TOASTED COCONUT CAKE WITH COCONUT FILLING AND BUTTERCREAM
Provided by Bobby Flay
Time 4h
Yield one 4-layer cake
Number Of Ingredients 27
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch-by-2-inch round cake pans and line the bottoms with parchment paper. Whisk together the milk, egg whites, vanilla seeds and vanilla extract in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the 2 1/4 cups flour, the sugar, baking powder and salt. With the mixer running on low speed, add the 12 tablespoons butter, one piece at a time, and continue beating until the mixture resembles moist crumbs. Add all but 1/2 cup of the milk mixture and beat on medium speed until pale and fluffy, about 1 1/2 minutes. With the mixer on low speed, add the remaining 1/2 cup milk mixture. Increase the speed to medium and beat for 30 seconds more. Scrape the sides of the bowl and mix for 20 seconds longer. Divide the batter evenly between the cake pans and smooth the tops with 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 pans on a baking rack for 10 minutes. Run a small knife around the sides of the pans and invert the cakes onto the baking rack. Remove the parchment paper and let cool completely, about 45 minutes.
- Make the coconut filling: Combine the Coconut Custard and cream in a bowl and whip until soft peaks form.
- Make the coconut buttercream: Beat the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the Coconut Custard and salt; beat until the buttercream is smooth.
- Assemble the cake: Use a long serrated knife to slice each cake horizontally into 2 layers. Reserve one of the flat bottom layers for the top of the cake. Place another one of the layers on a cardboard round, cut-side up, and brush with some of the Coconut Simple Syrup. Spoon one-third 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 the top of the cake with the buttercream. Pat the toasted coconut onto the sides of the cake and sprinkle some on the top.
- Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
- Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.
- Combine 1 1/2cups water and the sugar in a saucepan and bring 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 cook until the mixture is slightly reduced, about 5 minutes. Let cool.
THROWDOWN'S TOASTED COCONUT CAKE WITH COCONUT FILLING AND COCONUT BUTTERCREAM
Steps:
- 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.
- 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.
- 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.
- Combine the custard and cream in a bowl and whip until soft peaks form.
- 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.
- 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.
- 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.
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.
COCONUT LAYER CAKE
At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy one 15-ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting.
Categories Cake Mixer Dairy Egg Dessert Bake Coconut Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
- Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
- Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
- Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)
TOASTED COCONUT CAKE (BOBBY FLAY)
Just watched this episode on throwdown and this Bobby Flay recipe beat a showstopper by chef Robert Carter. Here for zaar posterity.
Provided by evelynathens
Categories Dessert
Time 2h5m
Yield 8 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 1371.6, Fat 85.6, SaturatedFat 56.5, Cholesterol 382.5, Sodium 783.4, Carbohydrate 142.5, Fiber 2.1, Sugar 75.6, Protein 13.9
AMERICA'S TEST KITCHEN COCONUT LAYER CAKE
I have not tried this yet but I am adding because I plan on trying it and wanted to have it here for safe keeping. I saw this episode a while back and the cake looked wonderful.
Provided by septfair
Categories Dessert
Time 2h30m
Yield 1 9 inch 4 layer cake, 12-20 serving(s)
Number Of Ingredients 19
Steps:
- 1. For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans with shortening and dust with flour.
- 2. Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.
- 3. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes.
- 4. With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.).
- 5. Divide batter between cake pans and level with offset or rubber spatula. Bake until deep golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes (rotate cakes after about 20 minutes). Do not turn off oven.
- 6. Cool in pans on wire racks about 10 minutes, then loosen cakes from sides of pans with paring knife, invert cakes onto racks and then re-invert; cool to room temperature.
- 7. While cakes are cooling, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.
- 8. For the Buttercream: Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.
- 9. Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes. Reduce speed to medium-high and beat in butter 1 piece at a time. Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about 1 minute.
- 10. To Assemble the Cake: Follow illustrations in chart below. Cut into slices and serve. (Wrap leftover cake in plastic and refrigerate; bring to room temperature before serving.).
- ASSEMBLING THE CAKE.
