Luscious Coconut Cake Recipes

LUSCIOUS COCONUT CAKE

Steps:

• Cake: Beat together the first seveningredients at medium speed until mixed well.
• Add the extracts and mix well.
• Add the eggs, one at a time, beating well after each addition.
• Stir in coconut.
• Pour batter into 4 greased and floured 9-inch round cakepans.
• Bake at 400 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.
• Cool pans on a rack 10 minutes before removing.
• Continue to cool on the rack until room temp is reached.
• Coconut Filling: Cook together the sugar, flour, milk, and eggs in a large saucepan over medium low heat, whisking constantly, for 15 minutes.
• You want it thick and bubbly.
• Remove from heat.
• Stir in coconut and vanilla-mix well and cool completely.
• (makes 5&1/2 cups) Spread coconut filling between layers.
• Beat whipping cream on high until foamy.
• Gradually add powdered sugar, beating until soft peaaks form.
• Spread on top and sides of cake.
• Garnish with toasted coconut flakes.
• OR.
• Coconut Milk Frosting: Beat together the butter, salt, vanilla and almond extract until fluffy.
• Add sugar alternately with coconut milk, beating until smooth.
• Frost cake and garnish with toasted coconut.
• (makes 9 cups).

COCONUT CAKE

Steps:

• Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In medium bowl, mix flour, baking powder and 1 teaspoon salt; set aside.
• In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add 2 cups sugar, 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add whole eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. On low speed, alternately add flour mixture and milk, beating just until blended. Divide batter evenly among pans.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In heavy 2-quart saucepan, mix 1 1/2 cups sugar and the water. Cook over medium heat, stirring constantly, until mixture is clear. Cook, without stirring, to 240°F on candy thermometer, about 10 minutes. Meanwhile, in large bowl, beat egg whites with electric mixer on low speed until foamy. Add cream of tartar and 1/8 teaspoon salt; beat on medium speed until soft peaks form. Increase speed to high; pour hot syrup into egg white mixture. Add marshmallows, a few pieces at a time, beating until stiff peaks form and frosting is thick enough to spread.
• In small microwavable bowl, microwave 2 tablespoons sugar and the coconut milk on High 1 minute; stir until sugar dissolves. Brush half of the coconut milk mixture over 1 cake layer to within 1/2 inch of edge. Frost with 1 cup of the frosting; sprinkle with 1/2 cup of the coconut. Top with second cake layer; brush with remaining coconut milk mixture. Frost with 1 cup frosting; sprinkle with 1/2 cup coconut. Top with remaining cake layer. Spread remaining frosting on top and side of cake; sprinkle with remaining coconut.