SEVEN-MINUTE FROSTING FOR QUICK COCONUT LAYER CAKE
This frosting is used on our Coconut Layer Cake but it can be used with many different kinds of cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring 2 inches of water to a simmer.
- In a large heatproof mixing bowl, combine reserved egg whites, light corn syrup, cream of tartar, water, and sugar.
- Place bowl over simmering water (it should not touch water); with a handheld mixer, beat on high speed until stiff peaks form, about 7 minutes.
- Remove bowl from heat; beat 3 to 5 minutes more to cool. Use immediately.
SEVEN-MINUTE FROSTING FOR COCONUT LAYER CAKE
Use this frosting to make our Coconut Layer Cake. If the weather is humid, beat the icing for an additional minute in each step to help stiffen it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Combine egg whites, sugar, corn syrup, and cream of tartar with 5 tablespoons cold water in top of a double boiler. Fill bottom of double boiler with two to three inches water; top pan should not touch water. With water boiling vigorously, beat egg mixture using a hand mixer on medium low 4 minutes, then high 3 to 4 minutes. Remove from heat. Add vanilla; continue to beat until icing holds its peaks, 3 to 5 minutes more; do not overmix or icing can get grainy.
COCONUT CUPCAKES WITH SEVEN-MINUTE FROSTING AND COCONUT FLAKES
Calling all coconut lovers: These cupcakes get intense flavor from shredded coconut and coconut milk in the batter, billowy seven-minute frosting, and a garnish of coconut flakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 21
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flour, baking powder, salt, and sweetened coconut in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and whites, 1 at a time, beating after each addition.
- Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
- Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.
ALTON BROWN'S COCONUT CAKE WITH 7 MINUTE FROSTING
Saw this episode and knew I had to make this cake... ok, maybe I'll cheat here and there. Alton made his own coconut milk, coconut cream, and coconut extract from SCRATCH. Plus, he saved the coconut juice from the actual coconut to spray on top of the baked cakes. I haven't made this yet. I'm posting to see nutrition info. This will be my birthday cake in a couple days and I'm seeing what tweaking (less fat) I can get away with. Prep time is a guess.
Provided by The Savory Truffle
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350.
- Lightly oil two 9" round pans and line with parchment paper. Spray paper with a little additional oil.
- Whisk together flour, baking powder and salt.
- Combine coconut milk and cream in a separate bowl.
- Cream the butter in a 3rd bowl (I know, I know) til fluffy (1 min.) and then gradually add sugar at a low speed. After sugar is incorporated, increase the speed to medium and cream about 2-3 minutes until it's lighter in color and texture.
- Turn speed back to low and add flour mixture and milk mixture alternately in 3 additions. Do not over mix!
- In another bowl beat egg whites until stiff and then slowly fold into the batter. You'll want to add a bit of the batter to the egg whites and then switch to adding the egg whites into the batter bowl.
- Divide batter evenly between two bowls and bang on the counter to remove air bubbles.
- Place on center rack and bake about 40 minutes or until light golden brown.
- Cool in pans for ten minutes and then cool completely on a wire rack.
- Once cakes have cooled, slice horizontally in half to form 4 layers. Then brush or spray them with the coconut juice.
- Frosting: Bring 1 quart water to a boil in a saucepan and decrease to maintain a simmer.
- Meanwhile, place egg whites, coconut water, sugar, salt and cream of tarter in a medium-sized bowl.
- Place bowl over the simmering water and immediately begin beating with hand mixer at slow speed for 1 minute, then high speed for another 5 minutes.
- Remove from heat and beat in coconut and vanilla extracts, beating for an additional minute.
- Allow frosting to sit for 5 minutes before using. Allow about 3/4 cup frosting per layer, sprinkling about 1/2 cup coconut on top of each frosted layer. Repeat until the final layer and frost top and sides with last of the frosting and coconut.
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