Makeover Cake With Coconut Pecan Icing Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees). Grease and flour two 8 inch round pans or one 9 x 13 inch pan.
• In a large bowl, blend cake mix with the water, eggs, and oil. Beat with an electric mixer at medium speed for 4 minutes. Stir in 2 cups coconut and nuts. Pour into prepared pans.
• Bake for 35 minutes, or until done. Cool completely.
• Melt 2 tablespoons butter or margarine in a skillet. Add 2 cups coconut, and stir constantly over low heat until golden brown. Spread toasted coconut on absorbent paper towel to cool.
• Cream 2 tablespoons butter or margarine with softened cream cheese. Add milk and sugar alternately, beating well. Add vanilla, and stir in 1 3/4 cups of the toasted coconut. Ice the cake, and sprinkle with remaining coconut.

Steps:

• In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. , Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. , Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.

Steps:

• Cream butter and sugar until fluffy.
• Add eggs, one at a time and mix.
• Add flour, baking soda and buttermilk; mix well.
• Add oil.
• Bake in layer cake pans for 40 minutes at 350 degrees F until done.
• Frosting: Mix all ingredients together well and frost cake.

Steps:

• Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
• With a mixer on low, blend together cake mix, pudding, eggs, oil, and water.
• When blended, beat for 4 minutes.
• Fold in coconut and nuts.
• Divide batter between 3 cake pans. Bake for 35 minutes or a toothpick comes out clean.
• Ice with cream cheese icing.

Steps:

• In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Remove from heat and stir in coconut and pecans.

Steps:

• Heat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.
• Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.
• In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.
• In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.
• Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely.
• Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely.
• Make the simple syrup: In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat.
• Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.
• Make the icing: Whip the cream with the confectioners' sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.

Steps:

• Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line bottom with parchment paper, and coat with cooking spray. Dust with flour, tapping out excess. Whisk together flour, baking soda, and salt.
• Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with buttermilk. Beat in chocolate. Pour batter into prepared pan, and smooth top.
• Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool in pan on a wire rack 30 minutes. Remove cake from pan, peel off parchment, and let cool completely on rack. Wrap in plastic, and refrigerate until cold, at least 1 hour (or overnight) to make it easier to slice.
• Using a serrated knife, slice cake horizontally into 3 layers. Spread 1/3 of the frosting over bottom layer. Repeat, layering cake and frosting, finishing with frosting. Mound coconut in center, and arrange pecan halves around edge.

Steps:

• Cake: Position rack in upper third of oven and preheat to 425 degrees F.
• To candy pecans, place on a large ungreased metal baking sheet.
• Roast 10 minutes, stirring every 2 minutes.
• Combine brown sugar, cinnamon, and nutmeg in a medium bowl.
• Mix in 1/4 cup butter, and stir in hot pecans to coat thoroughly.
• Return mixture to pan and roast 10 minutes, stirring every 2 minutes.
• Mix in 2 Tbsp vanilla, and roast another 5 minutes, stirring frequently.
• Cool candied pecans to room temperature.
• See bottom Note!
• Preheat oven to 350 degrees F.
• Grease and flour three 8" round cake pans.
• Cream remaining 3/4 cup butter with 1-1/2 cups sugar in large bowl of electric mixer at high speed until very light and fluffy, about 6 minutes.
• Sift flour and baking soda into another bowl.
• Combine milk and remaining 1 Tbsp vanilla in measuring cup.
• Add dry ingredients and milk mixture alternately to butter mixture, beating at high speed until well blended, scraping down sides of bowl occasionally.
• Gently stir in candied pecans.
• Beat egg whites until frothy.
• Add remaining 1/2 cup sugar 1 Tbsp at a time, beating at high speed until mixture is stiff but not dry, about 2 minutes.
• Gently fold beaten egg whites into batter in three additions.
• Divide batter among prepared pans, forming a slight depression in the center of each.
• Bake until a toothpick inserted near the center comes out clean, about 40 minutes.
• Cool 10 minutes in pans, then invert onto wire racks, and cool to room temperature.
• Cake Glaze: Heat water and sugar in heavy small saucepan over low heat until sugar dissolves, swirling pan occasionally.
• Increase heat, and bring mixture to a full boil.
• Remove from heat, and stir in vanilla.
• Immediately brush hot glaze over top and sides of each cake layer.
• Frosting: Heat sugar and water in heavy 1 quart saucepan over low heat, swirling pan occasionally, until sugar dissolves.
• Increase heat and boil without stirring until mixture registers 230 degrees F (thread stage) on candy thermometer, swirling pan occasionally, about 15 minutes.
• Blend egg yolks in the large bowl of an electric mixer at high speed for 5 seconds.
• Decrease speed to low, and add hot syrup in a thin stream, and then beat at high speed until cool, about 10 minutes.
• DO NOT SCRAPE DOWN SIDES OF BOWL.
• Gradually add butter or margarine, beating at medium speed until smooth, about 5 minutes.
• Reduce speed to low, and blend in powdered sugar and vanilla.
• Add chopped pecans and beat at high speed until mixture is very thick.
• Thin frosting with cream if necessary.
• Stack cake layers on a serving platter, spreading 1 cup of frosting between each, refrigerating frosting as necessary to keep it firm.
• Smooth remaining frosting on sides and top of cake.
• Arrange pecan halves around top edge.
• Serve at room temperature.
• Note: If this does not sound rich enough for you, it can be made even richer.
• To do so, increase all ingredients used to candy the pecans by one half.
• After cooling, reserve one cup of the candied pecans and add these to the icing at the same time as the toasted pecans are added.

