Moist Coconut Cake Food

COCONUT COCONUT MILK CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
• Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
• Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
• Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

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!

BRAZILIAN-STYLE MOIST COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together flour and baking powder.
• Beat the egg whites to soft peaks, then continue beating while slowly adding the sugar until stiff peaks have formed. Fold in egg yolks until evenly mixed, then fold in the flour mixture alternately with the orange juice. Pour batter into the prepared pan.
• Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40 minutes.
• When the cake is done, remove from the oven, and use a fork to poke all over the top of the cake, in 1 inch intervals. In a small bowl, stir together the milk, coconut milk, and sweetened condensed milk. Evenly pour the milk mixture over the cake, then sprinkle with coconut flakes. Chill cake in the refrigerator until cold, about 3 hours.

COCONUT CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
• Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
• In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
• Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
• For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
• To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

COCONUT CAKE

Steps:

• Preheat oven to 325°F. Coat 3, 9- inch round cake pans with baking spray. Cut 3 parchment rounds to fit in the bottoms of the pans. Place the parchment in the pan and coat again with baking spray. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment combine the oil, butter, and sugar together on medium speed until well blended. Add egg yolks, one at a time until combined and smooth, scraping the sides of the bowl as necessary. Add in coconut extract, vanilla extract, baking powder, baking soda, and salt and mix for 30 more seconds or until combined.
• Turn the mixer to low and add in the flour and buttermilk in alternating additions, beginning and ending with flour. Mix until combined and smooth, scraping the sides of the bowl as necessary. Stir in the coconut. Set batter aside.
• In a clean mixing bowl combine the egg whites and the cream of tartar. Using the whisk attachment on your mixer beat the egg whites for 6-7 minutes on medium speed until stiff peaks form.
• Fold the egg whites into the cake batter until evenly combined. Divide the batter between the 3 cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool the cakes in the pan for 10 minutes and then transfer the cakes to a wire rack to cool completely.
• To make the frosting, combine the butter and powdered sugar in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds. Add in the milk, coconut extract, and vanilla extract. Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the sides of the bowl as necessary. Add in more milk 1-tablespoon at a time if a creamier consistency is desired.
• To assemble place one cake on a cake plate. Top with about 1 1/2 cups of frosting and spread evenly using an off-set spatula. Top with another cake layer and repeat the process. Finally frost the top and sides of the cake with the remaining frosting.
• Press the coconut into the frosting to garnish.

MOIST COCONUT CAKE

Steps:

• Preheat oven to 350 and grease and flour 2 round cake pans or 1 - 9x13 rectangle.
• In a bowl: combine cake mix, eggs, oil, water, & extract then beat for about 2 minutes and pour into pans. Bake for half an hour (until baked through).
• In a clean bowl: mix coconut cream with condensed milk and stir until smooth. When the cake comes out, poke holes in it all over (with a fork or skewers) then pour the milk mixture over the whole cake. Leave to absorb overnight.
• Beat cream until soft peaks form. Add sugar and continue whipping until stiff. Either make it into a layered cake or just ice the top of a 9x13. Sprinkle top with flaked coconut (you can toast it if you want).

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.

MOIST COCONUT PUDDING CAKE

Steps:

• Mix cake mix, water, vegetable oil and eggs.
• Pour into a greased and floured 9 x 13 baking pan.
• In a large bowl, pour vanilla pudding mixes, cold milk and water. Beat and mix well until blended. Pour over cake batter in pan.
• Bake in a 350 degree oven for 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 30 minutes. Place in refrigerator for 1 hour. Remove and put topping on.
• TOPPING: Mix coconut flavor pudding mix with 1 cup of cold milk. Pour over chilled cake and sprinkle with coconut.
• Keep refrigerated. Pudding cake will increase in flavor as it mellows in refrigerator after one day. Time does not include refrigeration time.

MOIST COCONUT CAKE WITH COCONUT FROSTING

Steps:

• Grease a deep 23cm round cake pan, line base with paper; grease paper.
• Cream butter, sugar and essence in a small bowl with an electric mixer until light and fluffy.
• Beat in eggs one at a time, beat until combined.
• Transfer mixture carefully to large bowl.
• Fold in half the coconut and sifted flour with half the sour cream and milk.
• Then fold in remaining half, fold until smooth.
• Pour mixture into prepared pan.
• Bake in moderate oven for about 1 hour.
• Stand 5 minutes before turning on to wire rack to cool.
• Top with frosting when cold.
• Frosting:.
• Combine sifted icing sugar in bowl with coconut and egg whites, mix well. Tint with a little pink food colouring if desired.