- 1. With a long serrated knife, cut both cakes in half horizontally so that each cake forms two layers.
- 2. Put a dab of icing on a cardboard round cut just larger than the cake. Center one cake layer on the round.
- 3. Place a large blob of icing in the center of the layer and spread it to the edges with an icing spatula.
- 4. Hold the spatula at a 45-degree angle to the cake and drag it across the surface to level the icing. Repeat steps 3 and 4 with remaining cake layers.
- 5. To ice the sides of the cake, scoop up a large dab of icing with the tip of the spatula and spread it on the sides with short side-to-side strokes.
- 6. Sprinkle the top of the cake with coconut. Then press the coconut into the sides, letting the excess fall back onto a baking sheet.
Nutrition Facts : Calories 792.5, Fat 52.2, SaturatedFat 35.7, Cholesterol 127.4, Sodium 362.6, Carbohydrate 76.9, Fiber 2.4, Sugar 53.3, Protein 6.7
TOASTED-COCONUT REFRIGERATOR CAKE
Toasted-Coconut Refrigerator Cake
Provided by Sara Quessenberry
Time 1h20m
Number Of Ingredients 4
Steps:
- Preheat oven to 350° F. Spread the coconut on a baking sheet and toast in oven until golden, about 10 minutes, shaking the tray once about halfway through the cooking time. Remove and let cool.
- In a medium bowl, gently fold together the whipped cream and pudding. Slice each cake vertically in half, then slice each half horizontally into three ½-inch layers.
- Line an 8-by-8-inch square pan with 4 slices of cake to make 1 layer. Top with about 1 cup of the pudding mixture, spreading to cover the cake. Repeat the process to form 3 layers, ending with the pudding mixture. Refrigerate for 1 hour. Garnish with the toasted coconut and serve.
INCREDIBLE COCONUT CAKE
I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.
Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.
TOASTED COCONUT CREAM CAKE
A rich, moist, and delicious cake that tastes even better the next day!
Provided by Anita Cornett
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 2 9-inch round cake pans with cooking spray, and set aside.
- Spread 2 cups of flaked coconut onto a baking sheet, and toast in the preheated oven, stirring often, until lightly browned and fragrant, 8 to 10 minutes. Set the toasted coconut aside.
- Place the pudding mix and coconut milk in the work bowl of an electric mixer, and mix on Low speed until thoroughly combined, about 1 minute. Add the cake mix, yogurt, vegetable oil, eggs, and remaining 1/2 cup flaked coconut and mix on Medium speed until the batter is smooth, about 2 minutes. Pour the batter into the prepared cake pans, smoothing the top with a spatula if necessary.
- Bake in the oven until the top is lightly browned and the cake springs back when pressed gently, about 40 minutes. Let the cakes cool in the pans for 20 minutes before removing to a wire rack to finish cooling.
- To make frosting, place the cream cheese into the work bowl of an electric mixer and beat on Low speed until the cream cheese is softened, about 30 seconds. Beat in the confectioners' sugar, milk, and vanilla extract, and beat on Medium speed until the frosting is thick and fluffy, about 2 minutes.
- Spread the cream cheese frosting over the top of one of cooled cake rounds, place the second cake round on top of the frosted round and spread the remaining frosting evenly over the layered cake. Press the toasted coconut gently into the top and sides of the cake.
Nutrition Facts : Calories 531.6 calories, Carbohydrate 63.6 g, Cholesterol 68.3 mg, Fat 28.7 g, Fiber 2.6 g, Protein 7.2 g, SaturatedFat 16.5 g, Sodium 504.1 mg, Sugar 47.5 g
COCONUT LAYER CAKE
"This dessert is my specialty - it's great for wedding or baby showers," offers Marilyn Dick, a field editor from Centralia, Missouri.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Cream butter, shortening and sugar until light and fluffy. Add vanilla and egg yolks, beating well after each addition. In another bowl, whisk together flour and baking soda; beat into creamed mixture alternately with buttermilk. Stir in coconut and chopped pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form; fold gently into batter. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth and creamy. Spread between layers and over top and sides of cake. Top with coconut and pecan halves. Store in refrigerator.
