COCONUT CAKE WITH COCONUT BUTTERCREAM FROSTING
This sweet southern scratch-made Coconut Cake with coconut buttercream frosting is moist, tender, melt-in-your-mouth perfection.
Provided by Renee
Categories Dessert
Time 2h40m
Number Of Ingredients 16
Steps:
- Position oven rack in the center (or just below center) of the oven. Preheat oven to 350°F [175°C]. Grease and flour three round cake pans. Line pans with parchment paper for easy release and clean-up. NOTE: 8" or 9" cake pans will work for this cake. (They must, however, all be the same size!)
- Measure sifted cake flour, baking powder, and salt; sift together three times. Set aside.
- Combine sour cream and coconut milk in a small bowl and set aside.
- Using an electric mixer with a large mixing bowl, cream butter and 1 cup of sugar together until light and fluffy. Add coconut extract and mix to combine. Add flour mixture alternately with coconut milk and sour cream mixture, beating after each addition. Remove bowl from mixer and set aside.
- [DO NOT begin this step until you have completed the previous step.] In a medium mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, beating until meringue will hold soft peaks.
- [Do this step by hand. Do not use a mixer.] Carefully fold beaten egg whites into batter.
- Pour batter evenly into the three prepared cake pans. Bake layers in preheated oven: 22-25 for 9" cake pans / 25-30 minutes for 8" cake pans - or until a toothpick or skewer comes out clean. (If your oven cooks unevenly, carefully rotate pans on rack at the 15-minute mark.)
- Allow cakes to cool in their pans over wire rack for 10 minutes. Carefully tap out onto wire rack to cool completely. Wrap and chill layers in refrigerator for at least an hour (or up to a week if you need to).
- Using an electric mixer, beat butter on medium-high until light and fluffy. Add coconut and vanilla extracts and salt and mix to thoroughly combine.
- Slowly add powdered sugar, mixing well after each addition.
- Add coconut milk, one tablespoon at a time time, beating on medium-high until fully incorporated.
- Once the cake is completely chilled, trim the layers.
- Spread the top of the bottom layer of cake with frosting. Add the middle layer and frost top. Add the top layer.
- Apply a crumb coat to the entire cake. (A crumb coat is a thin layer of frosting that covers the top and sides of a cake.) Return the cake to the refrigerator for another 15 minutes.
- Frost the entire cake with a generous layer of frosting. Sprinkle flaked coconut over top and sides of cake before the frosting sets.
Nutrition Facts : ServingSize 1 slice, Carbohydrate 58.3 g, Protein 3.2 g, Fat 24.7 g, SaturatedFat 17.2 g, Cholesterol 47 mg, Sodium 188 mg, Fiber 1.3 g, Sugar 43.1 g, Calories 456 kcal
TOASTED COCONUT LAYER CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Butter and flour the parchment.
- Separate the eggs into whites and yolks. Set the yolks aside. Beat the egg whites to stiff peaks, then set aside until ready to use.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the granulated sugar, butter and coconut oil in a large bowl with an electric mixer or with a stand mixer until light and fluffy, about 2 minutes. Add the egg yolks, coconut cream and vanilla and beat until just combined. Alternate adding the buttermilk and flour mixture to the butter mixture, being careful not to overmix. Gently fold in the beaten whites until completely incorporated, but keeping the volume!
- Divide the batter evenly between the prepared cake pans.
- Bake until a toothpick inserted in the middle of the cakes comes out clean, 25 to 30 minutes.
- Let cool for about 5 minutes, then invert onto a cooling rack to cool completely.
- For the coconut cream cheese frosting: Meanwhile, beat the cream cheese and butter in a stand mixer or in a bowl with a hand mixer until very smooth, about 2 minutes. Add the coconut extract and salt, then slowly start to add the powdered sugar, beating it in a little at a time. Beat until all the sugar is combined and the frosting is stiff but still light and fluffy. Add more sugar if it is too loose, or a little milk if it is too thick. Set aside at room temperature until you are ready to decorate.
- If the cakes have domed at all, shave down any uneven parts to make the tops of the cakes flat and smooth.
- Spread 1 tablespoon frosting on a cake plate or stand; this will help keep the cake in place while you decorate. Place one cake cut-side up on the plate. Dollop about 1 cup frosting on top of the cake and spread it in an even layer using a spatula, knife or spoon. Place the second cake on top of the first. Add another 2 cups frosting to the top of the cake and smooth it over the top and down the sides. Repeat with any remaining frosting until the outside of the cake is frosted and smooth. Using your hands, press the toasted coconut into the sides of the cake and sprinkle it on the top, so that the entire cake is covered in toasted coconut.
- Slice and serve, or refrigerate until ready to serve. Serve at room temperature or chilled.
COCONUT LAYER CAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray and dust with flour; set aside. Whisk the flour, ginger, baking powder, baking soda and salt in a medium bowl. Whisk the cream of coconut and milk in a small bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until combined. Add the vanilla and coconut extract and beat until combined. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the milk mixture and beginning and ending with flour, until combined.
- Divide the batter between the prepared pans and spread evenly. Bake until the cakes are golden and a toothpick inserted into the centers comes out clean, about 40 minutes. Transfer to a rack and let cool 15 minutes in the pans, then invert onto the rack to cool completely.
