Strawberry Coconut Jelly Cake Food

STRAWBERRY JAM CAKE

Steps:

• Grease and flour three 9-in. round baking pans; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in the strawberries, sour cream and extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Transfer batter to prepared pans. , Bake at 350° until a toothpick inserted in the center comes out clean, 22-26 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, strawberries, extract and, if desired, food coloring; beat until smooth. , Place bottom cake layer on a serving plate; top with 1/2 cup jam and 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with strawberries if desired.

STRAWBERRY COCONUT CAKE

Steps:

• For the cake:
• Preheat your oven to 350°F. Liberally prepare 3 9-inch round pans with the nonstick method of your choice.
• In the bowl of your stand mixer fitted with the whisk attachment, cream together the granulated sugar and butter on medium-high speed until nice and fluffy, about 6 minutes.
• Meanwhile, place the strawberries in your food processor and purée until smooth. Set aside.
• With your stand mixer running, add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
• Change your mixer speed to medium-low and add the strawberry purée slowly into the batter. Continue mixing while you tend to the dry ingredients.
• In a separate medium bowl, whisk together the flour, baking powder, and salt. Slowly add ½ of the flour mixture to your stand mixer bowl. Continue to mix on low speed to combine.
• Meanwhile, in a small bowl, whisk together the sour cream and oil and add to your stand mixer bowl.
• Pour in the remaining flour mixture and continue to mix on low until well incorporated. Add the vanilla extract, strawberry extract, and food coloring, if using. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
• Evenly pour the batter into the prepared pans and bake for 23 to 28 minutes, or until a toothpick inserted into the center of a layer comes out clean.
• Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the layers with foil or plastic wrap so they do not dry out.
• For the frosting:
• Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it begins to thicken and become fluffy.
• Turn your mixer down to low speed and carefully add the confectioners' sugar. Once the sugar is fully incorporated, turn your mixer speed back to high and continue whipping.
• Add the heavy cream; vanilla extract; coconut extract, if using; and salt and continue to mix until a smooth, light, and fluffy frosting is achieved.
• To assemble:
• Once the layers are completely cooled, place 1 layer on a serving plate. Spread just the top of the layer with ⅓ of the frosting. Add the second layer and spread with another ⅓ of the frosting. Add the final layer, bottom-side up, and spread with the remaining frosting. Frost the top and the side of the cake. Gently pat the side and the top of the cake with coconut flakes. Serve at room temperature.

STRAWBERRY COCONUT JELLY CAKE

Steps:

• 1. PLEASE NOTE: My brother Curtis told me that the reason Rex Jelly was so popular when we were growing up, was because it was the cheapest you could buy at the time, and with a household of 13, I do understand why mama use it as a frosting to frost many of her cakes. We were well below the poverty level, & it was an inexpensive way to have an economical dessert. It really TASTED GREAT TO US, WE LOVED IT. If YOU ARE NOT USING the White Lily All purpose flour, please omit the additional 6 tablespoons of flour.
• 2. Because I created this frosting before leaving for the 650 mile trip in ARKANSAS, & wanted to make sure I had enough frosting. I made more than I anticipated I would need, so you may want to cut back on the quantity that you use. I did have some left over after frosting the 3 layer 9X9 size SQUARE CAKES.
• 3. Preheat oven to 350 degrees F. I used 3 pans like this, but you may use round or even a Bundt pan but the baking time will be about 1 1/2 hours for the bundt pan @ 325 Degrees F., and 38-42 minutes for the 9 inch square pans, do check after about 32 minutes.
• 4. Cream Butter and sour cream with sugar in a mixing bowl until light and creamy about 12 to 15 minutes, or until no sugar grains remain in mixture.
• 5. Then add the eggs one at a time, beating well after each has been added. Measure out flour and gradually add to creamed mixture beating well after each addition.
• 6. Add Almond Extract & vanilla Bean paste or extract and beat till blended. Prepare baking pans by spraying with Bakers Joy, or greasing with butter and dusting with lightly with flour.
• 7. Pour batter evenly into all 3 pans. Bake in preheated 350 degree oven for 32 to 38 minutes or until toothpick inserted in center comes out clean.
• 8. Let sit in pan till sides of cake pulls away from sides of pan about 10 minutes, then invert onto a cooling rack. Frost as desired. I LOVE USING BAKERS JOY WHEN I AM BAKING CAKES.
• 9. To make the strawberry Jelly frosting add all of the jellies to a large bowl, then add the gelatin, powdered sugar, & lemon juice, then whisk or beat with a mixer on low speed till blended. Frost each layer separately then top with shredded coconut, before adding the next layer. Coat sides also if desired, and add shredded coconut. Garnish with fresh strawberries and candies if desired. NOTE: You can also add STRAWBERRY JAM between each cake layers if desired, instead of the jelly and just use the jelly for the top and sides. Refrigerate leftover for a later use if desired.
• 10. Frost one layer of cake at a time, before adding the next layer, then top each layer with the sweetened shredded coconut, on sides and liberally on top. Garnish with fruit and candy as desired.

