 10 minutes. Run a small knife around the sides of the pans and invert the cakes onto the baking rack. Remove the parchment paper and let cool completely, about 45 minutes.
• Make the coconut filling: Combine the Coconut Custard and cream in a bowl and whip until soft peaks form.
• Make the coconut buttercream: Beat the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the Coconut Custard and salt; beat until the buttercream is smooth.
• Assemble the cake: Use a long serrated knife to slice each cake horizontally into 2 layers. Reserve one of the flat bottom layers for the top of the cake. Place another one of the layers on a cardboard round, cut-side up, and brush with some of the Coconut Simple Syrup. Spoon one-third of the coconut filling onto the cake, and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer, cut-side down, on top of the cake. Frost the sides and the top of the cake with the buttercream. Pat the toasted coconut onto the sides of the cake and sprinkle some on the top.
• Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
• Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.
• Combine 1 1/2cups water and the sugar in a saucepan and bring to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours.
• Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool.

COCONUT FROSTING RECIPE

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!

COCONUT CUPCAKES WITH WHIPPED COCONUT MOUSSE FILLING AND COCONUT BUTTERCREAM

Steps:

• For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F.
• In large mixer bowl, cream together the granulated sugar and butter until light and fluffy with a heavy duty mixer. Add the eggs, one at a time, and mix thoroughly after each addition. Add the coconut extract and mix well. Combine the flour, baking soda and salt. Add half of the flour to the mixer bowl along with 1/2 cup of the half-and-half. Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula. Add the rest of flour mixture and the other 1/2 cup half-and-half. Mix until the batter is smooth and all of the flour lumps are gone. Fold in the coconut flakes.
• Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven. The tops of the cupcakes should be lightly browned. Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake. Cool the cupcakes completely.
• For the mousse filling: In large mixer bowl, beat the heavy cream, half-and-half, coconut extract and pudding mix until light and fluffy using a heavy duty mixer. It should have the consistency of whipped cream. Gently fold in the coconut using a plastic spatula. Put the filling in a pastry bag or zipper bag with a corner cut off.
• For the coconut buttercream: In large mixer bowl, beat together the butter and half of the powdered sugar using heavy duty mixer. Add the half-and-half and the rest of the powdered sugar, along with the coconut extract, and mix well. If the frosting is thicker than you would like, add 1 teaspoon of additional half-and-half at a time, mixing well after each addition, until the frosting reaches the correct consistency. The thickness may depend on the humidity levels in your region. Put into a pastry bag.
• To assemble: Make a hole in the middle of each cupcake using a sharp knife. Be sure and leave a small amount of cake in the bottom of the hole. Fill the cupcakes with the mousse filling. Frost with coconut buttercream. You may top the cupcakes with more flake coconut or toasted coconut as desired.
• Serve immediately or chill until ready to serve.

BUTTERCREAM-COCONUT CAKE ICING

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.

COCONUT FROSTING AND FILLING

Steps:

• Combine sour cream and sugar; mix well. Stir in coconut. Fold in whipped topping. Spread top and sides of two 9-inch cake layers.

COCONUT CAKE WITH COCONUT CREAM FROSTING

Steps:

