Coconut Meringue Cakes Food

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 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.

FAVORITE COCONUT MERINGUE PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with flaked coconut. Bake until meringue is golden, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.

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.

MAGNOLIA BAKERY'S DEVIL'S FOOD CAKE WITH FLUFFY COCONUT ICING

Steps:

• Make Cake: Grease and flour three 9x2" round cake pans and line bottoms with waxed paper; set aside.
• Sift dry ingredients and set aside.
• Using medium speed of mixer, cream butter until smooth.
• Add sugar and beat until fluffy for 3 minutes.
• In separate bowl, beat egg yolks until thick and lemon colored for 2 minutes.
• Add beaten yolks to butter mix and beat well.
• Add chocolate, mixing well.
• Add dry ingredients in thirds, alternating with milk and vanilla.
• With each addition, beat until well mixed, but do not overbeat.
• Using a spatula, scrape down bowl, making sure ingredients are well blended and batter is smooth.
• In separate bowl, beat egg whites on high to soft peaks.
• Gently fold into batter.
• Divide batter into pans and bake at 350º for 30 to 35 minutes.
• Cool in pans 10 minutes.
• Remove from pans and cool completely on wire rack.
• Make Icing: Combine egg whites, sugar, water, corn syrup, salt in top of double boiler.
• Place over rapidly boiling water.
• Using high speed, beat constantly 6 to 8 minutes, or until icing stands in soft peaks.
• Remove from heat, add vanilla and beat 1 minute, or until icing has desired spreading consistency.
• Use immediately.
• On cooled cake, ice between layers, then ice top and sides of cake with seven minute icing.
• Sprinkle top and sides generously with coconut.