GREAT-AUNT NOLA'S AWARD-WINNING COCONUT CAKE
Recipe from Mariah Stewarts book "Devlin's Light"
Provided by Sammie Christensen
Categories Cakes
Time 35m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degree, then grease and flour 2x 8" or 9" pans (or one 9x13" sheet pan). Add vanilla and coconut extracts to milk and set aside. Sift flour, salt and baking powder together and set aside.
- 2. Cream butter with mixer for 30 seconds, then gradually add sugar and mix on medium speed for 5 minutes. Beat egg yolks and add to butter mixture. Add flour and milk alternately to butter mix, stirring after each addition, until smooth. Stir in coconut.
- 3. With clean, dry beaters, beat egg whites until stiff but not dry. Gently fold into batter. Turn into pan(s), baking 25 minutes for 8" round or square pans. Cool in pans for 10 minutes, then invert onto racks and cool completely before frosting.
- 4. For frosting, soak coconut in milk. Beat butter with mixer on medium for 30 seconds. Add 1/2 of sugar, beat well. Drain coconut and add milk to butter mixture, beating well. Gradually add remaining sugar until desired consistency. Blend in extracts and coconut. Frost cake and cover with as much coconut flakes as the cake will hold.
ULTIMATE COCONUT CAKE
This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 6-layer cake
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
- Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
- Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
- Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.
PRIZE-WINNING COCONUT CAKE
This recipe is very easy to make, it is very moist and sure doesn't last long! I found the basic recipe and tweaked it a bit to suit my craving for coconut flavor.
Provided by rhondalynne
Categories Dessert
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Pour melted margarine in a 9 x 13 inch cake pan.
- Sprinkle 1 cup coconut over margarine.
- Prepare cake mix according to directions on box and pour over the coconut.
- Bake at 350 degrees for 30- 35 minutes, until cake tests done.
- Remove from oven, immediately pour cold milk over hot cake.
- Let cool completely.
- Spread cool cake with Cool Whip and top with additional coconut if desired.
- Store in refrigerator.
Nutrition Facts : Calories 422.4, Fat 26.6, SaturatedFat 9.9, Cholesterol 2.9, Sodium 426.4, Carbohydrate 43, Fiber 0.7, Sugar 31.4, Protein 4.1
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.
More about "great aunt nolas award winning coconut cake recipes"
BAREFOOT CONTESSA | COCONUT CAKE | RECIPES
From barefootcontessa.com
- Preheat the oven to 350 degrees. Grease two 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 one 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 three 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.
THE MOST AMAZING COCONUT CAKE - THE STAY AT HOME …
From thestayathomechef.com
SOUTHERN COCONUT CAKE RECIPE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
CAKE RECIPES THAT'LL EARN YOU TOP DOLLAR AT THE CHURCH AUCTION
From southernliving.com
GRANDMA YEARWOOD'S COCONUT CAKE (MADE WITH VANILLA WAFERS)
From ingoodflavor.com
SUNNY SOUTHERN COCONUT CAKE, LOUISIANA STYLE
From honestcooking.com
COPYCAT TOM CRUISE COCONUT CAKE RECIPE: HOW TO MAKE IT - TASTE …
From tasteofhome.com
THE BEST COCONUT CAKE RECIPE - THE SEASONED MOM
From theseasonedmom.com
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
GREAT AUNT NOLAS AWARD WINNING COCONUT CAKE RECIPES
From tfrecipes.com
GREAT AUNT NOLAS AWARD WINNING COCONUT CAKE RECIPES RECIPE
From alicerecipes.com
OLD-FASHIONED COCONUT CAKE WITH 7-MINUTE FROSTING
From southernplate.com
MAMA’S FRESH COCONUT CAKE : TASTE OF SOUTHERN
From tasteofsouthern.com
OLD FASHION COCONUT CAKE RECIPE - VEENA AZMANOV
From veenaazmanov.com
SOUTHERN COCONUT LAYER CAKE (FROM SCRATCH) - THE …
From thegoodheartedwoman.com
RECIPE: JAMES BEARD AWARD WINNER DOLESTER MILES'S FAMOUS …
From atlantamagazine.com
50 CONTEST-WINNING CAKES YOU'LL WANT ON YOUR DESSERT TABLE
From tasteofhome.com
THE BEST COCONUT CAKE - COOKIES & CUPS
From cookiesandcups.com
DEVLIN'S LIGHT (ENRIGHT, #1) BY MARIAH STEWART | GOODREADS
From goodreads.com
GREAT AUNT NOLA’S AWARD-WINNING COCONUT CAKE
From mariahstewart.com
You'll also love