State Fair Winning Coconut Cake Recipes

COCONUT CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
• Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

STATE FAIR WINNING COCONUT CAKE

Steps:

• Grease and flour two round cake pans or one large pan for a single layer cake.
• Sift together flour, baking powder, baking soda and salt.
• Cream shortening. Beat in 1 and 2/3 cups sugar. Blend in vanilla and coconut extracts. Beat in egg whites.
• Blend in flour alternately with buttermilk, beginning and ending with flour mixture. Using a mixer, beat on low for 2 minutes. Pour into pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick tests clean.
• Cool 10 to 15 minutes in pans, then finish cooling on racks. Cool completely before frosting.
• For frosting: Put Wondra in saucepan. Slowly blend in milk. Cook over medium heat, stirring, until thick. Cool.
• In deep bowl, beat butter, shortening and salt. Beat in confectioner's sugar and vanilla. Beat in cooled white sauce until fluffy.
• Frost cake. Sprinkle with all of the coconut.
• Store in refrigerator.
• Cooking time does not include the time for the cake and frosting to cool.

STATE FAIR POUND CAKE

Steps:

• Preheat oven to 325°F
• Have all ingredients at room temperature.
• In a mixing bowl, cream butter, shortening and sugar until light and fluffy.
• Add eggs, one at a time, and beat well.
• Add coconut and butternut flavoring.
• Sift together flour and baking powder in a bowl.
• Alternately add flour mixture and milk into creamed mixture; mix until combined.
• Pour batter into a greased and floured tube pan.
• Bake 1 3/4 hours or until the cake tests done.