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 SHEET CAKE W/ COCONUT CUSTARD FILLING
A neighbor wanted a Coconut Cake for her sister's birthday but needed one for 22 or more. I suggested a sheet cake with 2 layers. She loved the ideal. It turned out beautiful.
Provided by Linda Woodham
Categories Puddings
Time 1h25m
Number Of Ingredients 27
Steps:
- 1. COCONUT CUSTARD:
- 2. In large heavy sauce pan stir together egg yolks,sugar,flour, gradually stir in warmed cream,add butter cut in pats and coconut and vanilla extract.
- 3. cool for 10-15 min, add coconut stir, pour into bowl put into refrigerator and allow to cool 2 hours before putting on cake.
- 4. Cook over low heat,stirring constantly until mixture thickens and coats the back of metal spoon.(DO NOT LET MIXTURE BOIL)can take from 10-20 min. so be patience.
- 5. COCONUT SYRUP:
- 6. in medium sauce pan,boil coconut,water, and sugar for 30 min. on a low boil. cool
- 7. CAKE: you are going to make 2 9x13 cakes you can mix both together or separate just half ingredients.
- 8. In large mixing bowl mix cake mix,eggs,sour cream,oil,coconut cream,coconut extract.
- 9. beat cake batter until well mixed about 3 min.
- 10. FOLD in beaten egg whites. DO NOT STIR, FOLD in.
- 11. bake on 350 for 25 to 30 min. in 2-9x13 pans thats been sprayed and floured.Until they are pulling away from sides and spring back when touched.
- 12. cool cakes on rack for 10 min. brush each cake with coconut syrup. let set 20 min and brush again.
- 13. If you are putting your cake on a serving platter now is the time to turn out first cake.
- 14. I put wax paper on bottom of pan and up the ends so I can loosen the sides and lift the cake out.
- 15. ICING:
- 16. Take cherries out of jar and place on paper towel to dry
- 17. Put marshmallow cream in mixing bowl,add vanilla extract.
- 18. add about one cup of cool whip to marshmallow cream, stir until well mixed.
- 19. add rest of cool whip and FOLD into marshmallow and cool whip mixture.
- 20. frost top and sides of cake. Sprinkle coconut on top of cake and add dry cherries. Keep refrigerated
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.
EASY COCONUT SHEET CAKE
This is my go-to coconut sheet cake when I am entertaining a lot of people or I need to bring something for a potluck. It is made with buttermilk which makes it super moist and delicious and it is very easy to make. Depending on what I am making it for, I either cut it into little square bites or regular-sized coconut cake pieces.
Provided by Tinkerbell
Categories Desserts Cakes Sheet Cake Recipes
Time 1h45m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
- Mix flour and baking powder in a bowl.
- Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
- Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
- Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 45.7 g, Cholesterol 55.6 mg, Fat 14.6 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 10.2 g, Sodium 196.8 mg, Sugar 24.4 g
COCONUT CAKE FILLING
Use this recipe to make our Coconut Pecan Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 nine-inch cake
Number Of Ingredients 6
Steps:
- In a food processor, coarsely grind coconut; set aside. Combine milk, butter, and creamed coconut in a small saucepan over medium-low heat; cook, stirring, 3 to 4 minutes. Whisk one-third of the hot milk mixture into egg yolks. Return mixture to saucepan; cook, stirring constantly, until it is the consistency of pudding, about 5 minutes.
- Remove pan from heat. Stir in the extract and reserved coconut. Let cool completely. Refrigerate in an airtight container up to 3 days; let stand at room temperature until soft enough to spread.
More about "coconut sheet cake w coconut custard filling recipes"
FLUFFY COCONUT CUSTARD CAKE | BEYOND FROSTING
COCONUT SHEET CAKE - A JOY FROM THE TROPICS! - GONNA WANT SECONDS
COCONUT CUSTARD CAKE - LIFE LOVE AND SUGAR
Web Mar 24, 2021 74 comments by: Lindsay published: Mar 24, 2021 Jump to Recipe Print Recipe This Coconut Custard Cake is made with layers of …
From lifeloveandsugar.com
4.7/5 (12)Total Time 2 hrs 10 minsCategory DessertCalories 1081 per serving
From lifeloveandsugar.com
4.7/5 (12)Total Time 2 hrs 10 minsCategory DessertCalories 1081 per serving
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- To make the custard, put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
- To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes.
EASY COCONUT SHEET CAKE - SOUTHERN BITE
Web Apr 20, 2017 For the frosting: ▢ 4 ounces cream cheese, softened ▢ 1/2 cup unsalted butter, softened ▢ 3 cups powdered sugar ▢ 1 teaspoon …
From southernbite.com
5/5 (18)Estimated Reading Time 2 minsServings 10-12Total Time 45 mins
From southernbite.com
5/5 (18)Estimated Reading Time 2 minsServings 10-12Total Time 45 mins
- Prepare the cake batter according to the 9x13 directions on the box. Before pouring into the pan, stir in coconut extract and coconut. Mix well, and pour into a greased 9x13 pan and bake according to the directions on the box.
