Coconut Peach Cake Food

COCONUT PEACH CAKE

Steps:

• Preheat oven to 350°F (180°C). Butter and flour 3 (9-inch) round cake pans. Line bottom of pans with parchment paper; butter and flour pans again.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl, stir together coconut milk and buttermilk. With mixer on low speed, gradually add flour mixture to butter mixture alternately with coconut milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vanilla. Divide batter among prepared pans.
• Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Brush layers with Peach Simple Syrup.
• Place 2 cups American Buttercream in a piping bag fitted with a medium round tip. Pipe a ½-inch-thick layer of buttercream around edge of one cake layer. Spread buttercream within border. Layer half of peaches in center, gently pressing into buttercream and ensuring border is higher than peaches. Repeat layers once. Top with remaining cake layer. Spread a thin layer of American Buttercream on top and sides of cake. Freeze for 30 minutes. Spread remaining American Buttercream on top and sides of cake. Press toasted coconut into sides of cake, if desired. Cover and refrigerate for up to 4 days.
• In a medium saucepan, heat all ingredients over medium heat until sugar is dissolved. Remove from heat, and let cool. Using an immersion blender, blend until mixture is smooth. Refrigerate in an airtight container for up to 2 weeks.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, 5 to 6 minutes. Reduce mixer speed to low. Gradually add confectioners' sugar, cream, and salt, beating until smooth. Use immediately.

COCONUT-PEACH LAYER CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, and salt in medium bowl to blend. Whisk buttermilk and sour cream in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in cream of coconut, egg yolks, and vanilla. Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions. Beat egg whites in another large bowl until stiff but not dry. Fold into batter.
• Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto rack; cool completely. Maintain oven temperature.
• Spread flaked coconut on large baking sheet. Bake until lightly toasted, stirring once, about 14 minutes. Cool. (Cakes and coconut can be made 1 day ahead. Cover separately with plastic wrap and let stand at room temperature.)
• For filling:
• Stir preserves in small saucepan over medium-low heat until melted. Cool slightly. Toss peaches, sugar, and lemon juice in large bowl. Add preserves and toss to combine.
• For frosting:
• Beat first 3 ingredients in large bowl until peaks form.
• Drain peach filling of excess juices. Cut cakes horizontally in half. Place 1 cake layer, cut side up, on platter. Top with 1/3 of peach filling. Spread 1 cup frosting over filling. Repeat layering 2 more times, then top with final cake layer, cut side down. Spread top and sides of cake with remaining frosting. Cover cake completely with toasted coconut. Refrigerate at least 30 minutes and up to 1 day. Fan peach slices atop center of cake before serving.
• Cream of coconut is available in the liquor section of most supermarkets.

PEACH CAKE WITH COCONUT ICING

Steps:

• Drain the peaches and empty into a large bowl and mash.
• Add flour, sugar and soda and mix well.
• Spray a 9 x 13 inch cake pan and pour in batter.
• Bake in a preheated 350 degree oven for 35 minutes.
• n a medium saucepan, mix 3/4 cup sugar, evaporated milk, butter, and coconut.
• IBoil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on the warm cake .

COCONUT-PEACH LAYER CAKE

Steps:

• For cake: Preheat oven to 350°F.
• Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
• Whisk flour, baking powder, and salt in medium bowl to blend.
• Whisk buttermilk and sour cream in small bowl.
• Using electric mixer, beat butter in large bowl until fluffy.
• (this is important for a really light cake!) Gradually beat in sugar.
• Beat in cream of coconut, egg yolks, and vanilla.
• Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions.
• Beat egg whites in another large bowl until stiff but not dry.
• Fold into batter.
• Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 45 minutes.
• Cool cakes in pans on rack 10 minutes.
• Turn cakes out onto rack; cool completely.
• Maintain oven temperature.
• Spread flaked coconut on large baking sheet.
• Bake until lightly toasted, stirring once, about 14 minutes.
• Cool.
• Be sure it's toasted well enough to be pretty dry!
• For filling: Stir preserves in small saucepan over medium-low heat until melted.
• Cool slightly.
• Toss peaches, sugar, and lemon juice in large bowl.
• Add preserves and toss to combine.
• For frosting: Beat first 3 ingredients in large bowl until peaks form.
• Drain peach filling of excess juices.
• Cut cakes horizontally in half.
• Place 1 cake layer, cut side up, on platter.
• Top with 1/3 of peach filling.
• Spread 1 cup frosting over filling.
• Repeat layering 2 more times, then top with final cake layer, cut side down.
• Spread top and sides of cake with remaining frosting.
• Cover cake completely with toasted coconut.
• Refrigerate*at least* 30 minutes and up to 1 day.
• This is important, or your slices won't turn out right!
• Fan peach slices atop center of cake before serving.

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 TRIPLE LAYER CAKE

Steps:

• Preheat oven to 350 degrees.
• Coat 3 round cake pans (8 inch each) with the cooking spray, dust each with 1 tablespoon flour.
• Combine sifted flour, baking powder, salt and baking soda.
• Then add sugar, butter and oil and beat for about 5 minutes.
• Add egg whites, one at a time and then combine the milk and yogurt.
• Add the flour mixture to the creamed mixture, stir in extracts.
• POUR cake batter into your prepared pans.
• Bake at 350 degrees for 25 minutes.
• Cool in pan for another 10 minutes.
• Remove from pans.
• Make sure cake is completely cooled.
• While cake is cooking make your coconut frosting.
• Add sugar, water, cream of tartar, sprinkle of salt and egg whites together.
• Beat at high speed until stiff peaks form on top of oven in a pan and candy thermometer registers 160.
• Add extracts and beat until blended.
• Put aside.
• LEMON FILLING: Combine sugar and cornstarch in a saucepan.
• Stir in water, orange juice, rind, lemon juice, and egg yolks.
• Bring it to a boil over medium to high heat.
• Cook until it thickens, stirring constantly so it won't burn.
• Remove from heat, Stir in vanilla.
• Cover and put it on cake after it gets cooled.
• Place 1 cake layer on a plate, that will be the bottom one.
• Spread a thin layer of lemon filling on top of cake.
• Put your second layer of cake on top of that.
• And then spread another thin layer of lemon filling on top of that.
• Then you put the last layer on top of the cake.
• Then you spread the coconut frosting on the very top of the cake.
• Spread the frosting on sides of the cake.
• Sprinkle top of cake the coconut flakes.