Peninsulagrillgiantcoconutlayercake Recipes

Steps:

• For filling: Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch.
• Bring cream, sugar, and butter to boil in heavy medium saucepan.
• Add cornstarch mixture and bring to boil.
• Remove from heat and stir in coconut.
• Cool completely.
• Mix in sour cream.
• Cover and refrigerate overnight.
• For cake: Preheat oven to 325°F.
• Butter and flour three 9-inch round cake pans.
• Whisk flour, baking powder and salt in large bowl to blend.
• Using electric mixer, beat sugar and butter in another large bowl to blend.
• Add eggs 1 at a time, beating well after each addition.
• Beat in cream and vanilla.
• Stir flour mixture into butter mixture.
• Divide batter equally among pans.
• Bake until tester inserted into center of cakes comes out clean, about 35 minutes.
• Cool completely.
• For frosting: Using electric mixer, beat cream cheese and butter in large bowl to blend.
• Beat in powdered sugar and vanilla extract.
• Place 1 cake layer on cake plate.
• Top with half of filling.
• Place second cake layer atop filling.
• Top with remaining filling.
• Place third cake layer atop filling.
• Spread frosting over top and sides of cake.
• Pat toasted coconut over top and sides of cake, pressing gently to adhere.
• (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.).

Steps:

• Preheat oven to 350°F.
• Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
• Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend.
• Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy.
• Beat in egg yolks and vanilla extract.
• On low speed, beat in dry ingredients and then buttermilk, each just until blended.
• Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry.
• Fold beaten egg whites into batter.
• Divide cake batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 45 minutes.
• Cool cakes in pans on rack 10 minutes.
• Run small sharp knife around pan sides to loosen cakes.
• Turn cakes out onto racks and cool completely.
• Place 1 cake layer on cake plate.
• Spread 1 cup Cream Cheese Frosting over cake layer.
• Sprinkle 1 cup sweetened shredded coconut over.
• Top with second cake layer.
• Spread remaining frosting over top and sides of cake.
• Sprinkle remaining coconut over cake, gently pressing into sides to adhere.
• (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)*Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.
• Makes 10 servings.

Steps:

• Beat cake ingredients with electric mixer on low speed for one minute to blend.
• Increase speed to medium and beat for two minutes, scraping down sides when necessary.
• Pour into two greased and floured 9" round cake pans.
• Bake in a preheated 350 degree oven for approximately 25 minutes or until toothpick inserted in center comes out clean.
• Cool on wire racks for 10 minutes, remove from pans and cool completely.
• For frosting, beat cream on high speed until soft peaks form.
• Add sugar and vanilla and beat to stiff peaks.
• Frost between layers and on top and sides of cake.
• Coat the outside surfaces liberally with grated coconut.

Steps:

• Preheat oven to 350 degrees F. Grease and flour 2-9 inch cake pans.
• Sift together flour, baking powder, and salt. Set aside.
• In a large mixing bowl, beat butter till creamy, add sugar until smooth. Add egg yolks, one at a time, beating after each addition.
• Add flour mixture and milk alternatively, beginning and ending with the flour. Stir in vanilla, coconut ext, and 1 cup coconut.
• In another bowl, beat egg whites till stiff but not dry and fold into cake mixture.
• Divide the batter evenly between pans. Bake in preheated oven for 30-35 or until toothpick is inserted into the center of the cake comes out clean. Allow cakes to cool completely before frosting.
• To Make Frosting: Blend butter and cream cheese till smooth. Add powdered sugar slowly. Add vanilla and coconut extract. Fold in shredded coconut. Spread on cooled cake.

Steps:

• Preheat oven to 400 degrees.
• Bring water and butter to a boil in a large sauce pan.
• Add flour and salt all at once and beat.
• Take off fire, add this mixture to the beaten eggs in a large bowl and beat until smooth.
• Spread evenly in a 15x10x1" sheet pan.
• Bake about 20/25 minutes.
• Cool.
• Beat cream cheese with the milk and pudding for 2 minutes.
• Put in refrigerator for 20 minutes.
• Spread mixture on cooled pastry.
• Top with cool whip.
• Mix powdered sugar, cocoa and melted butter.
• Add enough milk for drizzling consistency and drizzle over top.
• Store in the refrigerator.

Steps:

• For filling:
• Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch. Bring cream, sugar, and butter to boil in heavy medium saucepan. Add cornstarch mixture and bring to boil. Remove from heat and stir in coconut. Cool completely. Mix in sour cream. Cover and refrigerate overnight.
• For cake:
• Preheat oven to 325°F. Butter and flour three 9-inch round cake pans. Whisk flour, baking powder and salt in large bowl to blend. Using electric mixer, beat sugar and butter in another large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in cream and vanilla. Stir flour mixture into butter mixture. Divide batter equally among pans. Bake until tester inserted into center of cakes comes out clean, about 35 minutes. Cool completely.
• For frosting:
• Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar and vanilla extract.
• Place 1 cake layer on cake plate. Top with half of filling. Place second cake layer atop filling. Top with remaining filling. Place third cake layer atop filling. Spread frosting over top and sides of cake. Pat toasted coconut over top and sides of cake, pressing gently to adhere. (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.)