Dreamy Coconut Cake Food

CREAMY COCONUT CAKE

Steps:

• Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
• In a small bowl combine cream of coconut and condensed milk.
• Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
• Serve chilled.

COCONUT CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour two 9-inch diameter cake pans with 2-inch high sides.
• Pour the flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Use a whisk to stir together. This will get rid of any lumps and pseudo-sift the ingredients. In a separate large bowl, beat the sugar, butter and sweetened cream of coconut until fluffy and it resembles whipped cream, about 2 minutes. Beat in the egg yolks and vanilla extract. Scrape down the sides of the bowl and stir to incorporate all the ingredients. With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk, and the remaining dry ingredients, scraping down the sides in between each addition, just until blended.
• Using clean, dry beaters, beat the egg whites with a pinch of salt in another clean large bowl until the egg whites are stiff but not dry. Cook's Note: You want to get the most volume from your egg whites, that's why it is essential that the beaters and bowl are clean. Just to be safe, I like to wipe the bowl out with a dash of vinegar, white or apple cider is best. The vinegar cuts through any fat in the bowl leaving only a sparkling bowl behind. And don't worry, you won't be able to taste the vinegar-I promise!
• In batches, fold the beaten egg whites into the batter, being careful not to deflate the whites. Divide the cake batter evenly between the prepared cake pans. Spread the batter with an offset spatula to level the batter in the pan. Bake the cakes until a tester inserted into center comes out clean, 40 to 45 minutes. Cool the cakes in the pans on a wire rack, about 10 minutes. Gently run a small sharp knife around the pan sides to loosen the cakes. Cook's Note: As the cakes cool they will shrink slightly, pulling away from the sides of the pan. By running the knife around the sides of the pan you are helping in the process by taking away any resistance. Turn the cakes out onto the racks and cool completely.
• With a pastry brush, gently brush any crumbs from the cooled cake layers. If the cake baked up with a slight dome in the center, you can trim it to even it out or just remember to place that cake layer dome-side down on the cake plate. Place 1 cake layer, flat-side up, on a cake plate. Spread 1 heaping cup Coconut Cream Cheese Frosting over the cake layer, leaving a 1/2-inch border of cake around the edge. This will give the filling a place to go or spread when the second cake layer is placed on top-you don't want it to bulge out the sides!
• Sprinkle 1 cup sweetened shredded coconut mix over the frosting. Top with the second cake layer, flat-side up. Spread the remaining frosting over the top and sides of the cake. For a retro look, I like swoopy swirls. The best way to achieve it is to spread the frosting using the back of a spoon. It's that easy!
• Sprinkle the remaining coconut mix over the cake, gently pressing into the sides to adhere. Coconut Layer Cake can be prepared up to 1 day ahead. Refrigerate at least 1 hour.
• Beat the cream cheese in a medium bowl until fluffy, about 3 minutes. Add the butter and beat until smooth. Add the sugar, sweetened cream of coconut, vanilla extract and pinch of sea salt and beat until well blended, scraping down the sides as needed, for about 3 more minutes. Cook's Note: For a tropical twist, I add just a splash of fresh lime juice and a dash of finely grated lime zest to the mix!

THE BEST COCONUT LAYER CAKE

Steps:

• For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
• Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
• For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
• Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

DREAMY COCONUT BUTTERCREAM FROSTING

Steps:

• In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a handheld mixer, beat butter, shortening and salt until pale and creamy, about 5-6 minutes.
• Add half of the powdered sugar and mix on low until combined. Add coconut milk and coconut extract and mix until well combined.
• Gradually add remaining powdered sugar and beat until fully combined. Increase speed to high and beat until light and fluffy, 5-7 minutes.

COCONUT DREAM CAKE

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment or waxed paper; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small bowl, mix filling ingredients until blended. Using a long serrated knife, cut each cake layer horizontally in half. Place one cake layer on a serving plate. Top with a third of the filling. Repeat twice. Top with remaining cake layer. Refrigerate while preparing frosting., For frosting, in a large heavy saucepan, combine sugar, water, egg whites and cream of tartar. Beat on low speed for 1 minute. Place pan over low heat; continue beating on low until a thermometer reads 160°, 8-10 minutes. Transfer to a large bowl. Add vanilla; beat on high until stiff glossy peaks form, about 7 minutes., Spread over top and sides of cake. If desired, sprinkle with additional coconut. Refrigerate, covered, until serving.

DREAMY CREAMY COCONUT BARS

Steps:

• Preheat the oven at 350 F, line 12×8 inch pan with parchment paper and set aside.
• Beat the egg whites on maximum speed, gradually add sugar and continue mixing until the stiff picks form.
• Reduce the speed on low and mix in flour.
• Gently stir in finely shredded coconut, transfer to a prepared pan, smooth with spatula and place in the oven.
• Bake 20-25 minutes, until it's light golden brown.
• Remove from the oven and let it cool for 10 minutes in the pan, than transfer to a plate and let it cool completely.
• Place oil and chopped chocolate in a small sauce pan and melt chocolate on low heat, stirring occasionaly. Let it cool a few minutes, then spread over the crust and leave in a fridge to set.
• Mix egg yolks and sugar until pale yellow, add milk and corn starch and mix on low speed, transfer to a sauce pan and cook on medium heat stirring constantly until it's thicken, stir in vanilla and set aside to cool completely ( cover with plastic wrap to avoid forming a crust on a surface).
• Beat the butter separately until it's light fluffy, then combine with the cooled filling and spread over the chocolate layer. Set in a fridge while mixing heavy whipping cream.
• Mix heavy whipping cream, gradually add powdered sugar and continue mixing until it's thicken, stir in vanilla and spread over the yellow layer.
• Sprinkled with toasted coconut and store in a fridge.

