Paci Restaurant Coconut Cake Recipes

COCONUT CAKE

Steps:

• Preheat oven to 350°F. Grease a 10- by 2-inch round cake pan and line bottom with a round of wax paper or parchment. Grease paper and dust pan with flour, knocking out excess.
• Sift together flour, baking powder, and salt.
• Beat butter with an electric mixer until creamy. Gradually beat in sugar on medium speed until pale and fluffy. Add vanilla, then beat in eggs, 1 at a time. (Mixture may look curdled.)
• Alternately beat in flour mixture and milk in 3 batches on low speed. Increase speed to medium and beat batter 1 1/2 minutes, or until smooth. Fold in coconut.
• Spoon batter into cake pan and spread evenly.
• Bake cake in middle of oven until golden brown and a tester comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 1 hour, then invert onto rack. Remove paper and reinvert onto another rack to cool completely.

PACI RESTAURANT COCONUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 10 by 2 inch round cake pan and line bottom with wax paper or parchment.
• Grease paper and dust pan with flour, knocking out excess.
• Sift together flour, baking powder, and salt.
• Beat butter with an electric mixer until creamy.
• Gradually beat in sugar on medium speed until pale and fluffy.
• Add vanilla then beat in eggs, 1 at a time (mixture may look curdled).
• Alternately beat in flour mixture and milk in 3 batches on low speed.
• Increase speed to medium and beat batter 1/2 minutes, or until smooth.
• Fold in coconut.
• Spoon batter into cake pan and spread evenly.
• Bake in the middle of oven until golden brown or until tester comes out clean, 45 to 50 minutes.
• Cool cake in pan on rack for 1 hour, then invert onto rack.
• Remove paper and reinvert onto another rack to cool completely.

JUNIOR'S LEMON COCONUT CAKE

Steps:

• Make the sponge cake the day before or morning you will serve cake.
• Preheat oven to 350°F Butter two 9-inch layer cake pans and line the bottoms with wax paper.
• Sift the flour, salt and baking powder together and set aside. Beat egg yolks in a large bowl with and electric mixer on high for 5 minutes. With mixer running, gradually add 3/4 cup sugar and beat until thick and light yellow, about 5 minutes. Beat in vanilla and lemon extract. Sift flour mixture over batter and stir in by hand until no white remains. Then blend in butter stirring until it no longer looks separated. In a clean bowl, beat egg whites with cream of tartar on high until frothy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Stir about 1 cup of whites into batter, then gently fold remaining whites inches Divide batter evenly between pans and bake until layers spring back when lightly touched, about 25 minutes. Let cool on rack 30 minutes, then turn out of pans. Peel of paper and let cool completely (at least 4 hours).
• Prepare the Lemon Filling 2 hours before serving.
• Mix sugar, cornstarch and salt together in large saucepan. Gradually pour in the water, whisking to prevent lumps. Cook over medium heat until mixture thickens. Remove from heat. Meanwhile beat yolks with electric mixer on high, until thick and light. Mix a little hot starch mixture into eggs to warm, then pour eggs into pan. Cook over low heat, whisking, just until hot and edges are just starting to cook. Be very careful not to overcook or it will separate. Remove from heat and whisk in juice, rind, butter, vanilla and lemon extract. Refrigerate until cool to touch, but not chilled and set - should still be spreadable.
• Sift sugar and salt together and set aside. Cream butter and margarine together in large bowl with mixer on high for 3 minutes. With mixer still running, beat in corn syrup and vanilla. Reduce mixer to low and beat in sugar in two additions. Blend in cream until spreading consistency is reached, using a little extra if necessary.
• Set 1 cup aside in a pastry bag fitted with a medium star tip.
• To assemble:.
• Split each cake layer to make 4 layers. Spread first layer with about 1/5 frosting, then 1/4 lemon filling. Repeat with second and third layers. Top with last layer. Frost sides of cake, then pat with coconut, reserving about 1/4 cup. Frost top of cake with remaining frosting and then spread with remaining filling. Sprinkle with 1/4 cup coconut. Using pastry bag, pipe scrolls of frosting along top edge of cake and large rosette in center.
• Keep refrigerated.

SIMPLE COCONUT CAKE

Steps:

• Pre-heat oven to 180°c (fan forced) and line a cake tin with baking paper.
• Simply combine all ingredients in a bowl and pour into cake tin.
• Bake in oven for aprox. 35min or until top springs back when touched lightly in the centre.

