Re: Do you like coconut??
RECIPES ARE SPLIT TO CLOSE THREAD DUE TO SPAMMERS -
Coconut Layer Cake Cake
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1cup milk or evaporated milk
1 teaspoon vanilla extract
Filling
3/4 cup milk
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 seven-ounce package sweetened, shredded coconut
1 teaspoon vanilla extract
Frosting
3 egg whites
11/2 teaspoons vanilla extract
1/2 cup cold water
1 1/2 cups sugar
1/4 plus
1/8 teaspoon cream of tartar
Garnish sweetened, shredded coconut Preheat oven to 350° F. Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper. Make the cake In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide the batter among the cake pans. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
Make the filling In a medium-size saucepan, whisk the milk with the sugar and the flour until thoroughly combined. Cook and stir constantly over medium-high heat (about 5 minutes) until thickened and bubbly. Remove from heat and add the coconut. Stir in the vanilla extract. Cover and cool to room temperature. When cake has cooled, spread half the filling between the first two layers of cake, then the other half between the second and third layers. The cake should be assembled so it can be iced as soon as the frosting is completed.
Make the frosting In an electric mixer bowl, combine the egg whites and the vanilla extract and set aside. In a medium-size saucepan over high heat, combine the water with the sugar and the cream of tartar. As mixture begins to bubble at edges, stir once to make sure the sugar is dissolved completely, then let come to a rolling boll (about 2 to 3 minutes) and remove immediately from heat. Now, in a medium-size bowl, on the medium-high speed of an electric mixer, beat the egg whites and the vanilla extract with the whisk attachment until foamy, about 1 minute. Without turning off mixer, pour the sugar syrup into the beaten egg whites in a thin, steady stream. Continue beating constantly, on medium-high speed, for about 5 minutes or until stiff peaks form but frosting is still creamy. Frost top and sides of cake immediately. Generously sprinkle top with shredded coconut. Makes 1 three-layer 9-inch cake.
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Self Frosting Pineapple-Coconut Cake
How about a cake that frosts itself!
1 can crushed pineapple in syrup (8 3/4 oz can)
1/3 cup shortening
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 1/4 cup flour (sifted all purpose)
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut (flaked)
1/3 cup brown sugar
1/3 cup walnuts
3 tablespoon margarine or butter (melted)
Thoroughly drain pineapple, reserving 1/2 cup of the syrup. Beat together shortening, sugar and vanilla. When creamy, beat in egg. Sift together flour, baking powder and salt; add to creamed mixture alternately with reserved syrup, beating after each addition. Spread 1/2 of batter in greased and floured 8" round cake pan. sprinkle with crushed pineapple. Cover with remaining batter. In small bowl, combine coconut, brown sugar, walnuts and butter sprinkle over batter. Bake at 350° F. for 35 to 40 minutes or until cake tests done. Cut into wedges and serve warm with ice cream.
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Mounds Chocolate and Coconut Cake
1 (18 1/2 ounce) box chocolate fudge cake mix
1 1/3 cups brewed coffee
2 tablespoons butter
1/2 cup evaporated milk
large marshmallows
1 (14 ounce) package flaked coconut
1 (16 ounce) container prepared fudge frosting
Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water. Cool cakes completely. Filling: In a saucepan over medium heat, combine butter and evaporated milk. Bring to a boil. Add the marshmallows and stir until melted and smooth. Stir in coconut. Let coconut mixture cool completely before assembling cake. Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling. Cover top and sides with fudge frosting. Refrigerate. 10 Servings
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Coconut Cake with Fluffy Icing Recipe
INGREDIENTS
FILLING
3/4 cup fresh lemon juice
2 tablespoons plus 2 teaspoons cornstarch
1 1/2 cups sugar
8 egg yolks
8 tablespoons (1 stick) butter, cut into 8 pieces
Grated zest of 2 lemons
Pinch of salt
CAKE
3 cups cake flour (not self-rising)
1 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
16 tablespoons (2 sticks) butter, softened
4 eggs, at room temperature, separated
1 teaspoon vanilla
1 cup well-stirred canned unsweetened coconut milk
FROSTING
1 1/2 cups sugar
2 egg whites, at room temperature
2 teaspoons corn syrup
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 (17-ounce) bag shredded sweetened coconut (2 2/3 cups)
In a heavy-bottomed medium saucepan, combine lemon juice and 1/2 cup water. Add cornstarch, and whisk to dissolve. Add sugar, egg yolks, butter, lemon zest and salt. Cook over medium heat, whisking constantly, until mixture comes to a simmer. Reduce heat to low and whisk 1 minute. Strain through a coarse sieve into a medium bowl. Let cool to room temperature, press a piece of plastic wrap directly on surface, and refrigerate until very cold. (Filling may be prepared up to 2 days ahead and refrigerated.)