JELLY ROLL CAKE

Steps:

• Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening.
• In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
• Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
• Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.

COCONUT & JAM CAKE

Steps:

• Add ALL of the cake ingredients to a mixing bowl.
• Cook for 15-20 on 180 c (fan)
• cool on a tray for 10-15 mins
• spread all of the jam n the top and sprinkle the coconut on afterwards.

COCONUT STRAWBERRY CAKE

Steps:

• To make cake: Place oven rack in bottom third of oven; heat oven to 350 degrees. Spray two 8-inch cake pans with nonstick cooking spray. Line bottom of each pan with a circle of parchment paper, spray the paper and dust inside of each pan with all-purpose flour, tapping out excess.
• Sift together cake flour, baking powder and salt; set aside.
• In bowl of electric mixer with paddle attachment, cream butter at medium speed until soft and light. Add sugar and continue to mix about 5 minutes or until light and fluffy. Add egg yolks one at a time, beating after each addition until completely mixed.
• On low speed, alternately add flour mixture in 3 additions and coconut milk in 2 additions, beginning and ending with flour mixture. Add extract and beat at low speed until completely mixed.
• In clean bowl with whisk attachment, beat egg whites at high speed to soft peaks. Gently fold one third of the egg whites into the batter; fold in remaining egg whites gently but thoroughly. Divide batter between prepared cake pans and bake about 35 minutes or until cake springs back when touched and toothpick inserted into center comes out clean.
• Cool on rack 5 minutes; run a small knife around edge of each pan and carefully invert cake onto rack. Remove pan and cool cake completely; remove paper before assembling cake.
• To make icing: In small saucepan combine sugar, water and cream of tartar. Bring to a boil, covered, over medium heat; do not stir. When sugar is completely dissolved, uncover and boil 5 minutes longer.
• In bowl of electric mixer with whisk attachment, beat egg whites at high speed to soft peaks. Continue to beat while slowly pouring hot syrup onto egg whites; add extract and beat until cool.
• To assemble cake: Spread 1/4 cup of the preserves on top of 1 cake layer. Thinly slice 2 cups of the strawberries and arrange in 1 layer on top of preserves. Spread remaining 1/4 cup preserves on bottom of second cake layer and invert onto first layer. Spread icing on top and sides of assembled layers; pat coconut onto sides of cake. Arrange remaining strawberries on top of cake, stem side down.
• Tips: Substitute white cake made from a mix; add 1/2 teaspoon of coconut extract to batter. Substitute pre-made white frosting; add coconut extract to taste.

STRAWBERRY COCONUT CAKE

Steps:

• Pre-heat oven to 350°F. Grease and flour two round 9-inch cake pans; line the bottom with parchment paper.
• Microwave buttermilk for approximately 20 seconds, or until lukewarm. In a mixing bowl, whisk together the buttermilk and baking soda. Set aside; liquid will expand.
• In another medium mixing bowl, sift flour and stir in coconut. Set aside.
• In a large mixing bowl, cream together sugar and butter until thoroughly combined. Once sugar and butter is creamed, add room temperature egg yolks one at a time, beating between each addition. Mix in vanilla, almond, and coconut extracts. Add flour mixture in 3 additions, alternating with buttermilk in 2 additions, beating just until blended between each addition.
• Using clean beaters, beat egg whites and 1/4 teaspoon salt in another large bowl until soft peaks form. Fold in half of the egg white mixture into the batter until combined. Fold the rest of the egg white mixture just until blended. Divide evenly between cake pans.
• Bake for 30-35 minutes, until toothpick comes out clean and cake bounces back when lightly touched. Cool on cooling rack for 10-15 minutes. Run a knife around edges, invert pan onto cooling rack, and gently remove parchment paper from the bottom of the cake. Cool cake completely before frosting.