- Once the cake has cooled, make the icing by combining the cream cheese and butter in a large bowl. Mix with a hand mixer or in a stand mixer until smooth and well blended. Add the powdered sugar one cup at a time, mixing well after each addition. Add the coconut extract and vanilla extract and mix well. Add a little milk if the icing is too thick or a little more powdered sugar if it seems too thin. Spread the icing evenly over the cooled and and sprinkle with the coconut.
15 COCONUT CREAM CAKE WITH CUSTARD FILLING - SELECTED RECIPES
Web 1 hr 30 min Cream cheese, coconut milk, sour cream, heavy whipping cream, egg white 4.318 Coconut Custard Recipe 15 min Unsweetened coconut milk, dairy free, egg …
From selectedrecipe.com
From selectedrecipe.com
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
Web Apr 5, 2019 Yes. 5 Reasons to Love This Coconut Cake Recipe Not Dry: This coconut cake is mega moist. There’s no point wasting your time (or calories!) on dry cakes. Intensely Flavorful: Using coconut milk, …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
MILE-HIGH HOMEMADE COCONUT CAKE - WEEKEND AT …
Web Toast the coconut flakes: Spread coconut flakes onto a parchment-lined baking sheet. Transfer to 325°F oven and toast for about 10-15 minutes or until flakes are golden and toasted. Transfer to a bowl and cool …
From weekendatthecottage.com
From weekendatthecottage.com
COCONUT LAYER CAKE WITH COCONUT PASTRY CREAM FILLING …
Web Nov 6, 2018 How to Make It. To make the Coconut Pastry Cream Filling. In a saucepan, heat the coconut milk, granulated sugar, vanilla, and salt over medium heat. In a bowl, whisk together the egg yolks and …
From healthbenefitstimes.com
From healthbenefitstimes.com
COCONUT PASTRY CREAM || COCONUT CUSTARD FILLING || RECIPE
Web Feb 17, 2021 A creamy, smooth, and rich coconut pastry cream (crème pâtissière) is a very versatile stirred custard. You can use it as a topping or filling for tarts, cakes, …
From youtube.com
From youtube.com
AMAZING COCONUT CUSTARD CAKE WITH A COCONUT …
Web May 1, 2022 Win! I have a few other Coconut Cake recipes on my blog. However, this is the first Coconut Cake I’ve filled with a custard. How does this cake rank against my others? I’d say, it’s nudging my Southern …
From afeastfortheeyes.net
From afeastfortheeyes.net
COCONUT SHEET CAKE - RECIPE GIRL®
Web Nov 20, 2021 Spread the coconut in a single layer on a baking sheet and bake until golden and fragrant, 5 to 7 minutes.
From recipegirl.com
From recipegirl.com
EASY COCONUT SHEET CAKE | THE BLOND COOK
Web Mar 23, 2020 Instructions Preheat your oven to 350 degrees F. Grease or liberally spray a 13×9 pan with cooking spray. Beat together cake mix, pudding mix, egg whites, sour cream, vegetable oil, water and 2 …
From theblondcook.com
From theblondcook.com
THE BEST COCONUT CUSTARD CAKE - SPARKLING CHARM
Web Dec 21, 2020 Instructions Preheat oven to 350° F. Flour and grease two 9 inch cake pans. Set aside. Fit two round pieces of parchment paper into the bottoms of the prepared …
From sparklingcharm.com
From sparklingcharm.com
COCONUT SHEET CAKE RECIPE | MYRECIPES
Web 9 Ratings. 9 Reviews. Coconut cake just got easier. Make a sheet cake instead of a layer cake for a dessert that's as easy as it is delicious. Top with cream cheese icing and a sprinkle of coconut for a cool, delicious …
From myrecipes.com
From myrecipes.com
COCONUT LAYER CAKE FILLED WITH CREAMY CUSTARD TOPPED WITH …
Web Sep 6, 2018 For the Coconut Custard. In a small bowl, whisk to combine 4 egg yolks, 1/4 cup sugar and 3 tablespoons of cornstarch . In a medium size sauce pan, heat 1 1/2 cups …
From blossomandfinn.com
From blossomandfinn.com
COCONUT CAKE & COCONUT CREAM CHEESE FILLING …
Web Instructions. Preheat oven to 350°. Prepare three 8” or 9” round pans. Line pans with parchment and spray with pan release or grease and flour pans. In a large mixing bowl with paddle attachment, cream butter. Gradually …
From minetterushing.com
From minetterushing.com
COCONUT CUSTARD RECIPE (FROM SCRATCH) | SUGAR GEEK …
Web Mar 29, 2018 Instructions Pour coconut milk into a saucepan and bring to a simmer over medium-high heat, whisking constantly so it doesn't burn. Whisk together the yolks, sugar, milk and cornstarch in a large bowl and …
From sugargeekshow.com
From sugargeekshow.com
COCONUT CAKE WITH COCONUT PASTRY CREAM FILLING AND …
Web By Caylie September 29, 2021 Jump to Recipe Coconut Cake with a delicious Coconut Pastry Cream Filling and a fluffy Vanilla Buttercream. This is going to be your new go-to cake that tastes just as good as it …
From bakerstable.net
From bakerstable.net
You'll also love