6 Inch Southern Coconut Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Ultimate Coconut Cake image

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.

2 cups sweetened shredded coconut flakes
2 Coconut Cake
Robert Carter's Simple Syrup
Coconut Filling
Coconut Cake Frosting

MOM'S SOUTHERN COCONUT CAKE RECIPE - (4.4/5)

Provided by ladydee009

Number Of Ingredients 19



Mom's Southern Coconut Cake Recipe - (4.4/5) image

Steps:

  • CAKE: Preheat oven to 350° F. Butter and flour two 8-inch cake pans and line with parchment paper Put the egg whites in a bowl and whisk slightly. Add 1/2 cup milk and coconut flavoring. Mix thoroughly. Set aside. In the mixing bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Add the butter and coconut milk and combine on low speed. Increase speed to medium and beat until light and fluffy, about 2 minutes. Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions. Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely. FROSTING: Put the cream cheese in the bowl of an electric mixer and beat on medium speed until fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the powdered sugar and vanilla and mix until creamy. Set aside. Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Continue to cook, without stirring, until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer. Meanwhile, have the egg white in the bowl of an electric mixer, ready for when the syrup is at the proper temperature. Slowly add the hot syrup to the egg whites, while mixing on medium-low. When all of the syrup is incorporated, raise the speed to medium-high and beat until the mixture has cooled to body-temperature and it forms stiff peaks. With the mixer on medium-low, add the cream cheese and butter mixture one spoonful at a time. When all is incorporated, raise the speed to medium and whip until the frosting is smooth and fluffy. Frost the cooled cakes and cover with shredded coconut.

COCOUNUT CAKE:
5 egg whites
1/2 cup milk
1 to 2 tablespoons coconut flavoring or extract*
3 cups cake flour
2 1/3 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup unsweetened coconut milk
1 1/2 cups sweetened flaked coconut
FROSTING:
12 ounces cream cheese, slightly chilled
1/2 cup plus 6 tablespoons unsalted butter, room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
1 cup granulated sugar
1/4 cup water
3 egg whites

OLD FASHIONED COCONUT CAKE

Basic 1-2-3-4 cake with a replacement of 1 cup canned, unsweetened coconut milk instead of regular milk. Paired with a delectable and delicious Swiss meringue buttercream icing...oh my!

Provided by Darla Cecil

Categories     Desserts     Cakes     Coconut Cake Recipes

Time 1h40m

Yield 16

Number Of Ingredients 19



Old Fashioned Coconut Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
  • Beat butter and margarine together using an electric mixer in a bowl until creamy. Add sugar gradually, beating until light and fluffy.
  • Sift flour, baking powder, and salt together in a separate bowl.
  • Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with coconut milk and vanilla extract, beating after each addition until smooth. Pour about 2 1/3 cups batter into each prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Let cake layers cool in pans for 10 minutes before transferring to wire racks to cool completely, about 30 minutes more.
  • Stir sour cream, sugar, coconut, and milk together in a bowl until filling is well blended.
  • Remove one cake layer from the pan and invert onto a cake plate. Poke holes approximately 1-inch apart using the end of a wooden spoon until entire cake has been poked. Spread 1/3 of the filling on the cake layer. Top with second layer; repeat process. Top with last layer and repeat process again.
  • Combine sugar and egg whites in the top of a double boiler. Heat the pot over boiling water, stirring with a wire whisk until all sugar has dissolved, about 5 minutes. Remove from heat.
  • Transfer sugar mixture to the bowl of an electric stand mixer and beat using the wire attachment until soft peaks form. Switch to the paddle attachment. Pour in vanilla extract and salt. Beat in butter, 1 tablespoon at a time, until fully incorporated. Beat until meringue reaches a thick buttercream consistency. Spread onto cake. Decorate with coconut as desired.

Nutrition Facts : Calories 630.9 calories, Carbohydrate 71.2 g, Cholesterol 108.6 mg, Fat 36.9 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 21.3 g, Sodium 343.8 mg, Sugar 48.6 g

½ cup butter, room temperature
½ cup margarine, room temperature
2 cups white sugar
3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
4 eggs, room temperature
1 cup unsweetened coconut milk
2 teaspoons vanilla extract
1 cup sour cream
¾ cup white sugar
½ cup sweetened flaked coconut
4 tablespoons milk
1 cup white sugar
5 egg whites
1 tablespoon vanilla extract
⅛ teaspoon salt
1 ½ cups unsalted butter
2 tablespoons sweetened flaked coconut, or as desired

GERMAN CHOCOLATE 6-LAYER CAKE

Here, coconut and pecan frosting oozes from six layers of feather-light chocolate cake.

