ITALIAN FOUR-LAYER COCONUT CREAM CAKE
You will get a lot of compliments with this cake. It is so good, even if you don't like coconut. This is a four-layer cake with walnuts and coconut in the batter, a cream cheese frosting, and more coconut between each layer and on the top.
Provided by FAYLO
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four 9-inch round cake pans.
- Combine sugar, butter, shortening, and egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sifted flour, coconut, buttermilk, walnuts, baking soda, and vanilla extract.
- Beat egg whites in a glass, metal, or ceramic bowl just until stiff peaks form. Fold into the cake batter. Divide batter among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While the cakes are cooling, combine cream cheese, butter, and vanilla extract for the icing in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in powdered sugar until combined.
- Spread icing on the top of each cake and sprinkle with coconut. Stack cakes to make four layers, inserting toothpicks or wooden skewers vertically to keep the cake together. Spread remaining icing on the top and sides and sprinkle with more coconut.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 46.7 g, Cholesterol 69.8 mg, Fat 24.3 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 14.1 g, Sodium 163.9 mg, Sugar 36.4 g
ONE - TWO - THREE - FOUR CAKE II
This is a very old recipe. It uses basic items found in most any pantry.
Provided by Janice
Categories Desserts Cakes Yellow Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans.
- Beat butter and 1 cup of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
- In a separate bowl, beat egg yolks well, then add to butter mixture.
- Sift together flour and baking powder. Add alternately with the milk to the butter-sugar mixture. Beat well. Add vanilla.
- Beat egg whites until stiff but not dry. Add 1 cup sugar to the egg whites. Fold into cake batter.
- Divide evenly into three prepared 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25 minutes.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 62.8 g, Cholesterol 110.6 mg, Fat 17.5 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 10.5 g, Sodium 220.4 mg, Sugar 34.5 g
4 LAYERS 4 TEXTURES, 1 CHOCOLATE CAKE RECIPE BY TASTY
Here's what you need: graham crackers, granulated sugar, cocoa powder, unsalted butter, large eggs, vanilla extract, all-purpose flour, whole milk, cream of tartar, heavy cream, powdered sugar
Provided by Pierce Abernathy
Categories Desserts
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚F (180˚C). Line an 8-inch (20-cm) square baking pan with parchment paper.
- In a large bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, 2 tablespoons of cocoa powder, and 6 tablespoons of melted butter until fully incorporated and the mixture looks rich and chocolaty.
- Transfer the mixture to the prepared baking pan and pack down to cover the bottom of the pan in an even layer.
- Bake for 10 minutes, then let cool.
- Reduce the oven temperature to 325˚F (160˚C).
- Separate the eggs into two large bowls.
- Add the remaining ¾ cup (150 G) of granulated sugar to the egg yolks and whisk until pale yellow.
- Add the remaining ½ cup (115 G) of melted butter and the vanilla and mix until fully incorporated.
- Sift in the flour and ⅓ cup (40 g) of cocoa powder and mix thoroughly.
- Slowly add the milk, stirring continuously, until a very wet batter forms. Set aside.
- Beat the egg whites with an electric hand mixer until frothy. Add the cream of tartar and continue beating until medium peaks form. Whisk ⅓ of the egg whites into the egg yolk batter, then gently fold in the remaining egg whites with a rubber spatula.
- Pour the batter over the graham cracker crust and bake for 40 minutes, or until the edges are set and the center jiggles slightly. Let cool for at least 1 hour.
- In a large bowl, whip the heavy cream until soft peaks form and the cream has doubled in volume.
- Sift in the remaining 2 tablespoons of cocoa powder and the powdered sugar and fold with a rubber spatula to incorporate.
- Invert the cooled cake onto a cutting board. Remove the parchment paper and flip the cake again so the graham cracker crust is on the bottom.
- Spread the chocolate whipped cream onto the cake.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 326 calories, Carbohydrate 21 grams, Fat 25 grams, Fiber 0 grams, Protein 6 grams, Sugar 13 grams
FOUR-LAYER BIRTHDAY CAKE
Kids will love designing their own birthday cake. Choose from solid, striped, ombre or rainbow for the inside, then cover the outside with mini marshmallows, chocolate rocks, ombre coconut or nonpareils.
Provided by Food Network Kitchen
Time 1h15m
Yield 16 to 20 servings
Number Of Ingredients 16
Steps:
- Make the cake: Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter four 9-inch-round pans and line the bottoms with parchment paper. Combine the granulated sugar and vegetable oil in a large bowl and beat with a mixer on medium-high speed until thick and creamy, about 3 minutes. Beat in the eggs, one at a time, then add the vanilla and beat on high speed until the batter is light and fluffy, about 2 minutes.
