ULTIMATE COCONUT CAKE - MARTHA STEWART RECIPE - (4.5/5)
Provided by ctozzi
Number Of Ingredients 32
Steps:
- Coconut Cake : 1. Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula. 3. In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined. 4. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans. Robert Carter's Simple Syrup: Place water and sugar in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and let cool. Coconut Cake Frosting : 1. Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy. 2. With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes Coconut Filling: 1. Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved 2. Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute. 3. Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool. 4. Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes 1. Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool. 2. Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. 3. Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer. 4. Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.
COCONUT LAYER CAKE
For the coconut lover, a teetering creation of tender sour-cream cake, coconut filling, and piles of seven-minute frosting. This recipe yields a six-layer cake. However, if you prefer the look of five layers, the extra cake layer makes a delicious snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes three 6-inch layers
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6-by-2-inch buttered round cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt, and set the bowl aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.
- Alternate adding flour mixture and sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in vanilla. Divide the batter between the prepared cake pans. Bake until a cake tester inserted into the center of each cake comes out clean, 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool completely on racks, tops up.
- To assemble, remove parchment paper from the bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top cake with the reserved domed layer. Transfer cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, and frost the outside of cake with seven-minute frosting. Sprinkle remaining coconut flakes all over cake while frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.
ULTIMATE COCONUT CAKE
This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 6-layer cake
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
- Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
- Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
- Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.
COCONUT CAKE
This delicious coconut cake recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 10-inch round cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
- In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
- Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.
ULTIMATE CHOCOLATE CAKE
This deep, rich confection topped with fudgy frosting is ideal for special occasions or simply for chocolate lovers. Martha's uses Valrhona cocoa powder; for best results, use the highest-quality ingredients you can find. For an impressive presentation, let the layers cool completely before assembling, dust off any loose crumbs, and use the better layer for the top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 8-inch layers
Number Of Ingredients 11
Steps:
- Place rack in middle of the oven. Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder; tap out excess. Sift cocoa; whisk in boiling coffee and milk. Let cool. Sift together cake flour, baking soda, and salt. Set aside.
- Using a rubber spatula, mix the butter in a large bowl until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add the eggs one at a time, stirring well after each addition. Pour in the cooled cocoa mixture. Mix until fully incorporated.
- Add the sifted dry ingredients to the chocolate mixture, stirring until just combined. Pour the batter into the prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate the pans, and bake for an additional 15 minutes, until a cake tester comes out clean when inserted into the center.
- Remove the cakes from the oven, and allow to cool in pans for 15 minutes on a cooling rack. Carefully run a small offset spatula around the edge of the cakes to loosen them from the pan. Remove cakes from pans, and invert onto a wire rack. Let cool completely, about 1 hour.
- To assemble, using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the cake stand. Spread with 3/4 cup of frosting. Top with the remaining layer, bottom side up. Using a swirling motion, cover the outside of cake with the remaining frosting. Remove parchment-paper strips.
COCONUT CAKE
Toasted coconut curls give this classic layer cake from "Martha Stewart's Baking Handbook" a truly sophisticated presentation.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch square layer cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-9-by-2-inch cake pans; line bottom with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.
- In a large bowl, whisk together flour, baking powder, and salt. Place shredded coconut in the bowl of a food processor; pulse until finely chopped. Stir chopped coconut into flour mixture until combined; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until light and fluffy, about 4 minutes, scraping down the side of the bowl as needed. Add whole eggs, egg whites, and vanilla; beat until fluffy and combined. With the mixer on low, add the flour mixture, alternating with the coconut milk, beginning and ending with the flour mixture, mixing well after each addition.
- Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, about 55 minutes.
- Transfer pans to a wire rack to cool for 30 minutes. Invert cakes onto rack; peel off parchment paper. Reinvert cakes and let them cool completely, top sides up.
- Using a serrated knife, trim tops of the cake layers to make level. Place one layer on a cake plate, and spread top with 1 1/2 cups frosting. Top with remaining layer, cut side down. Using an offset spatula, spread remaining frosting over entire cake, swirling to cover in a decorative fashion. Sprinkle entire cake with coconut curls, bending and curling as desired. Cake can be kept refrigerated, covered with a cake dome, for up to 3 days.
ULTIMATE COCONUT CAKE
This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes one 6-layer cake
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
- Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
- Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
- Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.
ULTIMATE COCONUT CAKE II
This recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina, via SC Tourism web site. Seems different from others posted on Zaar. Directions are involved - read through & practice "mise en place" to avoid going nuts. A 6 layer coconut cake - Southern Heaven on a plate!
