Perfumed Coconut Cake Food

CHOCOLATE COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
• Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
• Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
• Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
• Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
• If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
• Refrigerate for at least 1 hour before serving.

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.

PERFUMED COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease and flour two 8-inch round cake pans.
• Put the cake mix and the instant pudding in a mixing bowl and stir until completely combined. Crack in the 3 eggs, then add the coconut milk, coconut extract, and butter.
• Blend for approximately 3 minutes in a stand mixer, or 5 minutes with hand-held mixer. This will give the pudding time to develop.
• Spread the batter evenly in the two prepared cake pans. Bake for about 30 minutes in the preheated oven, or until the cakes are set and just beginning to pull away from the sides of the pans.
• Remove from the oven and let the cakes cool completely. Because they are moist the cakes will be heavy. Don't worry.
• Whip the frosting ingredients together until completely fluffy. (Add a tablespoon of milk at a time if you need it to whip up fluffier.)
• Frost the cooled cake, placing the first cake layer round side down on a plate, then spread frosting across the middle. Put the flat side of the other layer down on frosted center. Frost sides and top of cake.
• Toast some coconut until golden brown (not dark brown) in the oven. If you are using the pecans, toast them as well. Toss nuts and coconut together, then sprinkle on top of the cake.
• Refrigerate cake if not serving within one or two hours. Bring to room temperature for at least one hour before serving.

PERFUMED COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease and flour two 8-inch round cake pans.
• Put the cake mix and the instant pudding in a mixing bowl and stir until completely combined. Crack in the 3 eggs, then add the coconut milk, coconut extract, and butter.
• Blend for approximately 3 minutes in a stand mixer, or 5 minutes with hand-held mixer. This will give the pudding time to develop.
• Spread the batter evenly in the two prepared cake pans. Bake for about 30 minutes in the preheated oven, or until the cakes are set and just beginning to pull away from the sides of the pans.
• Remove from the oven and let the cakes cool completely. Because they are moist the cakes will be heavy. Don't worry.
• Whip the frosting ingredients together until completely fluffy. (Add a tablespoon of milk at a time if you need it to whip up fluffier.)
• Frost the cooled cake, placing the first cake layer round side down on a plate, then spread frosting across the middle. Put the flat side of the other layer down on frosted center. Frost sides and top of cake.
• Toast some coconut until golden brown (not dark brown) in the oven. If you are using the pecans, toast them as well. Toss nuts and coconut together, then sprinkle on top of the cake.
• Refrigerate cake if not serving within one or two hours. Bring to room temperature for at least one hour before serving.

COCONUT DELIGHT CAKE

Steps:

• Preheat oven to 350°F.
• Combine cake mix, pudding mix, water oil and eggs in a large mixing bowl.
• Blend with electric mixer at medium speed for 4 minutes.
• Stir in 1/2 cup coconut and nuts.
• Pour into 3 greased and floured 9-inch pans.
• Bake 35 minutes.
• Frosting: Saute 2 3/4 cups coconut in 2 tablespoons butter until golden brown.
• Remove from heat and spread onto paper towels to drain.
• Cream 2 tablespoons butter with cream cheese.
• Add confectioner's sugar and milk in small amounts, beating well between each.
• Blend in vanilla.
• Stir in 2 cups sauteed coconut.
• Frost between cake layers, top, and sides.
• Garnish with remaining sauteed coconut.

FRUIT COCKTAIL COCONUT CAKE

Steps:

• Combine cake mix, fruit cocktail with syrup, 1 cup coconut and eggs in large bowl. Beat at medium speed with electric mixer for 2 minutes.
• Pour into greased 13x9 inch baking pan. Sprinkle with brown sugar.
• Bake at 325 degrees for 45 minutes or until cake springs back when lightly touched.
• In saucepan bring butter, sugar and milk to a boil, boil 2 minutes. Remove from heat, stir in remaining coconut. Spoon over hot cake in pan. Serve warm or cool.

CREAM OF COCONUT CAKE WITH CHOCOLATE-COCONUT GLAZE

Steps:

• Preheat the oven to 350ºF. Grease a 9-inch round cake pan and dust with flour.
• Combine the flour, baking powder, and salt in a medium bowl.
• Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
• With the mixer on medium-low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla and coconut extract (if you are adding it).
• Turn the mixer to low speed and add half of the flour mixture. Stir in 1/2 the cream of coconut. Stir in the remaining flour mixture until just combined.
• Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan for about 10 minutes; invert it onto a wire rack to cool completely.
• Make the glaze: Whisk together the remaining cream of coconut and cocoa until smooth. Place the cake, still on the rack, on a rimmed baking sheet. Pour the glaze over the cake, letting it drip down the sides.
• Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.

PERFUMED COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease and flour two 8-inch round cake pans.
• Put the cake mix and the instant pudding in a mixing bowl and stir until completely combined. Crack in the 3 eggs, then add the coconut milk, coconut extract, and butter.
• Blend for approximately 3 minutes in a stand mixer, or 5 minutes with hand-held mixer. This will give the pudding time to develop.
• Spread the batter evenly in the two prepared cake pans. Bake for about 30 minutes in the preheated oven, or until the cakes are set and just beginning to pull away from the sides of the pans.
• Remove from the oven and let the cakes cool completely. Because they are moist the cakes will be heavy. Don't worry.
• Whip the frosting ingredients together until completely fluffy. (Add a tablespoon of milk at a time if you need it to whip up fluffier.)
• Frost the cooled cake, placing the first cake layer round side down on a plate, then spread frosting across the middle. Put the flat side of the other layer down on frosted center. Frost sides and top of cake.
• Toast some coconut until golden brown (not dark brown) in the oven. If you are using the pecans, toast them as well. Toss nuts and coconut together, then sprinkle on top of the cake.
• Refrigerate cake if not serving within one or two hours. Bring to room temperature for at least one hour before serving.

TROPICAL COCONUT CAKE (AKA BETTER THAN SEX VERS.1000)

Steps:

• Bake cake according to directions.
• Mix coconut cream & condensed milk together.
• When cake is cooked, punch holes in cake with skewer or chop stick.
• Slowly pour coconut cream mixture over still warm cake and into holes all over cake.
• Pour undrained pineapple over the cake. Refrigerate until cold.
• Mix Dairy Whip and shredded coconut together and spread over cake.
• Refrigerate overnight, keep cold until ready to serve.
• You can substitute any yellow cake mix for the vanilla cake mix.