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.
OLD FASHIONED COCONUT CAKE
Basic 1-2-3-4 cake with a replacement of 1 cup canned, unsweetened coconut milk instead of regular milk. Paired with a delectable and delicious Swiss meringue buttercream icing...oh my!
Provided by Darla Cecil
Categories Desserts Cakes Coconut Cake Recipes
Time 1h40m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
- Beat butter and margarine together using an electric mixer in a bowl until creamy. Add sugar gradually, beating until light and fluffy.
- Sift flour, baking powder, and salt together in a separate bowl.
- Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with coconut milk and vanilla extract, beating after each addition until smooth. Pour about 2 1/3 cups batter into each prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Let cake layers cool in pans for 10 minutes before transferring to wire racks to cool completely, about 30 minutes more.
- Stir sour cream, sugar, coconut, and milk together in a bowl until filling is well blended.
- Remove one cake layer from the pan and invert onto a cake plate. Poke holes approximately 1-inch apart using the end of a wooden spoon until entire cake has been poked. Spread 1/3 of the filling on the cake layer. Top with second layer; repeat process. Top with last layer and repeat process again.
- Combine sugar and egg whites in the top of a double boiler. Heat the pot over boiling water, stirring with a wire whisk until all sugar has dissolved, about 5 minutes. Remove from heat.
- Transfer sugar mixture to the bowl of an electric stand mixer and beat using the wire attachment until soft peaks form. Switch to the paddle attachment. Pour in vanilla extract and salt. Beat in butter, 1 tablespoon at a time, until fully incorporated. Beat until meringue reaches a thick buttercream consistency. Spread onto cake. Decorate with coconut as desired.
Nutrition Facts : Calories 630.9 calories, Carbohydrate 71.2 g, Cholesterol 108.6 mg, Fat 36.9 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 21.3 g, Sodium 343.8 mg, Sugar 48.6 g
OLD FASHIONED COCONUT CAKE
This is an old family recipe. It originally called for fresh grated coconut and coconut milk. Due to the fact that so many times the coconuts didn't have much flavor or were bad, this recipe was revised to use the frozen coconut. It is one of the best coconut cakes I have ever had!
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine eggs and sugar and beat until light and fluffy.
- Add flour and baking powder and beat on low until smooth.
- Add coconut flavoring.
- Combine milk and butter in a saucepan and heat until butter melts.
- Fold into other mixture.
- Bake in 2 or 3 greased and floured 8 or 9 inch cake pans at 350°F for 25-30 minutes or until a toothpick inserted comes out clean.
- Thaw the packages of coconut.
- Squeeze each opened package coconut over the cooled cakes so that the coconut "milk" is sprinkled over the cake and soaks into the cake. Ice generously with "Seven-Minute Frosting" (#96449).
- Topping the icing with the coconut (in between the layers too!).
OLD-TIME COCONUT CAKES
More candy than cake really! When I was young, and way before that, this was seen pretty frequently around Bermuda in small shops. Nowadays, you may see it at a charity bake sale or the occasional corner shop run by Bermudians that still keep in touch with the good ol' days!
Provided by byZula
Categories Candy
Time 30m
Yield 1 dozen
Number Of Ingredients 7
Steps:
- In a heavy-bottomed pot, heat together the sugars and the water until sugar has dissolved and thickened.
- Add the remaining ingredients.
- Cook slowly, stirring for about 20 minutes, or until quite thick.
- Add food coloring if using, before it gets too thick to stir properly.
- Test for doneness by dropping a rounded tablespoon's worth on a damp cutting board.
- If it hardens as it cools, it's done.
- Most people just plop rounded tablespoons of this mixture onto a damp cutting board and let it spread and cool. They're usually about 3 or so inches wide. So, experiment until you get the size you desire.
- Store them in a glass jar or you can wrap them individually in waxed paper.
- Beware! This is very sweet!
Nutrition Facts : Calories 6270.6, Fat 292.8, SaturatedFat 259.6, Sodium 342.6, Carbohydrate 936.7, Fiber 74.2, Sugar 856.4, Protein 31.4
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- Preheat oven to 375°F (190°C). For the Cake, grease 2 (9-inch/23-cm) round cake pans. Set aside. Sift 2 cups (500ml) of the flour, sugar, baking powder and salt into a large bowl. Set aside. Mix buttermilk and baking soda in small bowl. Set aside.
- Bring water, margarine and remaining 2 tablespoons flour to boil in small saucepan, stirring to blend. Add the hot margarine mixture into the flour mixture; mix with wire whisk until well blended. Add the buttermilk mixture, oil, eggs and vanilla; mix with whisk until well blended. Pour batter into prepared pans.
- Bake 20 minutes or until toothpick inserted in center comes out clean. Remove from oven. Cool in pan 5 minutes. Remove from pans; cool completely on wire rack.
- For the Frosting, beat shortening in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in confectioners' sugar, scraping sides and bottom of bowl after each addition. Add milk; beat until light and fluffy.
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