Grandmamas Coconut Cake With No Fail Seven Minute Frosting Recipes

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GRANDMAMA'S COCONUT CAKE WITH NO-FAIL SEVEN-MINUTE FROSTING



Grandmama's Coconut Cake with No-Fail Seven-Minute Frosting image

Grandmama's homemade coconut cake is a from-scratch cake with decadent (and no-fail) 7-minute icing. This is a favorite of our family!

Provided by The SouthernPlate Staff

Categories     Dessert

Time 57m

Number Of Ingredients 13

vegetable shortening and flour (for preparing the pans)
1 cup unsalted butter (two sticks, at room temp)
2 cups granulated sugar
5 eggs (large)
1 teaspoon vanilla extract
1 teaspoon coconut flavoring (found near the vanilla extract)
2.5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
No-fail seven-minute frosting
2 cups shredded sweetened coconut (for garnishing cake)

Steps:

  • Preheat oven to 350. Lightly grease and flour two 9-inch round cake pans or one 9x13-inch cake pan and set aside.
  • Cream together the butter and sugar in a large bowl with an electric mixer at medium speed until very smooth, at least four minutes. Add eggs, vanilla, and coconut flavoring and beat well to combine. In a separate medium-sized bowl, stir together flour, baking soda, baking powder, and salt.
  • Add flour mixture and the buttermilk to the butter mixture and beat with an electric mixer at medium speed, scraping down the sides as needed, until thoroughly blended and smooth, around two to three minutes.
  • Pour batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean. This is about 25 to 30 minutes for round cakes and 30 to 35 minutes for a 9x13 cake.
  • Cool completely and frost with the no-fail seven-minute frosting. Sprinkle with coconut and press coconut into the cake's sides immediately after frosting.
  • Keep covered at room temperature for up to two days or in the refrigerator for up to one week.

COCONUT CAKE WITH 7-MINUTE FROSTING



Coconut Cake with 7-Minute Frosting image

Provided by Alton Brown

Categories     dessert

Time 1h40m

Yield 1 cake

Number Of Ingredients 20

1 coconut (see Cook's Note)
Vegetable oil, for cake pan
14 1/4 ounces cake flour, plus extra for pans, approximately 3 cups
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup fresh coconut milk
1/2 cup fresh coconut cream
8 ounces unsalted butter, room temperature
16 ounces sugar, approximately 2 1/4 cups
1 teaspoon coconut extract
4 egg whites
1/3 cup coconut water
3 large egg whites
12 ounces sugar, approximately 1 3/4 cups
1/3 cup coconut water
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
Grated coconut from 1 coconut, approximately 8 to 10 ounces

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
  • Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
  • Combine the coconut milk and coconut cream in small bowl and set aside.
  • Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
  • With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
  • In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
  • Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
  • For the frosting:
  • Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
  • Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.

GRANDMA'S COCONUT CAKE W/ ICING



Grandma's Coconut Cake w/ icing image

Grandma made this on special occasions. The fun part, I got to help with the assembling of it.

Provided by Lisa Logan

Categories     Cakes

Time 1h50m

Number Of Ingredients 19

3 c all purpose flour (sifted)
2 tsp baking powder
1/4 tsp salt
1 c butter, room temperature
1 box powdered sugar, sifted
4 large egg yolks, well beatened
1 c milk, whole
1 tsp vanilla
1 c coconut, flaked
4 large egg whites, well beatened
FROSTING
1 c sugar
1/2 c light karo syrup
3 Tbsp water
3 large egg whites
1/4 tsp cream of tartar
1/4 tsp salt
1 1/2 tsp vanilla extract
1 1/2 c grated coconut

Steps:

  • 1. Cake: Sift flour, baking powder and salt into a large bowl. In another large bowl, cream butter thoroughly and gradually add sugar. Beat until light and fluffy. Add beaten egg yolks to butter mixture and mix well. Add flour mixture, alternating with milk, beating well after each addition and ending with flour. Stir in coconut and vanilla, gently fold in egg whites. Bake in greased 8 or 9 inch cake pans for about 30 minutes or until toothpick inserted in the center comes out clean. Makes 3 layers.
  • 2. For the icing, combine first 6 ingredients in the top of a double boiler. Cook over rapidly boiling water, beating with a mixer until mixture stands in peaks. Remove from heat and add vanilla. Continue mixing with mixer until icing is firm enough to hold when spreading. After frosting the cake, immediately sprinkle with grated coconut. Press coconut onto sides of the cake using your hands.

GRANDMA'S SEVEN- MINUTE FROSTING



GRANDMA'S SEVEN- MINUTE FROSTING image

Here's the perfect frosting for Grandma's Devil's food cake or almost any cake. Peaks of this white frosting crowns a cake in regal fashion.

Provided by Eddie Jordan

Categories     Other Desserts

Time 15m

Number Of Ingredients 6

2 egg white
1 1/2 c sugar
dash of salt
1/3 c water
2 tsp light corn syrup
1 tsp vanilla

Steps:

  • 1. Combine egg whites, sugar, salt, water, and corn syrup in a double boiler. Beat 1 minute or until thoroughly mixed
  • 2. Then place over boiling water and beat constantly at high speed of electric mixer or with a rotary beater for 7 minutes until frosting will stand in stiff peaks. Stir frosting up from bottom and sides of pan occasionally.
  • 3. Remove from boiling water and pour at once into a large bowl Add vanilla and beat 1 minute until thick enough to spread.
  • 4. Makes about 4 1/2 cups enough to cover tops and sides of two 8 or 9 inch layers or a 10 inch tube cake.

SEVEN-MINUTE FROSTING FOR QUICK COCONUT LAYER CAKE



Seven-Minute Frosting for Quick Coconut Layer Cake image

This frosting is used on our Coconut Layer Cake but it can be used with many different kinds of cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

3 large egg whites
2 teaspoons light corn syrup
1/2 teaspoon cream of tartar
1/3 cup cold water
1 1/2 cups sugar

Steps:

  • In a medium saucepan, bring 2 inches of water to a simmer.
  • In a large heatproof mixing bowl, combine reserved egg whites, light corn syrup, cream of tartar, water, and sugar.
  • Place bowl over simmering water (it should not touch water); with a handheld mixer, beat on high speed until stiff peaks form, about 7 minutes.
  • Remove bowl from heat; beat 3 to 5 minutes more to cool. Use immediately.

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