DREAMY COCONUT CAKE

Steps:

• Bake cake in a 13x9 pan according to box instructions.
• let cake cool slightly.
• take a wooden mixing spoon and put holes in the cake.
• shake the can of cream of coconut milk well (for 5 minutes).
• slowly pour coconut milk on the cake filling the holes.
• when cake is cool to the touch, frost with cool whip.
• sprinkle with flaked coconut.
• refridgerate.

EASY THAI BANANA COCONUT CUSTARD

Steps:

• Preheat the oven to 350 F.
• Prepare 4 to 6 ramekins for the dessert by greasing them with a little oil. If you have banana leaves, make a lining with them by cutting two or more wide strips and pressing them into the ramekin (like a cross or a basket).
• Place the coconut milk, sugar, eggs, banana, and flavoring in a blender or food processor. Blend or process for 30 seconds. If you don't have a blender or processor, simply mix the ingredients together in a bowl with a fork or whisk for 1 minute, or until the sugar has dissolved.
• Pour the mixture into the ramekins, filling each one 3/4 full.
• Place the ramekins in a flat-bottomed glass dish (a lasagna or casserole dish works well). Fill part-way with water-up to 1/2 the height of the ramekins-and carefully place the dish in the oven.
• Bake for 45 minutes to 1 hour, or until the custard has set and is firm.
• Serve the ramekins either hot, cold or at room temperature. If desired, sprinkle with a little dry shredded coconut, sweetened or unsweetened. Coconut milk is used in many Thai desserts as well as savory dishes. For those who want creaminess but are eating dairy-free, it is a useful ingredient. You may also want to make a Mango Custard and enjoy another tropical fruit flavor.

COCONUT CREAM DREAM CAKE

Steps:

• In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in egg and yolk. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely. , In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 5 minutes. Pour into a small bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes., In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/4 cup coconut; fold into pudding mix., Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top. Store in the refrigerator.

COCONUT DREAM CAKE

Steps:

• Heat oven to 350*.
• Blend all ingredients in large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes at medium speed.
• Pour batter into greased and floured square pan, 8x8x2", or round layer pan, 9x1 1/2".
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
• Simply marvelous warm from the oven. Serve it right from the pan at the table.

DREAMY TOASTED COCONUT BUNDT CAKE

Steps:

• Preheat oven to 350 degrees
• In a large bowl or stand-mixer beat sugar, butter, and oil until blended. Beat in egg yolks one at a time. Beat in extracts.
• In a separate medium-sized bowl combine flour, baking powder, baking soda and salt. Mix with a fork and add to creamed mixture alternately with the buttermilk beating well after each addition. Stir in the coconut. I use 1 and a half cups of coconut, but you can use more or less depending on your taste.
• In a medium bowl, add the egg whites and the cream of tartar. Using your hand mixer, beat them on high for 3-5 minutes or until whites are stiff and can form peaks.
• Fold in ⅓ of the egg whites to the cake mixture. Fold in another third and then the last third.
• Spray your bundt pan with cooking spray, and pour cake batter into the pan. Be careful not to fill more than ¾ full.
• Bake at 350 degrees for 50-60 minutes. Cake is done when toothpick poked in the center comes out clean.
• Carefully run a butter knife along the edge of the pan and the center part of the pan. (This will make it easier to get cake out later.)
• Let cake cool completely and then run a butter knife around the edges again and sort of lift up when the knife is all the way to the bottom. This will help make sure the cake is coming away from pan and will come out nicely.
• Turn the cake out onto a nice plate or whatever you want to serve it on.
• Make the frosting by using a handmixer or mixer to cream together the butter, powdered sugar, coconut extract, vanilla extract and heavy cream (start by adding 2 tbsp of cream and gradually a little more at a time if needed up to 4 tbsp total) you will most likely only need 2-3 tbsp of heavy cream.
• Frost the cake. I like to put dollops on the top of the cake and then gently spread it down with the back of a spoon.
• When the cake is frosted, sprinkle it with toasted coconut. I hold it over a large dish so I can push the coconut onto the sides, and the excess will fall into the dish and be able to be used again.
• Serve and Enjoy!

COCONUT HEART DREAM CAKE

Steps:

• Preheat oven to 350°F. Prepare cake batter as directed on package; pour evenly into 2 greased and floured 9-inch heart-shaped layer pans. Bake 40 minutes or until toothpick inserted in centers comes out clean. Cool completely. Meanwhile, prepare pudding mix as directed on package for pudding except using only 1-3/4 cups milk; cool. Refrigerate until ready to use. Stir until smooth and creamy.
• Split each cooled cake layer in half horizontally, making a total of 4 layers. Spread each of 3 layers with about 2/3 cup of the pudding; stack layers. Cover with remaining cake layer.
• Prepare whipped topping mix as directed on package; tint pink with a few drops food coloring. Spread on top and side of cake; sprinkle coconut around edge of top and on side of cake. Refrigerate until ready to serve. Top with raspberries just before serving. Store leftover cake in refrigerator.