COCONUT ANGEL FOOD CAKE
Snow angels make an appearance on the dessert table with a light-as-air angel food cake covered with drifts of fluffy coconut and topped with angel-shaped lollipops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees, with rack in the lower third of oven. Sift together flour and 3/4 cup sugar 4 times.
- Beat egg whites and warm water with a mixer on low speed until foamy, about 3 minutes. Add cream of tartar, vanilla, salt, and coconut extract. Raise speed to medium, and beat until soft peaks form, about 3 minutes. With machine running, add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy, but not dry, about 2 minutes.
- Working in 3 batches, sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites.
- Slowly pour batter into a 10-inch angel food cake pan. Gently run a knife through center of batter to release any air bubbles, and smooth using an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
- Invert pan onto a wire rack. Let cake cool in pan, about 1 hour. Carefully run a knife around sides of cake to loosen, and turn out onto a large plate or cake stand.
- Pour coconut glaze onto cake, and spread evenly using an offset spatula to cover completely. Gently press coconut onto cake. Let stand until set, about 1 hour. Garnish with lollipops.
COCONUT ANGEL FOOD CAKE
Categories Cake Mixer Berry Citrus Egg Fruit Dessert Bake Christmas Low Fat Vegetarian Winter Chill Healthy Self Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- Cake:
- Heat oven to 325°F. Beat egg whites and salt in a bowl with an electric mixer on medium until frothy, about 2 minutes. Add cream of tartar. Beat until soft peaks form, about 5 minutes. Increase speed to high. Add 1/2 cup sugar, 1 tablespoon at a time, until whites form soft, glossy peaks. Beat in vanilla and lemon juice. In another bowl, mix remaining 1/2 cup sugar with flour. Sift 1/2 sugar-flour mixture over egg whites; gently but thoroughly fold into batter using a large spatula. Repeat twice with remaining sugar-flour mixture. Fold in dry coconut in 2 batches. Scrape batter into an ungreased 10-inch angel food tube pan with a removable bottom. Smooth top into even layer. Bake 35 minutes or until top is lightly browned and cake springs back when you press it. Turn pan upside down and rest on the neck of a glass bottle to cool. Run a knife against insides of pan to loosen cake; remove pan. Loosen cake from bottom of pan; invert onto a plate. Cover with plastic wrap. Store at room temperature or in the refrigerator.
- Sauce:
- Boil all ingredients in a medium saucepan 1 minute, until lightly thickened. Let cool. Cover; refrigerate 1 hour. Before serving, sprinkle top of cake with coconut shavings. Serve slices with 3 tablespoons sauce.
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.
COCONUT COCONUT MILK CAKE
This is a super moist and tasty coconut cake. Growing up in Brazil, this was a favorite amongst our circle of friends. It is especially good with a cup of coffee on the side. I've converted a few of my anti-coconut family and friends into lovers of this cake.
Provided by 4eversmiling
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 240.5 calories, Carbohydrate 26.4 g, Cholesterol 51.3 mg, Fat 14.6 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 10.4 g, Sodium 288.7 mg, Sugar 17 g
COCONUT CLOUD CAKE
This light, flavorful dessert, filled and topped with seven-minute frosting and coconut, is a little slice of heaven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
- In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
- Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
- Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
- Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
- Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
- Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
- Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
- Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
- Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
COCONUT ANGEL CUPCAKES WITH COCONUT FROSTING
These recipe is made on a food processor, make certain to process 1-1/2 cups sugar to a fine powder before starting this recipe. You can also add in food colouring to tint the frosting to pastel shades if desired. IMPORTANT: remember to refrigerate and chill the coconut milk overnight or for a couple of days to thicken to a consistency of solid fat, then shake the can before using in this recipe. This can be baked in mini muffin tins also (makes about 24) remember to reduce baking time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 16-18 cupcakes
Number Of Ingredients 17
Steps:
- Set oven to 400°F (will reduce the temperature later).
