My Daddys Favorite Four Layer Coconut Cake Recipe 465 Food

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FAVORITE COCONUT CAKE



Favorite Coconut Cake image

When I need an impressive dessert for a special occasion, this is the recipe I turn to. My guests are glad I do! -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

4 large egg whites
3/4 cup butter, softened
1-1/2 cups sugar, divided
1 teaspoon almond extract
1 teaspoon vanilla extract
2-3/4 cups cake flour
4 teaspoons baking powder
3/4 teaspoon salt
1 cup whole milk
FROSTING:
5 large egg whites
1-2/3 cups sugar
1 tablespoon water
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
2-1/2 cups unsweetened coconut flakes
Colored sprinkles, optional

Steps:

  • Place 4 egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment. Preheat oven to 350°., Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk., With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heatproof bowl, whisk 5 egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes., Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator.

Nutrition Facts : Calories 400 calories, Fat 16g fat (11g saturated fat), Cholesterol 24mg cholesterol, Sodium 341mg sodium, Carbohydrate 62g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.

ITALIAN FOUR-LAYER COCONUT CREAM CAKE



Italian Four-Layer Coconut Cream Cake image

You will get a lot of compliments with this cake. It is so good, even if you don't like coconut. This is a four-layer cake with walnuts and coconut in the batter, a cream cheese frosting, and more coconut between each layer and on the top.

Provided by FAYLO

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 24

Number Of Ingredients 15

2 cups white sugar
½ cup butter
½ cup shortening (such as Crisco®)
5 eggs, separated, divided
2 cups sifted all-purpose flour
2 cups shredded coconut
1 cup buttermilk
½ cup chopped walnuts
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
½ cup butter
1 teaspoon vanilla extract
1 (16 ounce) package powdered sugar
½ cup shredded coconut, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four 9-inch round cake pans.
  • Combine sugar, butter, shortening, and egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sifted flour, coconut, buttermilk, walnuts, baking soda, and vanilla extract.
  • Beat egg whites in a glass, metal, or ceramic bowl just until stiff peaks form. Fold into the cake batter. Divide batter among the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 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, about 30 minutes.
  • While the cakes are cooling, combine cream cheese, butter, and vanilla extract for the icing in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in powdered sugar until combined.
  • Spread icing on the top of each cake and sprinkle with coconut. Stack cakes to make four layers, inserting toothpicks or wooden skewers vertically to keep the cake together. Spread remaining icing on the top and sides and sprinkle with more coconut.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 46.7 g, Cholesterol 69.8 mg, Fat 24.3 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 14.1 g, Sodium 163.9 mg, Sugar 36.4 g

4-LAYER COCONUT CAKE RECIPE - (4.5/5)



4-Layer Coconut Cake Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 14

COCONUT FILLING:
3 cups all-purpose flour
2 2/3 cups sugar
1 1/2 cups butter, softened
1 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons coconut extract
1 teaspoon vanilla extract
5 cups large eggs
1 (6-ounce) package frozen flaked coconut, thawed
1 cup coconut shavings
2 cups whipping cream
1/4 cup powdered sugar

Steps:

  • Preheat oven to 400°F. Beat first 6 ingredients at medium speed with an electric mixer until well blended. Add extracts, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in flaked coconut. Pour batter into 4 greased and floured 9-inch round cake pans. Bake at 400°F for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool. Meanwhile, reduce oven temperature to 350°F. Arrange coconut shavings in a single layer in a shallow pan. Bake 8 to 10 minutes or until toasted, stirring occasionally. Spread Coconut Filling between layers, leaving a 1-inch border. Beat whipping cream at high speed until foamy. Gradually add powdered sugar, beating until soft peaks form. Spread on top and sides of cake. Sprinkle toasted coconut on top and sides of cake, pressing gently to adhere.

FOUR DAY COCONUT CAKE



Four Day Coconut Cake image

Make and share this Four Day Coconut Cake recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 ounce) box French vanilla cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 1/2 cups white sugar
6 1/2 cups flaked coconut
2 cups sour cream

Steps:

  • In a large mixer bowl combine the sour cream sugar and coconut.
  • Transfer to a tightly covered container and place in fridge.
  • I use a flat square so that I can divide evenly later.
  • Refrigerate 24 hours.
  • Bake your cake mix according to package directions.
  • Bake in two 9 inch size pans.
  • Cool the cake when done, remove from pans to cooling rack.
  • Then chill layers completely in fridge.
  • Split each layer, so now you have four layers.
  • Divide filling into five parts.
  • Do this by scoring the top evenly with a knife while still in your container.
  • Place each portion of filling between each layer.
  • The fifth portion frost top and sides of cake.
  • Store tightly covered in fridge for 2 to 3 days before serving.
  • Cut and serve.

