GRANDMA'S OATMEAL COCONUT SQUARES
Make and share this Grandma's Oatmeal Coconut Squares recipe from Food.com.
Provided by dandelionleaf
Categories Bar Cookie
Time 50m
Yield 16 squares, 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F. In a medium saucepan, melt butter, add brown sugar, and bring to a boil, stirring occasionally. Remove from heat and stir in vanilla. Add oatmeal and coconut, mix. Let mixture cool then mix in baking powder. Press into greased square baking pan. Bake 1/2 hour. Cut into squares while still hot.
Nutrition Facts : Calories 159.6, Fat 8.1, SaturatedFat 5.3, Cholesterol 15.2, Sodium 78.8, Carbohydrate 21.1, Fiber 1.5, Sugar 13.7, Protein 1.6
THE BEST COCONUT LAYER CAKE
Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty-a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 18
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.
GRANDMA'S COCONUT CAKE
This is a very good but Elaborate cake. Its time consuming to make but the final rewards are well worth the time spent to make. This was one of my Grandma's cakes. I have only made this cake a few times because its so time consuming and has a lot of details to follow but its DELICIOUS!!! This cake can be made with fresh coconut...
Provided by Karla Everett
Categories Cakes
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Grease 2 layer cake pans (each 9x1.5") line bottom with wax paper.
- 2. In a small sauce pan over low heat , heat milk for about 5 minutes ; remove from heat ; add coconut and let stand for about 15 minutes. Pour mixture in a strainer over a small bowl , drain well , pressing coconut against the side of strainer with a spoon ; reserving coconut milk.
- 3. On wax paper sift together , flour , cornstarch , baking powder and salt ; set aside.
- 4. In a large mixing bowl cream butter and sugar ; thoroughly beat in egg yolks , 1 at a time (put egg whites in a medium mixing bowl and set aside ).
- 5. Sift flour mixture into creamed mixture in 4 additions , alternately with the coconut milk , ending with the flour mixture and mixing until smooth after each addition.
- 6. With clean beaters whip egg whites and cream of tartar , until very stiff straight peaks form when beater is slowly withdrawn.
- 7. Gently fold egg whites into batter , blending well.
- 8. Turn batter into prepared pans. Bake in preheated 350° oven until cake springs back when lightly touched--30-35 minutes.
- 9. Place pans on wire rack to cool for 10 minutes ; with a small spatula loosen edges ; turn out on wire rack ; remove paper ; using another wire rack flip cake over for right side up. Cool Completely.
- 10. Cut each layer into 3rds. horizontally (stack layers ) cake will have 6 of them.
- 11. Spread 1/4 cup chilled Coconut Custard between each layer ; spread the remaining coconut custard over the sides and on top of the cake.
- 12. Sprinkle top with 1/3 cup of toasted coconut , reserved from Coconut Custard recipe ; Cover and store in the refrigerator.
- 13. https://www.justapinch.com/recipe/karla-everett/grandmas-coconut-custard/pudding?k=coconut&m=Karla59&p=3&o=r
GRANDMA'S COCONUT LAYER "TREAT"
Make and share this Grandma's Coconut Layer "treat" recipe from Food.com.
Provided by Stacey Dee
Categories Bar Cookie
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine butter, sugar and flour. Spread in 8x8 pan.
- Spread jam over mixture thinly.
- Beat egg white until stiff.
- Add brown sugar, vanilla and coconut.
- Spread over bottom layer.
- Bake at 325 F for 25 minutes.
- Cool and cut into squares.
- (no portions specified so I guessed).
Nutrition Facts : Calories 275.4, Fat 14.3, SaturatedFat 9.5, Cholesterol 46, Sodium 122.5, Carbohydrate 35.1, Fiber 1.1, Sugar 21.1, Protein 2.5
COCONUT CAKE - MY GRANDMA'S
This is my Grandma's Coconut Cake. The first time I ever made it, and it was so moist and delicious..I made this for my Pastors birthday, and were a few crumbs left on the plate..lol I wish I had take a picture once it was cut, it was so moist..mmmmmmm
Provided by Cassie *
Categories Cakes
Time 50m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350°F. Grease the bottom and sides of 9-inch round cake pans with butter, then lightly dust with flour. Set aside. In a large bowl, sift together the flour, baking powder and salt.Set aside. In another large bowl, cream together butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Then alternate adding in the remaining dry ingredients and milk, a little at a time until well blended.Next stir in the coconut and vanilla.
- 2. In a separate bowl, beat egg whites until stiff peaks form. Then fold the beaten egg whites into the cake batter. Divide the batter evenly between the two cake pans, place in the center of the oven and bake until a toothpick comes out clean, approx 30-40 minutes.
- 3. Remove cakes from oven and cool on wire racks for approx 15 minutes. Remove cakes from pan and place on wire racks, tops facing up, to cool completely. While the cake cools, start working on the frosting. Simply add your butter, confectioner's sugar, vanilla and cream to a large bowl and mix until blended. Add a few drops of milk as needed until you achieve your desired consistency. If your frosting ends up too thin, simple add more confectioner's sugar, a tablespoon at a time until perfect.
- 4. Once your cake has cooled, you'll want to crumb coat your cake. To insure a smoothly iced cake. Start applying the frosting on the top of the bottom layer, about a quarter inch thick. Then place your second layer on top.Then apply a thin layer of frosting all around the tops and sides of cake. This is your crumb coat. After you've finished your crumb coating, place the cake in the refrigerator for approx 20-30 minutes. This allows the crumb coating to set. Now, add the final layer of frosting to your cake, garnish the top with flaked coconut. Enjoy!
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