- Set oven rack to second-lowest position.
- Spray the top of the muffin tins with non-stick spray, then line 16-18 tins with paper muffin liners.
- In a food processor, grind the 1-1/2 cups sugar to make a fine consistency.
- Add in the butter and process to blend the sugar and the butter well.
- Add in eggs and extracts; blend well.
- In a small bowl, combine flour, baking powder, baking soda and salt.
- Add to the creamed mixture and blend/pulse until combined.
- Add in the COLD coconut milk; blend well.
- Fold in the shredded coconut.
- With an ice cream scoop, divide the batter into prepared tins.
- Immediately REDUCE oven temperature to 350°F.
- Bake until muffins spring back when touched (about 20-25 minutes).
- Cool completely and frost, then garnish with coconut shreds on top of the frosting.
- To make the frosting: mix all ingredients adjusting the amount of confections sugar and whipping cream or half and half cream to achieve desired texture.
Nutrition Facts : Calories 454.2, Fat 20.4, SaturatedFat 13.7, Cholesterol 66.5, Sodium 274, Carbohydrate 65.9, Fiber 0.8, Sugar 49.9, Protein 3.3
COCONUT CUPCAKES
Trade in snow and evergreens for sunshine and palm trees by making these dreamy desserts. The cupcakes are packed with coconutty flavor, from the coconut milk and extract in the batter to the generous sprinkle of coconut flakes on top. (Bonus points if you shred the meat from a fresh coconut!)
Provided by Food Network
Categories dessert
Time 1h30m
Yield 24 cupcakes
Number Of Ingredients 12
Steps:
- Position an oven rack in the center and preheat the oven to 350 degrees F. Line 2 standard 12-cup cupcake/muffin pans with liners. Set aside.
- Sift the cake flour into a large bowl. Sift in the baking powder. Add the salt and whisk to combine.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-low speed until pale and fluffy, 4 to 5 minutes. Add the eggs 2 at a time and beat until combined after each, about 1 minute. Beat in the vanilla and coconut extracts.
- Add the flour mixture in 3 additions, alternating with half of the milk after each addition, starting and ending with the flour and mixing on low speed until just combined and no streaks of flour remain after each addition, about 1 minute.
- Spoon the batter evenly among the 24 cupcake liners. Bake until springy to the touch and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Place the pans on a wire rack to cool completely before glazing.
- For the glaze and topping: Add the confectioners' sugar to a medium bowl. Stir in the milk and whisk to form a glaze. If the glaze is too runny, whisk in a little more confectioners' sugar. If too thick, whisk in about another teaspoon of milk.
- Turn a cupcake upside down and dip the top into the glaze. Place the cupcake, right-side-up, on a serving platter. Sprinkle the top with coconut flakes to cover. Repeat with the remaining cupcakes.
- Enjoy immediately or store the cupcakes in an airtight container at room temperature for up to 4 days.
CLASSIC ANGEL FLAKE COCONUT CAKE
Watch as yellow cake, coconut and pudding become BFFs in this Classic ANGEL FLAKE Coconut Cake recipe. A slice of this Classic ANGEL FLAKE Coconut Cake tastes great with your afternoon coffee or as a post-dinner treat.
Provided by My Food and Family
Categories Home
Time 2h33m
Yield 18 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, stirring 2/3 cup coconut, 1/4 cup milk and dry coconut pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Meanwhile, beat dry vanilla pudding mix, sugar and remaining milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake.