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 8 to 10 slices

Number Of Ingredients 15



German Chocolate 6-Layer Cake image

Steps:

  • For the cake: Grease and flour three 9-inch round cake pans. Preheat the oven to 350 degrees F.
  • Combine the chocolate with 1/2 cup boiling water in the top of a double boiler until the chocolate is melted.
  • Cream together the sugar and butter with an electric mixer on medium speed, 3 minutes. Fold in the melted chocolate. Add the egg yolks.
  • Sift together the flour, baking soda and salt in a small bowl. Add to the butter mixture and stir to combine, scraping down the sides of the bowl. Stir in the buttermilk.
  • Beat the egg whites in a clean bowl with cleaned beaters until stiff peaks form. Fold the egg whites into the cake batter. Divide the batter among the prepared cake pans and bake until a knife inserted in the center comes out clean, about 35 minutes. Invert the pans onto racks and cool well.
  • For the frosting: Combine the sugar, evaporated milk, butter, egg yolks and vanilla in a medium saucepan. Bring to a boil, stirring continuously, being careful not to scorch the frosting. Lower the heat and cook, 2 minutes. Remove from the heat and stir in the coconut and pecans. Spread the frosting in a shallow pan, and place in the refrigerator to cool completely.
  • To assemble the cake: Slice each cake layer in half horizontally, making a total of 6 thin layers. Place the first cake layer on a cake plate, then spread about 1/4 inch of the frosting over the top of the cake. Place the next cake layer over the frosting. Repeat the layers, alternating cake and frosting, until all the layers have been used. Frost the outside of the cake.

4 ounces bittersweet chocolate, chopped
2 cups sugar
1 cup (2 sticks) butter, plus additional for greasing cake pans
4 eggs, separated
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 cups sugar
2 cups evaporated milk
1 cup (2 sticks) butter
6 egg yolks
2 teaspoons vanilla extract
2 2/3 cups flaked sweetened coconut
2 cups pecans, chopped

SIX-LAYER COCONUT CAKE

"I found this recipe when going through my grandmother's old files," explains Angela Leinenbach of Mechanicsville, Virginia. "It is simply the best."

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12-14 servings.

Number Of Ingredients 25



Six-Layer Coconut Cake image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; Remove from pans to wire racks to cool completely., In a large saucepan, combine sugar and cornstarch. Gradually stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the butter, orange zest and extract. Cool to room temperature without stirring. Cover and refrigerate., For frosting, in a large heavy saucepan, combine the sugar, egg whites, water, salt and cream of tartar over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes., Split each cake into two horizontal layers. Place bottom layer on a serving plate; spread with 1/3 cup filling. Repeat four more times. Top with remaining cake layer. Spread frosting over top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

Nutrition Facts : Calories 662 calories, Fat 23g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 518mg sodium, Carbohydrate 106g carbohydrate (71g sugars, Fiber 1g fiber), Protein 9g protein.

1 cup butter, softened
3 cups sugar
3 teaspoons vanilla extract
4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
6 large egg whites
FILLING:
1/2 cup sugar
2 tablespoons cornstarch
1 cup orange juice
4 large eggs, lightly beaten
1/4 cup butter, cubed
2 tablespoons grated orange zest
1 teaspoon orange extract
FROSTING:
1 cup sugar
2 large egg whites
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
2 cups sweetened shredded coconut