Nutrition Facts : Calories 571 calories, Fat 28g fat (15g saturated fat), Cholesterol 96mg cholesterol, Sodium 239mg sodium, Carbohydrate 75g carbohydrate (62g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT-PEACH LAYER CAKE
This cake is amazing, but a lot of work. It is really worth the time. (cook time includes minimum refrigeration time and the time needed to toast the coconut!)
Provided by spatchcock
Categories Dessert
Time 2h55m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- For cake: Preheat oven to 350°F.
- Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
- Whisk flour, baking powder, and salt in medium bowl to blend.
- Whisk buttermilk and sour cream in small bowl.
- Using electric mixer, beat butter in large bowl until fluffy.
- (this is important for a really light cake!) Gradually beat in sugar.
- Beat in cream of coconut, egg yolks, and vanilla.
- Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions.
- Beat egg whites in another large bowl until stiff but not dry.
- Fold into batter.
- Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 45 minutes.
- Cool cakes in pans on rack 10 minutes.
- Turn cakes out onto rack; cool completely.
- Maintain oven temperature.
- Spread flaked coconut on large baking sheet.
- Bake until lightly toasted, stirring once, about 14 minutes.
- Cool.
- Be sure it's toasted well enough to be pretty dry!
- For filling: Stir preserves in small saucepan over medium-low heat until melted.
- Cool slightly.
- Toss peaches, sugar, and lemon juice in large bowl.
- Add preserves and toss to combine.
- For frosting: Beat first 3 ingredients in large bowl until peaks form.
- Drain peach filling of excess juices.
- Cut cakes horizontally in half.
- Place 1 cake layer, cut side up, on platter.
- Top with 1/3 of peach filling.
- Spread 1 cup frosting over filling.
- Repeat layering 2 more times, then top with final cake layer, cut side down.
- Spread top and sides of cake with remaining frosting.
- Cover cake completely with toasted coconut.
- Refrigerate*at least* 30 minutes and up to 1 day.
- This is important, or your slices won't turn out right!
- Fan peach slices atop center of cake before serving.
Nutrition Facts : Calories 896.8, Fat 55.1, SaturatedFat 37.4, Cholesterol 195.4, Sodium 276.8, Carbohydrate 95.9, Fiber 4.6, Sugar 66.2, Protein 9.8
GIANT COCONUT LAYER CAKE
Categories Cake Egg Dessert Bake Kid-Friendly Cream Cheese Coconut Sour Cream Bon Appétit Small Plates
Yield Makes 12 servings
Number Of Ingredients 24
Steps:
- For filling:
- Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch. Bring cream, sugar, and butter to boil in heavy medium saucepan. Add cornstarch mixture and bring to boil. Remove from heat and stir in coconut. Cool completely. Mix in sour cream. Cover and refrigerate overnight.
- For cake:
- Preheat oven to 325°F. Butter and flour three 9-inch round cake pans. Whisk flour, baking powder and salt in large bowl to blend. Using electric mixer, beat sugar and butter in another large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in cream and vanilla. Stir flour mixture into butter mixture. Divide batter equally among pans. Bake until tester inserted into center of cakes comes out clean, about 35 minutes. Cool completely.
- For frosting:
- Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar and vanilla extract.
- Place 1 cake layer on cake plate. Top with half of filling. Place second cake layer atop filling. Top with remaining filling. Place third cake layer atop filling. Spread frosting over top and sides of cake. Pat toasted coconut over top and sides of cake, pressing gently to adhere. (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.)
COCONUT LAYER CAKE
Love coconut? Treat yourself to a coconut layer cake, which features all the flavours of coconut in the sponge and icing, plus toasted flakes for the topping
Provided by Esther Clark
Categories Dessert
Time 1h10m
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm loose-bottomed sandwich tins with baking parchment. Put the butter and sugar into the bowl of a freestanding mixer and beat for 10 mins. Add the eggs and coconut extract, and beat for a further 5 mins until light. Beat in the coconut cream. Fold through the dry ingredients (excluding the coconut flakes) then spoon into the prepared tins. Bake in the centre of the oven for 25-30 mins until golden brown and risen. Leave to cool in the tins, then turn out onto a wire rack to cool completely.
