COCONUT CAKE FROSTING
This delicious coconut cake frosting recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 cake
Number Of Ingredients 5
Steps:
- 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.
DOUBLE COCONUT CAKE WITH FLUFFY COCONUT FROSTING
Make and share this Double Coconut Cake With Fluffy Coconut Frosting recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 1h15m
Yield 14 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Coat 2 (9 inch) round cake pans with cooking spray, dust with 1 tablespoon flour.
- Combine 2 1/4 cups flour, baking powder,and salt, stirring with a whisk.
- Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (for about 5 minutes).
- Add eggs, one at a time, beating well after each addition.
- Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
- Stir in vanilla.
- Pour batter into prepared pans.
- Sharply tap the pans once on countertop to remove air bubbles.
- Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the centre comes out clean.
- Cool in pans 10 minutes on wire racks, and remove from pans.
- Cool completely on wire racks.
- Place 1 cake layer on a plate, spread with 1 cup fluffy coconut frosting.
- Sprinkle with 1/3 cup coconut.
- Top with remaining cake layer, spread remaining frosting over top and sides of cake.
- Sprinkle with 1/3 cup coconut over top of cake.
- Store cake loosely covered in refrigerator.
- Fluffy coconut Frosting:.
- Place egg whites, cream of tartar, and salt in a large bowl, beat with a mixer at high speed until stiff peaks form.
- Combine sugar and water in a saucepan, bring to a boil.
- Cook, without stirring, until candy thermometer registers 238 degrees.
- Pour hot sugar syrup in a thin steam over egg whites, beating at high speed.
- Stir in extracts.
COCONUT CREAM CAKE WITH COCONUT CREAM FROSTING
Found this on a site called "Mother Thyme" and as Coconut cake is my favorite decided to save. She states "The secret ingredient in the cake and the frosting is coconut cream instant pudding mix. I admit, I have an obsession with using pudding mix in many of my desserts. The coconut cream pudding mix gives both the cake and the frosting a great flavor with just the right amount of coconut in each tasty bite. If you want to get a little fancy and layer this cake, simply double the recipe. If you double the frosting, you will have extra leftover after you fill and frost the cake, but leftover frosting is never a bad thing.
Provided by Bonnie G 2
Categories Dessert
Time 55m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan and set aside.
- In a medium bowl mix flour, pudding mix, baking powder, and salt.
- In another medium bowl mix sugar, milk, butter, egg, sour cream and vanilla until blended.
- Gradually stir flour mixture into wet ingredients until combined.
- Pour batter into prepared cake pan and bake for about 40 minutes, until cake tester comes out clean.
- Cool completely on a wire rack before removing from pan.
- Coconut Cream Frosting:.
- Using an electric mixer with whisk attachment, beat heavy cream on high speed for 3-4 minutes until it becomes thick and creamy. Reduce speed to medium, and stir in sugar and pudding mix until combined.
- Pour all the frosting on top of cooled cake and using a spatula, frost cake. Sprinkle with shredded coconut flakes if desired.
- Cover in cake carrier and store in the refrigerator until ready to serve.
Nutrition Facts : Calories 522.2, Fat 30.1, SaturatedFat 18.5, Cholesterol 124.8, Sodium 634.4, Carbohydrate 59.9, Fiber 0.4, Sugar 45.1, Protein 4.5
COCONUT CAKE
Celebrate with Ina Garten's snow-white Coconut Cake recipe from Barefoot Contessa on Food Network. The cream cheese frosting is sprinkled with shredded coconut.
Provided by Ina Garten
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease 2 (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 1 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 3 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.
- For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
- To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
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.
TOASTED COCONUT CAKE WITH COCONUT FILLING AND BUTTERCREAM
Provided by Bobby Flay
Time 4h
Yield one 4-layer cake
Number Of Ingredients 27
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.
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
FLUFFY COCONUT FROSTING
Discover this Fluffy Coconut Frosting! Find out how almond extract and flaked coconut put a new twist on our best cream cheese frosting recipe.
Provided by My Food and Family
Categories Home
Time 10m
Yield about 4 cups or 32 servings, about 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Beat cream cheese in medium bowl with wire whisk until creamy. Gradually add sugar, beating until well blended after each addition. Blend in milk and almond extract.
- Add whipped topping and coconut; stir until well blended.
- Use to frost your favorite cake or cupcake recipe. Store frosted cake or cupcakes in the refrigerator.
Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 6 g, Protein 1 g
LANE CAKE
After winning first prize at the county fair in Columbus, Georgia, Lane Cake cake also earned the name "Prize Cake." It's considered a classic Southern cake.
Provided by Cheryl Day
Yield Serves 12 to 16
Number Of Ingredients 19
Steps:
- To make the cake: Position a rack in the middle of the oven and preheat the oven to 350°F. Butter three 9-by-2-inch round cake pans, then line the bottoms with parchment and butter it as well. Lightly dust the pans with flour, tapping the pans on the counter to shake out the excess.
- Sift together the flour, baking powder, and salt into a large bowl. Set aside.
- In a large measuring cup or small bowl, combine the milk and vanilla. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and sugar together on medium-high speed until light and fluffy, 3 to 5 minutes. Turn the speed down to low and add the flour mixture in thirds, alternating with the milk mixture and beginning and ending with the flour, mixing until just combined; scrape down the sides and bottom of the bowl with a rubber spatula as necessary. If using a stand mixer, transfer the mixture to another large bowl (unless you have a second mixer bowl).
