SEVEN-MINUTE FROSTING FOR COCONUT LAYER CAKE
Use this frosting to make our Coconut Layer Cake. If the weather is humid, beat the icing for an additional minute in each step to help stiffen it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Combine egg whites, sugar, corn syrup, and cream of tartar with 5 tablespoons cold water in top of a double boiler. Fill bottom of double boiler with two to three inches water; top pan should not touch water. With water boiling vigorously, beat egg mixture using a hand mixer on medium low 4 minutes, then high 3 to 4 minutes. Remove from heat. Add vanilla; continue to beat until icing holds its peaks, 3 to 5 minutes more; do not overmix or icing can get grainy.
SEVEN-MINUTE FROSTING FOR QUICK COCONUT LAYER CAKE
This frosting is used on our Coconut Layer Cake but it can be used with many different kinds of cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring 2 inches of water to a simmer.
- In a large heatproof mixing bowl, combine reserved egg whites, light corn syrup, cream of tartar, water, and sugar.
- Place bowl over simmering water (it should not touch water); with a handheld mixer, beat on high speed until stiff peaks form, about 7 minutes.
- Remove bowl from heat; beat 3 to 5 minutes more to cool. Use immediately.
THE BEST COCONUT LAYER CAKE
Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty-a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
- Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
- For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
- Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.
SEVEN MINUTE FROSTING I
My mother used to make this as a base before making her marshmallow frosting on some of her cakes.
Provided by Carol
Categories Desserts Frostings and Icings White
Yield 12
Number Of Ingredients 5
Steps:
- Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. Add vanilla. Beat. Fills and frosts 2 layer cake, 8 or 9 inch.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 25.7 g, Protein 0.6 g, Sodium 9.8 mg, Sugar 25.3 g
ALTON BROWN'S COCONUT CAKE WITH 7 MINUTE FROSTING
Saw this episode and knew I had to make this cake... ok, maybe I'll cheat here and there. Alton made his own coconut milk, coconut cream, and coconut extract from SCRATCH. Plus, he saved the coconut juice from the actual coconut to spray on top of the baked cakes. I haven't made this yet. I'm posting to see nutrition info. This will be my birthday cake in a couple days and I'm seeing what tweaking (less fat) I can get away with. Prep time is a guess.
Provided by The Savory Truffle
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350.
- Lightly oil two 9" round pans and line with parchment paper. Spray paper with a little additional oil.
- Whisk together flour, baking powder and salt.
- Combine coconut milk and cream in a separate bowl.
- Cream the butter in a 3rd bowl (I know, I know) til fluffy (1 min.) and then gradually add sugar at a low speed. After sugar is incorporated, increase the speed to medium and cream about 2-3 minutes until it's lighter in color and texture.
- Turn speed back to low and add flour mixture and milk mixture alternately in 3 additions. Do not over mix!
- In another bowl beat egg whites until stiff and then slowly fold into the batter. You'll want to add a bit of the batter to the egg whites and then switch to adding the egg whites into the batter bowl.
- Divide batter evenly between two bowls and bang on the counter to remove air bubbles.
- Place on center rack and bake about 40 minutes or until light golden brown.
- Cool in pans for ten minutes and then cool completely on a wire rack.
- Once cakes have cooled, slice horizontally in half to form 4 layers. Then brush or spray them with the coconut juice.
- Frosting: Bring 1 quart water to a boil in a saucepan and decrease to maintain a simmer.
- Meanwhile, place egg whites, coconut water, sugar, salt and cream of tarter in a medium-sized bowl.
- Place bowl over the simmering water and immediately begin beating with hand mixer at slow speed for 1 minute, then high speed for another 5 minutes.
- Remove from heat and beat in coconut and vanilla extracts, beating for an additional minute.
- Allow frosting to sit for 5 minutes before using. Allow about 3/4 cup frosting per layer, sprinkling about 1/2 cup coconut on top of each frosted layer. Repeat until the final layer and frost top and sides with last of the frosting and coconut.
QUICK COCONUT LAYER CAKE
This is quick because of the cake mix base, but it's luscious with its whipped cream frosting and loads of coconut. This would be terrific for Easter. Tint the coconut and add jellybeans on top! This is a combination of a couple of recipes from The Cake Mix Doctor. Please keep refrigerated. :)
Provided by Kimbo
Categories Dessert
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 740.1, Fat 51.2, SaturatedFat 26.2, Cholesterol 174.8, Sodium 508.8, Carbohydrate 64.4, Fiber 1.6, Sugar 38.1, Protein 8.4
COCONUT CAKE WITH 7-MINUTE FROSTING RECIPE
Provided by msippigrl
Number Of Ingredients 11
Steps:
- NOTE: The cake needs to be completely cooled before it can be frosted so don't start making the frosting until it is. Preheat a small stove burner on medium-high heat. While it's preheating, add the water to a small, heavy 1-quart saucepan; add the sugar BUT do not stir it. Place on the preheated burner and cook, undisturbed, until it reaches soft-ball stage, or 238 degrees on candy thermometer. (This may take 15-20 minutes). A few minutes before the syrup is done, place the egg whites, cream of tartar, and salt in a large mixing bowl and beat on high speed of hand mixer until soft peaks form. (This took about 1 minute). Set aside until the syrup has finished cooking. Pouring in a thin stream, a little at a time, very slowly beat the hot syrup on high speed of mixer into the egg white mixture over 3-4 minutes, beating constantly. Beat in the vanilla and continue beating on high speed until it holds together well and forms firm peaks, 5-7 minutes. Immediately spread frosting on top of cake. Sprinkle shredded coconut over frosting.
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OLD-FASHIONED COCONUT CAKE WITH 7-MINUTE FROSTING
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5/5 (3)Category Dessert
- Preheat oven to 350. Lightly grease and flour two 9 inch round cake pans or one 9x13 cake pan and set aside.
- Cream together the butter and sugar in a large bowl with an electric mixer at medium speed until very smooth, at least four minutes. Add eggs, vanilla, and coconut flavoring and beat well to combine. In a separate medium sized bowl, stir together flour, baking soda, baking powder, and salt.
- Add flour mixture and the buttermilk to the butter mixture and beat with an electric mixer at medium speed, scraping down the sides as needed, until thoroughly blended and smooth, 2-3 minutes.
- Pour batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes for round cakes and 30-35 for a 9x13 cake.
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