• Prepare the Cake Layers: Preheat oven to 325°F. Coat 3 (8-inch) round cake pans with baking spray, and set aside. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Add lemon zest (if using), vanilla, and coconut extract; beat just until combined, about 30 seconds.
• Sift together cake flour, baking powder, and salt in a medium bowl. Add to butter mixture alternately with milk, beginning and ending with flour mixture, beating on low speed just until combined after each addition.
• Beat egg whites with an electric mixer on high speed until stiff peaks form (don't overbeat, or they will be dry), about 2 minutes. Fold about one-third of beaten egg whites into cake batter; fold in remaining egg whites in 2 additions. Spoon batter evenly into prepared cake pans (about 2 ⅓ cups batter per pan).
• Bake cakes on middle rack in preheated oven until a wooden pick inserted in center of cakes comes out clean, 23 to 25 minutes. Cool in pans on wire racks 10 minutes. Remove cakes from pans; place directly on wire racks. Cool completely, about 1 hour.
• Prepare the Coconut Cream Frosting: Beat butter and cream cheese with an electric mixer on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, beating on low speed until combined, about 1 minute. Increase mixer speed to medium-high; gradually add cream of coconut, vanilla, and coconut extract, beating until smooth and fluffy, about 2 minutes.
• Transfer 3 tablespoons of the frosting to a small bowl; stir leaf green food coloring to reach desired shade of green. Spoon into a piping bag fitted with a small round tip. Transfer 1 tablespoon of the frosting to a separate small bow; stir in super red food coloring to reach desired shade of red. Spoon into a piping bag fitted with a small round tip. Let remaining frosting stand, covered, at room temperature until ready to use or up to 1 hour.
• Assemble the cake: Place 1 layer on a serving plate or a cake stand. Spoon 1 cup Coconut Cream Frosting into a ziplock plastic bag. Snip a ½-inch tip off 1 bag corner. Pipe a ring of frosting just inside the top edge. Spread with half of desired filling (if using the Whipped Chocolate Ganache Filling, spread with 1 cup filling), spreading to edge of piped frosting. Repeat process once with 1 additional Cake Layer, frosting, and filling. Top with remaining layer. (If using ganache filling, reserve any remaining for another use.) Spread cake top and sides with a thin layer of the remaining frosting. Refrigerate, uncovered, 1 hour. Spread remaining frosting over top and sides of cake. Gently pat coconut around bottom edge of cake and about 1 inch up sides. Sprinkle coconut on top of cake. Pipe green frosting in a garland pattern around sides of cake; pipe red frosting on garland to resemble berries. Insert Peace Dove Cookies into top of cake.

EASY COCONUT-PECAN FILLING & FROSTING

Steps:

• Whisk eggs and milk in large saucepan until blended.
• Add sugar and butter; cook and stir on medium heat 8 to 10 min. or until thickened and bubbly. Remove from heat.
• Stir in vanilla, then coconut and nuts. Cool to desired spreading consistency.

COCONUT-PECAN FILLING AND FROSTING

Steps:

• Mix milk, sugar, butter, egg yolks and vanilla in large saucepan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
• Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.
• Makes about 4 1/2 cups or enough to fill and frost top of 9" 3 layer cake, or frost tops of 3 (13x9) cakes or 24 cupcakes.

SOUR CREAM COCONUT FILLING AND TOPPING

Steps:

• In a mixing bowl, combine the sugar, sour cream, and coconut.
• Fold in the whipped topping.
• Fill and frost a 2- to 4-layer cake.

GERMAN CHOCOLATE CAKE RECIPE

Steps:

