Perfumed Coconut Cake Recipes

OLD FASHIONED COCONUT CAKE

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.

COCONUT FUDGE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine buttermilk, oil, coffee, eggs and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to buttermilk mixture, beating just until combined. Fold in pecans. , Pour half of the batter into prepared pan; sprinkle with 1 tablespoon flour. In a small bowl, beat cream cheese, sugar, egg and vanilla until smooth. Toss chocolate chips and coconut with remaining 1 tablespoon flour; fold into cream cheese mixture. Spoon over batter to within 1/2 in. of edges; top with remaining batter., Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 20-25 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.

SMOKED COCONUT CAKE

Steps:

• Set a smoker to 350°F. Spray an 8-inch square baking pan with cooking spray. Line the pan with parchment paper.
• In a stand mixer or in a bowl with a handheld mixer, beat together the sugar, eggs, and egg whites on high speed until pale and thick enough to form a ribbon when you lift the beater and let the mixture fall back on itself. Using a rubber spatula, fold in the jasmine extract, salt, and flour, being careful not to deflate the eggs. Stir in the coconut flakes just until evenly distributed (the batter will be thick). Transfer the batter to the prepared pan and smooth the surface with a moistened rubber spatula.
• When the smoker reaches the target temperature and the smoke runs clear, put the pan directly on the grate, close the lid, and bake until a toothpick or the tip of a knife inserted into the center comes out clean, 50 to 60 minutes.
• Remove from the smoker and let cool on a wire rack to room temperature. Cut into 2-inch squares and serve. The bars can kept in an airtight container at room temperature for up to 3 days.

PERFUMED COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease and flour two 8-inch round cake pans.
• Put the cake mix and the instant pudding in a mixing bowl and stir until completely combined. Crack in the 3 eggs, then add the coconut milk, coconut extract, and butter.
• Blend for approximately 3 minutes in a stand mixer, or 5 minutes with hand-held mixer. This will give the pudding time to develop.
• Spread the batter evenly in the two prepared cake pans. Bake for about 30 minutes in the preheated oven, or until the cakes are set and just beginning to pull away from the sides of the pans.
• Remove from the oven and let the cakes cool completely. Because they are moist the cakes will be heavy. Don't worry.
• Whip the frosting ingredients together until completely fluffy. (Add a tablespoon of milk at a time if you need it to whip up fluffier.)
• Frost the cooled cake, placing the first cake layer round side down on a plate, then spread frosting across the middle. Put the flat side of the other layer down on frosted center. Frost sides and top of cake.
• Toast some coconut until golden brown (not dark brown) in the oven. If you are using the pecans, toast them as well. Toss nuts and coconut together, then sprinkle on top of the cake.
• Refrigerate cake if not serving within one or two hours. Bring to room temperature for at least one hour before serving.