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.
BASIC WHITE TWO-LAYER CAKE AND WHITE BUTTERCREAM FROSTING RECIPE
This is hands-down the best made-from-scratch white cake recipe I have ever tried!
Provided by Camille Beckstrand
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat your oven to 350 degrees and make sure that the rack is in the center of your oven. Spray two 8" round cake pans very generously with non-stick cooking spray (I used Baker's Joy ).
- In a large bowl, mix together cake flour, salt, and baking powder; set bowl aside.
- In another large bowl, cream the butter and sugar together on medium speed for about 2 minutes, or until it's light and fluffy (you can use a standing mixer or an electric hand mixer).
- In a large measuring cup, combine the milk, vanilla, and almond extract.
- Now it's time to add them all together! Add 1/3 of the flour mixture to the butter mixture and blend on a low speed for about 30 seconds. Add about 1/2 of the milk mixture and blend again. Add in half of what's left of the flour mixture and blend again. Add in the rest of the milk mixture, blend for a couple of seconds, then the remaining flour mixture and blend at a low speed until the ingredients are barely mixed together (don't over mix!).
- In a separate bowl (or in your stand mixer using the whisk attachment), beat the egg whites on medium-high speed until they reach "firm peak stage" (a.k.a. when the whisk is held sideways, the peaks will hold and the ridges will be distinct - this took about five minutes of whisking for me!). Fold the egg whites into the cake batter.
- Pour the cake batter evenly into the two prepared pans and bake them for 20-26 minutes (mine were done at 25), or until a toothpick inserted into the center comes out clean. Let the cakes cool for about 10 minutes, then carefully remove the cakes and let them finish cooling on wire racks.
- Combine the shortening, vanilla, and salt in a large bowl (you can use a stand mixer with a paddle attachment or a hand mixer). Add the powdered sugar 1 cup at a time, alternating with the milk or heavy cream, and mix it together until you have used it all. If the frosting is too thick, add more milk. If the frosting is too thin, add more sugar.
- Place one of your cooled, leveled cake layers on your cake stand . Using an offset spatula, place about 1/2 cup of frosting in the middle of the cake. Using your spatula, push the frosting out to the edges until the frosting is about 1/4"-1/2" thick (if you have a rotating cake stand, this step is really easy, but you can do it without it).
- Place the second layer of cake on top. You will now create the crumb coat (a thin layer of frosting that seals in all the crumbs to make it easy to decorate). Using the offset spatula, spread the frosting that has spilled out from between the layers smoothly over the surface. Add more frosting as needed, just keep the layer thin and smooth.
- Place about 1/2 cup of frosting on the top of the cake, pushing the frosting out to the edges until it's a smooth, flat surface.
- Now place the spatula against the edges of the cake and smooth out the excess frosting pushed over from the top of the cake.
- To help the cake firm up, stick it in the freezer for about 1-2 hours.
- From here, drop 1/2 cup frosting on the center of the cake and push it out to the edges as you did before, making the surface nice and smooth.
- Continue adding frosting to the top and edges of the cake until it's the smoothness and thickness you want. (Amanda says that the best way to get smooth frosting is to practice!)
- From there, continue to add more frosting to the top and sides of the cake until it's completely covered. I topped mine off with sprinkles, but you could get fancy and add some frosting decorations
Nutrition Facts : Calories 830 kcal, Carbohydrate 128 g, Protein 6 g, Fat 34 g, SaturatedFat 15 g, TransFat 3 g, Cholesterol 44 mg, Sodium 242 mg, Fiber 1 g, Sugar 104 g, ServingSize 1 serving
SIMPLE LAYER CAKE WITH VANILLA FROSTING
This easy all-purpose yellow cake takes just a bit longer to make than one from a packaged mix, but it's worth it.
Provided by Martha Stewart
Categories Cake Recipes
Time 2h
Yield Makes one 8-inch layer cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.
- Divide batter between pans; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
- Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.
- Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.
People also searched
More about "cooks note how to frost a two layer cake recipes"
STRAWBERRY YOGURT CAKE - I HEART EATING
From ihearteating.com
CHOCOLATE ORANGE CAKE - MSN
From msn.com
CINNAMON LAYER CAKE RECIPE {EASY CAKE WITH CINNAMON BUTTER …
From thebestcakerecipes.com
OLD FASHION CARMEL FROSTING - RECIPES - COOKS.COM
From cooks.com
HOW TO FROST A LAYER CAKE - BAKING BUTTERLY LOVE
From bakingbutterlylove.com
CHOCOLATE LAYER CAKE RECIPE (WITH VIDEO) - NYT COOKING
From cooking.nytimes.com
MOIST VANILLA LAYER CAKE RECIPE | LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
HOW TO FROST A LAYER CAKE - BOSTON GIRL BAKES
From bostongirlbakes.com
SIMPLE VANILLA BUTTERCREAM (AMERICAN BUTTERCREAM RECIPE
From livforcake.com
HOW TO FROST A LAYER CAKE - BETTYCROCKER.COM
From bettycrocker.com
HOW TO BAKE A TWO LAYER CAKE: AN EASY GUIDE FOR BEGINNERS
From wikihow.com
HOW TO ASSEMBLE AND FROST A LAYER CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO FROST A TWO-LAYER CAKE - 2 EFFECTIVE FILLING METHODS
From cakedecorist.com
HOW TO FROST A LAYER CAKE - COMPLETELY DELICIOUS
From completelydelicious.com
HOW TO MAKE A LAYER CAKE: CRUMB COAT,FILL, & FROST - BAKER BETTIE
From bakerbettie.com
HOW TO FROST A LAYERED CAKE | OUR TABLE 4 2
From ourtable42.com
RASPBERRY AND HONEY SHEET CAKE LAYER CAKE RECIPE - KING …
From kingarthurbaking.com
THE BEST BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
HOW TO BAKE & STACK A TWO TIER CAKE - FROSTING AND FETTUCCINE
From frostingandfettuccine.com
TWO-LAYERED COCONUT CAKE - ABOUT A MOM
From aboutamom.com
CLASSIC WHITE LAYER CAKE (FROM SCRATCH!) - AVERIE COOKS
From averiecooks.com
RUM-RAISIN CARROT CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
HOW TO FROST A LAYER CAKE - A CLASSIC TWIST
From aclassictwist.com
TEXAS SHEET CAKE RECIPE | EPICURIOUS
From epicurious.com
HOW TO STACK, FILL, CRUMB COAT AND FROST A LAYER CAKE
From curlygirlkitchen.com
HOW TO MAKE MEEMEE'S STRAWBERRY CAKE - ALLRECIPES
From allrecipes.com
HOW TO FROST & DECORATE A LAYER CAKE | THE KITCHN
From thekitchn.com
HOW TO DECORATE CAKES WITH FLOWERS, ACCORDING TO A FOOD STYLIST
From marthastewart.com
HOW TO FROST A DOUBLE LAYER CAKE (WITH PICTURES)
From wikihow.life
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love