Coconut Milk Cake Food

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.

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.

COCONUT CAKE

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
• Combine milk, sugar and 1/2 cup coconut in medium saucepan. Bring to boil on medium heat. Simmer on low heat 1 min., stirring occasionally. Spoon over warm cake; spread coconut to evenly cover top of cake. Cool completely.
• Add 1/2 cup of the remaining coconut to COOL WHIP; stir gently until blended. Spread over cake. Sprinkle with remaining coconut. Refrigerate 6 hours. Top with pineapple and kiwi just 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.

COCONUT LEMON POUND CAKE

Steps:

• Preheat the oven to 180°C/350°F.
• In the bowl of a stand mixer fitted with a paddle attachment, mix the dry ingredients together.
• Add the room temperature butter and oil then beat until the mixture is well combined and starts clumping together. You want the butter to be dispersed with no lumps remaining in the flour.
• Whisk the eggs, coconut milk, lemon juice and zest together.
• Pour the wet ingredients into the batter while mixing on a low speed. Beat until just combined.
• Pour the batter into a greased and lined loaf pan (the one I used was 9"x 5" or 22cm x 12cm).
• Place in the oven and bake for 45-60 minutes or golden brown and a skewer inserted comes out clean.
• Remove from the oven and allow to cool for 20 minutes in the pan before turning out and cooling completely.
• Whisk the lemon juice, coconut milk and icing sugar together then drizzle over the cake.
• Decorate with strawberries and coconut flakes (optional) and serve.

HOMEMADE COCONUT CAKE

Steps:

• Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.

COCONUT CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
• Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

COCONUT CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
• 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
• Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
• Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of 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).

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.