Provided by Busters friend
Categories Dessert
Time 2h
Yield 1 6 layer cake
Number Of Ingredients 23
Steps:
- Coconut Cakes:.
- Preheat oven to 325 degrees. Spray two 10-inch round cake pans with baking spray; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
- In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
- Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.
- Simple Syrup:.
- Place water and sugar in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and let cool.
- Coconut Cake Frosting:.
- Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy.
- With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes.
- Coconut Filling:.
- Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved.
- Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute.
- Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool.
- Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes.
- To assemble:.
- Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
- Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
- Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
- Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.
Nutrition Facts : Calories 28930.2, Fat 1885, SaturatedFat 1253.9, Cholesterol 5925.6, Sodium 7379.8, Carbohydrate 2956, Fiber 99.6, Sugar 2311.4, Protein 180
INCREDIBLE COCONUT CAKE
I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.
Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.
MARTHA WASHINGTON'S GREAT CAKE
Just the other day--while laying on the couch being sick--I watched Martha Stewart's TV program. Caroline Kennedy is writing a book featuring recipes from our country's past. Martha brought out her old catering service HUGE Hobart mixer, and it was fun (being sick & all "fun" is relative!) to watch her put this together---WOW! Today I was paging through a "Christmas traditions" book my SIL gave me a few years ago and wow--here's the recipe Martha S. & Caroline Kennedy were re-creating on the TV program. The book says, "From an old manuscript dated 'Mount Vernon, 1781" made by Martha Custis Washington for her grandmama." I'm purely guessing on the serving amounts.
Provided by Debber
Categories Dessert
Time 2h30m
Yield 1 huge cake, 40 serving(s)
Number Of Ingredients 9
Steps:
- WRITTEN AS PER MARTHA WASHINGTON'S DIRECTIONS.
- Take forty eggs and divide the whites from the yolks, and beat them (whites) to a froth.
- Then work the butter to a cream, and put the whites of the eggs to it, a cup at a time, until well-worked.
- Then add sugar (finely powdered) to it in the same manner (one cup at a time).
- Then put the egg yolks and flour and fruit to it.
- Add to it mace, nutmeg, wine and brandy.
- Two hours will bake it. (350 degrees).
- In the TV program: Martha Stewart baked this in a 16x16x3-inch square pan (it was HUGE!). I suppose you could divide the batter between two 13x9 pans, too.
- She frosted it with a meringue (whipped egg white & sugar) that was lightly baked to give it a crunch -- and claimed that it would keep for weeks if the cake wasn't cut.
- She's got a smaller version on her website.
Nutrition Facts : Calories 787.9, Fat 42.5, SaturatedFat 25, Cholesterol 309.1, Sodium 333.2, Carbohydrate 89.4, Fiber 1.6, Sugar 45.9, Protein 12.6
ULTIMATE COCONUT CAKE
Just baked: Fluffy, sweet and oh-so-coco-nutty coconut cake. With frosting and batter flavored by Coconut Extract, this Ultimate Coconut Cake is heaven on a plate.
Provided by McCormick Spice
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. For the Cake, spray 2 (9-inch) round cake pans with no stick cooking spray. Mix flour, baking powder and salt in medium bowl. Set aside.
- Beat butter, granulated sugar and extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on low speed until just blended. Beat on medium-high speed 2 minutes. Pour batter into prepared pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pans; cool completely on wire rack.
- For the Frosting, beat butter and extract in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition. Beat in desired amount of milk until light and fluffy. Fill and frost cooled cake with Frosting. Sprinkle top of frosted cake with toasted coconut.
Nutrition Facts : Calories 432.3 calories, Carbohydrate 62.4 g, Cholesterol 82.2 mg, Fat 19.4 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 12.1 g, Sodium 359.4 mg, Sugar 48.1 g
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- Prepare the Layers: Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans with shortening and all-purpose flour, and line bottoms with parchment paper; lightly grease parchment paper. Set aside.
- Beat butter and coconut oil with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until creamy. Gradually add sugars, and beat until light and fluffy, 3 to 5 minutes. Add egg yolks, 1 at a time, beating just until incorporated after each addition. Beat in extracts.
- Whisk together flour, baking powder, and salt in a medium bowl; add to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition.
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- Preheat oven to 375 degrees F. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet.
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- Preheat oven to 325 degrees F. Spray two 10-inch round cake pans with cooking spray; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes.
- Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
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