COCONUT SYRUP
A simple and delicious coconut syrup. Try it over banana or mango pancakes for a tropical delight.
Provided by Hunter StClaire
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 40m
Yield 2
Number Of Ingredients 3
Steps:
- In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.
Nutrition Facts : Calories 868.3 calories, Carbohydrate 105.6 g, Fat 52.2 g, Fiber 5.9 g, Protein 5.2 g, SaturatedFat 46.8 g, Sodium 154 mg, Sugar 93.6 g
INCREDIBLE COCONUT CAKE
I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT CAKE WITH COCONUT SYRUP
Make and share this Coconut Cake with Coconut Syrup recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Grease and flour 2 9-inch layer pans.
- To make the cake: Mix the butter and sugar in an electric mixer until light, fluffy and a pale lemon color, about 3-5 minutes.
- Add the eggs and the egg yolks, one at a time, beating well after each addition.
- Combine the flour, baking powder and salt in a separate bowl.
- Add 1/3 of the flour mixture, beat well and scrape down the sides of the bowl.
- Add 1/2 of the coconut milk, beat well.
- Add another 1/3 of the flour mixture, beat well and scrape down the sides of the bowl.
- Add the remaining 1/2 cup of coconut milk and the vanilla.
- Beat well.
- Add the final 1/3 of the flour mixture and beat well.
- Add the shredded coconut and mix to combine.
- Scrape down the sides of the bowl (that batter is always trying to escape!) and spoon the batter into the 2 prepared pans.
- Bake until lightly golden and springy on top, about 35 minutes.
- To make the syrup: Place the coconut milk, coconut and sugar in a small saucepan and bring to a boil over medium-high heat.
- Lower the heat to low and cook until the sugar has melted and the mixture has thickened a bit, about 4-5 minutes.
- Cool the cakes in the pans for about 5 minutes, invert onto a rack and split each one in half with a serrated knif, so you have 4 layers.
- Prick holes in the layers with a fork and drizzle each layer with the warm coconut syrup.
- While the cakes are cooling, make (or open) your icing.
- Spread the frosting on each layer.
- Re-assemble the cake and frost the outside.
- Sprinkle all over with the shredded coconut you saved for the garnish.
Nutrition Facts : Calories 437.9, Fat 24.3, SaturatedFat 17.7, Cholesterol 86.1, Sodium 127.7, Carbohydrate 52.2, Fiber 1.9, Sugar 32, Protein 5.1
COCONUT SIMPLE SYRUP
Provided by Bobby Flay
Number Of Ingredients 2
Steps:
- Combine 1 1/2cups water and the sugar in a saucepan and bring to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours.
- Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool.
COCONUT SYRUP CAKE
My friend's Greek neighbor gave this recipe to her. I tried this cake and had to ask her for the recipe, so here it is.
Provided by Susie T
Categories Breads
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Melt milk and butter together in a saucepan over low heat.
- In a bowl mix in sugar and eggs, baking powder, and milk mixture.
- Mix in coconut and flour until thick and creamy.
- Transfer mixture into a greased rectangular tray about 5 cm deep.
- Bake at 180°C for about 40 minutes.
- Timings may vary.
- Cut into square slices whilst still in tray and pour over syrup.
- SYRUP--Boil for approximately 20 minutes and pour on top of cake while still hot.
- Let the cake sit until cooled before eating.
- Cake may appear as though it is over saturated but this is the way the cake is meant to be.
- When cake is cooled the syrup becomes absorbed by the cake.
Nutrition Facts : Calories 750.2, Fat 46.8, SaturatedFat 35.7, Cholesterol 135.8, Sodium 287.1, Carbohydrate 81.3, Fiber 7.2, Sugar 61.6, Protein 7.9
COCONUT SIMPLE SYRUP
Use this syrup with Cheryl and Griffith Day's Coconut Cake recipe. It may also be used as a sticky coating for sugaring fruit.
Provided by Martha Stewart
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Place sugar in a medium saucepan with 1 cup water. Bring to a boil over medium heat, stirring, until sugar is completely dissolved; let boil until syrup turns golden, 3 to 5 minutes. Stir in coconut extract.
- Remove from heat and let cool completely. Simple syrup can be kept in an airtight container, refrigerated, for up to 2 weeks.
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THE BEST EVER COCONUT BUNDT CAKE - BARBARA BAKES™
From barbarabakes.com
4.4/5 (109)Total Time 1 hrEstimated Reading Time 6 mins
- Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour two 6-cup bundt pans.
- In a large mixing bowl, beat the butter and sugars together, on medium speed, until light and fluffy. Add the eggs, vanilla, and coconut extract beat until smooth. Add the milk, beat on low speed to combine. Add the flour mixture and beat just until combined. Stir in the coconut.
- Pour the batter into the prepared pans. Bake for 50-55 minutes, until golden on top and light brown on the edges. A toothpick inserted should come out with moist crumbs. Cool in the pan on a wire rack for 15 minutes.
GREEK RAVANI / REVANI RECIPE (COCONUT CAKE WITH SYRUP)
From mygreekdish.com
4.8/5 (695)Estimated Reading Time 5 minsCategory DessertTotal Time 1 hr 30 mins
- In most recipes for Greek coconut cake, the eggs are added whole in the mixture, but with this recipe the egg whites are beaten into meringues. This is the secret to a more fluffy ravani cake and to avoid the egg-y smell, which can ruin the flavour of your cake.
- To prepare the Greek coconut cake, start by mixing the butter and sugar (at high speed), until fluffy. Add the egg yolks, one at a time, allowing each one to be absorbed, whilst mixing. Set the mixture aside.
- Place the egg whites and a pinch of sugar in a clean mixing bowl. Make sure your egg whites, bowl and whisk attachment/s are free of any water. Use an electric mixer or electric hand beaters to whisk the egg whites until the mixture is very thick and glossy, and a long trailing peak forms when the whisk is lifted (meringues).
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (497)Category Dessert
- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
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