Buttercream Coconut Cake Icing Recipes

Steps:

• Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
• Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.
• Stir enough milk into butter mixture to achieve desired consistency for icing.
• Fold half the coconut into the icing; spread icing over cake.
• Sprinkle remaining coconut and pecans over icing.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch-by-2-inch round cake pans and line the bottoms with parchment paper. Whisk together the milk, egg whites, vanilla seeds and vanilla extract in a medium bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, mix together the 2 1/4 cups flour, the sugar, baking powder and salt. With the mixer running on low speed, add the 12 tablespoons butter, one piece at a time, and continue beating until the mixture resembles moist crumbs. Add all but 1/2 cup of the milk mixture and beat on medium speed until pale and fluffy, about 1 1/2 minutes. With the mixer on low speed, add the remaining 1/2 cup milk mixture. Increase the speed to medium and beat for 30 seconds more. Scrape the sides of the bowl and mix for 20 seconds longer. Divide the batter evenly between the cake pans and smooth the tops with a rubber spatula.
• Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pans on a baking rack for 10 minutes. Run a small knife around the sides of the pans and invert the cakes onto the baking rack. Remove the parchment paper and let cool completely, about 45 minutes.
• Make the coconut filling: Combine the Coconut Custard and cream in a bowl and whip until soft peaks form.
• Make the coconut buttercream: Beat the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the Coconut Custard and salt; beat until the buttercream is smooth.
• Assemble the cake: Use a long serrated knife to slice each cake horizontally into 2 layers. Reserve one of the flat bottom layers for the top of the cake. Place another one of the layers on a cardboard round, cut-side up, and brush with some of the Coconut Simple Syrup. Spoon one-third of the coconut filling onto the cake, and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer, cut-side down, on top of the cake. Frost the sides and the top of the cake with the buttercream. Pat the toasted coconut onto the sides of the cake and sprinkle some on the top.
• Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
• Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.
• Combine 1 1/2cups water and the sugar in a saucepan and bring to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours.
• Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool.

Steps:

• Preheat oven to 325 degrees F.
• Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.
• Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.
• Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.
• Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.
• Combine the custard and cream in a bowl and whip until soft peaks form.
• Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.
• Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.
• Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.
• In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.
• Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.
• Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.
• Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.

Steps:

• Preheat oven to 350 degrees with a rack set in the lower third. Butter and flour two 9-by-2-inch round cake pans; set aside.
• Sift together flour, baking powder, baking soda, salt, and cardamom; set aside. In a large measuring cup or a small bowl, stir together cream of coconut, 1/4 cup water, vanilla, and almond extract.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl with a rubber spatula as necessary.
• With the mixer on low, add flour mixture in thirds, alternating with the cream of coconut mixture and beginning and ending with the flour. Mix just until combined, scraping down sides of bowl as necessary.
• Divide batter evenly between prepared pans and smooth tops with a spatula. Tap firmly on work surface to remove air bubbles from batter. Transfer to oven and bake until a cake tester inserted into the center of the cake comes out clean, 45 to 50 minutes. Let cool for 20 minutes; remove from pans and transfer to wire racks to cool completely.
• Using a toothpick, poke several holes in each layer of cake. Brush cake layers with simple syrup; let stand at least 15 minutes to allow syrup to absorb.
• Trim the top of one of the layers so that it is flat. Place four strips of parchment paper around perimeter of a lazy Susan or serving plate. Place layer cut side down on serving plate. Using an offset spatula, spread the top of the layer with a large dollop of buttercream; sprinkle with 1/4 cup coconut. Top with second layer, right-side up, and frost top and sides with remaining buttercream. Sprinkle coconut over top of cake and press into sides. Remove parchment paper strips and serve. Cake can also be stored in an airtight container at room temperature for up to 2 days.

Steps:

• Cream butter, salt, and extracts, beating until light and fluffy.
• Add sugar gradually, beating after each addition.
• Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.

Steps:

• Combine egg whites and salt in bowl of a standing electric mixer or other large bowl.
• Stir together sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, stirring until sugar is dissolved and washing down side of pan with a pastry brush dipped in cold water. When syrup reaches a boil, start beating whites with electric mixer at medium-high speed. Once whites are frothy, add lemon juice and beat at medium speed until they just hold soft peaks. (Do not beat again until sugar syrup is ready-see below.)
• Meanwhile, put thermometer into sugar syrup and continue boiling, without stirring, until it reaches soft-ball stage (238-242°F). Immediately remove from heat and slowly pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed. Beat meringue, scraping down bowl with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue is fully cooled before proceeding.)
• With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some butter is added, chill bottom of bowl in a larger bowl filled with ice and cold water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added, but will come back together before beating is finished.) Add coconut extract and beat 1 minute more.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm loose-bottomed sandwich tins with baking parchment. Put the butter and sugar into the bowl of a freestanding mixer and beat for 10 mins. Add the eggs and coconut extract, and beat for a further 5 mins until light. Beat in the coconut cream. Fold through the dry ingredients (excluding the coconut flakes) then spoon into the prepared tins. Bake in the centre of the oven for 25-30 mins until golden brown and risen. Leave to cool in the tins, then turn out onto a wire rack to cool completely.
• Beat the butter, sugar and a pinch of salt together using an electric mixer for 10 mins until light and fluffy. Add the soft cheese, coconut cream and coconut extract, and beat on a high speed for 1 min until thickened. Use half of the buttercream to sandwich the sponges together, then spread the remaining icing on the top and sides of the cake. Top with the toasted coconut flakes.

Steps:

• Cream butter and then add vanilla and optional salt. (To cut the sweetness I usually sprinkle some salt in the vanilla, so it will dissolve.).
• Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.