Position a rack in center of oven and preheat oven to 350°. Lightly butter and flour three 9-inch round cake pans; tap out excess flour. Line bottoms of pans with parchment paper.
In a medium bowl, sift together flour, baking powder and salt. In a large bowl, cream sugar and butter with an electric mixer on high speed until light and fluffy, about 3 minutes. Beat in egg yolks, one at a time, then vanilla. On low speed, add flour in three 1-cup additions, alternating with two 1/2-cup additions of coconut milk, beginning and ending with flour, and beat until smooth, scraping bowl often with a rubber spatula. In a medium bowl, beat egg whites (with clean beaters) on high speed until they form stiff peaks. Whisk 1/4 of the whites into batter, and then fold in remainder. Spread evenly in pans.
Bake 25 to 30 minutes, until a toothpick inserted in centers comes out clean. Be sure pans don't touch each other and that they clear sides of oven by 2 inches.
Let cakes cool in pans on wire racks 10 minutes. Invert onto racks and unmold, removing parchment paper. Turn right sides up and cool completely.
In the bottom of a double boiler, simmer water. In the top of a double boiler, combine sugar, egg whites, corn syrup, cream of tartar and 1/3 cup water. Place over simmering water. Beat on high speed with a handheld electric mixer until icing forms soft peaks, about 2 minutes. Remove from heat and beat in vanilla. Continue beating 5 minutes, or just until stiff peaks form.
Place one layer upside down on a serving plate. Spread with half of lemon filling. Place another layer on top, right side up. Spread with remaining half of lemon filling. Add the final layer right side up. Spread icing over top and then sides of cake. Press handfuls of coconut all over icing. (Cake tastes best the day it is made.)
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Coconut Cake
Coconut filling:
About 3 3/4 pounds fresh coconuts, or enough to yield 4 cups plus
2 tablespoons minced coconut meat, in all [be sure to reserve
coconut milk to make the glaze]
2 1/2 cups heavy cream
1 1/2 cups sugar
1/2 pound [2 sticks] unsalted butter
1 tablespoon cornstarch dissolved in 1 tablespoon water
1 teaspoon vanilla extract
Cake:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
1/2 pound [2 sticks] plus 4 tablespoons unsalted butter, softened and
cut into chunks
1 cup evaporated milk
1 tablespoon vanilla extract
Coconut-milk glaze:
1 1/2 cups reserved strained coconut milk [or a mixture of coconut
milk and water]
1/3 cup sugar
1 teaspoon vanilla extract
Frosting:
2 [3-ounce] packages cream cheese, softened
1/4 pound [1 stick] unsalted butter, very soft
1 tablespoon vanilla extract
1/4 teaspoon salt
2 tablespoons plus 1 teaspoon evaporated milk
1 [1-pound] box powdered sugar, [in all four cups]
For the filling:
Drain the milk from the coconuts by carefully making a hole in each
of the three eyes of the coconuts with a clean, new, and large nail,
an icepick, or a sharp, very sturdy knife point. Strain the milk
through cheesecloth or through a fine mesh strainer lined with a
paper towel and measure out 1 1/2 cups; if necessary make up the
balance with water. Refrigerate until ready to use.
Break coconuts into small pieces with a hammer. Peel the pieces and
remove the brown inner skin attached to the white coconut meat. Rinse
and drain coconut meat well, then process it in batches in a food
processor until minced. You will need 4 cups minced coconut for the
filling, plus 2 tablespoons to garnish the top of the cake. Set aside.
