THE BEST COCONUT LAYER CAKE
Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty-a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 18
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.
TOASTED COCONUT LAYER CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Butter and flour the parchment.
- Separate the eggs into whites and yolks. Set the yolks aside. Beat the egg whites to stiff peaks, then set aside until ready to use.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the granulated sugar, butter and coconut oil in a large bowl with an electric mixer or with a stand mixer until light and fluffy, about 2 minutes. Add the egg yolks, coconut cream and vanilla and beat until just combined. Alternate adding the buttermilk and flour mixture to the butter mixture, being careful not to overmix. Gently fold in the beaten whites until completely incorporated, but keeping the volume!
- Divide the batter evenly between the prepared cake pans.
- Bake until a toothpick inserted in the middle of the cakes comes out clean, 25 to 30 minutes.
- Let cool for about 5 minutes, then invert onto a cooling rack to cool completely.
- For the coconut cream cheese frosting: Meanwhile, beat the cream cheese and butter in a stand mixer or in a bowl with a hand mixer until very smooth, about 2 minutes. Add the coconut extract and salt, then slowly start to add the powdered sugar, beating it in a little at a time. Beat until all the sugar is combined and the frosting is stiff but still light and fluffy. Add more sugar if it is too loose, or a little milk if it is too thick. Set aside at room temperature until you are ready to decorate.
- If the cakes have domed at all, shave down any uneven parts to make the tops of the cakes flat and smooth.
- Spread 1 tablespoon frosting on a cake plate or stand; this will help keep the cake in place while you decorate. Place one cake cut-side up on the plate. Dollop about 1 cup frosting on top of the cake and spread it in an even layer using a spatula, knife or spoon. Place the second cake on top of the first. Add another 2 cups frosting to the top of the cake and smooth it over the top and down the sides. Repeat with any remaining frosting until the outside of the cake is frosted and smooth. Using your hands, press the toasted coconut into the sides of the cake and sprinkle it on the top, so that the entire cake is covered in toasted coconut.
- Slice and serve, or refrigerate until ready to serve. Serve at room temperature or chilled.
THROWDOWN'S TOASTED COCONUT CAKE
This cake was made by Chef Bobby Flay. He went up against a very famous 12 layer, 12 pound coconut cake and won the throwdown challenge. This is a great cake for a wedding, shower or any event you can think of. I served this at a party and it was a smashing success. By far the most successful dessert I have served. Note the prep time does not include the 2 hour chilling time for the Coconut Custard.
Provided by Brandess
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 29
Steps:
- For the toasted coconut: Preheat oven to 325 degrees F.
- Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.
- For the simple syrup: Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.
- For the custard: Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.
- Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.
- For the filling: Combine the custard and cream in a bowl and whip until soft peaks form.
- For the buttercream: Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.
- For the cake: Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.
- Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.
- In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.
- Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.
- To Assemble: Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.
- Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.
Nutrition Facts : Calories 914.4, Fat 57, SaturatedFat 37.6, Cholesterol 255, Sodium 525.3, Carbohydrate 95, Fiber 1.4, Sugar 50.4, Protein 9.3
COCONUT CAKE
Celebrate with Ina Garten's snow-white Coconut Cake recipe from Barefoot Contessa on Food Network. The cream cheese frosting is sprinkled with shredded coconut.
Provided by Ina Garten
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 17
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.
