Quick Coconut Layer Cake Recipes

COCONUT LAYER CAKE

Steps:

• Preheat oven to 350 degrees, with rack in center. Butter two 9-inch round cake pans. Line bottom of pans with parchment-paper rounds; butter paper. Dust paper and sides of pans with flour, tapping out excess.
• In a large bowl, whisk together flour, baking powder, and salt; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions, alternately with milk in 2, beginning and ending with flour. Mix until just combined.
• Divide evenly between prepared pans. Place pans next to each other in oven (without touching); cook until a toothpick inserted in centers comes out clean, about 30 minutes, rotating pans halfway through.
• Cool in pans 10 minutes. Run a knife around edges; invert cakes onto a rack. Peel off parchment; reinvert and let cool completely before assembling.
• Assemble the cake: In a small bowl, whisk 1/4 cup store-bought lemon curd with 3/4 cup frosting. Place bottom cake layer on a platter; tuck strips of parchment under edges of cake.
• Leaving a 1-inch border, spread layer with lemon-curd mixture and 1/2 cup sweetened shredded coconut. Top with remaining cake layer.
• Spread 2 cups frosting over top; spread remaining on sides (push spatula in a forward motion to prevent crumbs). Sprinkle 1 1/4 cups coconut over cake; pat gently on sides.

SIMPLE COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Whisk coconut and sugar together in a bowl. Sift in flour and whisk to combine. Make a well in the middle of the mixture and set aside.
• Whisk eggs together in a small bowl and pour into the well in the flour mixture. Add enough milk to reach a slightly thickened, but runny, texture. Pour batter into the prepared pan.
• Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
• Remove from the oven and let cool for 20 minutes. Pour simple syrup over cake before serving.

EASY & QUICK DELICIOUS COCONUT CAKE

Steps:

• 1. Put cake mix, egg whites, vegetable oil, milk and 1/2 cup of cream of coconut milk.
• 2. Add 1 cup of the shredded coconut in a bowl and mix with an electric mixer for 2 minutes.
• 3. Pour in a greased 9×13 pan. Bake at 350 for 20 to 25 minutes or until a toothpick inserted comes out clean.
• 4. Remove from oven and immediately poke holes all over the cake. Pour 1 cup of Cream of Coconut over the cake. Cool the cake. Spread cool whip on the top and sprinkle with remaining 1 1/2 cups of shredded coconut.
• 5. Put in refrigerator for a number of hours before serving or overnight.

QUICK COCONUT LAYER CAKE

Steps:

• Beat cake ingredients with electric mixer on low speed for one minute to blend.
• Increase speed to medium and beat for two minutes, scraping down sides when necessary.
• Pour into two greased and floured 9" round cake pans.
• Bake in a preheated 350 degree oven for approximately 25 minutes or until toothpick inserted in center comes out clean.
• Cool on wire racks for 10 minutes, remove from pans and cool completely.
• For frosting, beat cream on high speed until soft peaks form.
• Add sugar and vanilla and beat to stiff peaks.
• Frost between layers and on top and sides of cake.
• Coat the outside surfaces liberally with grated coconut.

COCONUT LAYER CAKE - TASTE OF HOME

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks and beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and pecans/walnuts. In a small mixing bowl, beat egg whites until stiff; gently fold into batter. Pour into two greased and floured 9-in round cake pans. Bake at 350 degrees for 40 mins or until a wooden pick inserted near the center comes out clean. Cool 10 mins in pans before removing to wire tacks; cool completely. For frosting, beat cream cheese, sugar, butter and vanilla until smooth and creamy. Spead between layers and over top and sides of cake. Sprinkle with coconut; garnish with pecans/walnuts.

COCONUT LAYER CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm loose-bottomed sandwich tins with baking parchment. Put the butter and sugar into the bowl of a freestanding mixer and beat for 10 mins. Add the eggs and coconut extract, and beat for a further 5 mins until light. Beat in the coconut cream. Fold through the dry ingredients (excluding the coconut flakes) then spoon into the prepared tins. Bake in the centre of the oven for 25-30 mins until golden brown and risen. Leave to cool in the tins, then turn out onto a wire rack to cool completely.
• Beat the butter, sugar and a pinch of salt together using an electric mixer for 10 mins until light and fluffy. Add the soft cheese, coconut cream and coconut extract, and beat on a high speed for 1 min until thickened. Use half of the buttercream to sandwich the sponges together, then spread the remaining icing on the top and sides of the cake. Top with the toasted coconut flakes.

FRESH COCONUT LAYER CAKE

Steps:

• Before you start with this cake, you'll first have to deal with the coconut.
• Push a skewer through the top and make 3 holes and drain out the milk.
• Then place the coconut pieces in a ziplock bag & sit it on a hard surface - a stone floor or an outside paving stone. Then give it a whack with a hammer - it won't be that difficult to break.
• Now remove the pieces from the bag and, using a cloth to protect your hands, pry the top of a knife between the nut and the shell. You should find that you can force the whole piece out in one go.
• Now discard the shell and take off the inner skin using a potato peeler.
• The coconut is now ready to use.
• The best way to grate coconut flesh is with the grating disc of a food processor, but a hand grater will do just as well.
• Prepare Cake:.
• Preheat oven to 325°F.
• 2 8" pans, buttered and parchment lined.
• Sift the flour and baking powder into a large bowl, holding the sieve high to give them a good airing.
• Now just add all other ingredients, except the grated coconut, to a bowl & mix with an elecrtic mixer and combine everything until you have a smooth texture, about 1 minute or use wooden spoon.
• What you should have now is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems stiff, add a drop of water and mix again.
• Finally, stir in the 3 oz fresh grated coconut and divide the mixture between pans.
• Place them on center shelf of the oven and bake 30-35 minutes.
• To test whether the cakes are cooked, lightly touch the center of each with a finger: if it leaves no impression and then sponges spring back, they are ready.
• Next, remove them from the oven and wait 5 minutes and then turn them out on to a wire rack.
• Carefully peel off base papers, when the cakes are absolutely cool, carefully divide each one horizontally into two halves using a sharp serrated knife.
• Prepare Frosting:.
• Now make up the frosting by simply whisking all the ingredients together in a bowl to combine them.
• Next select the plate or stand you want to serve the cake on - you'll also need a palette knife - then simply place one layer on first, followed by a thin layer of frosting(about a fifth), followed by the next layer of cake, and so on.
• After that, use the rest of the frosting to coat the sides and top of the cake.
• Don't worry how it looks: the good thing is that it's all going to be covered with the rest of the grated coconut next.
• And that's it!

COCONUT LAYER CAKE

Steps:

• Preheat oven to 350°F.
• Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
• Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend.
• Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy.
• Beat in egg yolks and vanilla extract.
• On low speed, beat in dry ingredients and then buttermilk, each just until blended.
• Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry.
• Fold beaten egg whites into batter.
• Divide cake batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 45 minutes.
• Cool cakes in pans on rack 10 minutes.
• Run small sharp knife around pan sides to loosen cakes.
• Turn cakes out onto racks and cool completely.
• Place 1 cake layer on cake plate.
• Spread 1 cup Cream Cheese Frosting over cake layer.
• Sprinkle 1 cup sweetened shredded coconut over.
• Top with second cake layer.
• Spread remaining frosting over top and sides of cake.
• Sprinkle remaining coconut over cake, gently pressing into sides to adhere.
• (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)*Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.
• Makes 10 servings.

SEVEN-MINUTE FROSTING FOR QUICK COCONUT LAYER CAKE

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.