MOIST AND LEMONY COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9-inch round baking pan.
• Place self-rising flour, superfine sugar, and 1/2 cup butter in a food processor; pulse until the mixture resembles coarse crumbs, about 20 seconds.
• Place eggs, milk, 1/4 cup lemon juice, and 2 teaspoons lemon zest in the food processor, and pulse until batter is just mixed, about 10 seconds more.
• Transfer batter to a large bowl; fold 1 cup coconut into the batter.
• Pour batter into prepared baking pan, smoothing the surface of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Beat 1/4 cup butter with an electric mixer in a bowl until light and creamy.
• Gradually beat in confectioners' sugar, coconut milk powder, 2 tablespoons lemon juice, and 2 teaspoons lemon zest until frosting is smooth.
• Spread frosting over completely cooked cake.
• Sprinkle remaining 1/4 cup coconut atop frosted cake.

SUPER-MOIST COCONUT CAKE

Steps:

• Begin by choosing a cake pan recommended on the cake mix box.
• Preheat oven to 350°.
• Generously spray the cake pan with cooking spray and sprinkle with flour.
• Using an electric mixer on low to medium speed, mix the cake mix, coconut milk, 2 eggs, and shredded coconut.
• Mix until moistened, but don't over mix.
• Pour into greased cake pan of your choice.
• Bake at 350° following the time frame given on the cake mix box. Time is based on the type of cake pan used.
• If you prefer to leave out the shredded coconut, reduce the coconut milk by about 2 ounces (more or less).

COCONUT CAKE

Steps:

• Grease baking tin around 18 inches and set oven to gas mark 4
• Place desiccated coconut in the milk to soak, in a separate bowl separate egg yolks and whites
• Whisk whites until soft peaks start to form
• Add sugar to egg yolks and beat well until smooth and pale then add in salt and melted butter, beat
• Stir baking powder into flour then add to yolk mixture along with the milk and coconut mixture, beat
• Fold whites into mixture and bake for around 40 minutes or until a knife can come out of the centre clean. Leave to cool in tin for around 10 mins then out of tin until completely cool
• To make butter cream add all ingredients and beat until smooth and pale, top the cooled cake with the icing and sprinkle toasted coconut on top. Slice and enjoy.

MOIST COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch round cake pan.
• Cream sugar and butter together in a large mixing bowl until light and fluffy; scrape down the sides of the bowl. Add egg, coconut flavoring, baking powder, and salt; beat for 1 minute and scrape the bowl. Beat in coconut milk until combined. Stir in flour until combined. Scrape down the sides of the bowl, then beat for 3 minutes.
• Pour batter into the prepared pan and spread until smooth. Drop the pan from 2 inches above the counter a few times to eliminate any large air pockets.
• Bake in the preheated oven until the sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes or longer.
• Meanwhile, bring cream to a full boil, watching carefully to prevent scorching. Remove pan from the heat and add white chocolate; stir until chocolate melts and mixture is smooth. Place in the refrigerator until thoroughly chilled, about 30 minutes.
• Remove chocolate mixture from the refrigerator and beat with an electric mixer until light and fluffy. Frost the cooled cake and sprinkle with toasted coconut.

BRAZIL, MOIST COCONUT CAKE

Steps:

• Preheat the oven to 325 F fan assisted. Butter and dust with flour a 9" or 10" cake pan.
• Beat the eggs for 5 minutes until they double in volume. Then add the condensed milk, the melted butter, the sifted flour and baking powder. Mix gently with a spatula until the mixture is even, without any lumps. (Or use your Kitchenaid, doubling the egg volume first) Pour the mixture into the cake pan and bake for 30-35 minutes.
• As soon as it comes out of the oven, make tiny holes all over the dense cake using a fork and pour the mixture of coconut milk and sugar evenly over it.
• Let it cool in its pan for about 5 min, then transfer it to a rack. Sprinkle it with grated coconut before serving. Fresh grated coconut is preferable, but you can use dried. Let the cake sit a few hours in the refrigerator after it cools.
• *note: if you use some sweetened coconut milk or cream, your result will be sweeter.

COCONUT BUNDT CAKE

Steps:

• Preheat oven to 325 degrees. Generously grease and flour a bundt pan.
• In a medium bowl, mix flour and flaked coconut. Set aside.
• In the bowl of an electric mixer, cream together butter & sugar. Add eggs and mix until mixture is light and fluffy. Add sour cream, baking powder and coconut extract. Mix well.
• Add half of the flour mixture to creamed mixture, mix well. Add the remaining flour mixture and mix until well combined. Let cake batter rest for 5 minutes.
• Pour into prepared pan. Bake for for 60 - 75 minutes or until a toothpick comes out clean. Cool 25 minutes. Invert onto serving plate and frost with coconut glaze.