- Wash and dry the mixer bowl and wipe the inside of the bowl (or another large mixing bowl) with the lemon juice to make sure the bowl is squeaky clean. Attach the bowl to the mixer stand (if using) and fit it with the whisk attachment.
- Put the egg whites in the mixer bowl (or large mixing bowl) and beat (with clean beaters if using a handheld mixer) until the whites hold soft peaks, about 3 minutes. Fold one-quarter of the egg whites into the cake batter to lighten it, then gently fold in the remaining egg whites until incorporated.
- Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
- Bake for 25 to 30 minutes, until a cake tester inserted in the center of a cake comes out clean. Let the cakes cool in the pans on a large wire rack for 15 minutes, then invert onto another rack, peel off the parchment, and turn right side up to cool completely. Leave the oven on.
- While the cake is cooling, make the frosting: Spread the pecans on a baking sheet and toast in the oven for about 5 minutes, until lightly toasted and fragrant. Let cool, then chop into ¼-inch pieces.
- In a medium saucepan, melt the butter over medium heat. Remove from the heat and let cool to tepid, then whisk in the sugar and egg yolks until smooth.
- Return the pan to medium heat and cook, stirring constantly with a wooden spoon, until the frosting has thickened enough to coat the back of the spoon; it should read 180°F (80°C) on an instant-read thermometer. Be careful not to let the mixture come to a boil.
- Remove from the heat and add the toasted pecans, coconut, golden raisins, and bourbon, stirring well. Transfer the frosting to a heatproof bowl to cool; it will continue to thicken as it cools. It will be gooey, and that is exactly what you want.
- To make the vanilla milk soak: In a measuring cup, combine the whole milk and vanilla extract.
- To assemble the cake: Level the tops of two of the layers with a serrated knife to make them flat. Place one layer cut side up on a serving plate (you can keep the edges of the plate clean while you frost the cake by sliding strips of parchment underneath the cake). Brush the top of the layer with half of the vanilla milk soak. Using an offset spatula or a butter knife, spread the layer with one-third of the frosting. Place the second cake layer cut side up and brush with the remaining vanilla milk soak, then spread with another third of the frosting. Place the final layer right side up on top and frost the top with the remaining frosting, leaving the sides of the cake naked.
- The cake can be stored, loosely covered, at room temperature for up to 1 day or refrigerated for 5 days. If it has been refrigerated, bring to room temperature before serving.
COCONUT CAKE
Make and share this Coconut Cake recipe from Food.com.
Provided by ChrisM
Categories Dessert
Time 2h
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.
- 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.
- 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.
Nutrition Facts : Calories 1246.1, Fat 62.8, SaturatedFat 49.6, Cholesterol 61, Sodium 513.1, Carbohydrate 167.1, Fiber 9.9, Sugar 115.2, Protein 11.6
COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING
When I'm looking for a cake with a casual and homey feel I always go for a sheet cake. I love this version because it's fluffy and sweet and full of natural coconut flavor. The coconut can be used raw or toasted, although I prefer the later because it contributes a deeper flavor to the finished cake.
Provided by Dan Langan
Categories dessert
Time 1h45m
Yield 12 to 15 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
- Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
- the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
- With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
- With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
- For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
- Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.
COCONUT-CREAM CHEESE FROSTING
Use Coconut-Cream Cheese Frosting to impress guests with tasty homemade cake frosting! This Coconut-Cream Cheese Frosting can be ready in just 10 minutes.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 2-1/2 cups or 20 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Beat cream cheese and butter in large bowl with electric mixer on medium speed until light and fluffy.
- Add sugar alternately with the milk, beating until well blended after each addition. Add vanilla; mix well. Stir in coconut.
- Use to frost your favorite cake or cupcake recipe.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 22 g, Protein 1 g
GLUTEN FREE COCONUT CAKE FROSTING
For the cake, I used 2 boxes of Betty Crocker's Gluten Free Yellow Cake Mix and baked in 2 square glass cake pans. The recipe below is for a very sweet, rich buttercream frosting using coconut milk. This is from Gluten-free goddess. I'm writing it as it is written, but I useed regular butter. I used apricot jam as a filling between the two layers. There was plenty of frosting for the top and sides. You can decorate with flaked coconut.
Provided by Toni in Colorado
Categories Dessert
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- In a mixing bowl, beat the shortening and extract till combined. Add in the powdered sugar and half the coconut milk and beat till smooth. Slowly add the remaining coconut milk as you need it, a little at a time, until you acieve a smooth and creamy consistency.
Nutrition Facts : Calories 461.9, Fat 25.1, SaturatedFat 16.5, Cholesterol 61, Sodium 207.1, Carbohydrate 61.5, Sugar 60.2, Protein 0.3
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SIMPLE COCONUT FROSTING RECIPE - WHAT THE FORK
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4.5/5 (132)Total Time 10 minsCategory Gluten-FreeCalories 305 per serving
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth.
- Add half of the powdered sugar and a pinch of sea salt and beat on low until the sugar is mostly incorporated. Add the remaining powdered sugar and beat on low until combined. Increase speed to medium and beat for 3 minutes.
- Stop the mixer and scrape down the bowl. Add the vanilla extract, coconut extract, and coconut cream then beat for an additional minute on low, increasing the speed to medium once the cream and extract is incorporated.
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