Coconut Pecan Cake Food

COCONUT-PECAN COOKIES

Steps:

• Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
• Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
• Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.

CHOCOLATE PECAN AND COCONUT SHEET CAKE

Steps:

• To make cake: Heat oven to 375 degrees F. Lightly butter half sheet pan.
• In a large bowl, sift together flour, both sugars, baking soda and salt; set aside. In a second bowl, whisk together eggs, buttermilk and vanilla extract; aside.
• In a small saucepan, add butter, oil, HERSHEY'S Cocoa, water and instant coffee. Heat and stir over medium heat until mixture comes together and just starts to boil. Pour chocolate mixture over flour mixture, stir until no white streaks remain. Add buttermilk mixture and stir to combine.
• Pour mixture into prepared pan and bake until cake tester comes out free of wet batter when inserted in center of pan, about 20-23 minutes. Remove from oven and transfer to a wire rack.
• In the meantime, make the icing by placing butter, milk, HERSHEY'S Cocoa and HERSHEY'S Spreads in Chocolate over medium heat. Gently stir until mixture is smooth and well combined. Do not let it come to a boil. Remove from heat and stir in vanilla extract and powdered sugar. Pour icing over cake and use an offset spatula to spread over top of cake. Sprinkle toppings onto icing layer. Cut and serve.

BOURBON PECAN CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
• In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
• Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
• For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.

COCONUT PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees). Grease and flour two 8 inch round pans or one 9 x 13 inch pan.
• In a large bowl, blend cake mix with the water, eggs, and oil. Beat with an electric mixer at medium speed for 4 minutes. Stir in 2 cups coconut and nuts. Pour into prepared pans.
• Bake for 35 minutes, or until done. Cool completely.
• Melt 2 tablespoons butter or margarine in a skillet. Add 2 cups coconut, and stir constantly over low heat until golden brown. Spread toasted coconut on absorbent paper towel to cool.
• Cream 2 tablespoons butter or margarine with softened cream cheese. Add milk and sugar alternately, beating well. Add vanilla, and stir in 1 3/4 cups of the toasted coconut. Ice the cake, and sprinkle with remaining coconut.

COCONUT PECAN CAKE

Steps:

• Preheat oven to 350 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment. Butter parchment, and dust with flour; tap out excess, and set aside.
• In a food processor, finely grind coconut; transfer to a bowl. Finely grind pecans with 2 tablespoons sugar, and set aside. Into a large bowl, sift together flour, baking powder, and salt; stir in ground coconut and pecans. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, creamed coconut, and remaining sugar on medium-high speed until light and fluffy, about 4 minutes. Beat in eggs and extract. Beat in flour mixture in three batches, alternating with the coconut milk, and starting and ending with flour.
• Divide batter between prepared pans; smooth tops. Bake until golden and a cake tester inserted in centers comes out clean, about 35 minutes. If tops begin to get too dark, cover loosely with foil. Let cool in pans 30 minutes. Run a knife around edges of cakes; invert onto a wire rack. Reinvert; let cool completely.
• Line two rimmed baking sheets with plastic wrap; fit one with a cooling rack. Use a serrated knife to trim tops of cake layers, if desired. Transfer one layer to baking sheet with rack; spread with filling. Place remaining cake layer on top.
• Using an offset spatula, spread 1 cup chilled ganache on sides of cake; smooth with a bench scraper. Pour remaining ganache over cake, coating completely. Transfer cake and rack to other baking sheet; chill until set, about 5 minutes. Scrape excess ganache back into bowl, passing through a sieve.
• Coat the cake again with ganache. Chill until set, about 5 minutes. Press toasted coconut on sides of the cake, if desired. Keep at room temperature until ready to serve.

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 PECAN CAKE

Steps:

• In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. , Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. , Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.

COCONUT-PECAN PUDDING CAKE

Steps:

• Heat oven to 350°F.
• Grease and flour three 9-inch round pans. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with mixer until blended. Stir in coconut and nuts.
• Pour into prepared pans.
• Bake 35 min. or until toothpick inserted in centers comes out clean. (Do not underbake.) Cool 15 min. Remove from pans to wire racks; cool completely. Fill and frost as desired. (Nutrition information is for unfrosted 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 CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease or spray and flour three 9 inch round cake pans.
• Blend cake mix, pudding, water, eggs, and oil in large mixer bowl.
• Beat at medium speed 3 minute.
• Stir in coconut and pecans.
• Pour in pans and bake for 30 minutes.
• Place cake on wire racks to cool.
• To make frosting:.
• Melt 2 T butter in skillet and add 1/2 cup coconut.
• Stir constantly over low heat until coconut turns golden in color.
• Spread coconut on paper towels to cool.
• Cream 2 T butter with cream cheese.
• Add milk and beat in confectioners sugar gradually.
• Beat until smooth.
• Stir in vanilla and remaining 1 1/2 cups coconut.
• Spread frosting on tops of cake layers.
• Stack layers and sprinkle the golden coconut on the top frosted layer.

