Magnolia Bakerys Devils Food Cake With Fluffy Coconut Icing Recipes

Steps:

• Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment; butter parchment and dust pans with cocoa.
• Whisk boiling water into cocoa until smooth; whisk in sour cream. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
• In a large bowl, using a mixer, beat butter and 2 1/4 cups sugar on medium-high until fluffy and pale yellow. Beat in whole eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions cocoa mixture, and beat until combined. Fold in 4 teaspoons vanilla.
• Divide batter among pans. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes, rotating pans halfway through. Transfer pans to wire racks and let cool completely. Remove cakes from pans and discard parchment. Trim cakes if desired.
• In a heatproof bowl set over (not in) a pan of simmering water, whisk together remaining 1 1/2 cups sugar, egg whites, and corn syrup until sugar is dissolved. Remove from heat; using mixer, beat on high until stiff, fluffy peaks form, about 5 minutes. Fold in remaining 1 teaspoon vanilla.
• Transfer a cake layer to a serving plate and top with 1 cup frosting. Stack second cake on top and cover top and sides with remaining frosting.

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.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.

Steps:

• Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months.

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.

Steps:

• Preheat oven to 350°.
• Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• Add the sugar gradually and beat until fluffy, about 3 minutes.
• Add the eggs one at a time, beating well after each addition.
• Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
• Divide batter among the cake pans.
• Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
• Let cakes cool in the pans for 10 minutes.
• Remove from pans and cool completely on wire rack.
• If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
• Spoon the batter into the cups about three-quarters full.
• Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
• Remove cupcakes from pans and cool completely on a rack before icing.
• When cake has cooled, ice between the layers, then ice top and sides of cake.
• To make the icing - place the butter in a large mixing bowl.
• Add 4 cups of the sugar and then the milk and vanilla.
• Beat until smooth and creamy.
• Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
• If desired, add a few drops of food coloring and mix thoroughly.
• Use and store icing at room temperature, as icing will set if chilled.
• Can store in an airtight container for up to three days.