Torta De Coco Coconut Cake Recipes

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THROWDOWN'S TOASTED COCONUT CAKE WITH COCONUT FILLING AND COCONUT BUTTERCREAM



Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream image

Provided by Bobby Flay

Categories     dessert

Time 6h35m

Yield 8 servings

Number Of Ingredients 28

2 cups sweetened flaked coconut
1 1/2 cups water
1 tablespoon granulated sugar
3/4 cup sweetened flaked coconut
3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract
3/4 cup coconut custard (recipe above), cold
3/4 cup very cold heavy cream
3 stick unsalted butter, softened
1/3 cup confectioners' sugar
3/4 cup coconut custard (recipe above) (cold)
Pinch fine sea salt
2 tablespoons softened butter, for pans
2 1/4 cups cake flour, plus more for pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split and seeds scraped
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon fine sea salt
12 tablespoons unsalted butter, cut into 12 pieces, slightly cold

Steps:

  • Preheat oven to 325 degrees F.
  • Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.
  • Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.
  • Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.
  • Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.
  • Combine the custard and cream in a bowl and whip until soft peaks form.
  • Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.
  • Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.
  • Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.
  • In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.
  • Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.
  • Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.
  • Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.

CHOCOLATE COCONUT CAKE



Chocolate Coconut Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick spray
One 14-ounce bag sweetened shredded coconut (about 4 cups)
2 teaspoons instant espresso
1 1/4 cups water
One 15.25-ounce box chocolate fudge cake mix, such as Betty Crocker
1/2 cup vegetable oil
3 eggs
Two 8-ounce blocks Neufchatel cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup coconut milk
1/2 teaspoon kosher salt
2 1/2 cups powdered sugar

Steps:

  • Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
  • Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
  • Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
  • Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
  • Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
  • If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
  • Refrigerate for at least 1 hour before serving.

TORTA DE COCO (COCONUT CAKE)



Torta De Coco (Coconut Cake) image

A really amazing, very rich cake from Colombia--a sort of bread pudding except instead of using bread, it uses pound cake (I have posted the recipe for the traditional Colombian pound cake). It's worth making just for the aromas of the cooking syrup and then the torta baking--but you will love eating it as well.

Provided by Chef Kate

Categories     Dessert

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 1/2 cups sherry wine (a drinkable not too dry sherry(NOT cooking sherry)
8 ounces raisins
2 cups sugar
3 cups water
2 cinnamon sticks
7 ounces shredded unsweetened coconut (dessicated is fine)
1 poundcake (the recipe I use provides a 10-inch cake)
10 eggs, separated
2 teaspoons ground cinnamon
butter, for the pan

Steps:

  • Soak the raisins in the sherry.
  • Pre-heat the oven to 375 degrees.
  • In a saucepan, combine the sugar, the water and the cinnamon sticks and cook over medium heat, stirring occasionally, until it forms a thick syrup.
  • Add the coconut, stir well, and cook another three minutes, stirring occasionally.
  • Remove from heat and allow to cool; when cooled, remove and discard cinnamon sticks.
  • Grate the poundcake into a large bowl.
  • Beat the egg yolks and add them to the pound cake along with the coconut mixture, the raisins and sherry and the ground cinnamon.
  • Butter a ten inch springform pan.
  • Beat the egg whites until they form stiff peaks.
  • Fold them, using a rubber spatula, into the cake mixture, blending well but gently.
  • Pour the batter into the prepared pan and bake for an hour, or until a knife inserted in the center comes out clean.
  • Cool on a rack before opening the springform pan.
  • Note: Even the best springform pans leak sometimes, so wrap the bottom with some foil and place a cookie sheet on the oven shelf beneath the shelf on which you bake the cake.

Nutrition Facts : Calories 699.9, Fat 24, SaturatedFat 16.5, Cholesterol 277.8, Sodium 209.9, Carbohydrate 84.2, Fiber 4.6, Sugar 57.6, Protein 10.2

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