Moist Coconut Cake With Coconut Frosting Food

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 WITH 7-MINUTE FROSTING

Steps:

• For the cake:
• Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
• Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
• Combine the coconut milk and coconut cream in small bowl and set aside.
• Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
• With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
• In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
• Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
• For the frosting:
• Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
• Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.

AWESOME COCONUT CAKE WITH GLAZE

Steps:

• Preheat oven to 350°.
• Toast Coconut:.
• Start by spreading coconut on a microwave-safe plate. Microwave the coconut in 30-second bursts, gently stirring to redistribute each time. When the coconut is as brown as you like - stop. It's done. It took me 7 1/2 minutes to get to this point, but depends on the wattage of your microwave.
• Cake:.
• Beat together sugar, oil, eggs, and coconut extract until well mixed.
• In a separate bowl, mix together buttermilk, baking powder, and baking soda.
• Beat together the buttermilk mixture into the sugar, oil, and egg mixture until well blended.
• Gradually beat the flour mixture into the wet mixture until well mixed.
• Fold in the coconut and almonds.
• Pour into a greased baking pan and bake for about 30-45 minutes or when a toothpick is inserted into the center comes out clean. (I used a greased bundt pan).
• Combine drizzle ingredients in a medium saucepan over medium-high heat until all the ingredients are incorporated.
• Once the bread comes out of the oven, poke holes all over the bread and immediately pour drizzle over the bread and let soak inches.
• Once the cake has cooled, pour on the glaze and sprinkle with toasted coconut.

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.

SOUTHERN LIVING COCONUT CAKE WITH MARSHMALLOW FROSTING

Steps:

• Remove liquid from coconut and reserve.
• Remove the"meat" of the coconut and shred.
• Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups of sugar, beating well.
• Add eggs, one at a time, beating until blended after each addition.
• Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition.
• Stir in flavorings and pour into 3 greased and floured 9" round cake pans.
• Bake at 350°F for 20-25 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks.
• Make frosting: Combine sugar and water in a heavy saucepan.
• cook over medium heat stirring, constantly until mixture is clear.
• Cook without stirring until syrup reaches the soft-ball stage or a candy thermometer reaches 240°F.
• while syrup cooks beat egg whites at low speed with an electric mixer until foamy.
• Add cream of tartar and salt; beat at medium speed until soft peaks form.
• Increase to high speed and add hot syrup in a heavy stream.
• Add marshmallows, a few pieces at a time.
• Beat until stiff peaks form and frosting is thick enough to spread.
• Combine 2 tbsp sugar and coconut milk.
• Microwave on high for 30 seconds; stir until sugar dissolves.
• Brush one cake layer with half of the coconut milk"syrup" leaving 1/2" margin around the edges.
• Spread with 1/2 cup boiled frosting and sprinkle with1/2 cup of shredded coconut-- repeat with each layer.
• Top with remaining cake layer.
• Spread remaining frosting on top and sides of cake; sprinkle with remaining coconut.
• Cover and chill.

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).

MOIST 'N' CREAMY COCONUT CAKE

Steps:

• Bake a 9" X 13" white or yellow cake from a mix or homemade.
• After cake has cooled about 15 minutes, poke holes down through cake with utility fork.
• While cake is cooling, make syrup. Combine milk, sugar, and 1/2 cup of the coconut in a saucepan. Bring to a boil, reduce heat, and simmer 1 minute.
• While hot, carefully spoon coconut syrup evenly over warm cake, allowing it to soak down through the holes. Cool cake completely before frosting.
• Fold 1/2 cup coconut into the Cool Whip or stabilized whipped cream. Spread over cooled cake. Sprinkle remaining coconut over surface of whipped cream.
• Refrigerate leftovers.

COCONUT CAKE WITH COCONUT SYRUP

Steps:

• Preheat the oven to 350 degrees F.
• Grease and flour 2 9-inch layer pans.
• To make the cake: Mix the butter and sugar in an electric mixer until light, fluffy and a pale lemon color, about 3-5 minutes.
• Add the eggs and the egg yolks, one at a time, beating well after each addition.
• Combine the flour, baking powder and salt in a separate bowl.
• Add 1/3 of the flour mixture, beat well and scrape down the sides of the bowl.
• Add 1/2 of the coconut milk, beat well.
• Add another 1/3 of the flour mixture, beat well and scrape down the sides of the bowl.
• Add the remaining 1/2 cup of coconut milk and the vanilla.
• Beat well.
• Add the final 1/3 of the flour mixture and beat well.
• Add the shredded coconut and mix to combine.
• Scrape down the sides of the bowl (that batter is always trying to escape!) and spoon the batter into the 2 prepared pans.
• Bake until lightly golden and springy on top, about 35 minutes.
• To make the syrup: Place the coconut milk, coconut and sugar in a small saucepan and bring to a boil over medium-high heat.
• Lower the heat to low and cook until the sugar has melted and the mixture has thickened a bit, about 4-5 minutes.
• Cool the cakes in the pans for about 5 minutes, invert onto a rack and split each one in half with a serrated knif, so you have 4 layers.
• Prick holes in the layers with a fork and drizzle each layer with the warm coconut syrup.
• While the cakes are cooling, make (or open) your icing.
• Spread the frosting on each layer.
• Re-assemble the cake and frost the outside.
• Sprinkle all over with the shredded coconut you saved for the garnish.