Patience Coconut Cake Food

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.

PATIENCE CAKE

Steps:

• Bake the cake according to directions on the box. Cool completely and then slit each layer, making 4 layers all total.
• Frosting:
• Mix together the sour cream and confectioner's sugar. Fold in the Cool Whip, coconut and pecans. Frost between the layers generously and then frost the top and sides of the cake. Refrigerate for 3-4 days (if you have the patience to wait).

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 ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees F, with rack in the lower third of oven.
• Sift together flour and 3/4 cup sugar.
• Beat egg whites and warm water with a mixer on low speed until foamy, about 3 minutes. Add cream of tartar, vanilla, salt, and coconut extract.
• Increase speed to medium, and beat until soft peaks form, about 3 minutes.
• With machine running, add remaining 3/4 cup sugar, a little at a time. Increase speed to high, and beat until peaks are stiff and glossy, about 2 minutes.
• Remove bowl from mixer.
• Working in 3 batches, sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites.
• Slowly pour batter into a 10-inch angel food cake pan.
• Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
• Immediately from the oven, carefully invert pan onto a wire rack. Let cake cool in pan, about 1 hour.
• Carefully run a knife around sides of cake to loosen, and turn out onto a large plate or cake stand.
• Pour the heavy cream into a chilled stand mixer bowl (to chill a bowl fill with water and ice and let sit for a moment, then empty and dry) and add the sugar and coconut extract.
• Beat the cream until peaks stand in firm when the beaters are lifted, about 2 minutes.
• Gently frost the cooled angel food cake and sprinkle with unsweetened coconut flakes. (Or sweetened if you prefer!)

PATIENCE COCONUT CAKE

Steps:

• Mix 16 oz sour cream, 16 oz coconut, and the 2 cups of powdered sugar together and place in the refrigerator for 24 hours.
• Bake the cake mix as directed in 2 layer pans.
• When the cake is cool split the 2 layers and fill them with the sour cream mixture.
• Ice the cake then with the cool whip and the other 16 oz of coconut.
• Put the cake back in the refrigerator for at least another 24 hours.

PRESBYTERIAN PATIENCE CAKE

Steps:

• 1. Prepare cake as pkg. directs.Bake in two 9 inch round pans. Cool cakes and split each layer in half. Place one layer split side up and spread filling (consisting of 2cups fresh or frozen coconut, 16 oz. sour cream, the powdered sugar and the vanilla). Repeat with remaining layers. Frost cake with whipped topping and cover with coconut. Cover cake and refrigerate for 5 days. Serves 12 to 14

COCONUT LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
• Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
• Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
• Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.

COCONUT CAKE

Steps:

• Mix together sugar, flour,soda, coconut,salt, slightly beaten eggs & pineapple with juice.
• Pour into a greased and floured 9x13 pan.
• Top with brown sugar and nuts.
• Bake at 350 degrees for 40-45 minutes.
• While cake is baking; cook evaporated milk,sugar,butter and vanilla in a saucepan until boiling.
• Pour over cake as soon as it is removed from oven.
• Prick cake with fork so topping will be absorbed.