COCONUT FLUFF CAKE RECIPE - (4.5/5)
Provided by msippigrl
Number Of Ingredients 16
Steps:
- Pour into two, greased and floured, 8-inch square layer cake pans or two 9-inch round layer cake pans. Bake in preheated moderate oven (350° F.) for 35-40 minutes. Cool in pans on a wire rack for about 10 minutes then loosen sides with a thin knife and remove cakes to rack to cool completely before frosting. NOTES: My recipe modifications were: I used 1/2 c. shortening and 1/2 stick unsalted butter. I used 1% milk. I used 1 whole egg and enough egg whites to measure 2/3 cup. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Below is the 7-Minute Frosting recipe I used but I ran out before finishing the cake, so you might need to spread it thinner, or increase the ingredient amounts. NOTE: The cake needs to be completely cooled before it can be frosted so don't start making the frosting until it is. 7-Minute Frosting (simple syrup recipe) 1 cup water 1 cup granulated sugar 3 extra-large egg whites 1/3 teaspoon cream of tartar Pinch salt 1 teaspoon vanilla extract Preheat a small stove burner on medium-high heat. While it's preheating, add the water to a small, heavy 1-quart saucepan; add the sugar BUT do not stir it. Place on the preheated burner and cook, undisturbed, until it reaches soft-ball stage, or 238 degrees on candy thermometer. (This may take 20-25 minutes). When the syrup is almost done, place the egg whites, cream of tartar, and salt in a large mixing bowl and beat on high speed of hand mixer until soft peaks form. (This only took about 1 minute). Set aside until the syrup has finished cooking. Pouring in a very thin stream, a little at a time, beat the hot syrup on high speed of mixer into the egg white mixture over a total of 3-4 minutes, beating constantly. Beat in the vanilla and continue beating on high speed until it holds together well and forms firm peaks, 5-7 more minutes. Immediately spread frosting over cooled layers of cake. Sprinkle shredded coconut over frosting.
THE BEST COCONUT LAYER CAKE
Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty-a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
- Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
- For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
- Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.
THROWDOWN'S TOASTED COCONUT CAKE WITH COCONUT FILLING AND COCONUT BUTTERCREAM
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.
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 CLOUD CAKE
This cake truly is as light as a cloud and tastes like heaven! At first glance, the frosting may seem intimidating, but it is foolproof!
Provided by Trisha Yearwood
Categories dessert
Time 3h50m
Yield 12 to 15 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Lightly spray a 9-by-13-inch baking dish with nonstick spray.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form, 4 to 5 minutes. Gently remove the egg whites from the mixer to a medium bowl and set aside.
- Combine the sugar and butter in the bowl of the mixer and cream together, scraping down the sides of the bowl occasionally, until light and fluffy, about 3 minutes. Add the vanilla and whip an additional 30 seconds to incorporate.
- In another medium bowl, sift together the cake flour, baking powder and fine salt. With the mixer on low speed, pour half the coconut milk into the butter and sugar mixture. Turn the mixer off and add half the dry ingredients. Mix on low speed until the dry ingredients are just incorporated, scraping down the sides of the bowl as needed. Repeat this process with the remaining coconut milk and dry ingredients.
- Using a rubber spatula, gently fold the whipped egg whites into the batter. Pour the batter into the greased baking dish. Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Allow the cake to cool completely.
- For the coconut syrup: Place the coconut water and honey in a microwave-safe container. Microwave until the honey is dissolved, about 1 minute. Poke the surface of the cake with the tines of a fork. Brush the cake with the warm syrup. Sprinkle the flaked coconut evenly over the cake.
- For the frosting: Place the sugar and coconut water in a small saucepan. Bring to a boil over medium-high heat. Let boil for 2 minutes before you add it to the egg whites (see below).
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Add the vanilla extract. Reduce the speed to the lowest setting and slowly pour the hot sugar syrup into the egg whites. Continue to drizzle until all the syrup has been added. Then, turn the mixer up to high speed and whip until the frosting becomes thick, glossy and holds stiff peaks, about 3 minutes more. The frosting should be used to decorate the cake immediately.