COCONUT CAKE

Provided by Damaris Phillips

Categories     dessert

Time 2h25m

Yield 12 serving

Number Of Ingredients 14



Coconut Cake image

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Spray three 8-inch cake pans with cooking spray and line the bottoms with parchment paper. Set aside.
  • Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium until light and fluffy. Add the eggs one at a time, scraping down the sides as needed to make sure everything is getting incorporated.
  • In the liquid measuring cup the coconut milk is measured in, stir in the vanilla and coconut extracts. Set aside.
  • In a large bowl, whisk together the flour, baking powder, and salt. Add one third of the flour mixture to the butter mixture and mix until just combined. Add half of the coconut milk and mix. Continue this way until the flour and coconut milk are all added and combined. Divide the mixture among the three cake pans (use an ice cream scoop to ensure you evenly divide the batter) and bake until a toothpick inserted into the center comes out clean, and the top is golden, 45 to 55 minutes. Let cool in the pans for 15 minutes, then invert onto wire racks to remove from the pans. Let cool completely before frosting.
  • Meanwhile, make the frosting: In the bowl of a stand mixer with the whisk attachment, cream together the cream cheese and sugar. It will seem gritty but that's ok. Turn on low speed and slowly stream in the heavy cream. It is going to seem weird and soupy, but then magically the cream will melt the sugars and whip and you'll have beautiful cream cheese frosting. Just mix slowly until this happens, 2 to 3 minutes.
  • To frost and decorate the cake: Level the layers if the center is domed. Add a small amount of frosting to your cake plate or cutting board and add the first layer, cut side down. This will ensure the cake stays anchored to the board. Add a large dollop, or about a quarter of the frosting, to one layer of cake and distribute evenly all the way to the edges. Add the second layer and another quarter of frosting. Add the third layer. Frost the top and then the sides of the entire cake with the remaining half of frosting. Press the coconut to the sides and top.
  • Now you are ready to enjoy a huge slice with cup of coffee or tea.

Cooking spray, for the cake pans
2 cups (4 sticks) unsalted butter, at room temperature
2 2/3 cups granulated sugar
7 large eggs
1 1/3 cups coconut milk
2 teaspoons vanilla extract
2 1/2 teaspoons coconut extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
1 pound cream cheese, cold
1/2 to 2/3 cup granulated sugar
1 cup heavy cream, cold
6 ounces sweetened shredded coconut

SIX-LAYER COCONUT CAKE WITH LEMON FILLING

I found this recipe when going through my grandmother's old files. It was originally made with an orange filling, but using lemon pudding in the filling makes it easier to prepare. It is simply the best. -Angela Leinenbach, Mechanicsvlle, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 14 servings.

Number Of Ingredients 22



Six-Layer Coconut Cake with Lemon Filling image

Steps:

  • In a large bowl, whisk milk, pudding mix and zest 2 minutes. Cover and refrigerate at least 1 hour., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. With clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter., Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heavy saucepan, combine sugar, egg whites, water, salt and cream of tartar over low heat or in a double boiler over simmering water. With a portable mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with 3/4 cup filling to within 1-inch of edge. Repeat four more times. Top with remaining cake layer. Frost top and sides of cake. Sprinkle top with coconut; gently press coconut into frosting on sides of cake. Store in the refrigerator.

Nutrition Facts :

FILLING:
3-1/2 cups cold whole milk
2 packages (3.4 ounces each) instant lemon pudding mix
1 teaspoon grated lemon zest
CAKE:
6 large egg whites
1 cup butter, softened
3 cups sugar
3 teaspoons vanilla extract
4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
FROSTING:
1 cup sugar
2 large egg whites, room temperature
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
2 cups sweetened shredded coconut

LUSCIOUS COCONUT CAKE

Make and share this Luscious Coconut Cake recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 1h5m

Yield 1 4layer cake

Number Of Ingredients 27



Luscious Coconut Cake image

Steps:

  • Cake: Beat together the first seveningredients at medium speed until mixed well.
  • Add the extracts and mix well.
  • Add the eggs, one at a time, beating well after each addition.
  • Stir in coconut.
  • Pour batter into 4 greased and floured 9-inch round cakepans.
  • Bake at 400 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool pans on a rack 10 minutes before removing.
  • Continue to cool on the rack until room temp is reached.
  • Coconut Filling: Cook together the sugar, flour, milk, and eggs in a large saucepan over medium low heat, whisking constantly, for 15 minutes.
  • You want it thick and bubbly.
  • Remove from heat.
  • Stir in coconut and vanilla-mix well and cool completely.
  • (makes 5&1/2 cups) Spread coconut filling between layers.
  • Beat whipping cream on high until foamy.
  • Gradually add powdered sugar, beating until soft peaaks form.
  • Spread on top and sides of cake.
  • Garnish with toasted coconut flakes.
  • OR.
  • Coconut Milk Frosting: Beat together the butter, salt, vanilla and almond extract until fluffy.
  • Add sugar alternately with coconut milk, beating until smooth.
  • Frost cake and garnish with toasted coconut.
  • (makes 9 cups).