STRAWBERRY COCONUT CAKE

Steps:

• For the cake, preheat oven to 350ºF. Coat two 8-inch round cake pans with non-stick cooking spray.
• In a small bowl, combine flour, baking powder and salt. Set aside. Using an electric mixer, cream sugar and butter on medium speed, until light and fluffy. Beat in egg whites a little at a time. Mix in vanilla extract and lemon zest. Alternate adding flour mixture and buttermilk to the mixer, beginning and ending with the flour. Mix just until combined. Divide batter evenly between prepared pans and bake 25-28 minutes until a toothpick inserted in the middle comes out clean. Cool cakes completely before frosting.
• For the frosting, in an electric mixer, beat butter, icing sugar, salt, milk and vanilla extract on low speed to combine. Scrape down the sides of the bowl and continue to beat on medium speed, until it's a smooth and creamy consistency.
• To assemble the cake, slice each cake layer in half to make 4 layers. Place 1 layer on a serving plate and spread with 2 tablespoons of strawberry jam. Spread ½ cup frosting over the jam and arrange ¾ cup sliced strawberries in a single layer over frosting. Top with the second layer and repeat with the 2 tablespoons of jam, ½ cup of frosting and ¾ cup sliced strawberries. Top with the third cake layer and again repeat with the jam, frosting and sliced strawberries. Top with final cake layer and spread remaining frosting over the top and sides of the cake. Coat the top and sides with the shredded coconut to garnish the cake. Refrigerate until ready to serve.

VEGAN JAM AND COCONUT SPONGE

Steps:

• Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line an 8x10" tray with baking paper.
• Mix the soy milk with the apple cider vinegar and set aside for 5 minutes. This will act as your vegan buttermilk.
• In a large bowl, mix together the flour, baking soda and caster sugar.
• Add the buttermilk to the bowl along with the oil and vanilla extract. Mix well until you have a smooth cake batter.
• Transfer the cake batter into your lined tin and spread it out evenly. Bake for 22-25 minutes, or until a toothpick through the centre comes out clean.
• Let the cake cool in the tin for around 20 minutes, then flip it out onto a wire rack. Peel off the baking paper and leave the cake to cool completely.
• Once the cake is cool, spread over the strawberry jam then sprinkle over the desiccated coconut. Cut into 12 square slices and enjoy!

STRAWBERRY COCONUT SQUARES

Steps:

• 1. For the crust: In your food processor mix together the flour , powdered sugar and butter until crumbly.
• 2. Press crumbly mixture into a 13x9" glass baking dish (cake pan) and Bake @ 350° until lightly browned about 20 minutes.
• 3. Once you take it out of the oven spread it with the strawberry jam or your favorite flavor of jam.
• 4. Beat together the eggs , sugar , lemon juice and rind until smooth.
• 5. Sift together the flour and baking powder and combine with the egg and sugar mixture and add the coconut.
• 6. Pour over top of the jam layer and spread out evenly.
• 7. Bake @ 350° for about 22-25 minutes ; cool , frost with a thin layer of the pre-made frosting and lightly sprinkle with the toasted coconut and cut into squares....Enjoy

ANGEL FOOD CAKE AND STRAWBERRY CREAM ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 17x11 3/8x3/4-inch jelly roll pan; line the bottom with waxed paper. Sift 2 tablespoons confectioners' sugar onto a clean kitchen towel at least the same size as jelly roll pan.
• Beat cake mix and cold water with an electric mixer on Low in a large glass or metal bowl for 30 seconds; increase to Medium speed and beat for 1 minute. Pour 3/4 the batter into the prepared jelly roll pan.
• Bake in the preheated oven until cake is firm to the touch, 15 to 17 minutes. Loosen cake from pan and turn onto the floured towel; peel off waxed paper. Carefully trim any browned edges. Roll cake in the towel, starting from the narrow end; cool on a wire rack with seam side down for 20 minutes.
• Toss sliced strawberries with 2 tablespoons confectioners' sugar in a bowl until coated.
• Beat cream in a glass or metal bowl until foamy. Gradually add 1 1/2 tablespoons confectioners' sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: whipped cream will form soft mounds. Measure 1 1/2 cups whipped cream and set aside. Fold sliced strawberries into the remaining whipped cream.
• Unroll the cooled cake and spread strawberry-whipped cream mixture onto cake, leaving 1/2-inch border of cake exposed. Roll cake (without towel) around whipped cream layer. Transfer rolled cake, seam side down, to a serving platter.
• Stir food coloring into the reserved 1 1/2 cups whipped cream until pink. Frost the outside of rolled cake with pink whipped cream. Garnish with whole strawberries.