- Scrape the frosting onto the center of the cake in a large mound. Push outward with an offset spatula, spreading the frosting over the surface of the cake and making cloudlike swirls to cover completely.
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.
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
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
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 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
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
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.
More about "coconut fluff cake recipes"
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (413)Category Dessert
- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
FLUFFY & MOIST COCONUT CAKE - RACHEL SCHULTZ
From rachelschultz.com
THE BEST COCONUT CAKE RECIPE EVER! - COOKIES AND CUPS
From cookiesandcups.com
MOIST FLUFFY COCONUT CAKE - WILLOW BIRD BAKING
From willowbirdbaking.com
COCONUT FLOUR CAKE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
ROSIE'S COCONUT CAKE | I HEART RECIPES
From iheartrecipes.com
COCONUT ANGEL FOOD CAKE | WHAT CHARLOTTE BAKED
From whatcharlottebaked.com
PERFECT COCONUT SHEET CAKE RECIPE - SHE WEARS MANY …
From shewearsmanyhats.com
OLD SCHOOL COCONUT CAKE - OLD SCHOOL SOUL …
From oldschoolsoulfood.com
COCONUT ANGEL FOOD CAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
FLUFFY COCONUT CAKE - CHATELAINE
From chatelaine.com
2.9/5 (40)Estimated Reading Time 2 minsServings 10-12Calories 722 per serving
COCONUT CAKE WITH FLUFFY COCONUT ICING - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (85)Total Time 1 hrCategory Dessert, CakeCalories 416 per serving
FLUFFY HOMEMADE COCONUT CREAM CAKE - ALPHAFOODIE
From alphafoodie.com
FLUFFY COCONUT CAKE - THE SCRAN LINE
From thescranline.com
COCONUT CAKE FROM SCRATCH | ANITACOOKS
From anitacooks.com
FLUFFY & MOIST COCONUT CAKE - FUN FACTS OF LIFE
From funfactsoflife.com
HOW TO MAKE THE ULTIMATE COCONUT LAYER CAKE - SERIOUS EATS
From seriouseats.com
COCONUT FLOUR CAKE | MOIST AND PERFECT EVERY TIME
From wellplated.com
FLUFFY LAYERED COCONUT CAKE - FOOD GARDENING NETWORK
From foodgardening.mequoda.com
BEST COCONUT FLOUR CAKE - GLUTEN-FREE VANILLA RECIPE - DETOXINISTA
From detoxinista.com
“JUNK FOOD DAY” WITH A COCONUT & CHERRY FLUFF CAKE RECIPE.
From love-to-bake.uk
OLD-FASHIONED COCONUT CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
COCONUT CAKE WITH FLUFFY WHITE FROSTING - RECIPEMUSE.COM
From recipemuse.com
FLUFFY COCONUT FLOUR CAKE RECIPE (PALEO & KETO) - HEALY EATS REAL
From healyeatsreal.com
COCONUT FLOUR CAKE (KETO, GLUTEN-FREE, & SUPER MOIST
From wholesomeyum.com
COCONUT CAKE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
CHOCOLATE CAKE DOUGHNUTS WITH MARSHMALLOW FLUFF | DIETHOOD
From diethood.com
COCONUT POUND CAKE | MOIST, FLUFFY + COCONUT GLAZE
From divascancook.com
COCONUT FLOUR ANGEL FOOD CAKE RECIPE | THE COCONUT MAMA
From thecoconutmama.com
COCONUT CAKE WITH FLUFFY ICING - OPRAH.COM
From oprah.com
12 COCONUT CAKE RECIPES TO CELEBRATE | ALLRECIPES
From allrecipes.com
RECIPE: FLUFFY COCONUT POKE CAKE | KITCHN
From thekitchn.com
LIGHT SWEET AND FLUFFY COCONUT CAKE - SURVIVING THE COOKOUT
From survivingthecookout.com
FLUFFY COCONUT CAKE WITH TOASTED COCONUT FROSTING - $5 DINNERS
From 5dollardinners.com
You'll also love