COCONUT LAYER CAKE
"This dessert is my specialty - it's great for wedding or baby showers," offers Marilyn Dick, a field editor from Centralia, Missouri.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Cream butter, shortening and sugar until light and fluffy. Add vanilla and egg yolks, beating well after each addition. In another bowl, whisk together flour and baking soda; beat into creamed mixture alternately with buttermilk. Stir in coconut and chopped pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form; fold gently into batter. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth and creamy. Spread between layers and over top and sides of cake. Top with coconut and pecan halves. Store in refrigerator.
Nutrition Facts : Calories 571 calories, Fat 28g fat (15g saturated fat), Cholesterol 96mg cholesterol, Sodium 239mg sodium, Carbohydrate 75g carbohydrate (62g sugars, Fiber 1g fiber), Protein 6g protein.
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.
COCONUT LAYER CAKE
Steps:
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until stiff but not dry. Refrigerate.
- Heat the oven to 350 degrees F. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the vanilla, almond, or coconut extract and mix well.
- Sift the flour 3 times with the baking powder (this is to lighten the cakes). Add a third of the flour mixture to the butter mixture and mix. Add half of the milk to the butter mixture and mix. Add another third of the flour mixture and mix. Add the remaining milk and mix. Add the remaining flour and mix until smooth. Fold in the egg whites.
- Cut 2 round parchment disks to fit 9-inch cake pans. Butter and flour the pans then place the parchment disks on the bottom of the pans. Divide the batter evenly between the 2 pans. Bake until firm to the touch and almost dry in the center, 20 to 25 minutes. Let cool in the pan.
- Make the frosting: Off the heat, combine the egg whites, cold water, sugar and cream of tartar in the top of a double boiler. Whisk until smooth. Place over boiling water and whisk constantly or beat with a hand mixer until the frosting is stiff and holds peaks (this will take about 10 to 15 minutes). Remove from the heat and whisk in the vanilla. Let cool, whisking often.
- Turn out the cakes and brush off any crumbs. Place 1 layer on a cake stand and cover it with frosting. Place the second layer top side down and press lightly. Frost the top and sides. Press coconut all over the surface of the cake and serve.
COCONUT LAYER CAKE
At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy one 15-ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting(Recipe #43686). From Bon Appetit.
Provided by Bev I Am
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 755.2, Fat 38.9, SaturatedFat 28.8, Cholesterol 124.2, Sodium 396.8, Carbohydrate 96.2, Fiber 2.7, Sugar 67.6, Protein 8.5
COCONUT LAYER CAKE
This delicious coconut layer cake has lemon curd which adds tartness to the filling in this decadent dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with rack in center. Butter two 9-inch round cake pans. Line bottom of pans with parchment-paper rounds; butter paper. Dust paper and sides of pans with flour, tapping out excess.
- In a large bowl, whisk together flour, baking powder, and salt; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions, alternately with milk in 2, beginning and ending with flour. Mix until just combined.
- Divide evenly between prepared pans. Place pans next to each other in oven (without touching); cook until a toothpick inserted in centers comes out clean, about 30 minutes, rotating pans halfway through.
- Cool in pans 10 minutes. Run a knife around edges; invert cakes onto a rack. Peel off parchment; reinvert and let cool completely before assembling.
- Assemble the cake: In a small bowl, whisk 1/4 cup store-bought lemon curd with 3/4 cup frosting. Place bottom cake layer on a platter; tuck strips of parchment under edges of cake.
- Leaving a 1-inch border, spread layer with lemon-curd mixture and 1/2 cup sweetened shredded coconut. Top with remaining cake layer.
- Spread 2 cups frosting over top; spread remaining on sides (push spatula in a forward motion to prevent crumbs). Sprinkle 1 1/4 cups coconut over cake; pat gently on sides.
COCONUT LAYER CAKE
Love coconut? Treat yourself to a coconut layer cake, which features all the flavours of coconut in the sponge and icing, plus toasted flakes for the topping
Provided by Esther Clark
Categories Dessert
Time 1h10m
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm loose-bottomed sandwich tins with baking parchment. Put the butter and sugar into the bowl of a freestanding mixer and beat for 10 mins. Add the eggs and coconut extract, and beat for a further 5 mins until light. Beat in the coconut cream. Fold through the dry ingredients (excluding the coconut flakes) then spoon into the prepared tins. Bake in the centre of the oven for 25-30 mins until golden brown and risen. Leave to cool in the tins, then turn out onto a wire rack to cool completely.
- Beat the butter, sugar and a pinch of salt together using an electric mixer for 10 mins until light and fluffy. Add the soft cheese, coconut cream and coconut extract, and beat on a high speed for 1 min until thickened. Use half of the buttercream to sandwich the sponges together, then spread the remaining icing on the top and sides of the cake. Top with the toasted coconut flakes.
Nutrition Facts : Calories 841 calories, Fat 49 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 74 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.43 milligram of sodium
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COCONUT LAYER CAKE RECIPE | MYRECIPES
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- Make cake: Place a rack in center of oven and preheat to 350ºF. Grease and flour 2 9-inch round cake pans.
- In a bowl, whisk flour, baking soda, baking powder and salt. Using an electric mixer on medium-high speed, beat butter and sugar until light, about 3 minutes. Beat in eggs 1 at a time. Reduce speed to low; beat in half of flour mixture. Beat in coconut milk and extract, then beat in remaining flour mixture until just combined. Divide batter between cake pans and bake until a toothpick inserted into center comes out clean, about 30 minutes. Let cakes cool in pans on wire racks for 10 minutes. Turn out onto racks to cool completely.
- Make frosting: Using an electric mixer on medium-high speed, beat butter until light, 2 to 3 minutes. Reduce mixer speed to low and gradually beat in sugar until fully incorporated. Beat in extracts. Chill 15 minutes.
- Assemble cake: Place 1 cake layer on a serving platter. Spread with 1 1/2 cups frosting. Sprinkle with 1/2 cup coconut. Top with second cake layer. Spread remaining frosting on top and sides. Sprinkle remaining coconut over top and sides of cake, pressing to adhere. Chill for at least 2 hours and up to a day. Remove from refrigerator 30 minutes before serving.
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