FRESH COCONUT CAKE
Steps:
- Preheat the oven to 350 degrees F. Beat the egg whites to soft peaks, while gradually adding 1/2 cup of the sugar. In a separate bowl, beat the egg yolks until thick. Cream the butter with the vanilla and beat in the remaining 1 cup sugar. Stir the egg yolks into the butter mixture and cream well. Sift the flour, baking powder, and salt together 3 times. Add enough milk to the reserved coconut milk to make 1 cup liquid. Alternate adding coconut liquid and flour mixture to the butter mixture. Blend in 1/4 cup of the coconut grating and beat well. Fold in the egg whites. Pour into two 9-inch or three 8-inch layer pans. Bake for 25 to 30 minutes. Frost the cake layers, assemble, and sprinkle with the remaining coconut grating.
- Combine the sugar, milk, butter, and vanilla. Cook for about 5 minutes, until the mixture begins to thicken. Mix in the coconut. Frosts one 8- or 9-inch layered cake.
COCONUT CAKE WITH 7-MINUTE FROSTING
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
- Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
- Combine the coconut milk and coconut cream in small bowl and set aside.
- Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
- With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
- In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
- Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
- For the frosting:
- Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
- Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.
FRESH COCONUT CAKE WITH ICING
Mother had entered this in Burnt Offerings (published 1982). It reminded me of her making this once when I was very young.
Provided by Ambervim
Categories Dessert
Time 1h21m
Yield 1 Cake
Number Of Ingredients 16
Steps:
- CAKE:.
- Preheat oven to 350.
- Cream butter and sugar. Beat egg yolks in one at a time. Add vanilla.
- Sift cake flour and re-sift with baking powder and alt.
- Combine milks.
- Add sifted ingredients to butter mixture in 3 parts, alternately with milks.
- Beat egg whites stiff. Fold mix in by hand.
- Pour into three greased 9 inch cake pans.
- Bake 30 minutes.
- ICING:.
- Combine all ingredients, except vanilla and coconut in top of a double boiler. Blend well. Then, place over rapidly boiling water and beat constantly with rotary beater for 6 minutes.
- Reove from fire and add vanilla.
- Spread sparingly between layers and sprinkle with fresh coconut.
- Secure layers with toothpicks.
- Ice whole cake and garnish with coconut.
Nutrition Facts : Calories 6596.4, Fat 232.4, SaturatedFat 148.6, Cholesterol 1169.2, Sodium 3817.2, Carbohydrate 1075.5, Fiber 6.5, Sugar 779.2, Protein 68.8
FRESH COCONUT CAKE
Categories Cake Dairy Egg Dessert Bake Valentine's Day Kid-Friendly Mother's Day Coconut Winter Shower Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 19
Steps:
- Make cake layers:
- Bring milk just to a boil in a small heavy saucepan. Remove from heat and stir in coconut. Cover and let stand 30 minutes. Purée in a blender.
- Preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and dust with flour, knocking out excess.
- Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in whites, vanilla, and almond extract until light and fluffy again, about 2 minutes. Add half of flour mixture and beat on low speed just until blended. Beat in coconut-milk mixture, then remaining flour mixture, just until blended.
- Divide batter evenly between cake pans. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes. Cool layers in pans on racks 5 minutes. Run a thin knife around edges of pans, then invert layers onto racks to cool completely.
- Make frosting:
- Heat whites, sugar, water, corn syrup, and cream of tartar in a large metal bowl set over a saucepan of simmering water, whisking, until mixture is warm and sugar is dissolved. Beat mixture, still over heat, with a handheld electric mixer on high speed until thick and fluffy, about 7 minutes. (Depending on mixer and weather, this may take longer.) Remove frosting from heat. Add vanilla and beat until cool and spreadable.
- Assemble cake:
- Brush any loose crumbs from layers and put 1 layer upside down on a serving plate. Spread with about 1 1/4 cups of frosting and sprinkle with ‚ cup coconut. Place other layer on top, right side up. Frost top and sides of cake (you may have some frosting left over) and sprinkle with remaining coconut.
COCONUT CAKE WITH WHIPPED CREAM ICING
Make and share this Coconut Cake With Whipped Cream Icing recipe from Food.com.
Provided by Bren in LR
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Line 3 (8-inch) cake pans with parchment and coat paper with baking spray; set aside.
- Mix flour, baking powder and salt.
- In a large bowl, cream coconut oil and butter with 1 1/3 cups of sugar. Add flour mixture alternately with coconut milk, beginning and ending with flour; add vanilla and almond extracts.
- If desired, add 1/2 cup of the shredded coconut to the batter.
- In a separate bowl, beat egg whites and remaining 2/3 cup sugar to soft peaks. Fold egg white mixture into cake batter, just enough to incorporate.
- Spoon batter into prepared pans and bake, rotating pans halfway through, 25 to 35 minutes or until cake is springy to the touch. Cool cakes completely.
- For the frosting: Whip cream and sour cream to soft peaks. Add the confectioners' sugar and vanilla powder and continue whipping to stiff peaks.
- Frost cake with whipped cream frosting, spreading a layer of frosting between each layer. Sprinkle remaining shredded coconut on top and sides of cake.
- Refrigerate any leftovers.
Nutrition Facts : Calories 8821.9, Fat 592.6, SaturatedFat 449, Cholesterol 908.6, Sodium 4034.8, Carbohydrate 846.6, Fiber 39.4, Sugar 465.7, Protein 84
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- Preheat and prepare pan. Preheat the oven to 325° F. Grease and flour three 8” cake pans. Set aside.
- Combine the butter and (powdered) confectioners sugar in the bowl of your stand mixer. Mix on low speed at first, then increase the speed until combined.
- Place one cake layer down onto your cake stand. Spread about 1 1/2 cups of frosting onto the cake layer. Top with another layer and repeat with another 1 1/2 cups of frosting. Top with remaining cake layer and spread the remaining frosting onto the outside of the cake. Sprinkle on coconut and lightly press into the sides of the cake so it adheres.
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- Prepare Batter Let eggs, butter, and milk stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. In a medium bowl combine cake flour, baking powder, and kosher salt; spoon flour mixture onto a square of waxed paper. "It makes adding flour to the bowl much neater," says Scott. Butter three 8x8x2-inch square or three 8x1-1/2-inch round cake pans; line bottoms with waxed paper. Butter waxed paper and lightly flour; set aside.
- In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2 cups sugar and 1 Tbsp. vanilla; beat 3 to 4 minutes on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Using waxed paper as funnel for flour, alternately add flour mixture and milk to butter mixture, beating on low after each addition until just combined. "It should be satin smooth," says Scott. Divide batter among the three pans.
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