[use leftover coconut as a snack or in another recipe.]
In a heavy 5 1/2 quart saucepan or large Dutch oven, heat together the
cream, sugar, and butter over medium-high heat until mixture reaches a
boil, stirring frequently. Add the four cups of minced coconut, stirring
well. Cook until mixture reduces to 5 cups, about 15 minutes, stirring
almost constantly. Remove from heat and stir in the cornstarch. Place
pan over high heat, and bring to a boil, stirring constantly. Add the
vanilla and cook and stir about 1 minute. Remove from heat and continue
stirring a few seconds more. Cool slightly, then refrigerate until well
chilled. Note: filling will decrease in volume as it cools. Once it is
chilled, measure yield and divide by 5 to determine amount to use between cake layers. Keep refrigerated until just before ready to use.
For the cake:
In a medium-size bowl, sift together the flour, baking powder, and salt;
set aside. In a large bowl of an electric mixer, combine the sugar and
eggs; beat on low speed until smooth, about 1 minute, pushing sides down
with a rubber spatula. Add the butter; beat on low until mixture is
creamy and light colored, about 3 minutes. Beat in the milk and vanilla.
Gradually add the flour mixture, about 1 cup at a time, beating after
each addition just until smooth and pushing sides down as needed. Then
beat on high speed for about 1 minute more, pushing sides down.
Spoon equal portions of the batter [a slightly mounded 1 cup] into six
8-inch round cake pans that have been greased and lightly floured.
Spread batter out evenly in the pans. Bake at 350 degrees F. on the
middle rack of the oven, 3 layers at a time, until centers spring back
when lightly pressed, about 18 to 20 minutes. Remove from oven and let
pans sit about 5 minutes, then loosen sides of cakes with a knife and
remove layers from pans to a wire rack. Bake the 3 remaining layers.
If re-using the same pans, first wash, re-grease, and lightly flour
them. Meanwhile make the glaze and frosting.
After the cake layers have cooled about 15 minutes, glaze one layer
by brushing glaze over the surface and on the sides with a pastry
brush, a little at a time and using one sixth of the glaze [about
2 1/2 tablespoons]. Make holes in the cake with a paring knife so
glaze can sink in. Immediately [before glazing another layer], spread
one fifth of the filling on top of the glazed layer, extending it to
about 1/2 inch from the edge. Then place another layer on top and
repeat procedure of glazing and spreading on filling until all the
layers are glazed and all but the top layer have filling spread on
them.
Let cake cool thoroughly, then frost top and sides. Sprinkle the
remaining two tablespoons minced coconut on top. Let sit 1 hour
before slicing.
Coconut-milk glaze:
Combine the coconut milk and the sugar in a 2-quart saucepan and
bring to a boil over high heat, stirring occasionally. Continue
boiling until glaze reduces to 1 cup, about 5 minutes, stirring
frequently. Remove from heat and stir in the vanilla. Pour into
a glass measuring cup and use glaze as directed in the recipe.
Makes 1 cup.
Frosting:
Combine the cream cheese, butter, vanilla, and salt in a medium-size
bowl of an electric mixer; beat on high speed until creamy, about
1 minute. Turn speed to medium and beat in the milk and 1 cup of
the sugar, pushing sides down with a rubber spatula. Beat in the
remaining 3 cups sugar, 1 cup at a time, mixing until smooth before
adding more. If the frosting becomes too thick for the mixer, do the
last bit of mixing with a spoon.
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COCONUT CUPCAKES
MAKES 2 DOZEN
CUPCAKES:
3 c. flour
1 t. baking powder
½ t. salt
2 c. sugar
¾ c. unsalted butter, (1 ½ sticks)
6 large eggs
1 ½ t. almond extract
1 ½ t. vanilla extract
1 c. buttermilk
1 bag (14 oz.) sweetened flaked coconut (2 2/3 c.)
Preheat oven to 325* F. Line muffin tins. Whisk dry ingredients. Beat sugar and butter 5 minutes or until light and fluffy. On low, add eggs, one at a time; beat in extracts. Beat in dry ingredients alternately with buttermilk. Beat until just blended. Stir in coconut. Use 1/3 c. per muffin cup. Bake 25 to 30 minutes or until golden brown and tests done. Cool in pan 10 minutes; cool completely; ice.
