COCONUT LAYER CAKE
This delicious coconut layer cake has lemon curd which adds tartness to the filling in this decadent dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with rack in center. Butter two 9-inch round cake pans. Line bottom of pans with parchment-paper rounds; butter paper. Dust paper and sides of pans with flour, tapping out excess.
- In a large bowl, whisk together flour, baking powder, and salt; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions, alternately with milk in 2, beginning and ending with flour. Mix until just combined.
- Divide evenly between prepared pans. Place pans next to each other in oven (without touching); cook until a toothpick inserted in centers comes out clean, about 30 minutes, rotating pans halfway through.
- Cool in pans 10 minutes. Run a knife around edges; invert cakes onto a rack. Peel off parchment; reinvert and let cool completely before assembling.
- Assemble the cake: In a small bowl, whisk 1/4 cup store-bought lemon curd with 3/4 cup frosting. Place bottom cake layer on a platter; tuck strips of parchment under edges of cake.
- Leaving a 1-inch border, spread layer with lemon-curd mixture and 1/2 cup sweetened shredded coconut. Top with remaining cake layer.
- Spread 2 cups frosting over top; spread remaining on sides (push spatula in a forward motion to prevent crumbs). Sprinkle 1 1/4 cups coconut over cake; pat gently on sides.
TOASTED COCONUT LAYER CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Butter and flour the parchment.
- Separate the eggs into whites and yolks. Set the yolks aside. Beat the egg whites to stiff peaks, then set aside until ready to use.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the granulated sugar, butter and coconut oil in a large bowl with an electric mixer or with a stand mixer until light and fluffy, about 2 minutes. Add the egg yolks, coconut cream and vanilla and beat until just combined. Alternate adding the buttermilk and flour mixture to the butter mixture, being careful not to overmix. Gently fold in the beaten whites until completely incorporated, but keeping the volume!
- Divide the batter evenly between the prepared cake pans.
- Bake until a toothpick inserted in the middle of the cakes comes out clean, 25 to 30 minutes.
- Let cool for about 5 minutes, then invert onto a cooling rack to cool completely.
- For the coconut cream cheese frosting: Meanwhile, beat the cream cheese and butter in a stand mixer or in a bowl with a hand mixer until very smooth, about 2 minutes. Add the coconut extract and salt, then slowly start to add the powdered sugar, beating it in a little at a time. Beat until all the sugar is combined and the frosting is stiff but still light and fluffy. Add more sugar if it is too loose, or a little milk if it is too thick. Set aside at room temperature until you are ready to decorate.
- If the cakes have domed at all, shave down any uneven parts to make the tops of the cakes flat and smooth.
- Spread 1 tablespoon frosting on a cake plate or stand; this will help keep the cake in place while you decorate. Place one cake cut-side up on the plate. Dollop about 1 cup frosting on top of the cake and spread it in an even layer using a spatula, knife or spoon. Place the second cake on top of the first. Add another 2 cups frosting to the top of the cake and smooth it over the top and down the sides. Repeat with any remaining frosting until the outside of the cake is frosted and smooth. Using your hands, press the toasted coconut into the sides of the cake and sprinkle it on the top, so that the entire cake is covered in toasted coconut.
- Slice and serve, or refrigerate until ready to serve. Serve at room temperature or chilled.
EASY & QUICK DELICIOUS COCONUT CAKE
This is an easy to make dessert that is just as nice as the layer cake version. The delicate flavor of coconut is wonderful. My family loves it and it's great for bake sales and guests. This can also be converted to cupcakes.
Provided by Annamaria Settanni McDonald
Categories Other Desserts
Time 50m
Number Of Ingredients 8
Steps:
- 1. Put cake mix, egg whites, vegetable oil, milk and 1/2 cup of cream of coconut milk.
- 2. Add 1 cup of the shredded coconut in a bowl and mix with an electric mixer for 2 minutes.
- 3. Pour in a greased 9×13 pan. Bake at 350 for 20 to 25 minutes or until a toothpick inserted comes out clean.
