Coconut Meringue Cake Food

COCONUT CAKE WITH MERINGUE FROSTING

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-9-by-2-inch cake pans; line bottoms with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.
• Whisk together flour, baking powder, and salt in a large bowl. Place shredded coconut in bowl of a food processor; pulse until finely chopped. Stir chopped coconut into flour mixture until combined; set aside.
• Beat together butter and sugar in bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 4 minutes, scraping down side of bowl as needed. Add whole eggs, egg whites, and vanilla; beat until fluffy and combined. With mixer on low, add flour mixture, alternating with coconut milk, beginning and ending with flour mixture, mixing well after each addition.
• Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted into center comes out clean, about 45 to 50 minutes.
• Transfer pans to a wire rack to cool 30 minutes. Invert cakes onto rack; peel off parchment paper. Reinvert cakes and let them cool completely, top sides up, then wrap individually in plastic wrap. Transfer to freezer for 15 to 20 minutes.
• Using a serrated knife, trim tops of cake layers to make them level. Place one layer on a cake plate; spread top with 1 1/2 cups meringue. Top with remaining layer, cut side up. Using offset spatula, spread remaining frosting over entire cake, swirling to cover in a decorative fashion. Sprinkle entire cake with coconut curls, bending and curling as desired. Cake can be kept refrigerated, covered with a cake dome, up to 3 days.

COCONUT MERINGUE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
• Beat butter and 1/2 cup white sugar until light and fluffy. Beat in egg yolks.
• Combine flour, baking powder and salt in bowl. Add flour mixture to butter mixture in two parts, alternating with milk and vanilla, beginning and ending with flour mixture. Spread in the prepared pan.
• To Make Topping: Beat egg whites until soft peaks form; add 1/2 cup of the white sugar gradually, and beat until egg whites are stiff. Fold in the coconut. Put spoonfuls here and there over batter, smoothing as best you can.
• Bake in preheated oven until meringue topping starts to brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.

COCONUT MERINGUE CAKES

Steps:

• Preheat oven to 175 degrees. Line 4 baking sheets with parchment. Trace nine 3 1/2-inch circles onto each sheet. Turn parchment marked-sides down.
• Heat sugar, egg whites, and salt in a heatproof bowl set over (not in) a pan of simmering water, whisking constantly, until warm to the touch and sugar is dissolved, about 3 minutes. Remove bowl from heat. Whisk on medium-high speed until peaks are stiff and glossy, about 4 minutes. Beat in food coloring.
• Dab meringue under corners of parchment to hold in place. Spread 3 heaping tablespoons meringue within edges of each traced circle. Sprinkle 1 teaspoon coconut each over 12 of rounds.
• Bake until meringues are dry but not taking on any color and can be easily pulled off parchment, 1 1/2 to 2 hours. Let cool completely on sheets on wire racks.
• Form 1/4-cup scoops of sorbet into 3-inch disks, using your hands or a small offset spatula. Place a sorbet disk on a plain meringue. Top with a second plain meringue and a second sorbet round, then end with a coconut-sprinkled round. Transfer to a parchment-lined baking sheet and freeze, at least 5 hours and up to 1 day. Repeat with remaining meringues and sorbet.

COCONUT MERINGUE BUTTERCREAM

Steps:

• Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, about 3 minutes.
• Attach bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until cooled, about 10 minutes. Reduce speed to medium. Add butter; beat until pale and fluffy. Mix in cream of coconut and extract.

COCONUT MERINGUE CAKE

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Grease a 9" square cake pan and dust lightly with flour.
• Cream shortening and gradually blend in sugar.
• Beat until light and fluffy.
• Add egg yolks and beat until well combined.
• Blend in grated orange rind.
• Blend together flour, baking powder, cream of tartar and salt.
• Add dry ingredients to creamed mixture, alternately with milk. Blend after each addition.
• Pour batter into prepared pan.
• For topping: Beat egg white to soft peaks, gradually beat in sugar, then fold in coconut.
• Spread carefully over cake batter.
• Bake for 45 minutes.

COCONUT ALMOND MERINGUES

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine almond flour, powdered sugar, coconut flakes, and flour.
• In another mixing bowl, whip the egg whites to soft peaks and add the sugar. Whip to medium peaks. Gently fold in the dry ingredients.
• Spoon the mixture into a pastry bag set with plain tip. Pipe into rings on a parchment-lined baking sheet, and bake until golden brown, about 15 minutes.

