COCONUT CAKE WITH MERINGUE FROSTING
This coconut cake with meringue frosting is as delicious as it is light and airy. The meringue frosting is a sweet treat in and of itself, and combining the coconut cake with the icing makes it even more delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch square cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-9-by-2-inch cake pans; line bottoms with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.
- Whisk together flour, baking powder, and salt in a large bowl. Place shredded coconut in bowl of a food processor; pulse until finely chopped. Stir chopped coconut into flour mixture until combined; set aside.
- Beat together butter and sugar in bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 4 minutes, scraping down side of bowl as needed. Add whole eggs, egg whites, and vanilla; beat until fluffy and combined. With mixer on low, add flour mixture, alternating with coconut milk, beginning and ending with flour mixture, mixing well after each addition.
- Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted into center comes out clean, about 45 to 50 minutes.
- Transfer pans to a wire rack to cool 30 minutes. Invert cakes onto rack; peel off parchment paper. Reinvert cakes and let them cool completely, top sides up, then wrap individually in plastic wrap. Transfer to freezer for 15 to 20 minutes.
- Using a serrated knife, trim tops of cake layers to make them level. Place one layer on a cake plate; spread top with 1 1/2 cups meringue. Top with remaining layer, cut side up. Using offset spatula, spread remaining frosting over entire cake, swirling to cover in a decorative fashion. Sprinkle entire cake with coconut curls, bending and curling as desired. Cake can be kept refrigerated, covered with a cake dome, up to 3 days.
EASY HEART-SHAPED CAKE
This heart-shaped cake combines Ann McGavin Stout's Homemade Vanilla Cake recipe and QueenCook's Easy Valentine's Day Cake frosting recipe. The result is a supremely tasty, no-fail heart cake.
Provided by thehungryscientist
Time 2h25m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan and an 8-inch round pan. Line bottoms with parchment or wax paper. Grease paper and dust lightly with flour.
- Beat white sugar, butter, vanilla, and almond extract in a large bowl with an electric mixer on high speed until light and fluffy. Beat in eggs, 1 at a time, until well combined.
- Stir flour, cornstarch, baking powder, and salt together in another bowl.
- Beat 1 cup dry ingredients into wet ingredients until just combined. Add 1/2 cup milk; beat until combined. Continue adding 1 cup dry ingredients and 1/2 cup milk, beating after each addition, until all are used and batter is smooth. Divide evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks.
- Beat butter and vanilla together in a large bowl with an electric mixer on medium speed until combined, about 30 seconds. Gradually add powdered sugar, beating after each addition and adding milk as needed, until frosting is fluffy, smooth, and spreadable.
- Remove 1/3 cup frosting and divide between 2 small bowls. Tint 1 dark pink with red food coloring. Tint the other orange-pink with red and yellow food coloring. Tint remaining frosting light pink with red food coloring.
- Set square cake on a work surface and rotate 45 degrees so that it resembles a diamond. Spread a little light pink frosting on left and right top sides of the diamond. Cut round cake in half crosswise to make 2 half-moons. Attach half-moons to top left and top right sides of diamond, gently pressing cake pieces together to adhere. Spread remaining light pink frosting over the assembled cake. Drop spoonfuls of dark pink and pink-orange frosting onto cake. Drag an offset spatula through frosting to create a marbled look.
- Pat sprinkles onto the sides of the cake. Chill, covered, for up to 3 days. Let stand at room temperature 30 minutes before slicing into 16 pieces.
Nutrition Facts : Calories 778.3 calories, Carbohydrate 109.4 g, Cholesterol 140 mg, Fat 36.6 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 22.6 g, Sodium 205.8 mg, Sugar 87.9 g
CLASSIC RED VELVET HEART CAKES
For a perfect dessert recipe for any romance dinner, try these cakes. It will be very impressive to your guests and also tastes wonderful.-Hershey Food Corporation, Cheryl Reitz, Hershey, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine milk and food coloring; set aside. Combine flour, cocoa and salt; add to creamed mixture alternately with milk mixture. Mix well. Stir in baking soda and vinegar. Pour into a greased and floured 13-in. x 9-in. baking pan. , Bake at 350° for 30-35 minutes or until cake test done. Cool on a wire rack. Cut into squares or mark top of cake with a 3-in. heart-shaped cardboard template or cookie cutter and cut with a knife. Frost with vanilla frosting. Sprinkle with chocolate chips if desired.
Nutrition Facts : Calories 347 calories, Fat 13g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 433mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
HEART-SHAPED COCONUT CAKE
One layer of this coconut cake and another layer of Banana Cake surrounded by cream cheese frosting and colored coconut flakes comprise the very special Alexis' Heart Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch heart-shaped cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch heart-shaped cake pan; line bottom with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.
- In a large bowl, whisk together flour, baking powder, and salt. Place shredded coconut in the bowl of a food processor; pulse until finely chopped. Stir chopped coconut into flour mixture until combined; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until light and fluffy, about 4 minutes, scraping down the side of the bowl as needed. Add whole eggs, egg whites, and vanilla; beat until fluffy and combined. With the mixer on low speed, add the flour mixture, alternating with the coconut milk, beginning and ending with the flour mixture, mixing well after each addition.