Nutrition Facts : Calories 624.3, Fat 33.1, SaturatedFat 18.5, Cholesterol 70.6, Sodium 420.4, Carbohydrate 79, Fiber 2.2, Sugar 60.9, Protein 6

MY DADDY'S FAVORITE FOUR-LAYER COCONUT CAKE RECIPE - (4.6/5)



My Daddy's Favorite Four-Layer Coconut Cake Recipe - (4.6/5) image

Provided by carvalhohm

Number Of Ingredients 13

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 2/3 cups sugar
1 cup vegetable shortening
1/4 pound (1 stick) unsalted butter, softened
1 cup milk
2 teaspoons coconut extract
1 teaspoon pure vanilla extract
5 eggs
3/4 cup freshly grated coconut
4 teaspoons coconut water (the liquid that comes out of a fresh coconut)
Coconut Milk Frosting (see below)

Steps:

  • Preheat the oven to 400°F. Lightly grease and flour 4 (9-inch) round cake pans and set aside. In the bowl of an electric mixer, combine the flour, baking powder, salt, sugar, shortening, and butter. Mix well. Add the milk, coconut extract, and vanilla extract. Add the eggs one at a time. Beat until well blended after each addition. Stir in the coconut. Pour the batter evenly into the prepared pans. Bake 20 minutes or until a tester inserted in the center comes out clean. Evenly sprinkle each layer with one teaspoon of the coconut water. Cool in the pans 10 minutes and transfer to wire racks to cool completely. When cool, spread with the Coconut Milk Frosting. *+Coconut Milk Frosting:+* Yield: 9 cups 3/4 pound (3 sticks) unsalted butter, softened 1/4 teaspoon salt 2 teaspoons pure vanilla extract 1/2 teaspoon coconut extract 3 (16-ounce) packages confectioners' sugar 1 cup coconut milk (make your own from fresh coconut or purchase canned) 1 cup freshly grated coconut, toasted if desired Beat the butter, salt, vanilla extract, and coconut extract at medium speed of an electric mixer until fluffy. Reduce speed to low and add the confectioners' sugar alternately with coconut milk. Beat until smooth and spread between the layers, on the top, and on the sides of the cooled cake. Sprinkle fresh coconut on top and on the sides, if desired.

TOASTED COCONUT CAKE WITH COCONUT FILLING AND BUTTERCREAM



Toasted Coconut Cake With Coconut Filling and Buttercream image

Provided by Bobby Flay

Time 4h

Yield one 4-layer cake

Number Of Ingredients 27

2 tablespoons unsalted butter, at room temperature (for the pans), plus 12 tablespoons cold butter, cut into 12 pieces (for the cake)
2 1/4 cups cake flour, plus more for the pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split lengthwise, seeds scraped out and reserved
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
3/4 cup Coconut Custard, recipe follows, cold
3/4 cup heavy cream, cold
3 sticks unsalted butter, at room temperature
1/3 cup confectioners' sugar
3/4 cup Coconut Custard (see below)
Pinch of salt
Coconut Simple Syrup, recipe follows
2 cups sweetened flaked coconut, lightly toasted, for garnish
3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped out, bean and seeds reserved
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract
1 tablespoon granulated sugar
3/4 cup sweetened flaked coconut

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch-by-2-inch round cake pans and line the bottoms with parchment paper. Whisk together the milk, egg whites, vanilla seeds and vanilla extract in a medium bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix together the 2 1/4 cups flour, the sugar, baking powder and salt. With the mixer running on low speed, add the 12 tablespoons butter, one piece at a time, and continue beating until the mixture resembles moist crumbs. Add all but 1/2 cup of the milk mixture and beat on medium speed until pale and fluffy, about 1 1/2 minutes. With the mixer on low speed, add the remaining 1/2 cup milk mixture. Increase the speed to medium and beat for 30 seconds more. Scrape the sides of the bowl and mix for 20 seconds longer. Divide the batter evenly between the cake pans and smooth the tops with a rubber spatula.
  • Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pans on a baking rack for 10 minutes. Run a small knife around the sides of the pans and invert the cakes onto the baking rack. Remove the parchment paper and let cool completely, about 45 minutes.
  • Make the coconut filling: Combine the Coconut Custard and cream in a bowl and whip until soft peaks form.
  • Make the coconut buttercream: Beat the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the Coconut Custard and salt; beat until the buttercream is smooth.
  • Assemble the cake: Use a long serrated knife to slice each cake horizontally into 2 layers. Reserve one of the flat bottom layers for the top of the cake. Place another one of the layers on a cardboard round, cut-side up, and brush with some of the Coconut Simple Syrup. Spoon one-third of the coconut filling onto the cake, and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer, cut-side down, on top of the cake. Frost the sides and the top of the cake with the buttercream. Pat the toasted coconut onto the sides of the cake and sprinkle some on the top.
  • Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
  • Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.
  • Combine 1 1/2cups water and the sugar in a saucepan and bring to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours.
  • Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool.