Steps:

• Preheat oven to 350 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment. Butter parchment, and dust with flour; tap out excess, and set aside.
• In a food processor, finely grind coconut; transfer to a bowl. Finely grind pecans with 2 tablespoons sugar, and set aside. Into a large bowl, sift together flour, baking powder, and salt; stir in ground coconut and pecans. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, creamed coconut, and remaining sugar on medium-high speed until light and fluffy, about 4 minutes. Beat in eggs and extract. Beat in flour mixture in three batches, alternating with the coconut milk, and starting and ending with flour.
• Divide batter between prepared pans; smooth tops. Bake until golden and a cake tester inserted in centers comes out clean, about 35 minutes. If tops begin to get too dark, cover loosely with foil. Let cool in pans 30 minutes. Run a knife around edges of cakes; invert onto a wire rack. Reinvert; let cool completely.
• Line two rimmed baking sheets with plastic wrap; fit one with a cooling rack. Use a serrated knife to trim tops of cake layers, if desired. Transfer one layer to baking sheet with rack; spread with filling. Place remaining cake layer on top.
• Using an offset spatula, spread 1 cup chilled ganache on sides of cake; smooth with a bench scraper. Pour remaining ganache over cake, coating completely. Transfer cake and rack to other baking sheet; chill until set, about 5 minutes. Scrape excess ganache back into bowl, passing through a sieve.
• Coat the cake again with ganache. Chill until set, about 5 minutes. Press toasted coconut on sides of the cake, if desired. Keep at room temperature until ready to serve.

Steps:

• In a small bowl, combine the butter, brown sugar, corn syrup and pecans. Spread evenly into a 13x9-in. baking pan coated with cooking spray. Set aside., In a large bowl, combine the remaining ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to prepared pan., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Serve warm or at room temperature.

Steps:

• Pour boiling water over oatmeal and let stand for 20 minutes.
• Cream the sugars and butter together; add eggs.
• Add dry ingredients to the wet mixture.
• Bake at 325 degrees Fahrenheit for 55 minutes in a greased 9x13 inch pan.
• Coconut Pecan Frosting:.
• Mix evaporated milk, sugar, butter, egg yoks and vanilla in saucepan.
• Cook and stir on medium heat until thickened and golden brown, about 10 minutes.
• Remove from heat.
• Stir in coconut and pecans.
• Cool to room temperature, and spreading consistency, before spreading on cooled cake.

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. (Mixture may appear curdled.) In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Fold in pecans., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a large saucepan, mix sugar, flour and salt. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. Stir in butter and vanilla. Transfer to a small bowl. Press plastic wrap onto surface of mixture. Refrigerate until cold., For frosting, in a large bowl, beat shortening, butter and extracts until blended. Beat in confectioners' sugar alternately with cream, adding enough cream to reach desired consistency; beat until smooth., Stir pecans into chilled cream mixture. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving.

Steps:

• Preheat oven to 350 degrees.
• Grease or spray and flour three 9 inch round cake pans.
• Blend cake mix, pudding, water, eggs, and oil in large mixer bowl.
• Beat at medium speed 3 minute.
• Stir in coconut and pecans.
• Pour in pans and bake for 30 minutes.
• Place cake on wire racks to cool.
• To make frosting:.
• Melt 2 T butter in skillet and add 1/2 cup coconut.
• Stir constantly over low heat until coconut turns golden in color.
• Spread coconut on paper towels to cool.
• Cream 2 T butter with cream cheese.
• Add milk and beat in confectioners sugar gradually.
• Beat until smooth.
• Stir in vanilla and remaining 1 1/2 cups coconut.
• Spread frosting on tops of cake layers.
• Stack layers and sprinkle the golden coconut on the top frosted layer.

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.

Steps:

• In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.
• Allow to cool for 15 minutes before spreading on cake.

Steps:

• Heat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening; lightly flour.
• In large bowl, beat cake mix, coconut milk, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped pecans. Pour batter into pans.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Meanwhile, in 2-quart saucepan, mix half-and-half, granulated sugar, cornstarch and egg yolks with whisk. Heat to boiling over medium heat, stirring constantly; boil 1 minute. Remove from heat; stir in butter and vanilla. Stir in 1 cup coconut. Cover; refrigerate 1 hour.
• On serving plate, place 1 cake layer, rounded side down; spread with half of the filling. Top with second layer, rounded side up; spread with remaining filling. Top with third layer.
• In chilled large deep bowl, beat whipping cream and powdered sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until soft peaks form. Spread whipped cream on top and side of cake; sprinkle top with toasted coconut. Arrange pecan halves around top edge of cake.