Coconut Whipped Frosting Food

COCONUT CAKE WITH WHIPPED CREAM FROSTING AND FRESH BERRIES

Steps:

• Preheat oven to 350°F. Butter and lightly flour three 6-inch round cake pans. Line bottom with parchment paper. Set aside.
• Whisk together cake flour, baking powder, and salt. Set aside.
• In another bowl, mix together coconut milk, egg whites, and vanilla extract until smooth. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until smooth. Scrape down sides of bowl as needed to ensure thorough mixing.
• Alternate adding dry and wet ingredients to the mixing bowl. Add ⅓ of dry flour mixture. Mix on on low speed while adding ½ of liquid mixture. Add another ⅓ dry mixture and follow with remaining ½ of liquid mixture. Add remaining ⅓ of dry mixture. Batter will be thick. Scrape down sides of bowl as needed.
• Divide batter evenly among prepared cake pans ( about 390 grams of batter per pan). Use a mini offset spatula or the back of a spoon to spread batter into an even layer. Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan for 5 minutes. Run a mini offset or knife along cake pan edges to loosen cake. Unmold cake and cool to room temperature on wire rack.

COCONUT FROSTING RECIPE

Steps:

• Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth.
• Add half of the powdered sugar and a pinch of sea salt and beat on low until the sugar is mostly incorporated. Add the remaining powdered sugar and beat on low until combined. Increase speed to medium and beat for 3 minutes.
• Stop the mixer and scrape down the bowl. Add the vanilla extract, coconut extract, and coconut cream then beat for an additional minute on low, increasing the speed to medium once the cream and extract is incorporated.
• Use for cakes, cupcakes, or your favorite baked goods!

COCONUT WHIPPED FROSTING

Steps:

• 1. Heat oven - make and bake according to package or recipe directions. (I used a lemon cake mix.) You can use your favorite cake mix or recipe. Bake and set aside to cool completely.
• 2. Use a spatula to empty Cool Whip (only use this kind, if possible) into a large bowl. Add the lemon juice (or flavoring to match the cake recipe you are using). Now add the coconut. Mix and fold to get well blended.
• 3. Spread a thick layer on this mixture on the bottom layer on your cake plate; place second layer on top of the filling.
• 4. Empty the can of whipped frosting to the remaining Cool Whip mixture. Mix up well to blend. If you want to add more coconut do so now; but only about 1/2 cup.
• 5. Spread this mixture on the sides of the cake, filling in any gaps between the layers. Be generous on the sides. Spread remainder of the frosting on the top. When finished, cover with a dome lid and refrigerate. For holiday's you can sprinkle colored sugar... enjoy.

FLUFFY COCONUT FROSTING

Steps:

• Beat cream cheese in medium bowl with wire whisk until creamy. Gradually add sugar, beating until well blended after each addition. Blend in milk and almond extract.
• Add whipped topping and coconut; stir until well blended.
• Use to frost your favorite cake or cupcake recipe. Store frosted cake or cupcakes in the refrigerator.

COCONUT CAKE WITH WHIPPED CREAM ICING

Steps:

• Heat oven to 350 degrees. Line 3 (8-inch) cake pans with parchment and coat paper with baking spray; set aside.
• Mix flour, baking powder and salt.
• In a large bowl, cream coconut oil and butter with 1 1/3 cups of sugar. Add flour mixture alternately with coconut milk, beginning and ending with flour; add vanilla and almond extracts.
• If desired, add 1/2 cup of the shredded coconut to the batter.
• In a separate bowl, beat egg whites and remaining 2/3 cup sugar to soft peaks. Fold egg white mixture into cake batter, just enough to incorporate.
• Spoon batter into prepared pans and bake, rotating pans halfway through, 25 to 35 minutes or until cake is springy to the touch. Cool cakes completely.
• For the frosting: Whip cream and sour cream to soft peaks. Add the confectioners' sugar and vanilla powder and continue whipping to stiff peaks.
• Frost cake with whipped cream frosting, spreading a layer of frosting between each layer. Sprinkle remaining shredded coconut on top and sides of cake.
• Refrigerate any leftovers.