COCONUT PECAN BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, combine eggs, 2 cups sugar, oil and 2 tsp coconut extract; mix well.
• Combine flour, baking powder and salt, add to egg mixture alternately with buttermilk just until moistened.
• Stir in coconut and pecans.
• Spoon into a well greased 10 inch tube pan.
• Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
• Meanwhile, in a saucepan, combine the water, butter and remaining sugar.
• Bring to a boil; cook for 5 minutes.
• Remove from the heat; add remaining extract.
• Slowly pour hot syrup over hot cake.
• Cool in pan for 4 hours before removing to serving plate.
• Dust with confectioners sugar.

COCONUT PECAN POUND CAKE

Steps:

• Combine dry ingredients.
• Add liquid ingredients.
• Beat to blend well.
• Fold in pecans and coconut.
• Pour batter into greased and floured bundt pan.
• Bake at 325° for 1 hour and 30 minutes or until tests done.
• Let cake cool 10 minutes before removing from pan.
• Pour glaze over warm cake.

DOLESTER MILES' COCONUT PECAN CAKE

Steps:

• Heat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.
• Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.
• In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.
• In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.
• Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely.
• Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely.
• Make the simple syrup: In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat.
• Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.
• Make the icing: Whip the cream with the confectioners' sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.

BANANA SNACK CAKE WITH COCONUT, CHOCOLATE AND PECAN STREUSEL

Steps:

• For the streusel: Combine the coconut, flour, oats, baking powder, brown sugar and salt in a medium bowl. Add the butter and knead it into the flour mixture with your fingers until it is evenly moistened. Add the pecans and toss to combine. Set aside.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan. Line it with parchment paper with a 2-inch overhang on two sides.
• In a medium bowl, whisk together the flour, baking powder, salt and baking soda. In a small bowl, stir together the banana and sour cream. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
• Stir in half of the flour mixture, then the banana mixture and then the remaining flour mixture. Fold in the chocolate and coconut. Transfer the mixture to the prepared pan. Top with the streusel mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Transfer to a rack to cool completely. Lift the cake out of the pan using the parchment paper and cut into squares to serve.

CREAM CHEESE COCONUT PECAN POUND CAKE

Steps:

• Preheat oven to 325°F
• Grease and flour a 12 cup tube or bundt pan.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating at medium speed until light and fluffy.
• Add eggs, 1 at a time, beating just until the yellow yolk disappears.
• Sift together flour and salt; add to butter mixture.
• Beat batter at low speed just until blended after each addition.
• Stir in vanilla, pecans, and coconut.
• Pour batter into a greased and floured 12-cup tube pan.
• Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes.
• Remove from pan; cool completely on wire rack.

AMY'S COCONUT PECAN CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
• With a mixer on low, blend together cake mix, pudding, eggs, oil, and water.
• When blended, beat for 4 minutes.
• Fold in coconut and nuts.
• Divide batter between 3 cake pans. Bake for 35 minutes or a toothpick comes out clean.
• Ice with cream cheese icing.

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

BUTTERMILK CHOCOLATE CAKE WITH COCONUT PECAN MARMALADE

Steps:

• Butter three 8 inch cake pans thoroughly and line the base of each with baking parchment. Rub a little more butter onto the paper. Preheat the oven to 350 degrees.
• In a double boiler, melt the chocolate over simmering water, stirring occasionally, and set aside to cool. Sift the flour together with the sugar, baking soda, baking powder, and salt. In the bowl of an electric mixer or with a handheld mixer, beat the butter until it is fluffy. Add the flour mixture, 3/4 cup of the buttermilk, and the vanilla and beat in thoroughly, mixing for about 2 minutes with the electric mixer. Add the melted chocolate, eggs, and the remaining 1/4 cup of the buttermilk and beat for 1 minute longer. Pour an equal amount of the cake batter into each prepared pan and bake on the center rack of the oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in their pans for 15 minutes, then turn out onto a cake rack and finish cooling. With a soft pastry brush, brush any loose crumbs from the side edges of the cake layers.
• To make the marmalade, combine the milk, sugar, egg yolks, and butter in a medium saucepan. Over medium heat cook the mixture, stirring constantly, until it thickens, about 10 minutes. Do not let the mixture come to a boil. Remove from the heat and add the coconut and pecans. Stir together well, then let cool almost to room temperature, beating occasionally so that it does not form a crust.
• To assemble the cake, place the first layer of cake on a serving dish. Spread a layer of the marmalade on the top of the cake only, about 1/2 inch thick. Place the second layer of the cake on top of the first and spread the top of it with some of the marmalade. Finally, place the third cake layer on the top and spread a nice, thick, and slightly rounded layer of the marmalade on top of that. Cut into wedges for serving.

HOMEMADE COCONUT PECAN FROSTING

Steps:

• Combine milk, sugars, egg yolks, and butter in sauce pan. Simmer on medium-low until thickened. (approx. 15 minutes)
• Remove from heat and add vanilla, flakes, and pecans.
• Allow to cool to room temperature before frosting. Enjoy!

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.