- Pour batter into prepared pan; smooth with an offset spatula. Bake, rotating pan halfway through, until cake is golden brown and a cake tester inserted into the center comes out clean, about 55 minutes.
- Transfer pan to a wire rack to cool for 30 minutes. Invert cake onto rack; peel off parchment paper. Reinvert cake and let cool completely, top side up.
HIDDEN HEART CAKE
Slice into this delicious loaf cake and reveal the secret heart design running through the middle - a really romantic bake!
Provided by Good Food team
Categories Dessert, Treat
Time 3h10m
Yield Cuts into 8-10 slices
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with a long strip of baking parchment. Cream 175g butter and 175g sugar until light and fluffy. Beat 3 of the eggs and pour in, a little at a time, mixing after each addition. Sift together 140g flour, 1⁄2 tsp baking powder and the cocoa, then fold into the butter mixture along with the almonds. Combine 100ml milk, 11⁄2 tsp vanilla and all the food colouring and add to the batter, then mix until evenly coloured.
- Pour into the prepared loaf tin and bake for 1 hr 10 mins until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. When cool, cut the cake into 4cm slices. Using a 5cm cutter, stamp out the hearts (save any remaining cake for another treat).
- Repeat step 1 to make a second cake mixture - you won't have cocoa or food colour in this batch. Pour 3⁄4 of the mixture into the prepared loaf tin. Push the bottoms of the hearts into the batter in a tightly packed row. Spoon over the remaining cake mixture, covering as much of the hearts as possible. bake for 1 hr or until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack to cool completely.
- For the icing, gently heat all the ingredients over a low heat until combined. Leave to cool, then chill until needed. Spread over the cooled cake and decorate with the sprinkles, if using. Will keep for 3 days stored in a cake tin.
Nutrition Facts : Calories 858 calories, Fat 60 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 42 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
ALEXIS' HEART CAKE
Martha's daughter Alexis loves to make this festive banana-coconut cake for special occasions. Martha prepared this cake on Martha Bakes, episode 504.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 8
Steps:
- With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.
- Place food coloring in a resealable plastic bag. Add coconut flakes. Shake bag to evenly coat coconut with food coloring. Use immediately.
- Using a serrated knife, trim top of coconut cake to make level. Place coconut cake, trimmed side up, on a cake turntable or serving plate, and spread with about 2 cups frosting. Top with banana cake. Using an offset spatula, spread remaining frosting over entire cake. Sprinkle the top and sides with coconut. Cake can be kept refrigerated, covered with a cake dome, for up to 3 days.
COCONUT HEART DREAM CAKE
Made with a lemon cake mix, heart-shaped layers are split, filled with coconut pudding and decorated with pink-tinted whipped topping and coconut.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 16 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 26 g, Protein 4 g
HEART-SHAPED BANANA CAKE
One layer of this banana cake and another layer of Coconut Cake surrounded by cream cheese frosting and colored coconut flakes comprise the very special Alexis' Heart Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch heart-shaped cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch heart-shaped cake pan; line bottom with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together mashed banana, sour cream, and vanilla; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl, as needed. Add the eggs, one at a time, beating well after each addition. With the mixer on low speed, add the reserved banana mixture, beating until combined. Add the flour mixture in two parts, beating until combined after each, 2 to 3 minutes, being careful not to overmix
- Pour batter into prepared pan. Bake, rotating pan halfway through, until cake is golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes.
- Transfer pan to a wire rack to cool for 20 minutes. Invert cake onto rack; peel off parchment paper. Reinvert cake and let cool completely, top side up.
More about "heart shaped coconut cake food"
HOW TO MAKE A HEART-SHAPED CAKE - SAVVYMOM
From savvymom.ca
Estimated Reading Time 2 mins
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THE BEST COCONUT CAKE - COOKIES AND CUPS
From cookiesandcups.com
39 HEART SHAPED FOOD RECIPES FOR VALENTINES DAY
CUT-UP CAKE FOR SWEETHEARTS - MY FOOD AND FAMILY
From myfoodandfamily.com
STEPS TO MAKE A HEART-SHAPED CAKE - THE SPRUCE EATS
From thespruceeats.com
THE BEST HEART-SHAPED BAKES AND DESSERTS | BBC GOOD FOOD
From bbcgoodfood.com
20 HEART-SHAPE DESSERTS TO MAKE VALENTINE'S DAY SWEET
From bhg.com
HOW TO MAKE A HEART-SHAPED CAKE WITHOUT A SPECIAL PAN
From cuisineathome.com
HOW TO MAKE COCONUT CAKE LIKE A REAL SOUTHERNER - TASTE OF HOME
From tasteofhome.com
HEART SHAPED CHOCOLATE CAKES (AIP, PALEO, VEGAN)
From gohealthywithbea.com
MARTHA STEWART'S HEART-SHAPED CAKE RECIPES FOR …
From marthastewart.com
HEART-SHAPED COCONUT CAKE | PUNCHFORK
From punchfork.com
20 HEART-SHAPED FOOD IDEAS FOR VALENTINE'S DAY | TASTE OF …
COCONUT CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love