- 4. Remove from oven and immediately poke holes all over the cake. Pour 1 cup of Cream of Coconut over the cake. Cool the cake. Spread cool whip on the top and sprinkle with remaining 1 1/2 cups of shredded coconut.
- 5. Put in refrigerator for a number of hours before serving or overnight.
QUICK COCONUT LAYER CAKE
This is quick because of the cake mix base, but it's luscious with its whipped cream frosting and loads of coconut. This would be terrific for Easter. Tint the coconut and add jellybeans on top! This is a combination of a couple of recipes from The Cake Mix Doctor. Please keep refrigerated. :)
Provided by Kimbo
Categories Dessert
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Beat cake ingredients with electric mixer on low speed for one minute to blend.
- Increase speed to medium and beat for two minutes, scraping down sides when necessary.
- Pour into two greased and floured 9" round cake pans.
- Bake in a preheated 350 degree oven for approximately 25 minutes or until toothpick inserted in center comes out clean.
- Cool on wire racks for 10 minutes, remove from pans and cool completely.
- For frosting, beat cream on high speed until soft peaks form.
- Add sugar and vanilla and beat to stiff peaks.
- Frost between layers and on top and sides of cake.
- Coat the outside surfaces liberally with grated coconut.
Nutrition Facts : Calories 740.1, Fat 51.2, SaturatedFat 26.2, Cholesterol 174.8, Sodium 508.8, Carbohydrate 64.4, Fiber 1.6, Sugar 38.1, Protein 8.4
THE BEST COCONUT LAYER CAKE
Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty-a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 18
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.
COCONUT LAYER CAKE - TASTE OF HOME
I have made this for a fomer co-worker's b-day many times. Line the pans with parchment paper for easy removal or bake cake in a 13 x 9-in pan. When I make a two-layer cake, I add extra powder sugar to the frosting so I can have a nice thick frosting layer between the two cake layers.
Provided by Ms. Poppy
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks and beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and pecans/walnuts. In a small mixing bowl, beat egg whites until stiff; gently fold into batter. Pour into two greased and floured 9-in round cake pans. Bake at 350 degrees for 40 mins or until a wooden pick inserted near the center comes out clean. Cool 10 mins in pans before removing to wire tacks; cool completely. For frosting, beat cream cheese, sugar, butter and vanilla until smooth and creamy. Spead between layers and over top and sides of cake. Sprinkle with coconut; garnish with pecans/walnuts.
Nutrition Facts : Calories 746.5, Fat 36.6, SaturatedFat 18.4, Cholesterol 129.7, Sodium 365, Carbohydrate 100, Fiber 2.6, Sugar 80.2, Protein 7.6
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.
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COCONUT LAYER CAKE RECIPE | MYRECIPES
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5/5 (7)Calories 777 per serving
- Make cake: Place a rack in center of oven and preheat to 350ºF. Grease and flour 2 9-inch round cake pans.
- In a bowl, whisk flour, baking soda, baking powder and salt. Using an electric mixer on medium-high speed, beat butter and sugar until light, about 3 minutes. Beat in eggs 1 at a time. Reduce speed to low; beat in half of flour mixture. Beat in coconut milk and extract, then beat in remaining flour mixture until just combined. Divide batter between cake pans and bake until a toothpick inserted into center comes out clean, about 30 minutes. Let cakes cool in pans on wire racks for 10 minutes. Turn out onto racks to cool completely.
- Make frosting: Using an electric mixer on medium-high speed, beat butter until light, 2 to 3 minutes. Reduce mixer speed to low and gradually beat in sugar until fully incorporated. Beat in extracts. Chill 15 minutes.
- Assemble cake: Place 1 cake layer on a serving platter. Spread with 1 1/2 cups frosting. Sprinkle with 1/2 cup coconut. Top with second cake layer. Spread remaining frosting on top and sides. Sprinkle remaining coconut over top and sides of cake, pressing to adhere. Chill for at least 2 hours and up to a day. Remove from refrigerator 30 minutes before serving.
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