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.
FLUFFY COCONUT CAKE
From Chatelaine magazine. It's the coconut milk in this cake that keeps it moist. To be frosted with Recipe #216003.
Provided by Poutine
Categories Dessert
Time 55m
Yield 10 wedges
Number Of Ingredients 9
Steps:
- Preheat oven at 350°. Lightly butter two 9-inch round cake pans. Line bottoms with a circle of lightly buttered waxed paper. In a bowl, using a fork, stir flour with coconut,baking powder and salt.
- Using an electric mixer, beat butter with sugar until light,occasionally scraping the side of the bowl, 3 minutes. Beat eggs,once at a time,until evenly mixed,then beat in vanilla. With mixer on low,add flour mixture in 2 parts,altering with coconut milk.
- Divide batter between prepared pans. Smooth tops. Bake in centre of preheated oven until cake tester inserted into centre of cakes comes out clean, 30 to 40 minutes.Remove pans to racks. Cool 10 minutes, then turn cakes out onto racks. Turn top side down so cakes will be flat, for easy icing. Cool.
- Fill and frost with white chocolate and cream cheese icing, Recipe #216003.
Nutrition Facts : Calories 571.3, Fat 35.1, SaturatedFat 26.5, Cholesterol 100, Sodium 376.4, Carbohydrate 60.4, Fiber 4.5, Sugar 32, Protein 7.3
COCONUT CAKE WITH FLUFFY ICING
What could be more satisfying than coconut cake with a lemon filling? I personally thought the filling was a bit tart and would probably cut down the lemon juice/zest a bit next time as I felt the tartness was a bit overpowering. I loved the frosting. It was nice and fluffy--kind of marshmallow like, but not as sweet as a marshmallow. This recipe is one of Art Smith's from O Magazine.
Provided by SharleneW
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- For filling: In heavy saucepan, combine lemon juice and 1/2 cup water.
- Add cornstarch and whisk to dissolve.
- Add sugar, egg yolks, butter, lemon zest and salt.
- Cook over medium heat, whisking constantly, until mixture comes to a simmer.
- Reduce heat to low and whisk 1 minute.
- Strain through a coarse sieve into a medium bowl.
- Let cool to room temperature, press a piece of plastic wrap directly on surface and put in refrigerator until very cold.
- (Filling may be prepared up to 2 days in advance).
- To make cake: Preheat oven to 350°F and lightly greaes and flour three 9-inch round layer pans.
- Line bottoms with parchment paper.
- In medium bowl, sift flour, baking powder and salt.
- In another bowl, cream sugar and butter with electric mixer on high speed until light and fluffy, about 3 minutes.
- Beat in egg yolks one at a time, then vanilla.
- On low speed, add flour in three 1-cup additions, alternating with two 1/2-cup additions of coconut milk.
- Begin and end with flour and beat until smooth, scraping bowl often with rubber spatula.
- In another bowl, beat egg whites (with clean beaters) on high speed until they form stiff peaks.
- Whisk 1/4 of the whites into the batter, then fold in the remainder.
- Spread mixture evenly in pans.
- Place in oven on center rack.
- Make sure pans don't touch each other and that they are not too close to sides of oven so air can circulate evenly around them.
- Bake for 25 to 30 minutes, until toothpick inserted in centers come out clean.
- Let cakes cool in pans on wire racks for 10 minutes.
- Invert and remove from pan and peel off parchment paper.
- Tun right sides up and cool completely.
- To make icing: In the top of a double boiler, combine sugar, egg whites,corn syrup, cream of tartar, and 1/3 cup water.
- Place over simmering water.
- Beat on high speed with handheld electric mixer until icing forms soft peaks, about 2 minutes.
- Remove from heat and beat in vanilla.
- Continue beating 5 minutes, or just until stiff peaks form.
- Place one layer upside down on serving plate.
- Spread with half of lemon filling.
- Place second layer on top, right side up.
- Spread with remaining half of filling.
- Add the final layer right side up.
- Spread icing over top and sides of cake.
- Press handfulls of coconut all over icing.
Nutrition Facts : Calories 945.5, Fat 42.9, SaturatedFat 30.3, Cholesterol 233.7, Sodium 451, Carbohydrate 135.7, Fiber 4.6, Sugar 99, Protein 9.1
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.
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
MAGNOLIA BAKERY'S DEVIL'S FOOD CAKE WITH FLUFFY COCONUT ICING
Make and share this Magnolia Bakery's Devil's Food Cake With Fluffy Coconut Icing recipe from Food.com.
Provided by Marie
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Make Cake: Grease and flour three 9x2" round cake pans and line bottoms with waxed paper; set aside.
- Sift dry ingredients and set aside.
- Using medium speed of mixer, cream butter until smooth.
- Add sugar and beat until fluffy for 3 minutes.
- In separate bowl, beat egg yolks until thick and lemon colored for 2 minutes.
- Add beaten yolks to butter mix and beat well.
- Add chocolate, mixing well.
- Add dry ingredients in thirds, alternating with milk and vanilla.
- With each addition, beat until well mixed, but do not overbeat.
- Using a spatula, scrape down bowl, making sure ingredients are well blended and batter is smooth.
- In separate bowl, beat egg whites on high to soft peaks.
- Gently fold into batter.
