Emerils Coconut Layer Cake Recipes

Steps:

• Preheat oven to 400 degrees F.
• Prepare Basic Sweet Pie Crust as directed. Roll the dough into a circle, about 1/4-inch thick. Place dough in a 9-inch pie plate, trimming and crimping the edges as the dough is gently pressed into the pan. Line the pastry with parchment paper and fill with pie weights or beans. Bake until golden brown around sides and edges, about 15 minutes. Remove parchment paper and return the crust to the oven and bake until bottom of crust is pale golden, about 5 minutes longer. Set aside on a wire rack to cool.
• In a nonstick 1-quart saucepan, combine 3/4 cup sugar and 2 3/4 cups milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in 1 cup of the flaked coconut, vanilla and butter.
• Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.
• Preheat oven to 350 degrees F.
• Using an electric mixer, whip the egg whites until stiff with the remaining 2 tablespoons of sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the remaining 1/3 cup coconut. Bake for about 8 to 10 minutes or until golden. Remove from the oven and cool. Alternately, top with fresh sweetened whipped cream and more toasted coconut.
• Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
• Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.

Steps:

• For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
• Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
• For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
• Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

Steps:

• Preheat the oven to 375 degrees F.
• Adjust the rack to the center of the oven. Butter 2 (9-inch) round layer-cake pans. Line the bottoms with parchment paper. Butter the paper and dust all over lightly with flour. Set aside.
• Sift together the flour, baking powder, and salt and set aside. In large bowl of electric mixer, beat the butter to soften a bit. Add the vanilla and sugar and beat for a few minutes. Add the eggs and milk and beat until smooth. On the lowest speed, add the dry ingredients in 3 additions, scraping the bowl with a rubber spatula as necessary, and beating only until smooth after each addition. Remove from the mixer and stir in the orange rind.
• Divide the batter between the prepared pans. Tilt and shake the pans gently to level the batter. Bake for 25 to 30 minutes, or until the cakes come away from the sides of the pans and tops spring back when lightly touched.
• Remove from the oven. Let stand for about 5 minutes. Cover with racks or cookie sheets and invert. Remove pans and papers. Cover with racks and invert again to cool right side up.
• When the layers have cooled completely, place 4 strips of waxed paper or baking parchment around a cake plate, and place 1 layer on the plate, upside down. Spread with a thin layer of smooth preserves, reserving some for the second layer.
• Spread 1/3 of the icing on the bottom layer. Sprinkle with 1/3 of the coconut. Put on the second layer, right side up, so that the 2 cake bottoms meet in the middle. Spread the top with the remaining apricot preserves. Use another 1/3 of the icing to ice around the sides of the cake. Use the remaining 1/3 of the icing to ice the top of the cake. Quickly spread with a long, narrow metal spatula to smooth the top and sides.
• With the palm of your hand, press another 1/3 of the coconut onto the sides and sprinkle the remaining coconut evenly over the top. Remove the paper strips, pulling each 1 out by a narrow end.
• Mix all of the ingredients except for the vanilla and almond extracts in the top of a large double boiler; it must have at least an 8 to 10-cup capacity. Place over hot water on moderate heat. Beat with an electric mixer at high speed for 5 to 6 minutes, until the mixture stands in peaks when the beaters are lifted.
• Immediately, in order to stop the cooking, transfer to a the large bowl of an electric mixer. Add the vanilla and almond extracts and beat at high speed for about 5 minutes more, scraping the sides and bottom of the bowl almost continuously with a rubber spatula, until the mixture is smooth and very thick. Use immediately.

Steps:

• PART ONE. PART TWO IS ABOVE Preheat the oven to 350°F. Grease three 10-inch round cake pans with nonstick cooking spray. Cut three circles of parchment paper to fit the bottom of the cake pans. Line the bottom of the pans with the parchment, then grease the parchment with nonstick cooking spray, and then lightly dust the parchment and the sides of the pans with flour. Sift the flour, baking powder, and salt together into a large bowl. In a standing electric mixer, cream the butter and sugar on low speed until light and fluffy. In a separate bowl, whisk the coconut milk, egg whites, and vanilla together. With the electric mixer still on low speed, begin alternately adding the liquid and the dry ingredients to the creamed butter in three stages, beginning with the liquid and mixing well after each addition (to minimize mess when adding flour, add just a bit at a time). Divide the batter evenly among the prepared cake pans. Tap the pans lightly on the counter to eliminate any air bubbles, and place them in the oven. Bake for 25 minutes, or until the cake pulls away from the sides of the pans and a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, and then turn them out onto wire cooling racks to cool completely. Brush the cooled layers with the coconut rum, if desired.

Steps:

• Preheat oven to 350 degrees.
• Grease 3 round (9 inch) cake pans with 2 teaspoons.
• of the butter.
• In the bowl of an elctric mixer, fitted with a paddle, combine the 1/2 cup of the butter, oil, sugar and brown sugar.
• Cream the mixture until smooth.
• Sift the flour, baking powder, baking soda and salt into a small mixing bowl.
• Add the eggs to the butter/sugar mixture, 1/2 cup at a time.
• Add the carrots, ground walnuts and vanilla.
• Mix well.
• Pour the batter into the prepared pans and spread evenly.
• Place in the oven and bake for about 25 to 30 minutes or until the center springs back when touched.
• Remove from the oven and cool.
• In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter.
• Mix well.
• Add the walnut pieces and coconut.
• Mix well.
• Add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable.
• To assemble, slice each cake in half.
• Place on half in the center of a serving plate.
• Brush the top of the cake with the syrup.
• Spread 1/2 cup of the frosting over the first layer.
• Repeat the above process until all of the layers are used.
• Ice the entire cake with the remaining frosting.
• Refrigerate the cake for 30 mninutes.