Christmas Coconut Cake Recipe 445

Steps:

• Place an oven rack in the bottom third of the oven and another in the top third of the oven. Preheat the oven to 350°F. Butter three 9-inch cake pans, then line each with a parchment paper round. Butter the paper and dust the pans with flour; knock out the excess.
• Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Use a rubber spatula to scrape down the sides of the bowl. In a medium bowl, stir together the flour, baking powder, and salt to blend. In a small bowl, stir together the milk, coconut milk, and coconut cream until smooth. Add the flour mixture in 3 increments, alternating with the milk mixture in 2 increments, starting and ending with the flour mixture. After each addition, mix at low speed just to combine the ingredients. Stir in the vanilla.
• Place an oven rack in the bottom third of the oven and another in the top third of the oven. Preheat the oven to 350°F. Butter three 9-inch cake pans, then line each with a parchment paper round. Butter the paper and dust the pans with flour; knock out the excess.
• To make the whipped cream filling:
• Using an electric mixer fitted with the whisk attachment, beat the cream on high speed until soft peaks form. Beat in the coconut cream and the fresh coconut, if using.
• To make the frosting:
• Whisk the egg whites, sugar, water, cream of tartar, and salt in a large stainless-steel bowl until thoroughly combined. Place the bowl over a saucepan filled with 2 inches of barely simmering water. Using a hand beater or handheld electric mixer, continue beating the egg white mixture for 4 minutes. Add the mini marshmallows in 2 increments while continuing to beat. Wait until the first batch of marshmallows has melted before adding the second. Continue beating for 2 to 3 minutes more, until stiff peaks form. Remove from the heat, stir in the vanilla, and continue beating until the frosting is thick enough to spread.
• To assemble the cake:
• Stack one cake layer on a serving plate and spread the top with half of the whipped cream filling. Repeat with a second layer. Stack the final cake layer on top of the first two and cover the cake's top and sides with the frosting. Sprinkle the coconut on the top and sides of the cake.
• Cover the cake loosely with plastic wrap and store for 1 day at room temperature or up to 3 days in the refrigerator. Bring to room temperature before serving.
• Tip:
• It's challenging to press coconut into the sides of the cake. When pressing the coconut in, the icing invariably sticks to my fingers and mars the frosting's finish. I've discovered that throwing small handfuls of coconut toward the side of the cake makes it adhere quite well-a messy but effective technique for creating a gorgeous-looking cake.
• Tip:
• For those who want to follow Aunt Molly's original recipe, here are her directions for extracting coconut meat and liquid from a fresh coconut: "First buy a fresh coconut. To select the best one, shake it to listen for a lot of milk inside. Prepare the coconut by first making a hole or two in one end with a hammer and ice pick. Stand the coconut up over a small bowl or glass measuring cup to catch the milk as it drains out. Next, crack the hard outer shell with a hammer, then pry off the pieces. The inner white coconut meat can then be grated [with a handheld microplane grater]. Refrigerate both the milk and grated coconut until ready to use."

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°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition. Fold in cream of coconut and shredded coconut., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a large saucepan, mix sugar and cornstarch. Whisk in pineapple and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool completely., For frosting, in a large bowl, beat confectioners' sugar, shortening, butter, meringue powder, extract, salt and enough coconut milk to reach desired consistency., To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; spread with a third of the filling. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with frosting. Gently press toasted coconut into frosting on sides of cake. Refrigerate at least 4 hours before serving.

Steps:

• Cream butter; gradually add sugar and beat 10 to 15 minutes at medium speed of electric mixer. Add eggs one at a time, beating well after each addition.
• Combine flour, baking powder, soda and salt;.
• add to cream mixture alternately with buttermilk and oil, beginning and ending with flour mixture.
• Mix well after each addition.
• Stir in flavoring.
• Pour batter into three greased and floured 9-inch round cake pans.
• Bake at 350°F for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean.
• Cool cake in pan for 10 minutes.
• Place on wire rack and let cool completely.
• Combine milk and flour in medium saucepan.
• Cook over medium heat, stirring constantly until mixture thickens.
• Remove saucepan from the heat, and allow mixture to cool completely.

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-9-by-2-inch cake pans; line bottom with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.
• In a large bowl, whisk together flour, baking powder, and salt. Place shredded coconut in the bowl of a food processor; pulse until finely chopped. Stir chopped coconut into flour mixture until combined; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until light and fluffy, about 4 minutes, scraping down the side of the bowl as needed. Add whole eggs, egg whites, and vanilla; beat until fluffy and combined. With the mixer on low, add the flour mixture, alternating with the coconut milk, beginning and ending with the flour mixture, mixing well after each addition.
• Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, about 55 minutes.
• Transfer pans to a wire rack to cool for 30 minutes. Invert cakes onto rack; peel off parchment paper. Reinvert cakes and let them cool completely, top sides up.
• Using a serrated knife, trim tops of the cake layers to make level. Place one layer on a cake plate, and spread top with 1 1/2 cups frosting. Top with remaining layer, cut side down. Using an offset spatula, spread remaining frosting over entire cake, swirling to cover in a decorative fashion. Sprinkle entire cake with coconut curls, bending and curling as desired. Cake can be kept refrigerated, covered with a cake dome, for up to 3 days.

Steps:

• Preheat oven to 350°.
• Combine the first 4 ingredients and 1/2 cup water in a big bowl; beat on low speed with an electric mixer 1 minute.
• Increase speed to medium, and beat 1 1/2 minutes.
• Spread batter into a greased and floured 13 x 9 inch baking pan.
• Bake for 35 minutes or until a pick comes out clean.
• Remove pan to a wire rack; spread lemon curd over hot cake.
• Let cool completely in pan on a wire rack (cake will sink slightly in the center).
• Microwave white chocolate in a small microwave safe bowl on HIGH for 1 minute or until melted, stirring after 30 seconds.
• Stir in sour cream; cover and chill 30 minutes.
• Beating whipping cream and powdered sugar in a big bowl on medium speed until stiff peaks form.
• Add in white chocolate mixture, and beat at low speed just until combined.
• Spread whipped cream topping over cake; sprinkle with coconut.
• Cover and chill 8 hours; garnish each serving with a cherry and lemon zest.
• Store in the refrigerator.