COCONUT LIME CAKE RECIPE (VIDEO)

Steps:

• Preheat oven to 350F. Line 2, 8-inch round cake pans with parchment paper and spray sides with non-stick spray.
• Place butter, eggs, sugar and vanilla into mixer bowl and whisk until well combined.
• Sift together flour and baking powder; add salt. Add flour alternating with coconut milk; mix on medium speed until well incorporated, do not over mix!
• Divide cake batter evenly between two cake pans. Bake in preheated oven for 30 minutes or until toothpick inserted into center comes out clean. Remove cakes from cake pan and set onto wire rack to cool completely before slicing in half.
• To prepare lime curd: place lime juice, sugar and eggs into small saucepan. Whisk together then cook over medium heat, stirring constantly, until mixture thickens into jelly like consistency. Remove from heat and whisk in butter until completely melted. Cover and set aside.
• For meringue frosting: place egg whites into mixer bowl and let stand. Combine sugar and water in small saucepan and heat over medium heat until syrup reaches 240F. When syrup is reaching required temperature, turn mixer on and whisk egg whites until soft peaks form.
• Pour syrup in thin stream, whisking egg whites on high speed. Add vanilla and rum. Continue whisking for 5-7 minutes until frosting as cooled and is thick and glossy. Use frosting immediately.
• To assemble cake, transfer a quarter of the frosting into a pastry bag. Slice cake layers in half. Spread thin layer of frosting, pipe barrier ring of frosting around the edge of the layer, add 1/3 of the lime curd and top with next layer. Use remaining frosting to frost outside of cake.
• For toasted coconut: spread onto a baking sheet and bake in oven set to 400F for 5 minutes or until golden brown. Use hand to gently press coconut into meringue frosting on the sides of cake. Garnish with lime wedges. Alternatively, sprinkle coconut onto the entire cake.
• Refrigerate cake for a few hours before serving to allow frosting and lime curd to set. If meringue begins to separate will frosting, use spatula to bring it back together; frost quickly.

FRESH COCONUT LAYER CAKE RECIPE

Steps:

• Gather the ingredients.
• Grease 2 (9-inch) round cake pans with a little bit of butter. Line the bottoms with rounds of parchment paper or waxed paper. Grease and flour the paper and sides of the pans; set aside. Heat oven to 350 F.
• Heat the coconut milk with 1/2 cup coconut and the 1 teaspoon vanilla until hot.
• Put in blender and process until coconut is finely chopped. Set aside.
• Sift the cake flour into a bowl with the baking powder and salt; set aside.
• In a bowl of electric mixer, beat butter until light and creamy.
• Gradually add the 1 1/2 cups sugar, a few tablespoons at a time, scraping the bowl and beating for about a minute after each addition.
• Add the 3 eggs, one at a time, beating well after each addition, scraping sides of the bowl frequently.
• Slowly, add about one-third of the flour mixture to the creamed mixture, along with half of the milk/coconut/vanilla mixture. Beat on low speed until blended.
• Scrape the bowl and repeat with another one-third of the dry mixture and the remaining milk mixture.
• Scrape the bowl and repeat with remaining flour mixture. Scrape the bowl and continue beating on low speed for a few seconds.
• Spoon batter into the two baking pans, spreading evenly.
• Bake for about 30 minutes, or until browned and sides pull away from the sides of the pans.
• Cool in pans on racks for 15 minutes.
• Invert onto racks which have been sprayed with a little nonstick coating to cool completely.
• Gather the ingredients.
• Bring the 1/2 cup water and 1 cup sugar to a boil; cover and cook without stirring for 1 minute.
• Uncover and boil, stirring frequently until mixture is hot enough to spin a thread when a little is dropped from a spoon, or to about 230 F. Remove from heat and set aside.
• In the bowl of electric mixer -- with whisk attachment if available -- beat the eggs until fluffy and soft peaks form when you lift the beaters or whisk.
• Still beating on high speed, gradually add the sugar syrup in a thin stream. Continue beating until the frosting is fluffy and holds peaks.
• Invert one of the cakes onto a serving plate.
• Frost top and sides with frosting.
• Place the second layer atop the first and frost the top and sides liberally.
• Sprinkle the freshly grated coconut over the top of the cake and toss coconut gently onto the sides.
• Slice, serve, and enjoy!