3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 2/3 cups sugar
1 cup shortening
1/2 cup butter
1 cup milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
5 large eggs
1 (6 ounce) package frozen flaked coconut, thawed
2 cups sugar
1/4 cup all-purpose flour
2 cups milk
4 large eggs, lightly beaten
2 (6 ounce) packages frozen flaked coconut, thawed
2 teaspoons pure vanilla extract
2 cups whipping cream
1/4 cup powdered sugar
toasted coconut, shavings
1 1/2 cups butter, softened
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
3 (16 ounce) packages powdered sugar
1 cup coconut milk
toasted coconut, shavings

ULTIMATE COCONUT CAKE II

This recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina, via SC Tourism web site. Seems different from others posted on Zaar. Directions are involved - read through & practice "mise en place" to avoid going nuts. A 6 layer coconut cake - Southern Heaven on a plate!

Provided by Busters friend

Categories     Dessert

Time 2h

Yield 1 6 layer cake

Number Of Ingredients 23



Ultimate Coconut Cake II image

Steps:

  • Coconut Cakes:.
  • Preheat oven to 325 degrees. Spray two 10-inch round cake pans with baking spray; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
  • In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
  • Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.
  • Simple Syrup:.
  • Place water and sugar in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and let cool.
  • Coconut Cake Frosting:.
  • Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy.
  • With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes.
  • Coconut Filling:.
  • Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved.
  • Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute.
  • Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool.
  • Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes.
  • To assemble:.
  • 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.

Nutrition Facts : Calories 28930.2, Fat 1885, SaturatedFat 1253.9, Cholesterol 5925.6, Sodium 7379.8, Carbohydrate 2956, Fiber 99.6, Sugar 2311.4, Protein 180

1 lb unsalted butter (preferably European-style)
3 cups sugar
6 large eggs
4 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
1 1/2 tablespoons pure vanilla extract
1 teaspoon coconut extract
3/4 cup water
3/4 cup sugar
1 cup unsalted butter (room temperature)
8 ounces cream cheese
1 teaspoon pure vanilla extract
5 cups confectioners' sugar
1 vanilla bean, scraped
5 cups heavy cream
3 cups sugar
1 lb unsalted butter
1/4 cup cornstarch
1 teaspoon pure vanilla extract
9 cups shredded sweetened coconut
2 cups shredded sweetened flaked coconut

More about "6 inch southern coconut cake recipes"

COCONUT CAKE RECIPE | LEITE'S CULINARIA
Directions. Preheat the oven to 350°F (176°C). Line three 6-inch round cake pans or four 4 1/2-inch cake pans with parchment circles cut to fit. …
From leitesculinaria.com
4.8/5 (6)
Total Time 1 hr 15 mins
Category Dessert
Calories 514 per serving
  • Preheat the oven to 350°F (176°C). Line three 6-inch round cake pans or four 4 1/2-inch cake pans with parchment circles cut to fit. Butter and flour the paper and the pans.
  • Beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs and egg whites and mix well. Add 1/3 of the flour mixture to the butter mixture, switch to a spatula, and stir just until incorporated. Then add 1/2 of the coconut milk mixture and stir just until incorporated. Repeat, adding 1/2 of the remaining flour mixture, then the remaining coconut milk mixture, and ending with the remaining flour mixture. Do not overmix.
coconut-cake-recipe-leites-culinaria image


SOUTHERN COCONUT CAKE - A SWEET SPOONFUL
Preheat the oven to 325 degrees F. In a large bowl, sift the flour, baking powder, salt, and baking soda together. In a small bowl, combine the coconut cream and extracts. In the bowl of a stand mixer fitted with the paddle …
From asweetspoonful.com
southern-coconut-cake-a-sweet-spoonful image


SOUTHERN STYLE COCONUT CAKE WITH CREAM CHEESE FROSTING ...
Whisk together your flour, baking powder, baking soda, and salt and set aside. Whisk together your buttermilk, coconut and vanilla extract and set aside. Cream the softened butter until smooth, then sprinkle in your sugar and …
From sugargeekshow.com
southern-style-coconut-cake-with-cream-cheese-frosting image


