Black Walnut Coconut White Cake Recipes

BLACK WALNUT COCONUT CAKE

Steps:

• In a large bowl, beat the sugar, buttermilk, oil, eggs and extract until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Stir in coconut and walnuts., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes., Meanwhile, in a small saucepan, bring sugar and water to a boil over medium heat. Cook and stir for 5 minutes or until slightly reduced. Remove from the heat; stir in butter and extract., Remove cake from pan to a wire rack. Poke holes in warm cake with a skewer; slowly pour syrup over cake. Cool completely before cutting.

BLACK WALNUT CAKE

Steps:

• To make the frosting: in a large mixing bowl, cream butter and cream cheese; gradually add powdered sugar, beating (with an electric mixer) until mixture is light and fluffy.
• Stir in vanilla; set aside.
• To make cake: In a large mixing bowl, cream butter and shortening; gradually add sugar, beating well with an electric mixer at medium speed.
• Add egg yolks, one at a time, beating well after each addition.
• In another bowl, combine buttermilk and soda; stir until soda is dissolved.
• Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour.
• Mix after each addition.
• Stir in vanilla.
• Add in 1 cup walnuts and coconut; stir well.
• In another bowl, beat egg whites (at room temperature) and cream of tartar until stiff peaks form; fold egg white mixture into batter.
• Pour batter into 3 greased/floured 9-inch round cake pans.
• Bake in a 350° oven for 22-25 minutes or until pick comes out clean.
• Cool cakes in pans 10 minutes; remove from pans and let cool completely on wire racks.
• Spread Cream Cheese Frosting between layers and on top and sides of cake.
• Press additional chopped walnuts onto sides of cake.

BLACK WALNUT POUND CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely., In a small bowl, combine frosting ingredients; spread over cake.

BLACK WALNUT CAKE RECIPE

Steps:

• Sift your flour to have it ready. Set aside for now.
• Chop the black walnuts if needed.
• Place the butter in a large mixing bowl.
• Add the lard or shortening.
• Use a mixer to cream butter and shortening together for 3 minutes.
• Gradually add in the light brown sugar, mixing until smooth.
• Gradually add the granulated sugar, mixing until light and fluffy.
• Add eggs, one at a time, mix just until combined. Scrape down bowl as needed.
• Add flour, alternating with milk, beginning and ending with flour.
• Add butter nut flavoring, mix just until combined.
• Add the walnut pieces.
• Fold nuts into mixture by hand until combined.
• Grease and flour 3 - 8 inch cake pans.
• Divide batter between the 3 pans.
• Bake at 350F degrees for 20 - 30 minutes, or until cake tests done using a wooden toothpick.
• Remove from oven, place pans on wire rack and let cool for 10 minutes.
• Remove layers from pans, place layers on wire rack to cool completely.
• Black Walnut Butter Cream Frosting Instructions:
• Place the cream cheese, butter and flavoring in a large mixing bowl.
• Cream the ingredients together until smooth.
• Gradually add the confectioners' sugar. Stir slowly to avoid making a mess.
• Spread frosting between layers of cake, on sides, and on top.
• Enjoy!

MOTHER'S WALNUT CAKE

Steps:

• Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts. , Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.

BLACK WALNUT CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift flour, salt and baking powder together and set aside.
• In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs one at a time and beat in well. Add flour mixture alternately with milk and mix well. Add vanilla and walnut extract. Fold in nuts.
• Pour batter into 2 - 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.

BLACK WALNUT COCONUT CAKE

Steps:

• 1. Blend cake mix, pudding mix, water, eggs and oil in a large bowl.Beat at medium speed for 4 minutes.Pour into three greased and floured pans. Bake at 350 degrees for 35 minutes. Cool in pans for 3 or 4 minutes and then transfer to baking racks and cool completely.
• 2. Coconut Cream Cheese Frosting: Melt 3 tablespoons of butter in skillet. Add the coconut and stir constantly over low heat until toasted golden brown. Spread coconut until golden brown. Spread coconut on paper towels to cool. Cream two tablespoon of coconut with cream cheese. Add milk, beat in sugar. Blend in the vanilla and the rest of the coconut. Add walnuts. Ice and fill cake. Sprinkle with coconut.

BLACK WALNUT COCONUT WHITE CAKE

Steps:

• 1. Mix together with electric mixer minutes on medium speed 2 minutes:cake mix, egg whites, water and oil. Mix in nuts and 2 c coconut. Pour into greased and floured 9" x 13" pan. Bake at 350 for 37 minutes. Remove and let cool. With the end of a kitchen matchstick, poke holes every 2" apart in rows.
• 2. Topping: Boil together 1 minute 1 1/2 c milk and 1/2 c sugar. Pour evenly over cake. Top cake with carton of Cool Whip. Sprinkle top with coconut and black walnuts.