- Beat the butter, sugar and a pinch of salt together using an electric mixer for 10 mins until light and fluffy. Add the soft cheese, coconut cream and coconut extract, and beat on a high speed for 1 min until thickened. Use half of the buttercream to sandwich the sponges together, then spread the remaining icing on the top and sides of the cake. Top with the toasted coconut flakes.
Nutrition Facts : Calories 841 calories, Fat 49 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 74 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.43 milligram of sodium
TOASTED COCONUT CAKE
Steps:
- For the cake: Preheat the oven to 330 degrees F.
- In a large bowl with an electric mixer, beat the brown sugar, butter and oil until well blended. Add the egg yolks 1 at a time and beat well after each addition. Add the vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda and salt. Add one-quarter of the dry ingredients to the sugar-butter mixture followed by one-quarter of the yogurt, beating well after each addition. Then add half of the remaining dry ingredients followed by the remaining yogurt, beating well after each addition. Beat in the remaining dry ingredients and stir in the coconut.
- In a separate bowl with an electric mixer and the whisk attachment, beat the egg whites until stiff peaks form. Fold half of the egg whites into the batter, then fold in the remaining whites.
- Grease and flour three 9-inch round cake pans. Divide the batter among the pans. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool for 10 minutes in the pans, then remove from the pans onto a rack to cool completely.
- For the cream cheese frosting: In a bowl with an electric mixer, beat the cream cheese and butter until well incorporated. Add the extract and mix until incorporated. Add the powdered sugar 1 cup at a time and beat until smooth.
- Place one of the cake layers on a serving plate. Spread about a third of the frosting onto the cake layer and generously sprinkle some toasted coconut on top. Repeat with the second layer. Top with the final layer and spread the remaining frosting over the top and sides of the cake. Sprinkle with remaining toasted coconut. Keep refrigerated until serving.
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.
More about "toasted coconut layer cake food"
VANILLA CAKE WITH TOASTED COCONUT FROSTING
From shewearsmanyhats.com
4.3/5 (6)Estimated Reading Time 4 minsServings 12
- Preheat oven to 350-degrees F. Prepare two 9-inch round baking pans by greasing/buttering and flouring.
- Add butter and ¾ cup coconut milk to the mixture, and beat together until just combined. Stop to scrape sides down a couple of times. Do not over beat.
- In a separate bowl, lightly beat eggs, remaining coconut milk and vanilla extract together. Gradually add to the flour/sugar/butter mixture, and mix until just combined. Again, do not over beat.
TOASTED-COCONUT LAYER CAKE RECIPE | MYRECIPES
From myrecipes.com
Servings 16Calories 378 per servingTotal Time 1 hr 40 mins
- Place a rack in middle of oven; preheat to 350°. Coat 2 (9- x 1 1/2-inch) round cake pans with cooking spray. Dust with flour; shake out excess, and set aside.
- To make cake: Place 1 cup sugar and 1/3 cup coconut in a food processor; process until coconut is finely ground. Transfer to a large deep bowl. Add butter and remaining 1/3 cup sugar to bowl; beat with an electric mixer at medium-high speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt in medium bowl. Reduce mixer speed to low. Add flour mixture alternately with coconut milk, beginning and ending with flour mixture. Beat in vanilla. Evenly divide batter between the 2 prepared pans.
- Bake cakes until a wooden toothpick inserted in centers comes out clean (about 35 minutes). Leave oven on. Cool cakes in pans on wire rack for 10 minutes. Invert cakes onto wire rack; cool completely.
- To make frosting: Place coconut on a large baking sheet; toast until golden brown (about 10 minutes), stirring twice. Place egg whites, sugar, cream of tartar, and salt in a large deep heatproof bowl set over about 1 1/2 inches of simmering water; beat with an electric mixer at medium-high speed until peaks form when beaters are lifted (about 7 minutes). Remove bowl from saucepan; continue beating until frosting is cooled (about 3 minutes). Beat in vanilla.
