Swans Down Orange Coconut Cake Food

SOUTHERN COCONUT CAKE RECIPE

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.

SWANS DOWN ORANGE COCONUT CAKE

Steps:

• CAKE:.
• Preheat oven to 350-degrees F --
• Sift cake flour with sugar.
• In a separate bowl, stir butter and orange rind to soften. Add flour mixture and milk. Mix to dampen flour; beat for 2 minutes at medium speed of an electric mixer or 300 strokes by hand.
• Add eggs and beat one minute longer with mixer or 150 strokes by hand.
• Stir in coconut.
• Pour into grease and floured tube pan.
• Bake for 20 - 25 minutes or until cake tests done.
• Remove from oven and let cool. Remove from pan and invert onto serving platter.
• When cooled completely, frost with Fluffy Orange Frosting.
• FLUFFY ORANGE FROSTING:.
• Mix egg whites, sugar, salt, water and corn syrup in top of a double boiler.
• Beat over simmering water (being careful that water doesn't touch bottom of bowl your ingredients are in) an elextric beater or rotary beater. Beat until frosting stands in stiff peaks.
• Remove bowl from water.
• Add vanilla and orange extracts. Tint if desired with food coloring to bring out the "orangie-ness".

ORANGE COCONUT CAKE

Steps:

• Note: The filling has to thicken in the refrigerator overnight. To make the filling:.
• Poke holes in the top of the coconut and drain the milk - you should have approximately 1/3c. Split the coconut and shred the meat - the amount doesn't matter, just use what you get. Put into a ziplock bag or a bowl with a lid to stay fresh until the next day. In a large saucepan over medium heat, melt the marshmallows into the coconut milk, remove from heat and cool. Refrigerate overnight.
• The next day:.
• Preheat oven to 350 degrees.
• Line the bottoms of two 8" or 9" round cake pans with waxed paper.
• Beat the egg whites until foamy; gradually beat in 3/4c. sugar until stiff peaks form. Set aside.
• In a separate bowl, beat the egg yolks with the remaining 1/4c. sugar until thick and lemon-colored; mix in the orange juice and salt.
• Fold the egg whites into the yolk mixture, and then fold in the flour.
• Pour batter into waxed-paper lined pans and bake at 350 degrees for 30-35 minutes. (The tops will spring back to the touch). Cool in pans for 10 minutes and then turn out.
• Filling:.
• Remove from the refrigerate and note that it has gelled and thickened.
• Whip marshmallow mixture until light and fluffy. Beat whipping cream until light and fluffy - don't add any sugar. Fold into marshmallow/coconut milk mixture.
• Split (torte) the 2 completely cooled cake layers so that you have 4 layers. Place first layer on cake plate and spread 1/4 marshmallow/cream mixture on top, sprinkle with shredded coconut. Alternate cake layers and marshmallow/cream mixture and coconut, ending with marshmallow/cream mixture & coconut on top. Store unused portion in refrigerator - it tastes better the 2nd day!

DOWN SOUTH YAM CAKE

Steps:

• Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan.
• In large bowl, cream sugar, butter and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition.
• Cut up yams; add to creamed mixture, beating well until combined thoroughly.
• Add flour, cinnamon, soda, baking powder, salt and nutmeg and mix well.
• By hand, fold in pecans, raisins and drained pineapple. Spoon batter into prepared pan, spreading evenly. Bake for 60-70 minutes, or until tothpick inserted in center comes out clean.
• Cool upright in pan for about 10 minutes, then invert onto serving plate and cool completely.
• Meanwhile, in medium saucepan, heat frosting over medium heat just until meted, stirring occasionally. Spoon over cooled cake, allowing some to run down sides.

SWANS DOWN 1-2-3-4 POUND CAKE

Steps:

• Preheat oven to 325°F.
• Butter and lightly flour 10 inch tube pan. Sift Swans Down Cake Flour, then lightly spoon 3 cups cake flour into measuring cup.
• Cream butter in large bowl. Gradually add sugar, creaming until light and fluffy. Sift the already sifted cake flour with baking powder and salt. Add eggs one at a time to creamed mixture, blending well after each addition. Add flour mixture alternately with milk and extracts, blending after each addition until smooth (do not overbeat as this will yield a dry cake). Pour into prepared pan.
• Bake until tester inserted into cake comes out clean, around 1 hour and 25 minutes. Cool in pan 15 minutes on wire rack. Remove from pan and finish cooling on rack.
• This recipe is made available as a courtesy by The Reily Foods Company.