COCONUT CAKE - TASTE OF THE SOUTH
Preheat oven to 375°. Spray a 10-inch cast-iron skillet with cooking spray. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 5 to 7 minutes. Add egg yolks, one at a time, beating well after each addition. Beat in …
From tasteofthesouthmagazine.com
coconut-cake-taste-of-the-south image


THE BEST THE BEST COCONUT CAKE EVER!! - COOKIES AND CUPS
Mix on low for 30 seconds. Add in the milk, coconut extract, and vanilla extract. Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the sides of the bowl as necessary. Add in more milk 1 …
From cookiesandcups.com
the-best-the-best-coconut-cake-ever-cookies-and-cups image


SOUTHERN COCONUT CAKE – ALL RECIPES GUIDE
Line the bottom of each pan with a parchment circle and butter the circle. 2.Put the egg whites in a bowl and whisk slightly. Add the ½ cup of milk and the vanilla and whisk to mix thoroughly; set aside. 3.In a large mixer bowl, …
From allrecipesguide.net
southern-coconut-cake-all-recipes-guide image


6 INCH CAKE RECIPES - SALLY'S BAKING ADDICTION
Instructions. Preheat oven to 350°F (177°C). Grease three 6×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cakes seamlessly release from the pans. …
From sallysbakingaddiction.com
6-inch-cake-recipes-sallys-baking-addiction image


SOUTH'S BEST COCONUT CAKE - TASTE OF THE SOUTH
Served with lime sorbet and fresh lime zest to cut the richness, this dessert balances a Southern background with tropical flare. Though the cake was initially intended to be on the menu only a short time, it has quickly become a mainstay. 1210 McGavock St. 615.988.9700. adelesnashville.com.
From tasteofthesouthmagazine.com
Estimated Reading Time 7 mins


SMALL COCONUT CAKE RECIPE - HOMEMADE IN THE KITCHEN
Preheat oven to 350F. Lightly grease one 6x2-inch round cake pan then line the bottom with parchment paper. In a medium bowl, sift together the flour and cornstarch then stir in the baking powder and salt. In a large mixing bowl, beat together the sugar and butter until light and creamy, about 1-2 minutes.
From chocolatemoosey.com
4.5/5 (40)
Category Cakes
Cuisine American
Total Time 55 mins


COCONUT CAKE RECIPE | THE HUNGRY HUTCH
Butter and flour two 8-inch cake pans; set aside. Preheat the oven to 350˚F. Add the butter and sugar to a stand mixer fitted with a paddle attachment and beat on medium to medium-high speed until pale in color and light and fluffy, 3 to 5 minutes. (Scrape down the bowl.)
From thehungryhutch.com


7 SOUTHERN COCONUT CAKE RECIPE IDEAS - FOOD NEWS
2¼ cups butter, softened 3 cups sugar 6 large eggs 2 teaspoons coconut extract ½ teaspoon vanilla extract 4¼ cups Swans Down Cake Flour 2½ teaspoons baking powder ½ teaspoon salt 1½ cups whole buttermilk Coconut Icing (recipe follows) 1 …
From foodnewsnews.cc


6 CAKE RECIPES ALL YOU NEED IS FOOD
I have a recipe that has been well received for a while now for Southern coconut custard cake. The only problem with this cake is that it is 10inches, 4 layers and weighs a bit over 12 pounds. It really isn't what I'd call a casual cake. I wanted to make this cake for a couples birthday because they like coconut cake, but again the cake is too freaking big for just two people to eat ...
From stevehacks.com


THE BEST SOUTHERN COCONUT CAKE RECIPE
Ingredients for the Coconut Cake Recipe: Directions to prepare the Coconut Cake Recipe: Step 1: The Prep Work. Step 2: Sifting Dry Ingredients. Step 3: Creaming. Step 4: Add Your Sifted Ingredients. Step 5: Creating Your Peaks. Step 6: Baking. Step 7: Cooling.
From lifefamilyfun.com


SOUTHERN-STYLE COCONUT CAKE WITH COCONUT BUTTERCREAM {FROM ...
Using an electric mixer with a large mixing bowl, cream butter and 1 cup of sugar together until light and fluffy. Add coconut extract and mix to combine. Add flour mixture alternately with coconut milk and sour cream mixture, beating after each addition. Remove bowl from mixer and set aside.
From thegoodheartedwoman.com


