Coconut Birthday Cake Recipes

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.

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:

• For the carrot-coconut birthday cake: Preheat the oven to 350 degrees F. Spray three 9-inch round cake pans with cooking spray and lightly coat them with coconut flour.
• In a stand mixer fitted with the paddle attachment, mix together the coconut oil, coconut sugar, honey and eggs until creamy. (Don't worry if the mixture looks broken; the batter will become smooth as you add more ingredients.)
• In a large bowl, whisk together the coconut flour, oat flour, cinnamon, baking soda, salt, ground ginger and baking powder. Add half of the dry ingredients to the wet ingredients and mix until evenly incorporated. On low speed, mix in the coconut milk until combined and then gradually add the remaining half of the dry ingredients. Turn the machine off and scrape down the sides of the bowl to ensure all the ingredients are incorporated. Fold in the carrots and applesauce. Divide the batter among the prepared cake pans.
• Bake until the cakes begin to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 minutes. Let cool in the pans for 10 minutes.
• Run a paring knife around the edge of the pans and then invert the cakes onto 2 racks. Let cool completely. (Do not move the cakes around too much; they are delicate.)
• For the coconut cream cheese frosting: In a stand mixer fitted with the whisk attachment, whip the cream cheese, honey, powdered sugar and coconut cream on high speed until fluffy and evenly incorporated.
• To assemble the cake: Place one cake layer on a 10-inch (or larger) cake stand. Scoop a quarter of the frosting on top and spread it to the edges. Stack another cake layer on top and spread with another quarter of the frosting. Stack the third cake layer and spread a third quarter of the frosting around the entire cake to serve as a crumb coat.
• Refrigerate the cake for at least 30 minutes before frosting the entire cake with the remaining frosting. Sprinkle the coconut flakes over the top.

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
• Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
• Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
• Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.

Steps:

• I would recommend starting this cake a day or so in advance of serving so that you can allow the assembled cake at least 24hrs to meld in the refrigerator before serving.
• For the Cake:.
• Adjust the oven rack to the lower-middle position and preheat to 325 degrees. Grease and flour (2) 9" cake pans.
• Whisk the egg whites and egg in a bowl to combine. Add the cream of coconut, water, vanilla, and coconut extract. Whisk until thoroughly combined.
• Combine the flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the whisk attachment. Mix on the lowest speed to combine, about 30 seconds.
• With the mixer still running, add the butter 1 tablespoon at a time until the mixture resembles coarse meal.
• Then with the mixer still running, add 1 cup of the liquid. Increase the speed to medium-high and beat until fluffy, about 45 seconds. Add the remaining liquid in a steady stream until combined.
• Divide the batter between the two cake pans and level the pans with a spatula.
• Bake until a toothpick comes out clean, about 30 minutes.
• Cool in the pans on wire racks for about 10 minutes, then loosen the cakes from the pans and place top sides up on a cooling rack and cool to room temperature.
• For the Filling:.
• Stir the cornstarch, water, and vanilla in small bowl to dissolve the cornstarch.
• Bring the cream, sugar, and butter just to a boil in a heavy medium saucepan. Add cornstarch mixture and bring back to a boil.
• Remove from heat and stir in coconut. Cool completely.
• Mix in the sour cream. Cover and refrigerate.
• For the Frosting:.
• In a large bowl, combine the egg whites and the sugar and whisk until well blended. Set the bowl on top of a double boiler, or transfer mixture to the top pan of a double boiler and whisk constantly until the mixture is hot to the touch and the sugar is thoroughly melted.
• Transfer to the egg and sugar mixture to a stand mixer and beat on High with the whisk attachment until the bowl has cooled to the touch and the meringue forms stiff peaks.
• While beating on medium speed, slowly add the room temperature butter, about 1/4 cup at a time until thick and creamy. Add the vanilla and blend until combined.
• The frosting can be made in advance and refrigerated until ready to use.
• For the coconut topping:.
• Spread out on a cookie sheet and bake in a 350 degree oven until light golden brown. Allow to cool thoroughly.
• To assemble the cake:.
• Using a knife, dental floss (the non-mint kind) or a cake wire, slice each cake into two layers so that you have 4 layers of cake.
• Put a dab of frosting on your cake plate so that the bottom layer does not move around.
• Place one of the cake bottoms on the cake plate and use the butter cream to create a 'lip' around the edge of the cake. This will prevent any filling from oozing over the edge of the cake when you put the layers together.
• Spoon one-third of the filling onto the cake and spread evenly.
• Continue with the remaining layers, finishing with a cake top for the top layer.
• Frost with the vanilla buttercream and don't worry if it isn't perfecly smooth since you're going to be pressing coconut on top.
• Next, press the toasted coconut onto the sides and top and refridgerate at least 24hrs before you serve the cake.