COCONUT CAKE WITH COCONUT BUTTERCREAM FROSTING
This sweet southern scratch-made Coconut Cake with coconut buttercream frosting is moist, tender, melt-in-your-mouth perfection.
Provided by Renee
Categories Dessert
Time 2h40m
Number Of Ingredients 16
Steps:
- Position oven rack in the center (or just below center) of the oven. Preheat oven to 350°F [175°C]. Grease and flour three round cake pans. Line pans with parchment paper for easy release and clean-up. NOTE: 8" or 9" cake pans will work for this cake. (They must, however, all be the same size!)
- Measure sifted cake flour, baking powder, and salt; sift together three times. Set aside.
- Combine sour cream and coconut milk in a small bowl and set aside.
- Using an electric mixer with a large mixing bowl, cream butter and 1 cup of sugar together until light and fluffy. Add coconut extract and mix to combine. Add flour mixture alternately with coconut milk and sour cream mixture, beating after each addition. Remove bowl from mixer and set aside.
- [DO NOT begin this step until you have completed the previous step.] In a medium mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, beating until meringue will hold soft peaks.
- [Do this step by hand. Do not use a mixer.] Carefully fold beaten egg whites into batter.
- Pour batter evenly into the three prepared cake pans. Bake layers in preheated oven: 22-25 for 9" cake pans / 25-30 minutes for 8" cake pans - or until a toothpick or skewer comes out clean. (If your oven cooks unevenly, carefully rotate pans on rack at the 15-minute mark.)
- Allow cakes to cool in their pans over wire rack for 10 minutes. Carefully tap out onto wire rack to cool completely. Wrap and chill layers in refrigerator for at least an hour (or up to a week if you need to).
- Using an electric mixer, beat butter on medium-high until light and fluffy. Add coconut and vanilla extracts and salt and mix to thoroughly combine.
- Slowly add powdered sugar, mixing well after each addition.
- Add coconut milk, one tablespoon at a time time, beating on medium-high until fully incorporated.
- Once the cake is completely chilled, trim the layers.
- Spread the top of the bottom layer of cake with frosting. Add the middle layer and frost top. Add the top layer.
- Apply a crumb coat to the entire cake. (A crumb coat is a thin layer of frosting that covers the top and sides of a cake.) Return the cake to the refrigerator for another 15 minutes.
- Frost the entire cake with a generous layer of frosting. Sprinkle flaked coconut over top and sides of cake before the frosting sets.
Nutrition Facts : ServingSize 1 slice, Carbohydrate 58.3 g, Protein 3.2 g, Fat 24.7 g, SaturatedFat 17.2 g, Cholesterol 47 mg, Sodium 188 mg, Fiber 1.3 g, Sugar 43.1 g, Calories 456 kcal
SOUTHERN COCONUT CAKE RECIPE
Tender and moist baked from scratch coconut cake
Provided by Julia Jordan | Julia's Simply Southern
Categories Desserts
Time 1h45m
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F (176°C)
- Grease two 8-inch round cake pans and line the bottom with parchment paper.
- In a large bowl, sift the cake flour, baking powder and baking soda.
- In another bowl, using an electric mixer, cream 1.5 sticks of butter with the coconut oil, sugar, salt, and cardamom at medium high speed until light and fluffy, about 3 minutes. Beat the eggs in, one at a time, until incorporated. At low speed, mix in the flour mixture and buttermilk in 3 alternating batches, starting and ending with the flour.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 50-60 minutes, until the cakes are deep golden and springy.
- Transfer the cakes to a rack and cool 5-10 minutes in the pan then turn the layers out onto the cooling racks, remove the parchment, and allow to cool completely.
- Cut each cake in half horizontally to create 4 layers.
- To make the frosting: In a large saucepan, boil the sugar, honey and 3/4 c of water over moderately high heat until the syrup registers 240°F (115°C).
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at medium speed until foamy then beat in the salt and cream of tartar until soft peaks form. With the mixer on, carefully drizzle the hot syrup down the side of the bowl. Once all of the syrup has been added, beat the frosting at high speed until shiny and thick, 11 minutes. Allow the frosting to cool.
- Frosting the Cake: Set a cake layer cut side up on a plate. Spread 1/2 cup of the frosting over the top; repeat with two more layers.
- Top with the last layer then coat the cake with the remaining frosting. Coat with the flaked coconut. Coconut can be toasted, if desired, before covering the cake.
Nutrition Facts : Calories 773 calories, Carbohydrate 114 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 33 grams fat, Fiber 6 grams fiber, Protein 8 grams protein, SaturatedFat 27 grams saturated fat, ServingSize 1, Sodium 627 grams sodium, Sugar 85 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
DOLESTER MILES' COCONUT PECAN CAKE
This is a rich, special-occasion cake that takes the traditional Southern coconut cake to another level, with ground toasted pecans in the batter and an easy-to-make Chantilly cream for frosting. It has become the signature dessert for Dolester Miles, who serves slices over a little puddle of crème anglaise at Chez Fonfon and Bottega, and sometimes at the Highlands Bar & Grill, the Birmingham, Ala., restaurants owned by Frank and Pardis Stitt. Assembly can be a challenge, so she suggests building the cake by stacking the delicate slabs of cake with filling in between each layer into a deep, round cake pan, then slipping it into the refrigerator for about an hour. The filling acts like a delicious glue. When the cake is inverted and unmolded, the edges have an even, professional appearance.
Provided by Kim Severson
Categories cakes, dessert
Time 5h30m
Yield 12 to 14 servings
Number Of Ingredients 21
Steps:
- Heat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.
- Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.
- In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.
- In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.
- Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely.
- Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely.
- Make the simple syrup: In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat.
- Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.
- Make the icing: Whip the cream with the confectioners' sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 44 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 30 grams, Sodium 301 milligrams, Sugar 62 grams, TransFat 1 gram
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- Beat first 7 ingredients at medium speed with an electric mixer until well blended. Add extract,beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in flaked coconut. Pour batter into prepared pans.
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