• Gather the coconut-pecan filling and frosting ingredients.
• Combine the evaporated milk and egg yolks in a large saucepan (off heat) and whisk until well blended. Add the brown sugar and whisk to blend.
• Add the pieces of butter. Place the pan over medium heat. Cook, stirring constantly until the butter melts and the mixture thickens, about 12 to 15 minutes,
• Remove the pan from the heat and add the coconut, pecans, vanilla extract, and salt. Stir to blend and set aside to cool for about 1 hour. The filling will thicken as it cools. Meanwhile, make the cake. Make the Cake
• Gather the ingredients for the cake.
• Position a rack in the center of the oven and heat to 350 F. Spray three 8-inch round cake pans and line with parchment paper .
• Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl .
• In a separate medium bowl, whisk the eggs with the buttermilk, vegetable oil, and vanilla extract.
• Add the egg-buttermilk mixture to the flour-cocoa powder mixture, stirring until blended.
• Add the boiling water (and espresso powder if using) and mix until smooth. The batter will be pretty thin.
• Divide the batter evenly among the 3 cake pans. You will have about 16 ounces of batter in each pan.
• Bake the cake layers for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 20 minutes.
• Remove from the pans and place on racks to cool completely. Assemble the Layers
• Place a cake layer on a cake plate or stand and top with about 3/4 to 1 cup of filling. Add another cake layer and top with more filling.
• Finish with the third layer and top with the remaining filling. Leave a little space around the edge if you plan to decorate with piped ganache. Finish With the Optional Ganache
• Gather the ganache ingredients.
• Place the chocolate chips in a heat-safe bowl; set aside.
• Heat the cream in a saucepan over medium heat. It should be hot and steaming, not boiling or bubbling.
• Pour the hot cream over the chocolate chips and let stand for 10 minutes without stirring.
• Whisk the cream and melted chocolate chips with the vanilla extract until smooth. If you see any unmelted chocolate lumps, place the bowl over a pan of simmering water and stir until the ganache is smooth.
• Let the ganache cool for about 1 hour, whisking every 10 minutes. The ganache should be thick enough to hold peaks. Beat the ganache with an electric mixer for about 5 minutes, until it is light and fluffy.
• Frost the side of the cake with the whipped ganache. If desired, pipe the remaining ganache around the edge of the cake.

COCONUT-PECAN FILLING AND FROSTING

Steps:

• Whisk egg yolks and milk in large saucepan until blended.
• Add sugar and butter; cook, stirring constantly, over medium heat 12 min. or until thickened and golden brown. Remove from heat.
• Add remaining ingredients; mix well. Cool to desired spreading consistency.

CHOCOLATE-FROSTED DEVILS FOOD CAKE WITH PECAN AND COCONUT

Steps:

• Make the cake layers: Line the bottoms of 3 buttered 9 by 1 1/2-inch round cake pans with rounds of waxed paper, butter the paper, and dust the pans with flour, knocking out the excess. In a small metal bowl set over a saucepan of barely simmering water melt the chocolate with the water, stirring occasionally, remove the bowl from the heat, and let the mixture cool. Into a bowl sift together the flour, the baking soda, and the salt. In the large bowl of an electric mixer cream together the butter and the sugars until the mixture is smooth. Add the buttermilk alternately in batches, beginning and ending with the flour mixture, and beat the batter until it is smooth. Mix in the melted chocolate. Divide the batter among the prepared pans, smoothing the tops, rap each pan twice on a hard surface to expel any air bubbles, and bake the layers in the middle of a preheated 350 degree oven for 20 to 30 minutes, or until a tester comes out clean. Let the layers cool in the pans on racks for 10 minutes, run a knife around the edge of each pan, and invert the layers onto the racks. Remove the wax paper and let the layers cool completely. The cake layers may be made 2 days in advance and kept, wrapped in plastic wrap, at room temperature. Make the filling: In a saucepan combine the cream, the granulated sugar, and the butter and cook the mixture over moderately low heat, stirring, until the sugar is dissolved. Whisk 1/2 cup of the cream mixture into the yolks, whisk the yolk mixture into the remaining cream mixture, and cook the mixture over moderately low heat, whisking, for 10 minutes, or until it is thickened (do not boil). Stir in the vanilla, the pecans, and the coconut and let it cool, stirring occasionally. Make the frosting: In a bowl beat together the butter, the cream, the vanilla, the chocolate, and the confectioners sugar until the frosting is fluffy. Assemble the cake: On a cake stand arrange 1 cake layer, spread the layer with 3/4 cup of the filling, and top the filling with a second layer. Spread the second layer with 3/4 cup of the remaining filling and pour the icing on top of the cake, letting it drip down the side of the cake. The cake may be assembled 1 day in advance and kept covered loosely and chilled. Let the cake return to room temperature before serving. Posted to recipelu-digest by P&S Gruenwald on Feb 20, 1998