Champagne Coconut Cake Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
• In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
• In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

Steps:

• For the pink champagne cake: Preheat the oven to 350 degrees F. Lightly coat three 8-inch cake pans with cooking spray.
• Whisk together the all-purpose flour, cake flour, baking powder and salt in a medium mixing bowl. Set aside.
• Combine the granulated sugar and butter in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. With the mixer on low, add one-third of the flour mixture to the creamed butter mixture. Mix until the flour is just blended. Combine the Champagne and milk. Beat in half of the Champagne mixture. Alternate adding the flour mixture and the Champagne mixture, ending with flour and incorporating fully. Set aside.
• Beat the egg whites with an electric mixer just until foamy. Add the cream of tartar and beat until stiff peaks form. Gently fold one-quarter of the egg whites into the batter. Then fold in the remaining egg whites.
• Spoon the batter into the prepared cake pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely.
• For the stabilized whipped cream: Pour the heavy cream into a medium bowl. Add the powdered milk, vanilla and 6 tablespoons of the confectioners' sugar. With an electric mixer, beat the cream until it reaches stiff peaks, adding additional confectioners' sugar if needed for desired consistency. (Makes 2 cups.)
• For the strawberry Swiss meringue buttercream: Place a glass bowl over a saucepan filled with approximately 1 inch of water; bring to a simmer. Add the egg whites and granulated sugar to the bowl. Cook, whisking constantly, until the egg whites are hot, the sugar is dissolved and the temperature of the mixture has reached about 140 degrees F. (You can test this by rubbing a small amount between your fingers to make sure it's not gritty.)
• Pour the hot egg mixture into the bowl of a stand mixer. Beat with the whisk attachment until the bottom of the bowl is no longer warm and the meringue is thick and glossy, 7 to 10 minutes.
• Slowly add the butter cubes, one at a time, until incorporated. The mixture may curdle; keep beating and it will come back together. Continue beating until the mixture is silky and smooth. If it becomes too thin, refrigerate for around 15 minutes and then beat until it comes together.
• Add the pureed strawberries, vanilla extract, salt and a splash of lemon juice. Mix until smooth. (Makes 5 cups.)
• To assemble the cake: Fold the diced strawberries into the stabilized whipped cream, then spread half of the strawberry whipped cream on the top of one cake layer. Place a second cake layer on top of the filling. Repeat with the remaining half of the whipped cream. Place the third cake layer on top of the second. Frost the entire cake, top and sides, with the strawberry Swiss meringue buttercream.