Coconut Coconut Milk Cake Recipes

Steps:

• Preheat over to 325 degrees.
• Greese and flour 1 loaf pan, set aside.
• In a mixing bowl, mix softened butter and sugar together until fluffy.
• In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
• Add eggs, one at a time into butter/sugar mixture. Mix well.
• Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
• Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
• If you wish to use the glaze, heat a sauce pan to medium high heat, add butter and brown sugar. Stirring constantly, once brown sugar has dissolved add the toasted coconut, vanilla and if desired 2 TBSP coconut milk. Remove from heat and allow to slightly cool. Stir just before pouring over cooled cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
• Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
• Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
• Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

Steps:

• Grease baking tin around 18 inches and set oven to gas mark 4
• Place desiccated coconut in the milk to soak, in a separate bowl separate egg yolks and whites
• Whisk whites until soft peaks start to form
• Add sugar to egg yolks and beat well until smooth and pale then add in salt and melted butter, beat
• Stir baking powder into flour then add to yolk mixture along with the milk and coconut mixture, beat
• Fold whites into mixture and bake for around 40 minutes or until a knife can come out of the centre clean. Leave to cool in tin for around 10 mins then out of tin until completely cool
• To make butter cream add all ingredients and beat until smooth and pale, top the cooled cake with the icing and sprinkle toasted coconut on top. Slice and enjoy.

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.