TOASTED COCONUT CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (10)Calories 480 per servingTotal Time 1 hr 22 mins
- Grease two 8" cake pans., Whisk together the all-purpose flour, baking powder, and salt; set aside.
- In a large mixing bowl, beat together the butter, sugar, and coconut flour until well blended, 2 to 3 minutes., Mix in the vanilla and coconut flavor.
- Add the eggs one at a time, mixing well between each addition., Add the flour mixture and milk alternately, starting and ending with the flour.
TOASTED COCONUT CAKE RECIPE - OR WHATEVER YOU DO
From orwhateveryoudo.com
4.7/5 (15)Total Time 1 hr 10 minsCategory DessertCalories 1039 per serving
- Preheat your oven to 350. Prepare two 9-inch round cake pans by spraying liberally with baking spray, lining the bottom with a parchment round, and then lightly spraying the parchment round with baking spray as well. Set aside.
- Place the butter and sugar into a mixer. Beat on medium-high speed until lightened in color and creamed, about 5 minutes. Add the eggs, one at a time, and mix well between each addition. Add the vanilla and the shredded coconut and mix until combined. The mixture might appear curdled at this point. No worries! It is supposed to look like that.
- In a separate bowl, combine the flour, baking powder, and baking soda. Alternate adding in the flour mixture and the coconut milk until it is all added and combined. Don't over-mix!
- Pour into cake pans and place on the middle rack. Bake for 45-55 minutes, or until a tester comes out with moist crumbs. ALWAYS start checking any cake recipe about 10 minutes prior to the listed baking time. Oven temps vary!
THE BEST TOASTED COCONUT CAKE - BUTTERY SWEET
From butterysweet.com
5/5 (1)Category DessertAuthor Virginia MarshallTotal Time 40 mins
- Combine all dry ingredients except sugar into a medium mixing bowl and set aside for now. Combine milk into a small container with coconut extract and set aside.
- Add butter into a large mixing bowl or the bowl of a stand mixer. Cream until there are no lumps and it is nice and fluffy. Slowly add in the sugar. Mix until combined,
- Add in the egg whites one at a time, making sure that each one is combined before adding the next.
GLUTEN FREE TOASTED COCONUT LAYER CAKE - CUPCAKES & KALE CHIPS
From cupcakesandkalechips.com
4/5 (4)Total Time 50 minsCategory DessertCalories 571 per serving
- Combine the milk and coconut milk in a medium saucepan and place over low heat. Bring to a simmer.
- Preheat oven to 325°F. Spread 2 cups of the coconut evenly on a baking sheet and toast for 10 to 12 minutes, stirring every 3 or 4 minutes until lightly golden brown. Leave on the basking sheet and set aside to cool.
- Place the butter and powdered sugar into the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy, about 4 minutes.
TOASTED-COCONUT LAYER CAKE RECIPE | HEALTH.COM
From health.com
Servings 16Calories 378 per servingTotal Time 1 hr 40 mins
- Place a rack in middle of oven; preheat to 350°. Coat 2 (9- x 1 1/2-inch) round cake pans with cooking spray. Dust with flour; shake out excess, and set aside.
- To make cake: Place 1 cup sugar and 1/3 cup coconut in a food processor; process until coconut is finely ground. Transfer to a large deep bowl. Add butter and remaining 1/3 cup sugar to bowl; beat with an electric mixer at medium-high speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt in medium bowl. Reduce mixer speed to low. Add flour mixture alternately with coconut milk, beginning and ending with flour mixture. Beat in vanilla. Evenly divide batter between the 2 prepared pans.
- Bake cakes until a wooden toothpick inserted in centers comes out clean (about 35 minutes). Leave oven on. Cool cakes in pans on wire rack for 10 minutes. Invert cakes onto wire rack; cool completely.
- To make frosting: Place coconut on a large baking sheet; toast until golden brown (about 10 minutes), stirring twice. Place egg whites, sugar, cream of tartar, and salt in a large deep heatproof bowl set over about 1 1/2 inches of simmering water; beat with an electric mixer at medium-high speed until peaks form when beaters are lifted (about 7 minutes). Remove bowl from saucepan; continue beating until frosting is cooled (about 3 minutes). Beat in vanilla.
