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
SOUTHERN STYLE COCONUT PIE
This recipe is easy to make, and tried and true. I add about 1/3 cup more grated coconut than called for in the recipe, and also add a dash of nutmeg sprinkled over the top before baking. If you like your pie sweeter, add a bit more sugar too! Serve either warm or cooled to room temperature, it really is delicious! We love it!
Provided by wdsdyschild
Categories Dessert
Time 50m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350-degrees.
- Pre-bake the pie shell for 5 - 7 minutes. (Prick it with a fork 4 to 5 times first).
- In a large bowl, make the filling by blending with an electric mixer all the ingredients, starting with the butter and sugar, then add the other ingredients.
- Pour into the pre-baked pie shell.
- Bake at 350-degrees until filling is golden brown, about 30 to 40 minutes.
- Serve warm or cooled to room temperature.
Nutrition Facts : Calories 1092.1, Fat 93.2, SaturatedFat 59.5, Cholesterol 236.3, Sodium 657.4, Carbohydrate 58.9, Fiber 8.6, Sugar 28.6, Protein 11.3
COCONUT CUSTARD
"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.
Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.
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COCONUT CUSTARD CAKE - BEYOND FROSTING
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4.4/5 (19)Total Time 1 hr 30 minsCategory CakeCalories 1061 per serving
- Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
- In a small bowl, combine 3 tablespoons of heavy whipping cream and corn starch and whisk until thickened. Add additional heavy cream if necessary to get a liquid consistency.
- Once the cake and filling has cooled, prepare the frosting. In a large mixing bowl, combine the butter and cream cheese and beat on medium-high speed using the paddle attachment. Beat until smooth and creamy.
- Divide the coconut filling in half. Place the bottom layer of cake on an 8 or 10-inch cake board. Pipe a dam of frosting around the outside edge of the cake using a large round piping tip.
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4.6/5 (11)Total Time 2 hrs 10 minsCategory DessertCalories 1081 per serving
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
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16 COCONUT CAKE RECIPES - SOUTHERN LIVING
From southernliving.com
- Coconut Cream Cake. The nostalgia of coconut cream pie meets the fanfare of a layer cake in one delicious dessert. To complete this cake's beautiful exterior, look for packaged coconut shavings in the natural foods section of your grocery store.
- Double-Coconut Cake. Coconut milk helps create a moist and rich cake while enhancing flavoring. The flaky coconut, coconut milk, and Fluffy Coconut Frosting make this cake unlike any other.
- Coconut-and-Pecan Strawberry Shortcakes. We added coconut and pecans to the dough for a creative, updated take on shortcakes. Fresh strawberries and Sweet Mascarpone Cream top the cake.
- Pineapple-Coconut Cupcakes. These delectable Pineapple-Coconut Cupcakes with Buttermilk-Cream Cheese Frosting start with a store-bought cake mix. It's a favorite dessert for any gathering.
- Ambrosia Coconut Cake. Make the filling and frosting up to two days in advance. Then, build the cake, and chill it for up to 24 hours. Select sweetened flaked coconut, fresh mint, maraschino cherries, or orange slices for a garnish.
- Lemon-Coconut Pound Cake Loaf. Garnish this pound cake with flaked coconut or curly shavings of coconut for a dressier look. See the Test Kitchen note below for instructions on making fresh coconut shavings.
- Coconut-Almond Cream Cake. Brooks Hamaker, from New Orleans, makes this cake with the precision of a skilled baker who has made his masterpiece many times.
- Four-Layer Coconut Cake. Purchase coconut shavings in bulk from your local health food store or in the dried fruit section of the supermarket. Allow time to completely cool the layers before adding any coconut filling.
- Chocolate-Coconut Cupcakes. Small bites are big treats! These Chocolate-Coconut Cupcakes topped with a sweet Coconut-Marshmallow Buttercream Frosting make for a perfect after-dinner treat.
- Coconut Sheet Cake. Coconut cake just got easier. Make a sheet cake instead of a layer cake for a dessert that's as easy as it is delicious. Top the cake with cream cheese icing and a sprinkle of coconut for a delightful dessert.
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