CREAM CHEESE ICING:
2 pkgs. (8 oz. each) cream cheese
¾ c. unsalted butter ( 1 ½ sticks)
1 t. almond extract
1 t. vanilla extract
1 ½ lb. confectioners? sugar, sifted (5 2/3 c.)
Beat cream cheese, butter and extracts; beat in sugar. Makes about 5 c.
If desired, sprinkle tops with coconut.
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Italian Cream Cake with a Twist
1 cup Butter
2-1/2 cup Sugar, divided
5 Eggs, separated
1 teaspoon Vanilla
1 teaspoon Coconut extract
3 cups Flour
1/2 teaspoon Baking powder
1/2 teaspoon Salt
2 teaspoon Baking soda
1 cup Buttermilk
1/2 cup Amaretto
1 cup Coconut
1 cup Chopped pecans
Whip the egg whites in bowl to stiff peaks, adding half (1-1/4 cups) of the sugar. Set aside.
Cream together the butter and the other half of the sugar. Add the vanilla and coconut extract. Add the eggs, one at a time, and then add the dry ingredients (flour, baking powder, salt and baking soda), alternating with the wet ingredients (buttermilk and amaretto). Add the coconut and pecans. Beat well. Fold in the beaten egg whites. Pour into two prepared pans and bake at 350 degrees for 30 to 35 minutes.
Cream Cheese Frosting
For cream cheese frosting, the ingredients should be half way between cold and room temperature. Cream together 1 pound of butter with 1 pound of confectioners' sugar. Add 6 3-ounce packages of cream cheese and 3 teaspoons of lemon extract. Spread on the cooled cake.
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Lazy Daisy Cake
This is a wonderful, old-fashioned cake. Make it when there are people around to enjoy it warm from the oven.
2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1 cup milk
1/4 cup (1/2 stick) butter
Preheat oven to 350°F. Grease and flour a 13x9x2-inch baking pan.
Sift together the sifted flour, baking powder and salt, and set aside.
With an electric mixer, beat the eggs at medium-high setting for 4 minutes. Beat in the sugar, gradually, and add the vanilla extract. Beat until incorporated.
In a small saucepan, melt the 1/4 cup butter in the milk. Do not boil.
Turn mixer speed to low and add the sifted flour mixture alternately with the hot milk mixture. Scrape down sides of mixer bowl as needed, and beat until the batter is uniformly smooth. Batter will be thin. Pour batter into prepared pan, and bake for 35 to 40 minutes, or until a toothpick in center of cake comes out clean.
While the cake is baking, mix the icing, but don't start cooking it until the cake is done.
1 cup brown sugar
1/4 cup heavy cream
6 tablespoons butter
1/2 cup finely chopped pecans
1/2 cup flaked coconut
Combine brown sugar, cream and butter in a 2-quart saucepan, bring to a boil over medium heat, and boil for two minutes, stirring occasionally. Remove from heat, and stir in pecans and coconut. Spoon icing over hot cake and spread evenly.
Place the cake in broiler 5 to 7 inches from the heat source, and broil 1 to 2 minutes, until icing is bubbly and browned, watching carefully and rotating pan as necessary for even browning. Cool completely on wire rack.
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Pineapple Coconut Cake
1/2 cup sugar
2 cups flour
2-1/2 tsp. flour
1 tsp. baking soda
1-1/2 cups oil
1 cup sweetened, shredded coconut
1 cup crushed pineapple, drained
1/2 tsp. salt
4 large eggs, room temperature
Combine all ingredients in the bowl of an electric mixer. Mix on low speed, scraping bowl frequently. Bake in greased and floured 13-inch cake pan or two 8-inch round cake pans at 350 for 35 minutes. Check by inserting toothpicks. When the toothpick comes out clean, the cake is done.
Pineapple - Coconut Frosting
1 tall can crushed pineapple
1 tablespoon cornstarch
1-1/2 cups sugar
1 stick butter
3 egg yolks, room temperature
Cook until thickened. Add can of coconut. Spread on cooled cake.
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