COCONUT LAYER CAKE



Coconut Layer Cake image

"This dessert is my specialty - it's great for wedding or baby showers," offers Marilyn Dick, a field editor from Centralia, Missouri.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup buttermilk
2 cups sweetened shredded coconut
1/2 cup chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 cup sweetened shredded coconut, toasted
Pecan halves

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Cream butter, shortening and sugar until light and fluffy. Add vanilla and egg yolks, beating well after each addition. In another bowl, whisk together flour and baking soda; beat into creamed mixture alternately with buttermilk. Stir in coconut and chopped pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form; fold gently into batter. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth and creamy. Spread between layers and over top and sides of cake. Top with coconut and pecan halves. Store in refrigerator.

Nutrition Facts : Calories 571 calories, Fat 28g fat (15g saturated fat), Cholesterol 96mg cholesterol, Sodium 239mg sodium, Carbohydrate 75g carbohydrate (62g sugars, Fiber 1g fiber), Protein 6g protein.

COCONUT LAYER CAKE



Coconut Layer Cake image

At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy one 15-ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting(Recipe #43686). From Bon Appetit.

Provided by Bev I Am

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup unsalted butter, room temperature
1 cup canned cream of coconut (such as Coco Lopez)
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 pinch salt
cream cheese frosting (See recipe I posted, Cream Cheese Frosting)
4 cups sweetened flaked coconut

Steps:

  • Preheat oven to 350°F.
  • Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
  • Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend.
  • Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy.
  • Beat in egg yolks and vanilla extract.
  • On low speed, beat in dry ingredients and then buttermilk, each just until blended.
  • Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry.
  • Fold beaten egg whites into batter.
  • Divide cake batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 45 minutes.
  • Cool cakes in pans on rack 10 minutes.
  • Run small sharp knife around pan sides to loosen cakes.
  • Turn cakes out onto racks and cool completely.
  • Place 1 cake layer on cake plate.
  • Spread 1 cup Cream Cheese Frosting over cake layer.
  • Sprinkle 1 cup sweetened shredded coconut over.
  • Top with second cake layer.
  • Spread remaining frosting over top and sides of cake.
  • Sprinkle remaining coconut over cake, gently pressing into sides to adhere.
  • (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)*Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.
  • Makes 10 servings.

Nutrition Facts : Calories 755.2, Fat 38.9, SaturatedFat 28.8, Cholesterol 124.2, Sodium 396.8, Carbohydrate 96.2, Fiber 2.7, Sugar 67.6, Protein 8.5

COCONUT LAYER CAKE



Coconut layer cake image

Love coconut? Treat yourself to a coconut layer cake, which features all the flavours of coconut in the sponge and icing, plus toasted flakes for the topping

Provided by Esther Clark

Categories     Dessert

Time 1h10m

Yield Serves 8-10

Number Of Ingredients 14

225g unsalted butter, softened
225g caster sugar
4 eggs, 2 whole eggs and 2 eggs whites
1 tsp coconut extract
5 tbsp coconut cream
225g self-raising flour
½ tsp baking powder
50g desiccated coconut
2 tbsp toasted coconut flakes
200g unsalted butter, softened
500g icing sugar
100g soft cheese
3 tbsp coconut cream
1 tsp coconut extract

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm loose-bottomed sandwich tins with baking parchment. Put the butter and sugar into the bowl of a freestanding mixer and beat for 10 mins. Add the eggs and coconut extract, and beat for a further 5 mins until light. Beat in the coconut cream. Fold through the dry ingredients (excluding the coconut flakes) then spoon into the prepared tins. Bake in the centre of the oven for 25-30 mins until golden brown and risen. Leave to cool in the tins, then turn out onto a wire rack to cool completely.
  • Beat the butter, sugar and a pinch of salt together using an electric mixer for 10 mins until light and fluffy. Add the soft cheese, coconut cream and coconut extract, and beat on a high speed for 1 min until thickened. Use half of the buttercream to sandwich the sponges together, then spread the remaining icing on the top and sides of the cake. Top with the toasted coconut flakes.

Nutrition Facts : Calories 841 calories, Fat 49 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 74 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.43 milligram of sodium

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  • Preheat oven to 400°. Beat first 6 ingredients at medium speed with an electric mixer until well blended. Add extracts, beating well. Add eggs, 1 at a time, beating until blended after each addition.
  • Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
  • Meanwhile, reduce oven temperature to 350°. Arrange coconut shavings in a single layer in a shallow pan. Bake 8 to 10 minutes or until toasted, stirring occasionally.
  • Spread Coconut Filling between layers, leaving a 1-inch border. Beat whipping cream at high speed until foamy. Gradually add powdered sugar, beating until soft peaks form.


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