Double Coconut Cake With Fluffy Coconut Frosting Recipes

COCONUT CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
• Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

MOIST COCONUT CAKE WITH COCONUT FROSTING

Steps:

• Grease a deep 23cm round cake pan, line base with paper; grease paper.
• Cream butter, sugar and essence in a small bowl with an electric mixer until light and fluffy.
• Beat in eggs one at a time, beat until combined.
• Transfer mixture carefully to large bowl.
• Fold in half the coconut and sifted flour with half the sour cream and milk.
• Then fold in remaining half, fold until smooth.
• Pour mixture into prepared pan.
• Bake in moderate oven for about 1 hour.
• Stand 5 minutes before turning on to wire rack to cool.
• Top with frosting when cold.
• Frosting:.
• Combine sifted icing sugar in bowl with coconut and egg whites, mix well. Tint with a little pink food colouring if desired.

COCONUT CAKE WITH FLUFFY ICING

Steps:

• For filling: In heavy saucepan, combine lemon juice and 1/2 cup water.
• Add cornstarch and whisk to dissolve.
• Add sugar, egg yolks, butter, lemon zest and salt.
• Cook over medium heat, whisking constantly, until mixture comes to a simmer.
• Reduce heat to low and whisk 1 minute.
• Strain through a coarse sieve into a medium bowl.
• Let cool to room temperature, press a piece of plastic wrap directly on surface and put in refrigerator until very cold.
• (Filling may be prepared up to 2 days in advance).
• To make cake: Preheat oven to 350°F and lightly greaes and flour three 9-inch round layer pans.
• Line bottoms with parchment paper.
• In medium bowl, sift flour, baking powder and salt.
• In another bowl, cream sugar and butter with electric mixer on high speed until light and fluffy, about 3 minutes.
• Beat in egg yolks one at a time, then vanilla.
• On low speed, add flour in three 1-cup additions, alternating with two 1/2-cup additions of coconut milk.
• Begin and end with flour and beat until smooth, scraping bowl often with rubber spatula.
• In another bowl, beat egg whites (with clean beaters) on high speed until they form stiff peaks.
• Whisk 1/4 of the whites into the batter, then fold in the remainder.
• Spread mixture evenly in pans.
• Place in oven on center rack.
• Make sure pans don't touch each other and that they are not too close to sides of oven so air can circulate evenly around them.
• Bake for 25 to 30 minutes, until toothpick inserted in centers come out clean.
• Let cakes cool in pans on wire racks for 10 minutes.
• Invert and remove from pan and peel off parchment paper.
• Tun right sides up and cool completely.
• To make icing: In the top of a double boiler, combine sugar, egg whites,corn syrup, cream of tartar, and 1/3 cup water.
• Place over simmering water.
• Beat on high speed with handheld electric mixer until icing forms soft peaks, about 2 minutes.
• Remove from heat and beat in vanilla.
• Continue beating 5 minutes, or just until stiff peaks form.
• Place one layer upside down on serving plate.
• Spread with half of lemon filling.
• Place second layer on top, right side up.
• Spread with remaining half of filling.
• Add the final layer right side up.
• Spread icing over top and sides of cake.
• Press handfulls of coconut all over icing.