- Sift the flour, baking soda and salt into a medium bowl. With the mixer on low speed, beat the flour mixture into the sugar mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture, until the batter is smooth, about 2 minutes. Tint with gel food coloring (see below).
- Divide the batter among the prepared pans and bake, 2 pans at a time, until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool 15 minutes in the pans, then invert onto racks to cool completely.
- Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the vanilla, increase the mixer speed to medium high and beat until thick, 2 more minutes. Beat in the milk, a little at a time, until the frosting is spreadable.
- Assemble the cake: Spread about 1 1/2 cups frosting between the cake layers, then cover the outside of the cake with the remaining frosting and coat with toppings (see below).
- How to Color the Batter:
- Use gel food coloring for cakes: You don't need to add as much, and the colors are brighter.
- Solid: Tint the batter 1 color; divide among 4 pans.
- Striped: Divide the batter between 2 bowls; tint each one a different color. Divide each color between 2 pans.
- Ombre: Divide the batter among 4 bowls; tint in varying shades of the same color. Pour into 4 pans.
- Rainbow: Divide the batter among 4 bowls; tint each one a different color. Pour into 4 pans.
- The Toppings:
- Mini Marshmallows: You'll need about one 10 1/2-ounce bag. For a multicolored look, use fruit-flavored mini marshmallows.
- Chocolate Rocks: You'll need about 3 cups. Find them at specialty candy stores, or order online.
- Ombre Coconut: Divide one 7-ounce bag coconut among 3 resealable plastic bags. Add an increasing number of drops of the same food coloring to each bag and shake.
- Nonpareils: Use rainbow or single-color nonpareils; you'll need about 3/4 cup. Set your cake on a cake plate in the sink or on a large rimmed baking sheet to catch loose nonpareils.
4 LAYER "CAKE"
Another of my mother's famous desserts. So, so tasty. She has even made it "diabetic" friendly for my sister.
Provided by Midnight Sun Chef
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix ingredients in step one together, press in bottom of 9x13 dish. Bake at 350 for 30 min, allow to cool completely.
- Mix together ingredients for layer two, spread evenly over layer one.
- Mix pudding layer ingredients until thick, spread evenly over layer two.
- Fold together layer four ingredients and spread on top of layer 3. Refrigerate until ready to eat!
Nutrition Facts : Calories 723.1, Fat 44.7, SaturatedFat 26.6, Cholesterol 69.1, Sodium 651.9, Carbohydrate 75, Fiber 2.5, Sugar 50.3, Protein 8.8
PASTEL FOUR-LAYER CAKE
Bryan Anderson of Granite Falls, Minnesota recalls, "My mother made this special birthday cake for me and my sister as we were growing up. It looks as good as it tastes and it easier to make than you would think."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Prepare and bake cake according to the package directions, using two greased and floured 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In small saucepan, combine flour and salt. Gradually add milk. Bring to a boil; cook and stir over medium-high heat for 2 minutes or until thickened. Remove from the heat; cover and refrigerate until cooled completely. , In a large bowl, cream the butter, shortening, and sugar until light and fluffy. Add milk mixture; beat until light and fluffy. , Divide frosting equally among four bowls, with 1-1/4 cups in each. To the first bowl, add 2-3 drops yellow food coloring and lemon extract until blended. To second bowl, add 2-3 drops red food coloring and peppermint extract. To third bowl, add 2-3 drops green food coloring and almond extract. To the last bowl, add the cocoa and vanilla. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with green frosting. Top with the second layer; spread with yellow frosting. Top with the third layer; spread with pink frosting. Top with remaining cake layer; spread with cocoa frosting. Do not frost sides of cake.
Nutrition Facts :
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- Preheat the oven to 350 degrees Fahrenheit. Butter the four cake pans and add parchment paper on the bottom to avoid sticking.
- Beat the granulated sugar and vegetable oil in an electric mixer on medium-high speed for about three minutes. The mix should be smooth and creamy.
- Beat the eggs in one at a time. Then add the vanilla and beat the mix at high speed for about two minutes. The batter should appear light and fluffy.
- In a medium bowl, sift the flour, salt, and baking soda. With the mixer on low speed, alternate adding flour mix and buttermilk to the batter. Start with the flour mix and add in three additions, while adding buttermilk after every time.
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