- Make the frosting: Spread the shredded coconut on a baking sheet and bake, stirring halfway through, until golden, 10 to 12 minutes. Let cool. Meanwhile, beat the cream cheese in a large bowl with a mixer on high speed until light and fluffy, about 3 minutes. Add the butter and beat until fluffy, about 3 more minutes. Reduce the mixer speed to low and gradually beat in the confectioners' sugar and coconut extract until combined. Increase the mixer speed to high and beat until light and fluffy, about 2 more minutes.
- Assemble the cake: Put 1 cake layer on a cake stand or serving plate. Combine 1 heaping cup frosting with 1 cup of the toasted coconut; spread on the cake. Top with the other cake layer. Spread a thin layer of frosting on the top and sides of the cake (this is the crumb coat; it doesn't have to be perfect). Refrigerate until set, about 15 minutes. Spread the remaining frosting all over the cake; top with the remaining 1 cup toasted coconut.
COCONUT TRIPLE LAYER CAKE
Make and share this Coconut Triple Layer Cake recipe from Food.com.
Provided by Mary in LA.
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 30
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.
Nutrition Facts : Calories 362.9, Fat 6.5, SaturatedFat 3.5, Cholesterol 34.5, Sodium 163.5, Carbohydrate 71, Fiber 0.8, Sugar 45.2, Protein 5.5
COCONUT LAYER CAKE
Love coconut? Treat yourself to a coconut layer cake, which features all the flavours of coconut in the sponge and icing, plus toasted flakes for the topping
Provided by Esther Clark
Categories Dessert
Time 1h10m
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm loose-bottomed sandwich tins with baking parchment. Put the butter and sugar into the bowl of a freestanding mixer and beat for 10 mins. Add the eggs and coconut extract, and beat for a further 5 mins until light. Beat in the coconut cream. Fold through the dry ingredients (excluding the coconut flakes) then spoon into the prepared tins. Bake in the centre of the oven for 25-30 mins until golden brown and risen. Leave to cool in the tins, then turn out onto a wire rack to cool completely.
- Beat the butter, sugar and a pinch of salt together using an electric mixer for 10 mins until light and fluffy. Add the soft cheese, coconut cream and coconut extract, and beat on a high speed for 1 min until thickened. Use half of the buttercream to sandwich the sponges together, then spread the remaining icing on the top and sides of the cake. Top with the toasted coconut flakes.
Nutrition Facts : Calories 841 calories, Fat 49 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 74 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.43 milligram of sodium
COCONUT LAYER CAKE
"This dessert is my specialty - it's great for wedding or baby showers," offers Marilyn Dick, a field editor from Centralia, Missouri.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Cream butter, shortening and sugar until light and fluffy. Add vanilla and egg yolks, beating well after each addition. In another bowl, whisk together flour and baking soda; beat into creamed mixture alternately with buttermilk. Stir in coconut and chopped pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form; fold gently into batter. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth and creamy. Spread between layers and over top and sides of cake. Top with coconut and pecan halves. Store in refrigerator.
Nutrition Facts : Calories 571 calories, Fat 28g fat (15g saturated fat), Cholesterol 96mg cholesterol, Sodium 239mg sodium, Carbohydrate 75g carbohydrate (62g sugars, Fiber 1g fiber), Protein 6g protein.
EGG-FREE TRIPLE LAYER COCONUT CAKE
This is a cool, refreshing refrigerated layer cake with intense coconut flavor. Using coconut milk in the cake batter gives the cake a moist texture, makes up for the lack of eggs and gives the cake a light coconut flavor. I have had success with this egg replacer mixture in other baking recipes. It is the equivalent of using two large eggs. The icing is creamy and delicious with flakes of coconut throughout and sprinkled atop the iced cake. Please note that in order for the icing to adhere properly to the cake, the cake itself MUST be completely cooled.
Provided by MarthaStewartWanabe
Categories Dessert
Time 8h35m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Prepare icing eight hours before baking cake to allow enough time for it to set/chill. In a medium mixing bowl, whisk together Cool Whip, sour cream and sugar. Fold in 1 cup coconut. Chill for at least 8 hours.
- Preheat oven to 350°F
- Grease and generously flour three 9" cake pans.
- In a small bowl, whisk together 3 tbs. water, 3 tbs. oil and 2 teaspoons baking powder. Set aside.
- In a large bowl, combine all other ingredients and then add egg replacer mixture.
- With an electric mixer, beat on medium speed until smooth. Pour batter evenly into cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean.
- Cool cakes on a wire rack for 1 to 2 hours or until completely cooled. Carefully turn cakes out of pan.
- Apply icing between each layer and on the top and sides of cake. (Note: Cakes must be completely cool. Otherwise, the icing will not adhere and will melt down the sides of the cake.).
- Sprinkle top and sides generously with remaining coconut.
- Refrigerate until ready to serve. Store left overs in refrigerator.
Nutrition Facts : Calories 722.9, Fat 36.7, SaturatedFat 27.8, Cholesterol 10.1, Sodium 446.2, Carbohydrate 96.2, Fiber 4.7, Sugar 61.9, Protein 7.1
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