KEY LIME PIE CUPCAKES WITH COCONUT MERINGUE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set the pans aside.
• Prepare the cupcake batter:.
• With a citrus zester or fine grater, zest the lime and reserve one teaspoon. Cut the lime in half and squeeze the juice over a strainer into a small bowl; you should have two tablespoons. Set aside.
• Separate three of the eggs, place the whites in a large clean mixing bowl and the yolks in another mixing bowl.
• Add the remaining egg, cake mix, pudding mix, water, oil, coconut flavoring and lime zest and juice to the yolks. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended.
• Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. Place the pans in the oven.
• Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for five minutes. Increase the oven heat to 450°F.
• Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before filling.
• Meanwhile, prepare the filling: Place the sweetened condensed milk and Key lime juice in a small bowl and stir to combine. Spoon the mixture into a pastry bag fitted with a medium tip. Press the tip 1/4 inch into the top center of each cooked cupcake and squeeze the bag to release about 1 tablespoon filling into the cupcake. Scrape off any excess filling with a rubber spatula. Place the cooled cupcakes nearly side by side on a baking sheet.
• Prepare the meringue:.
• Add the cream of tartar to the reserved egg whites and beat with an electric mixer on high speed until frothy, 45 seconds.
• Add the coconut flavoring and one tablespoon of the sugar. Continue beating on high, adding one tablespoon sugar at a time, until the whites form stiff peaks (if you pull the beaters from the meringue, the meringue should extend from the beaters in straight stiff peaks).
• Spoon two tablespoons meringue onto the top of each cupcake and swirl to spread it just to the edges with a short metal spatula or a spoon. Place the pan in the oven. Bake until the meringue is light nutty brown in color, five to six minutes.
• Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingers. Serve at once, or allow the cupcakes to cool 10 minutes, then serve.

CHOCOLATE MERINGUE CAKE

Steps:

• FOR CAKE:.
• Beat egg whites at high speed with an electric mixer until soft peaks form; set aside.
• In a separate bowl, beat butter at medium speed until creamy.
• Add sugar and beat well.
• Add egg yolks, one at a time and beat until well blended after each addition.
• In a small bowl, combine the buttermilk and 2 teaspoons flavoring.
• In a separate bowl, combine the flour, baking soda and cocoa. Add the dry mixture to the butter mixture, alternating with the buttermilk mixture; beginning and ending with the flour mixture. Beat at low speed after each addition until well blended.
• Stir in the pecans and mix well.
• Fold in the beaten egg whites and pour the batter into 3 well greased 9 inch cake pans.
• Bake at 350°F for 20 minutes until a wooden toothpick comes out clean.
• Cool for 10 minutes in the pan, then remove cake to wire racks to cool completely.
• CREAM CHEESE FILLING:.
• Beat the first four ingredients at medium speed with an electric mixer until smooth. Gradually add the powdered sugar, beating until light and fluffy.
• Once the cake cools completely, spread this filling between the layers.
• GANACHE:.
• Bring whipping cream to a simmer in a heavy saucepan over medium heat.
• Remove from heat and add chocolate, stirring until the chocolate is melted.
• Cool until ganache becomes a spreading consistency (stirring often).
• Frost the top and sides of the cake with ganache reserving 1/2 cup.
• MERINGUES:.
• Beat the egg whites, vinegar and salt at high speed with an electric mixer until foamy.
• Gradually add sugar; beating until soft peaks form and sugar dissolves.
• Fold in chocolate.
• Drop by heaping teaspoonfuls onto parchment paper lined baking sheets and bake at 250°F for 35 minutes.
• Transfer to wire racks to cool completely.
• Once cool, mound meringues on top of cake to form a small mountain, beginning at the sides and working in, layering 3-4 layers high. Drizzle the meringues with the remaining ganache.
• TO SERVE THE CAKE:.
• Before cutting, remove the meringues with small tongs and use them as a garnish on each cake serving.
• TO STORE:.
• IF you have any cake left, store it in the refrigerator without the meringues. Store the meringues in an airtight container at room temperature.