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.
MOM'S EASY COCONUT CAKE
Make and share this Mom's Easy Coconut Cake recipe from Food.com.
Provided by randadell
Categories Dessert
Time 6h15m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- prepare cake according to package directions.
- Combine milk, sugar or Splenda,and 1/2 cup coconut in saucepan . Bring to a boil, reduce heat and simmer for 1 minute.
- Poke holes in cake with a fork.
- Spoon mixture over warm cake and allow to cool completely.
- Fold half of the remaining coconut into whipped topping and spread over cake. top with the remaining coconut and refrigerate.
MOM'S REFRIGERATOR COCONUT CAKE (EASY)
When I brought home my twin boys 24 years ago, my fantastic MIL came to help. Not only did she keep our sanity, she cooked the most wonderful meals and deserts the whole time she was with us. Now days, her memory has failed to the point she can no longer cook. I am going to begin posting some of our favorite recipes that she loved to make. Most of the recipes she collected over the years as an Air Force wife and the others from family and church friends. I miss her cooking so much. This is for you Mom. We love you!
Provided by CMarsh6744
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare cake mix and bake in 9x13 pan.
- Poke holes in cake.
- On stove top, heat sugar, milk, 1/2 of the coconut until the sugar is melted. Pour over warm cake.
- When the cake is cooled, frost with thawed whipped topping and the remaining coconut.
- Refrigerate.
- It tastes better if it is made 1-2 days ahead of time.
Nutrition Facts : Calories 616.1, Fat 34.3, SaturatedFat 21.3, Cholesterol 50.2, Sodium 321, Carbohydrate 75.5, Fiber 5.9, Sugar 54.2, Protein 6.4
SIMPLY THE BEST COCONUT CAKE
Incredibly moist and sweet with a delightful coconut taste that's not overwhelming, this is the best coconut cake ever. Each bite combines a cold and creamy filling, a soft cake, and a thick, sweet frosting--it melts in your mouth! And it looks fancy, like you spent all day making it, but it's actually super easy and approachable.
Provided by NicoleMcmom
Time 1h40m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for coated pans. Spray two 8-inch round cake pans with cooking spray.
- Stir sugar, frozen coconut, and sour cream for filling together in a medium bowl until well combined. Set aside in the fridge until ready to use.
- Combine cake mix, pudding mix, water, oil, eggs, egg whites, and vanilla for cake in the bowl of a stand mixer fitted with a whisk attachment. Blend on medium speed for 3 minutes, scraping down the sides of the bowl as necessary. Pour batter into the prepared pans.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 5 minutes, then invert onto a parchment-lined cooling rack to cool completely, about 30 minutes.
- Use a large, serrated knife to cut each cake layer in half lengthwise; you will have 4 pieces. Flip top pieces so all cut sides are facing up. Stack layers and filling on a serving platter as follows: 1 bottom layer, 1/3 of the filling, 1 top layer, 1/3 of the filling, remaining bottom layer, remaining filling, remaining top layer. Cover and chill, 30 minutes to overnight.
- Combine sugar, corn syrup, egg whites, water, vanilla, and cream of tartar for frosting in a large heat-proof bowl; stir until well combined. Place the bowl over a double boiler and whisk using an electric hand mixer until thick and glossy, about 7 minutes. Take care that the double boiler doesn't reach higher than a slow simmer.
- Spread frosting over cooled cake immediately and sprinkle with shredded coconut.
Nutrition Facts : Calories 610.3 calories, Carbohydrate 99.4 g, Cholesterol 47.2 mg, Fat 22.6 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 494.2 mg, Sugar 80.4 g
MOM'S EASY CAKE RECIPE
Satisfying your sweet tooth is simple with Mom's Easy Cake Recipe. Top yummy chocolate cake with cream cheese frosting for a delightful dessert..
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield Makes 16 servings.
Number Of Ingredients 20
Steps:
- CAKE:
- Preheat oven to 350°F. Place chocolate and butter in top of double boiler or in bowl over a pot of simmering water; heat until chocolate is completely melted. Stir in vanilla. Remove from heat. Mix flour, granulated sugar, cream of tartar, baking soda and salt in large bowl. Add chocolate mixture, milk, eggs and sour cream; mix well. Pour into greased 9-inch square baking pan.
- Bake 30 to 40 min. or until toothpick inserted in center comes out clean. Cool in pan 5 min. Remove cake from pan; cool completely.
- FROSTING:
- Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add powdered sugar gradually, beating until well blended after each addition.
- Cut cake horizontally in half. Spread bottom layer with half of the cream cheese mixture. Cover with top of cake; spread with remaining frosting. Sprinkle with coconut. Melt chocolate in microwave as directed on package. Sprinkle top of cake with almonds. Drizzle with chocolate. Refrigerate at least 1 hour before serving. Store leftover cake in refrigerator.
Nutrition Facts : Calories 1, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 36 g, Sugar 0 g, Protein 280 g
MOM'S SOUTHERN COCONUT CAKE RECIPE - (4.4/5)
Provided by ladydee009
Number Of Ingredients 19
Steps:
- CAKE: Preheat oven to 350° F. Butter and flour two 8-inch cake pans and line with parchment paper Put the egg whites in a bowl and whisk slightly. Add 1/2 cup milk and coconut flavoring. Mix thoroughly. Set aside. In the mixing bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Add the butter and coconut milk and combine on low speed. Increase speed to medium and beat until light and fluffy, about 2 minutes. Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions. Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely. FROSTING: Put the cream cheese in the bowl of an electric mixer and beat on medium speed until fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the powdered sugar and vanilla and mix until creamy. Set aside. Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Continue to cook, without stirring, until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer. Meanwhile, have the egg white in the bowl of an electric mixer, ready for when the syrup is at the proper temperature. Slowly add the hot syrup to the egg whites, while mixing on medium-low. When all of the syrup is incorporated, raise the speed to medium-high and beat until the mixture has cooled to body-temperature and it forms stiff peaks. With the mixer on medium-low, add the cream cheese and butter mixture one spoonful at a time. When all is incorporated, raise the speed to medium and whip until the frosting is smooth and fluffy. Frost the cooled cakes and cover with shredded coconut.
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