6 INCH ROUND CAKE BEST RECIPES
Steps: 1. For Custard Filling: 1-Over medium heat melt butter and sugar together. 2- Add cream and stir until it reaches a boil. 3- In a small mixing bowl mix cornstarch, vanilla extract, and water. 4- Put coconut flakes in a food processor and process until fine. 5- Mix cornstarch mixture into hot cream mixture. 6- Pour hot cream mixture out into a large casserole dish or baking pan. 7- …
From recipesforweb.com


6 INCH COCONUT CAKE RECIPE - CREATE THE MOST AMAZING DISHES
Easy Healthy Beans And Rice Recipe Best Healthy Pie Crust Recipe Healthy Snacks Without Peanuts
From recipeshappy.com


6 INCH SOUTHERN COCONUT CAKE | RECIPE | COCONUT CAKE, CAKE ...
Mar 14, 2016 - I have a recipe that has been well received for a while now for Southern coconut custard cake. The only problem with this cake is that it is 10inches, 4 layers and weighs a bi. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe …
From pinterest.com.au


6 INCH SOUTHERN COCONUT CAKE | RECIPE | COCONUT CAKE ...
Feb 19, 2013 - I have a recipe that has been well received for a while now for Southern coconut custard cake. The only problem with this cake is that it is 10inches, 4 layers and weighs a bi. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. ...
From pinterest.co.uk


FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
Use canned coconut milk instead of milk and add 1/2 teaspoon coconut extract. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. 2 Layer Cake: Prepare two 9-inch cake pans in step 1. Divide batter between pans and bake for ...
From sallysbakingaddiction.com


SOUTHERN COCONUT CAKE - WIDE OPEN EATS
In a large bowl beat with an electric mixer the butter and coconut milk until creamy. Add the powdered sugar and beat until light and fluffy. Place one cake on a plate and top with frosting and sprinkle with 1/2 cup of coconut. Place the second cake on top and frost the outside entirely. Sprinkle the rest of the coconut on the top and sides of ...
From wideopeneats.com


SOUTHERN-STYLE COCONUT CAKE - PAULA DEEN
Preheat oven to 350F. Prepare the cake mix according to package directions, substituting the milk for water. Divide cake batter among three greased 9-inch round cake pans. Bake for 20 to 25 minutes or until golden. Let cool in pans for 10 minutes. Remove cakes from pans; cool completely on a wire rack.
From pauladeen.com


BEST EVER COCONUT CAKE RECIPE - COOKING CLASSY
Instructions. For the cake: Preheat oven to 350 degrees. Butter three 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside. Sift cake flour into a large mixing bowl, …
From cookingclassy.com


SOUTHERN COCONUT POKE CAKE - THE SPRUCE EATS
Cook, stirring and turning constantly until the coconut is lightly browned. Sweetened coconut browns quickly, so watch carefully. Transfer the coconut into a bowl to cool before sprinkling over the whipped topping. Toasting even a small amount of coconut adds extra texture, flavor, and color to the cake.
From thespruceeats.com


SOUTHERN COCONUT CAKE W/ COCONUT CREAM CHEESE FROSTING ...
Preheat the oven to 350 degrees. Add egg whites to a mixing bowl. Beat until frothy, but NOT until stiff peaks form. Add milk and coconut extract to the egg whites. Mix well and set aside. In another mixing bowl, add the dry ingredients… flour, sugar, baking powder, and salt.
From honeywhatscooking.com


ULTIMATE COCONUT CAKE: EASY TO MAKE & SO MOIST! -BAKING A ...
Instructions. To make the cake: Preheat the oven to 325 degrees F. Generously mist (3) 6-inch diameter cake pans * with non-stick spray, and line with circles cut from parchment. Place the flour, sugar, baking powder, and salt in …
From bakingamoment.com


SOUTHERN STYLE COCONUT CAKE RECIPE - FLAVORITE
Preheat the oven to 350F degrees. Butter the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and butter the circle. Put the egg whites in a bowl and whisk slightly. Add the ½ cup of milk and the vanilla and whisk to mix thoroughly; set aside.
From flavorite.net


SOUTHERN COCONUT CAKE RECIPE - JULIAS SIMPLY SOUTHERN
In a large bowl, sift the cake flour, baking powder and baking soda. In another bowl, using an electric mixer, cream 1.5 sticks of butter with the coconut oil, sugar, salt, and cardamom at medium high speed until light and fluffy, about 3 minutes. Beat the eggs in, one at a …
From juliassimplysouthern.com