CLASSIC COCONUT CAKE - A LATTE FOOD
From alattefood.com
Reviews 22Estimated Reading Time 5 mins
- Separate the egg whites from egg yolks, and allow the egg whites to stand at room temperature for 30 minutes (it's easier to separate the eggs when cold, but it is better to whip the egg whites when they are at room temperature)*.
- In a 300 degree oven, toast 2 cups of coconut on a baking sheet, spread out in an even layer, about 8-12 minutes, or until lightly golden brown. Allow to cool while working on the frosting.
BEST EVER COCONUT LAYER CAKE - THE DOMESTIC REBEL
From thedomesticrebel.com
Reviews 3Category Cake, Cakes/Cupcakes, DessertCuisine American, DessertTotal Time 40 mins
- Preheat oven to 350° degrees F. Lightly grease the bottom of two 9" round light metal cake pans. Place a parchment paper round in the bottom and regrease the bottom and sides of the pans. Set aside.
- In the bowl of a stand mixer, cream together the butter, oil, and granulated sugar together with the paddle attachment until creamy and fluffy, about 1 minute. Gradually add in the eggs, one at a time, mixing well after each addition and scraping down the bottom and sides of the bowl as needed, followed by the vanilla and coconut extracts. In a medium bowl, whisk together the flour, baking powder and salt. Gradually add in part of the flour, mixing well, followed by some of the buttermilk, mixing well. Alternate adding in the flour and buttermilk, mixing after each addition, until a soft batter comes together.
- Divide the batter evenly among the baking pans. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely in the pans.
- For the frosting: In the bowl of a stand mixer, cream together the butter and extracts together with a paddle attachment until fluffy, about 30 seconds. Gradually add in the confectioners' sugar, about one cup at a time, alternating with a little of the heavy cream until frosting is light and fluffy.
TOASTED COCONUT CARAMEL LAYER CAKE - THE CAKE CHICA
From thecakechica.com
Cuisine AmericanTotal Time 1 hr 51 minsCategory Cakes And FrostingsCalories 742 per serving
- Adjust an oven rack to the center position and heat oven to 325 degrees. Spray 3 8-inch round cake pans with baking spray and set aside.
- In the bowl of a stand mixer with the paddle attachment attached, combine the flour, baking powder, salt, brown sugar and granulated sugar. Mix on low speed for 1 minute until combined.
TOASTED COCONUT LAYER CAKE - PINEAPPLE AND COCONUT
From pineappleandcoconut.com
- Prepare two 8” cake pans by spreading a little bit of butter on the bottom, topping with a parchment paper round, butter the paper then lightly dust with flour. Shake off any excess flour. You can also use a baking spray in place of the butter and flour. 3” high side cake pans are preferred, you can use 2”high side pans, however, the cakes wont rise as high.
- *If using the optional 2/3 cups unsweetened coconut flakes - in a small blender or food processor combine the coconut flakes with 3/4 c of the sugar and process or blend until the coconut is finely ground with the sugar. Omit this step if not adding the coconut flakes into the batter.*
RECIPES > BAKED GOODS > HOW TO MAKE TOASTED COCONUT LAYER …
From gigarecipes.com
- 2 c Coconut 4 Eggs; separated 1/2 lb Butter 2 c Sugar 1 ts Vanilla extract 1/2 ts Coconut-flavored extract 2 c All-purpose flour 2 ts Vanilla extract 1 ts Almond extract 1/2 c All-purpose flour 2 tb Instant coffee crystals 1 pk Semisweet chocolate chips 1 ts Baking soda 1/4 ts Salt 1 c Buttermilk Toasted coconut frosting: 8 oz Cream cheese; softened 4 tb Butter 16 oz Confectioners' sugar Preheat oven to 350 degrees.
STRAWBERRY COCONUT CAKE RECIPE - DRISCOLL'S
From driscolls.com
5/5 (2)Calories 755.83Servings 10Cholesterol 191.39 mg
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