Southern Apple Coconut Cake With A Buttermilk Glaz Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 10 cups of a muffin tin or line with paper muffin liners.
• Combine all-purpose flour, sugar, coconut flour, baking powder, cinnamon, salt, and nutmeg together in a bowl.
• Whisk egg lightly in a large bowl. Add applesauce, coconut milk, vegetable oil, honey, and vanilla extract. Stir in flour mixture until batter is just combined. Scoop into the prepared muffin pan.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, about 30 minutes.

Steps:

• Combine flour, baking soda, salt and cinnamon. In a bowl, beat eggs, and sugar; add oil, vanilla and orange juice. Gradually stir in flour mixture. Stir in apples, nuts and coconut. Turn into a greased 13-in. x 9-in. baking pan. Bake at 325° for 60 minutes or until cake tests done.

Steps:

• 1. Preheat the oven to 325 degrees/ 315 convection. Generously butter a 10" tube pan with a removable bottom. Line with a cutout of parchment paper and then butter again. Sprinkle with flour and remove any excess. Place the tube pan on a large cookie sheet. 2. PREPARE THE APPLES: In a large mixing bowl add the tablespoon of orange juice. Peel, core and chop the apples; toss in the orange juice. Set aside 3. MAKE THE BATTER: In a large mixing bowl, sift together the flour, baking soda, cinnamon and salt. Set aside. 4. With an electric mixer on medium speed, beat the eggs, sugar, canola oil and orange juice until smooth and lighter in color; about 3 minutes. 5. Lower the speed and slowly add the flour mixture. Beat just until smooth and incorporated. 6. By hand, fold in the coconut and pecans (make sure they are cooled). Gently fold in the apples. The batter will be very thick. 7. Spread the batter evenly into the prepared tube pan and smooth the top. Bake for about 1- 1 1/2 hours or until a tester comes out clean. Remove from the pan after cooling 15 minutes. 8. MAKE THE GLAZE: While the cake is baking make the glaze. In a large saucepan over medium-high heat, melt the butter and then stir in the sugar. Whisk in the buttermilk, baking soda and vanilla and bring to a rolling boil; stirring constantly for about 1 minute. Pour the sauce over the warm cake. Let cool 1 hour before serving. NOTE: You can bake the cake 1 day in advance (store wrapped at room temperature)-- then make the glaze and pour over the cake; let stand 1 hour before serving.

Steps:

• Grease and flour two 8-inch or 9-inch round baking pans.
• Preheat oven to 375°.
• In medium bowl, stir together flour, baking powder and baking soda.
• In another bowl, beat the shortening and butter with mixer for about 30 seconds, or until softened.
• Add the sugar and vanilla; beat until fluffy.
• Add sugar and vanilla; beat until fluffy.
• Add the egg whites and beat until smooth (about 2 minutes).
• Add flour mixture and buttermilk alternately, beating on low speed after each addition just until mixture is combined.
• Put in prepared pans and bake at 375° for 25 to 30 minutes or until done when tested with toothpick.
• Cool on wire racks for 10 minutes.
• Remove from pans to cool completely on wire racks.
• For frosting: In small bowl, beat 1/2 cup butter until light.
• Gradually add powdered sugar, beating well.
• Beat in milk and vanilla.
• Gradually beat in 3 3/4 to 4 cups more powdered sugar until frosting is right consistency for spreading (makes 3 cups frosting) Spread frosting between layers and over top and sides.
• Sprinkle top and sides with coconut.
• Note: If you don't have buttermilk you can substitute by combining 1 tablespoon lemon juice and enough milk to make 1 cup.
• Let stand for 5 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, combine flour, 2 cups sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, orange juice and vanilla. Mix well. Stir in the chopped apple, nuts and coconut. Pour into prepared pan.
• Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour glaze over cake and let stand for 1 hour before turning out.
• To make the glaze: In a saucepan, combine butter, 1 cup sugar, 1/2 teaspoon baking soda and 1/2 cup buttermilk. Bring to a rolling boil and pour over cake.

Steps:

• Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13x9-in. baking pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator.