COCONUT LAYER CAKE WITH LEMON FILLING AND MARSHMALLOW-LIKE FROST
I LOVE this recipe so much.. make it for a party or birthday when you want to WOW your guests. I hope that you enjoy making this, I know I did!! Not a beginner recipe but a great one to have your kids assist you with the filling or frosting! Originally found in "The Summer Book" by Susan Branch. Make sure you have a double boiler for the filling and a candy thermometer for the frosting! NOTE: I made four 8" layer cakes by doubling the recipe, rather than using one batch to make three 8" layer cakes. Be generous!
Provided by Artemia
Categories Dessert
Time 1h40m
Yield 16 large slices
Number Of Ingredients 20
Steps:
- To Make The Cake:.
- Preheat oven to 350°.
- If you have only one mixing bowl, start by stiffly beating the egg whites and set aside, (keeping in mind that they will not hold forever).
- Cream butter and sugar.
- Add egg tolks and beat until thick and lemon colored.
- With a fork, mix together dry ingredients.
- Add dry ingredients alternately with the milk.
- Stir in vanilla.
- Fold in stiffly beaten egg whites.
- Divide batter between 3 buttered 8" cake pans (or 2 pans and make another batch of the recipe while the first is baking).
- Bake at 350° for 20 minutes.
- Cool completely and remove from pans.
- Freeze if time permits.
- Before filling and frosting, cut off rough edges of cake with sharp scissors.
- To Make The Lemon Filling:.
- When grating rind take special care to not get the bitter white part.
- Put all ingredients in a double boiler.
- Stir over simmering water until thickened (approximately 15-20 minutes).
- Chill.
- To Make The Marshmallow-Like Frosting:.
- Stir the water, sugar, cream of tartar and salt together in a small heavy-bottomed pan.
- Hook a candy thermometer to the edge of the pan and boil without stirring until the mixture reaches 240°F.
- Meanwhile, beat egg whites until stiff.
- Pour the 240° syrup over the egg whites in a thin stream, beating constantly until thick and glossy.
- To Assemble: Remove cake layers from freezer.
- Spread the chilled filling between the layers, trying to not let much of it get out the sides.
- Frost the cake with the marshmallow-like frosting and sprinkle coconut on thickly, gently pressing it into the sides.
- If the cake slips around, gently slide it back straight.
- Decorate top with a flower or group of leaves. I use three strawberry leaves and a flower set in the center.
- Can be refrigerated.
CRANBERRY CAKE WITH TANGERINE FROSTING
Sugary cranberries and candied citrus dress up to this smartly elegant cake. It's my favorite Christmas dessert for its sheer wow factor. &mdashSandy Gaulitz, Spring, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Line the bottoms of 2 greased 8-in. square or 9-in. round baking pans with parchment; grease paper. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in vanilla., In another bowl, mix 4 cups flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition. In a large bowl, toss cranberries with remaining flour; fold into batter., Transfer to prepared pans. Bake at 400° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in the confectioners' sugar, tangerine juice and zest. Spread between cake layers and over top and sides of cake. Refrigerate, covered, until serving., If desired, top with sugared cranberries, candied tangerines and sprinkles.
Nutrition Facts : Calories 572 calories, Fat 22g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 524mg sodium, Carbohydrate 89g carbohydrate (58g sugars, Fiber 2g fiber), Protein 6g protein.
COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING
When I'm looking for a cake with a casual and homey feel I always go for a sheet cake. I love this version because it's fluffy and sweet and full of natural coconut flavor. The coconut can be used raw or toasted, although I prefer the later because it contributes a deeper flavor to the finished cake.
Provided by Dan Langan
Categories dessert
Time 1h45m
Yield 12 to 15 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
- Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
- the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
- With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
- With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
- For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
- Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.
CRANBERRY LAYER CAKE
I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. -Sandy Burkett, Galena, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper. In a large bowl, combine the first 5 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in cranberries and walnuts. Transfer batter to prepared pans., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar and orange zest until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers. Freeze option: Wrap cooled cake layers, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed.
Nutrition Facts :
SOUTHERN LIVING COCONUT CAKE WITH MARSHMALLOW FROSTING
This is such a heavenly cake!! I got it from a friend's Southern Living cookbook. It is a challenge dealing with the coconut, but well worth the effort!!!
Provided by gingerkitten D
Categories Dessert
Time 2h30m
Yield 1 Cake
Number Of Ingredients 17
Steps:
- Remove liquid from coconut and reserve.
- Remove the"meat" of the coconut and shred.
- Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups of sugar, beating well.
- Add eggs, one at a time, beating until blended after each addition.
- Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Beat at low speed until blended after each addition.
- Stir in flavorings and pour into 3 greased and floured 9" round cake pans.
- Bake at 350°F for 20-25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks.
- Make frosting: Combine sugar and water in a heavy saucepan.
- cook over medium heat stirring, constantly until mixture is clear.
- Cook without stirring until syrup reaches the soft-ball stage or a candy thermometer reaches 240°F.
- while syrup cooks beat egg whites at low speed with an electric mixer until foamy.
- Add cream of tartar and salt; beat at medium speed until soft peaks form.
- Increase to high speed and add hot syrup in a heavy stream.
- Add marshmallows, a few pieces at a time.
- Beat until stiff peaks form and frosting is thick enough to spread.
- Combine 2 tbsp sugar and coconut milk.
- Microwave on high for 30 seconds; stir until sugar dissolves.
- Brush one cake layer with half of the coconut milk"syrup" leaving 1/2" margin around the edges.
- Spread with 1/2 cup boiled frosting and sprinkle with1/2 cup of shredded coconut-- repeat with each layer.
- Top with remaining cake layer.
- Spread remaining frosting on top and sides of cake; sprinkle with remaining coconut.
- Cover and chill.
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