- Stack cake layers on plate, filling with layers of 1 cup of the pudding mixture and 3/4 cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
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
More about "coconutangelcupcakeswithcoconutfrosting recipes"
COCONUT ANGEL FOOD CAKE WITH SEVEN-MINUTE FROSTING
From tasteofthesouthmagazine.com
Estimated Reading Time 1 min
THIS COCONUT ANGEL FOOD CAKE IS PERFECT FOR ANY GATHERING
From countryliving.com
4/5 (1)Category DessertCuisine AmericanTotal Time 2 hrs
COCONUT ANGEL FOOD CAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
COCONUT ANGEL FOOD CAKE | WHAT CHARLOTTE BAKED
From whatcharlottebaked.com
THE BEST THE BEST COCONUT CAKE EVER!! - COOKIES AND …
From cookiesandcups.com
COCONUT CAKE RECIPES | ALLRECIPES
From allrecipes.com
THE BEST COCONUT CAKE RECIPE (WITH COCONUT FROSTING!)
From bostongirlbakes.com
BAREFOOT CONTESSA | COCONUT CAKE | RECIPES
From barefootcontessa.com
CLASSIC COCONUT CAKE WITH FROSTING | BETTER HOMES
From bhg.com
COCONUT ANGEL FOOD CAKE RECIPE - RECIPELAND.COM
From recipeland.com
EASY COCONUT CUPCAKES RECIPE - SERIOUS EATS
From seriouseats.com
COCONUT CAKE RECIPE WITH COCONUT CHEESE FROSTING
From scrambledchefs.com
COCONUT CUPCAKES WITH COCONUT FROSTING - COOKING CLASSY
From cookingclassy.com
CREAMY VANILLA FROSTED COCONUT POUND CAKE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
CHOCOLATE COCONUT CUPCAKES - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
COCONUT ANGEL FOOD CAKE - BAKING BITES
From bakingbites.com
COCONUT CUPCAKES – MODERN HONEY
From modernhoney.com
COCONUT ANGEL FOOD CUPCAKES - I AM BAKER
From iambaker.net
MENU | CAROUSELFROZENTREATS
From carouselfrozentreats.com
COCONUT CAKE WITH 7-MINUTE FROSTING - ALTON BROWN
From altonbrown.com
THE BEST COCONUT CAKE MADE WITH BOX MIX - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
COCONUT CAKE WITH FLUFFY COCONUT ICING RECIPE - THE SPRUCE EATS
From thespruceeats.com
18 BEST COCONUT DESSERTS - THE SPRUCE EATS
From thespruceeats.com
DECADENT COCONUT ANGEL FOOD CAKE - TASTYDONE
From tastydone.com
COCONUT CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
COCONUT ANGEL FOOD CAKE RECIPE | SELF
From self.com
FAVORITE COCONUT CAKE RECIPE - LAUREN'S LATEST
From laurenslatest.com
COCONUT CAKE WITH SEVEN-MINUTE FROSTING - COOL SKY FOOD
From coolskyfood.com
COCONUT CUPCAKES WITH TOASTED COCONUT FROSTING L BEYOND FROSTING
From beyondfrosting.com
COCONUT CAKE FAMILY FIASCO | PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
COCONUT CAKE WITH COCONUT CREAM CHEESE ICING - CRAVING HOME …
From cravinghomecooked.com
COCONUT FLOUR ANGEL FOOD CAKE RECIPE | THE COCONUT MAMA
From thecoconutmama.com
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
COCONUT CUPCAKES WITH CREAM CHEESE FROSTING - MOIST
From thatskinnychickcanbake.com
COCONUT ANGEL FOOD CUPCAKES - A CLASSIC TWIST
From aclassictwist.com
70 COCONUT RECIPES TO SATISFY YOUR SWEET TOOTH - TASTE OF HOME
From tasteofhome.com
COCONUT CUPCAKES WITH 7 MINUTE FROSTING - LIVELY TABLE
From livelytable.com
BEST EVER COCONUT CAKE (WITH 3 TYPES OF COCONUT!)
From carlsbadcravings.com
ANNA OLSON’S LEMON COCONUT CUPCAKES - FOOD NETWORK CANADA
From foodnetwork.ca
COCONUT ANGEL FOOD CAKE - I AM BAKER
From iambaker.net
You'll also love