- Divide batter into pans and bake at 350º for 30 to 35 minutes.
- Cool in pans 10 minutes.
- Remove from pans and cool completely on wire rack.
- Make Icing: Combine egg whites, sugar, water, corn syrup, salt in top of double boiler.
- Place over rapidly boiling water.
- Using high speed, beat constantly 6 to 8 minutes, or until icing stands in soft peaks.
- Remove from heat, add vanilla and beat 1 minute, or until icing has desired spreading consistency.
- Use immediately.
- On cooled cake, ice between layers, then ice top and sides of cake with seven minute icing.
- Sprinkle top and sides generously with coconut.
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
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
COCONUT CAKE IV
This cake is soooo good and moist you should make two...that way you can be sure to get some. I take it to work and it disappears really fast.
Provided by dannis
Categories Desserts Cakes Holiday Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
- Mix flour, baking powder, and salt together and set aside.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in coconut extract.
- Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 408 calories, Carbohydrate 53.9 g, Cholesterol 119 mg, Fat 19.5 g, Fiber 1.2 g, Protein 5.8 g, SaturatedFat 12.1 g, Sodium 493.3 mg, Sugar 36.8 g
OLD-FASHIONED COCONUT CAKE
Great coconut cake with an old-fashioned taste.
Provided by VictoriaSe49896
Categories Desserts Cakes Holiday Cake Recipes
Time 3h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
- Mix sugar, eggs, and egg yolks together in a mixing bowl using an electric mixer until light and fluffy, about 5 minutes.
- Heat milk and butter in saucepan over low heat until butter melts, 2 to 3 minutes. Remove from heat and let cool slightly.
- Combine flour and baking powder in a bowl. Pour into egg mixture. Add vanilla extract and milk mixture; beat well using an electric mixer. Divide batter evenly among the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 15 to 18 minutes. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Meanwhile, thoroughly clean mixing bowl and beaters. Beat egg whites and cream of tartar with an electric mixer until foamy.
- Bring sugar and water to a boil in a saucepan. Boil until a candy thermometer reads 242 degrees F (116 degrees C), 3 to 4 minutes.
- Beat egg whites on high speed. Carefully pour in hot sugar mixture in the side of the bowl, avoiding the beaters; continue to beat on high until stiff peaks form, 6 to 8 minutes. Stir in vanilla extract.
- Place 1 cooled cake layer on a serving platter and frost the top. Repeat with second and third layers of cake. Complete frosting the sides, top, and throughout. Sprinkle coconut on top and smooth onto sides of cake using your hands.
Nutrition Facts : Calories 475 calories, Carbohydrate 82.2 g, Cholesterol 117.5 mg, Fat 14 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 9.2 g, Sodium 252.2 mg, Sugar 59.9 g
FAVORITE COCONUT CAKE
When I need an impressive dessert for a special occasion, this is the recipe I turn to. My guests are glad I do! -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Place 4 egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment. Preheat oven to 350°., Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk., With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heatproof bowl, whisk 5 egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes., Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator.
Nutrition Facts : Calories 400 calories, Fat 16g fat (11g saturated fat), Cholesterol 24mg cholesterol, Sodium 341mg sodium, Carbohydrate 62g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.
ULTIMATE COCONUT CAKE
Just baked: Fluffy, sweet and oh-so-coco-nutty coconut cake. With frosting and batter flavored by Coconut Extract, this Ultimate Coconut Cake is heaven on a plate.
Provided by McCormick Spice
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. For the Cake, spray 2 (9-inch) round cake pans with no stick cooking spray. Mix flour, baking powder and salt in medium bowl. Set aside.
- Beat butter, granulated sugar and extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on low speed until just blended. Beat on medium-high speed 2 minutes. Pour batter into prepared pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pans; cool completely on wire rack.
- For the Frosting, beat butter and extract in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition. Beat in desired amount of milk until light and fluffy. Fill and frost cooled cake with Frosting. Sprinkle top of frosted cake with toasted coconut.
Nutrition Facts : Calories 432.3 calories, Carbohydrate 62.4 g, Cholesterol 82.2 mg, Fat 19.4 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 12.1 g, Sodium 359.4 mg, Sugar 48.1 g
CATHY'S VERSION OF BROOKLYN DINER COCONUT CAKE
Wonderful moist white or coconut cake! Fill with coconut filling, frost with 7-minute icing, and sprinkle coconut all over the cake.
Provided by Cathy Egan
Categories Desserts Cakes Yellow Cake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3 9-inch cake pans. Whisk together the cake flour, baking powder, and salt in a bowl.
- In a separate large bowl, beat the butter with an electric mixer on medium speed until fluffy; beat in eggs, one at a time. Gradually beat in the flour mixture in several additions, alternating with the coconut milk, and stir in the almond and vanilla extracts. Divide the batter between the 3 prepared cake pans.
- Bake the cakes in the preheated oven until they are lightly browned, 20 to 25 minutes. A wooden toothpick inserted into the center of each cake should come out clean. Cool in pans for 10 minutes before turning out the cakes to finish cooling completely on wire racks.
Nutrition Facts : Calories 686.6 calories, Carbohydrate 93.4 g, Cholesterol 154 mg, Fat 32 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 20.8 g, Sodium 501 mg, Sugar 50.4 g
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