COCONUT CAKE

Steps:

• For the filling:.
• Heat the butter, cream and granulated sugar in a large saucepot over medium heat until dissolved.
• Make a slurry with the cornstarch, vanilla and some cold water. Whisk into the hot mixture and boil gently, stirring until thick. Take off the heat and stir in the coconut. Chill overnight.
• For the frosting:.
• Beat the cream cheese and butter until well combined. Add the confectioners' sugar and vanilla and beat until smooth, scraping down sides and bottom of the bowl frequently.
• For the cake:.
• Preheat the oven to 325 degrees F. Grease 3 cake pans. Mix together the flour, baking powder and salt in a bowl. Cream the butter, granulated sugar and eggs until very light and fluffy. Add the vanilla and coconut extracts. Add the cream and sour cream alternately with the dry ingredients and mix gently. Pour into the prepared pans and bake, 18 to 25 minutes.
• To assemble:.
• Remove a cake layer from the pan and place on a plate or a cardboard cake circle. Place 6 scoops of filling on top and smooth out with a spatula until it creates a perfectly even layer of filling. Place the next cake layer on top of the filling and press down evenly. Add another 6 scoops of filling, smooth out with spatula to create another layer of filling. Place the last cake layer on top of the filling and press down evenly.
• Trim around the sides of the cake to create a smooth edge. Add a generous amount of frosting on top of the cake and smooth out with spatula. Then proceed to cover the sides of the cake with frosting. Sprinkle with the shredded coconut on the top and sides and then garnish with toasted coconut.

INCREDIBLE COCONUT CAKE

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.

REFRIGERATOR COCONUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly spray a 13x9 inch pan with cooking spray, flour lightly and set aside.
• Prepare the cake mix using the water, oil and eggs as directed on package directions.
• Bake in preheated oven for 25 to 35 minutes or as directed on package.
• Test cake by inserting cake tester off center, when it comes out clean cake is done.
• Bring the sugar (or sugar/Splenda mixture) and milk to a boil over medium heat; stir in coconut flavoring and remove from heat.
• With a wooden spoon handle and while cake is hot, poke holes in top of cake, pour the syrup over, allow to cool to room temperature.
• Cover and refrigerate until serving time.
• At serving time spread with cool whip and sprinkle with lightly toasted coconut.

OLD FASHIONED COCONUT CAKE

Steps:

• For cake:.
• Preheat oven to 375°F Butter and flour two 9-inch-diameter cake pans. Combine all 6 ingredients in large bowl. Using electric mixer, beat mixture on low speed until smooth. Increase speed to medium and beat 4 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool in pans 10 minutes. Cut around cakes to loosen; turn out onto racks. Cool completely.
• For frosting:.
• Using electric mixer, beat cream cheese, butter and cream of coconut in large bowl until smooth. Beat in powdered sugar and vanilla.
• Place 1 cake layer, flat side up, on platter. Spread layer with 3/4 cup frosting. Sprinkle with 3/4 cup flaked coconut. Top with second cake layer, flat side down. Cover top and sides of cake with remaining frosting. Press remaining flaked coconut over top and sides of cake. Chill cake until frosting is firm, at least 1 hour. (Can be made 1 day ahead. Cover loosely and keep chilled until 1 hour before serving.).
• *Cream of coconut is available in the liquor section of most supermarkets.

CHOCOLATE, HAZELNUT AND COCONUT CAKE

Steps:

• In a mixer (or bowl) combine the eggs, sugar, butter and oil. Beat until fluffy and pale yellow. Add the buttermilk and vanilla and beat well to mix.
• In another bowl, sift the flour, cocoa, baking powder and soda. Add to the wet ingredients in three batches on low speed. Beat each time until the mix just comes together. With the mixer running, add the boiling water and coffee and beat until a smooth batter is formed.
• Butter and flour (or line with baking paper) two 8" round cake pans. Divide the batter evenly between the pans and place in a preheated 375°F oven for 30 minutes or until a toothpick comes clean from the center. Cool on a wire rack for 5 minutes and turn out on to the wire rack and allow to cool.
• For the filling: in a large saucepan over medium-high meat, bring the cream to a boil watching carefully. Cream will boil over easily. Remove from heat immediately when it comes to a boil.
• In a large mixing bowl, combine the egg yolks and sugar and whisk until pale and light. Add a little of the hot mixture to the eggs and whisk smooth. Pour the eggs into the hot cream. Using a spatula, mix until smooth. Return to low heat and stir until the mixture begins to thicken (about 1-2 minutes). Be very careful not to boil the egg mixture or it will separate. Strain through a sieve back into the mixing bowl and add the coconut and hazelnuts. Stir well, cover with plastic film and chill until needed.
• For the icing: In a mixer, combine the butter, powdered sugar, and cocoa. Whip on low speed until well blended. Beat on high speed until fluffy.
• To assemble the cake, cut each cake in half. Place a bottom layer on a serving plate, spread some of the chilled coconut mixture over the surface. Top with a second cake half and continue with the rest of the cake layers and filling. Using a spatula, spread the icing evenly over the surface of the cake.
• For decoration, you can press toasted coconut or nuts onto the side of the cake.