6 INCH SOUTHERN COCONUT CAKE | RECIPE | COCONUT CAKE ...
1 1/2 cup Cake flour. 4 cup Confectioners' sugar. 1/4 cup Cornstarch. 1/4 tsp Salt. 1 Southern cream cheese frosting. 2 3/4 cup Sugar. 7 1/2 tsp Vanilla, pure.
From pinterest.com


OLD SCHOOL COCONUT CAKE - OLD SCHOOL SOUL FOOD
Instructions. set the oven to 350 degrees F. Grease or spray 2 (9-inch) round cake pans, 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 1 at a time ...
From oldschoolsoulfood.com


COCONUT CAKE | SPOON FORK BACON
Preheat oven to 350˚F. For cake: Line the bottoms of two 6” cake rounds with parchment and lightly grease the sides. Set aside. Place flour, baking powder, baking soda, and salt in a mixing bowl and whisk together. In another mixing bowl, beat together butter and sugar until light and fluffy.
From spoonforkbacon.com


THE BEST SOUTHERN STYLE COCONUT CAKE WITH A WHIPPED ...
Butter and flour two 8-inch (or 9-inch) cake pans and line with parchment paper. (See note) In a small bowl, whisk together the egg whites, whole milk and coconut flavoring. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Add the butter and coconut milk and combine on low speed until moistened. …
From afeastfortheeyes.net


SOUTHERN STYLE COCONUT CAKE - LOVELESS CAFE
Directions. Preheat the oven to 350°F. Grease two 9-inch cake pans. Line the bottoms with parchment paper and grease the paper. In a small bowl, whisk the egg whites, milk, and vanilla together just until blended. Place the flour and sugar in a large bowl and blend with a mixer on low speed for 30 seconds to combine.
From lovelesscafe.com


CLASSIC COCONUT CAKE RECIPE | SOUTHERN LIVING
1 cup sugar. 2 tablespoons all-purpose flour. 1 cup milk. 2 large eggs, lightly beaten. 1 (6-oz.) package frozen flaked coconut, thawed. 1/2 teaspoon vanilla extract. 1/2 teaspoon coconut extract. Whipped Cream Frosting. 1 1/2 cups heavy cream.
From southernliving.com


COCONUT CAKE WITH COCONUT CREAM FROSTING - SOUTHERN LIVING
Step 1. Prepare the Cake Layers: Preheat oven to 325°F. Coat 3 (8-inch) round cake pans with baking spray, and set aside. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and …
From southernliving.com


COOKING OF ALL TIME: SOUTHERN COCONUT CAKE | SOUTHERN ...
May 16, 2016 - Makes an 8-inch triple layer cake For the cake: 5 large egg whites ½ cup of milk 2 teaspoons of v... May 16, 2016 - Makes an 8-inch triple layer cake For the cake: 5 large egg whites ½ cup of milk 2 teaspoons of v... May 16, 2016 - Makes an 8-inch triple layer cake For the cake: 5 large egg whites ½ cup of milk 2 teaspoons of v... Pinterest. Today. Explore. When …
From pinterest.ca


7 SOUTHERN COCONUT CAKE RECIPE IDEAS - FOOD NEWS
Put the egg whites in a bowl and whisk slightly. Add the 1/2 cup milk and coconut flavoring and mix thoroughly. Set aside. In the mixing bowl of an electric mixer, combine the flour, sugar, baking powder, and salt.
From foodnewsnews.com


SOUTHERN COCONUT CAKE - RESTLESS CHIPOTLE
Grease and flour 3 8-inch cake pans (mine has 3-inch sides) Beat the egg whites and cream of tartar until stiff but not dry. Set aside. Stir the flour, baking powder, and the salt together. Set aside. Mix the milk and the rum. Set aside. Cream the coconut oil, sugar, and flavoring until well mixed.
From restlesschipotle.com


SWEET TEA AND CORNBREAD: MAMA'S SOUTHERN COCONUT CAKE!
Divide cake batter between pans. Place in oven and bake for 25 minutes. While the cakes cool, make the icing. Place the sugar, water, and corn syrup in a sauce pan on medium heat. Using a candy thermometer cook to the soft ball stage or 240 degrees, stirring constantly. The mixture should become almost clear.
From sweetteaandcornbread.net


Related Search