Rocky Mountain Coconut Cake Food

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.

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.

BLACK WALNUT COCONUT CAKE

Steps:

• In a large bowl, beat the sugar, buttermilk, oil, eggs and extract until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Stir in coconut and walnuts., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes., Meanwhile, in a small saucepan, bring sugar and water to a boil over medium heat. Cook and stir for 5 minutes or until slightly reduced. Remove from the heat; stir in butter and extract., Remove cake from pan to a wire rack. Poke holes in warm cake with a skewer; slowly pour syrup over cake. Cool completely before cutting.

ROCKY MOUNTAIN COCONUT CAKE

Steps:

• For the cake:.
• Preheat oven to 350°F.
• Grease and flour three 9-inch round cake pans.
• Cream butter; gradually add sugar, beating well.
• Add eggs, one at a time, beating well after each addition.
• Sift flour, baking powder and salt together; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Mix well after each addition.
• Stir in vanilla.
• Pour batter into prepared cake pans.
• Bake for 25 to 30 minutes OR until a wooden pick inserted in center comes out clean.
• Cool in pans 10 minutes; remove layers from pans and let cake cool completely.
• Spread Rocky Mountain Filling between layers and top with coconut.
• For the filling:.
• Combine sugar and water in a heavy saucepan.
• Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved.
• Beat egg whites until foamy.
• While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites.
• Turn mixer to high speed and continue beating until stiff peaks form and mixture is thick enough to spread.
• Stir in coconut, raisins, currants and almonds.

JUNIOR'S LEMON COCONUT CAKE

Steps:

• Make the sponge cake the day before or morning you will serve cake.
• Preheat oven to 350°F Butter two 9-inch layer cake pans and line the bottoms with wax paper.
• Sift the flour, salt and baking powder together and set aside. Beat egg yolks in a large bowl with and electric mixer on high for 5 minutes. With mixer running, gradually add 3/4 cup sugar and beat until thick and light yellow, about 5 minutes. Beat in vanilla and lemon extract. Sift flour mixture over batter and stir in by hand until no white remains. Then blend in butter stirring until it no longer looks separated. In a clean bowl, beat egg whites with cream of tartar on high until frothy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Stir about 1 cup of whites into batter, then gently fold remaining whites inches Divide batter evenly between pans and bake until layers spring back when lightly touched, about 25 minutes. Let cool on rack 30 minutes, then turn out of pans. Peel of paper and let cool completely (at least 4 hours).
• Prepare the Lemon Filling 2 hours before serving.
• Mix sugar, cornstarch and salt together in large saucepan. Gradually pour in the water, whisking to prevent lumps. Cook over medium heat until mixture thickens. Remove from heat. Meanwhile beat yolks with electric mixer on high, until thick and light. Mix a little hot starch mixture into eggs to warm, then pour eggs into pan. Cook over low heat, whisking, just until hot and edges are just starting to cook. Be very careful not to overcook or it will separate. Remove from heat and whisk in juice, rind, butter, vanilla and lemon extract. Refrigerate until cool to touch, but not chilled and set - should still be spreadable.
• Sift sugar and salt together and set aside. Cream butter and margarine together in large bowl with mixer on high for 3 minutes. With mixer still running, beat in corn syrup and vanilla. Reduce mixer to low and beat in sugar in two additions. Blend in cream until spreading consistency is reached, using a little extra if necessary.
• Set 1 cup aside in a pastry bag fitted with a medium star tip.
• To assemble:.
• Split each cake layer to make 4 layers. Spread first layer with about 1/5 frosting, then 1/4 lemon filling. Repeat with second and third layers. Top with last layer. Frost sides of cake, then pat with coconut, reserving about 1/4 cup. Frost top of cake with remaining frosting and then spread with remaining filling. Sprinkle with 1/4 cup coconut. Using pastry bag, pipe scrolls of frosting along top edge of cake and large rosette in center.
• Keep refrigerated.

ROCKY MOUNTAIN HIGH COCONUT CREAM PIE

Steps:

• Mix sugar and cornstarch in large bowl until it resembles powder.
• Add the light cream slowly in a steady stream, whisking constantly. Beat well.
• Add milk in the same way. Beat in egg yolks.
• Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly.
• When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir.
• Pour the filling into medium size bowl. Beat in the butter one Tablespoon at a time, stirring each until melted.
• Beat in vanilla and coconut. Cover the surface with plastic wrap and let cool for 1/2 hour.
• Spoon filling into pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if so desired.