Coconut Marzipan Cake Recipes

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COCONUT MARZIPAN CAKE

If you live near a store that sells good coconut ice cream, then please buy a tub to serve alongside. But these days I am all restraint and go simply for a jeweled scattering of raspberries.

Provided by Nigella Lawson

Categories     cakes, dessert

Time 1h

Yield 8 to 10 slices

Number Of Ingredients 12



Coconut Marzipan Cake image

Steps:

  • Heat oven to 350 degrees. Butter a 10-inch tube pan, and sprinkle flaked coconut over its bottom. Soften marzipan by heating it in a microwave oven, 10 to 15 seconds.
  • In a food processor, combine marzipan, 8 ounces butter, the sugar and coconut extract. Process until mixture is very smooth. With processor running, break eggs one at a time through the feed tube. Stop processor and sprinkle cake flour, baking powder, baking soda and salt evenly over batter. Process again until mixture is smooth, making sure there are no lumps in batter.
  • Pour mixture into prepared baking pan. Bake until surface is golden brown and a toothpick inserted in center comes out clean, 35 to 45 minutes. Remove from oven, and allow to cool in pan until slightly warm.
  • To release cake from pan, cut around the edge with a thin knife. Holding a cake plate over the center tube of pan, invert cake so that it falls onto plate. Fill center of cake with berries and scatter remainder around perimeter of cake. Pass confectioners' sugar through a small sieve and sprinkle over cake and fruit. Serve immediately.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 14 grams, Carbohydrate 45 grams, Fat 34 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 18 grams, Sodium 244 milligrams, Sugar 27 grams, TransFat 1 gram

8 ounces/227 grams (2 sticks) softened unsalted butter, more for greasing pan
1/4 cup/113 grams sweetened flaked coconut
8 ounces/227 grams marzipan
1/2 cup/100 grams granulated sugar
1/2 teaspoon coconut extract
6 large eggs
1 cup/128 grams cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 to 3 cups/240 to 360 grams fresh raspberries or other fruit
1 teaspoon confectioners' sugar

COCONUT AND MARZIPAN MACAROONS

These chocolate-dipped macaroons originate from the German city of Lübeck, popular for its marzipan.

Provided by nch

Categories     Desserts     Cookies     Macaroon Recipes

Time 1h30m

Yield 65

Number Of Ingredients 8



Coconut and Marzipan Macaroons image

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.
  • Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites.
  • Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.
  • Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour.
  • Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining chocolate until melted.
  • Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.

Nutrition Facts : Calories 90.5 calories, Carbohydrate 12.6 g, Cholesterol 0.2 mg, Fat 4.3 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.8 g, Sodium 6.4 mg, Sugar 11.3 g

5 large egg whites
18 ounces marzipan
2 cups confectioners' sugar, sifted, divided
2 cups dried unsweetened coconut
½ teaspoon lemon zest
2 tablespoons rum
½ cup white sugar
2 (3.5 ounce) packages dark chocolate, finely chopped

COCONUT CAKE WITH MASCARPONE FROSTING

Provided by Annabel Langbein

Categories     Cake     Dessert     Bake     Kid-Friendly     Coconut     Spring     Birthday     Shower     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 13



Coconut Cake with Mascarpone Frosting image

Steps:

  • Preheat oven to 325°F. Line bottom of 9-inch diameter springform pan with parchment paper; butter paper and pan.
  • Whisk flour and baking powder in medium bowl. Using electric mixer, beat sugar, 3/4 cup butter, and vanilla in large bowl until blended. Beat in eggs 1 at a time. Add flour mixture alternately with milk in 2 additions each, beating until just blended. Stir in 1 1/2 cups finely grated coconut and 1 1/4 teaspoons lime peel.
  • Transfer mixture to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool cake in pan 20 minutes. Cut around sides to loosen; invert onto platter. Cool completely.
  • Using electric mixer, beat 3 tablespoons butter, 1 1/2 teaspoons lime peel, mascarpone, and cloves in large bowl. Add powdered sugar; beat just until smooth.
  • Spread mascarpone frosting over top of cooled cake. Garnish top edge with 1/2 cup shaved coconut. DO AHEAD Can be made 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.
  • *An Italian cream cheese; sold at many supermarkets and at Italian markets.

2 1/2 cups all purpose flour
2 teaspoons baking powder
1 2/3 cups sugar
3/4 cup (1 1/2 sticks) plus 3 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
4 large eggs, room temperature
3/4 cup whole milk
1 1/2 cups finely grated peeled fresh coconut
2 3/4 teaspoons finely grated lime peel, divided
3/4 cup mascarpone cheese* (about 6 ounces)
1/4 teaspoon ground cloves
2 2/3 cups powdered sugar
1/2 cup 1-inch-long strips shaved coconut with brown inner coating left intact (about 2 ounces; use vegetable peeler)

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