Swans Down Orange Coconut Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
• In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
• Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
• For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
• To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Steps:

• CAKE:.
• Preheat oven to 350-degrees F --
• Sift cake flour with sugar.
• In a separate bowl, stir butter and orange rind to soften. Add flour mixture and milk. Mix to dampen flour; beat for 2 minutes at medium speed of an electric mixer or 300 strokes by hand.
• Add eggs and beat one minute longer with mixer or 150 strokes by hand.
• Stir in coconut.
• Pour into grease and floured tube pan.
• Bake for 20 - 25 minutes or until cake tests done.
• Remove from oven and let cool. Remove from pan and invert onto serving platter.
• When cooled completely, frost with Fluffy Orange Frosting.
• FLUFFY ORANGE FROSTING:.
• Mix egg whites, sugar, salt, water and corn syrup in top of a double boiler.
• Beat over simmering water (being careful that water doesn't touch bottom of bowl your ingredients are in) an elextric beater or rotary beater. Beat until frosting stands in stiff peaks.
• Remove bowl from water.
• Add vanilla and orange extracts. Tint if desired with food coloring to bring out the "orangie-ness".

Steps:

• Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan.
• In large bowl, cream sugar, butter and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition.
• Cut up yams; add to creamed mixture, beating well until combined thoroughly.
• Add flour, cinnamon, soda, baking powder, salt and nutmeg and mix well.
• By hand, fold in pecans, raisins and drained pineapple. Spoon batter into prepared pan, spreading evenly. Bake for 60-70 minutes, or until tothpick inserted in center comes out clean.
• Cool upright in pan for about 10 minutes, then invert onto serving plate and cool completely.
• Meanwhile, in medium saucepan, heat frosting over medium heat just until meted, stirring occasionally. Spoon over cooled cake, allowing some to run down sides.