More about "throwdowns toasted coconut cake food"
TOASTED COCONUT CAKE WITH COCONUT FILLING AND COCONUT …
Web For the toasted coconut 155g sweetened dessicated coconut For the coconut simple syrup 360ml water 15g caster sugar 60g sweetened dessicated coconut For the coconut custard 180ml whole milk 180ml …
From foodnetwork.co.uk
From foodnetwork.co.uk
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
Web Apr 5, 2019 Use canned coconut milk instead of milk and add 1/2 teaspoon coconut extract. 9×13-Inch Sheet Cake: Simply pour the batter into a greased and lightly floured 9×13-inch pan and bake for 40 minutes …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
THROWDOWN’S TOASTED COCONUT CAKE WITH COCONUT FILLING AND …
Web Aug 15, 2018 Preheat oven to 325 degrees F. Step 2 Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off …
From recipenet.org
Servings 8Category Recipe Type
From recipenet.org
Servings 8Category Recipe Type
URBAN DICTIONARY: THROWDOWN
Web Jan 13, 2013 1. to fight 2. perform or produce something extremely well. 3. An individual contribution to a group project. Comes from the phrase "To throw down the gauntlet", …
From urbandictionary.com
From urbandictionary.com
TRIPLE COCONUT RUM CAKE - BETHCAKES
Web Jul 6, 2021 Whisk together the flour, baking powder, salt, and shredded coconut. In another bowl, cream butter and sugar together on medium speed with an electric mixer …
From bethcakes.com
From bethcakes.com
COCONUT CAKE RECIPES | BBC GOOD FOOD
Web This thrifty traybake sponge used canned fruit and coconut yogurt. Cut into squares and serve up at a party or cake sale Double choc & coconut traybake 8 ratings Pair creamy …
From bbcgoodfood.com
From bbcgoodfood.com
THROWDOWN'S TOASTED COCONUT CAKE WITH COCONUT FILLING AND …
Web Jul 14, 2015 - Get Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream Recipe from Food Network. ... Get Throwdown's Toasted …
From pinterest.com
From pinterest.com
BEST TOASTED COCONUT CAKE RECIPES | FOOD NETWORK CANADA
Web Feb 4, 2022 Increase oven temperature to 375 °F. Step 4 In a bowl, whisk vegetable oil, 1 cup of coconut milk and egg yolks until evenly blended. Step 5 In a separate bowl, sift …
From foodnetwork.ca
From foodnetwork.ca
HOW TO TOAST COCONUT | COOKING SCHOOL | FOOD NETWORK
Web Set your sheet pan in a cool part of the kitchen and allow the coconut to come down to room temperature. This should take 15 to 30 minutes. If you plan on using the toasted …
From foodnetwork.com
From foodnetwork.com
THROWDOWN'S TOASTED COCONUT CAKE WITH COCONUT FILLING AND …
Web Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream from FoodNetwork.com Ingredients Refrigerated 6 Egg whites, large 4 Egg yolks, large …
From pinterest.com
From pinterest.com
THROWDOWN'S TOASTED COCONUT CAKE WITH COCONUT FILLING AND …
Web Apr 12, 2021 - Get Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream Recipe from Food Network. ... Get Throwdown's Toasted …
From pinterest.com
From pinterest.com
THROWDOWN'S TOASTED COCONUT CAKE WITH COCONUT FILLING …
Web Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper. Whisk together the milk, egg whites, vanilla bean seeds …
From cookingchanneltv.com
From cookingchanneltv.com
STACKED WATERDOWN - MENU, PRICES & RESTAURANT REVIEWS
Web Jul 10, 2020 Stacked Waterdown. Claimed. Review. Save. Share. 15 reviews #21 of 34 Restaurants in Waterdown $$ - $$$ Canadian. 1-16 Clappison Ave Unit D25, …
From tripadvisor.com
From tripadvisor.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
Web Preheat to 350°F (177°C). Butter a 9 x 13-inch (4 L) baking pan. Line bottom with parchment paper. Dust with flour. Set aside. 2. For the cake, in a medium bowl, whisk the flour with …
From lcbo.com
From lcbo.com
THROWDOWN'S TOASTED COCONUT CAKE WITH COCONUT FILLING AND …
Web Get Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream Recipe from Food Network
From benedetta.is-a-chef.com
From benedetta.is-a-chef.com
TACO THROWDOWN | CHOPPED | FOOD NETWORK
Web Food Network and NFL Team Up For An All-New Primetime Event Nov 28, 2022 Social Stars Enter Boot Camp with Anne Burrell and New Mentor Darnell Ferguson Nov 22, 2022
From foodnetwork.com
From foodnetwork.com
THROWDOWN'S TOASTED COCONUT CAKE WITH COCONUT FILLING AND …
Web Mar 19, 2016 - Get Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream Recipe from Food Network. ... Get Throwdown's Toasted …
From pinterest.com
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love