Cathys Version Of Brooklyn Diner Coconut Cake Recipes

CATHY'S VERSION OF BROOKLYN DINER COCONUT CAKE

Cathy's Version of Brooklyn Diner Coconut Cake image

Wonderful moist white or coconut cake! Fill with coconut filling, frost with 7-minute icing, and sprinkle coconut all over the cake.

Provided by Cathy Egan

Categories Yellow Cake

Time 1h5m

Yield 8

Number Of Ingredients 9

Ingredients

3 cups sifted cake flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup butter at room temperature
2 cups white sugar
4 eggs
1 cup coconut milk
1 teaspoon almond extract
1 teaspoon vanilla extract

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3 9-inch cake pans. Whisk together the cake flour, baking powder, and salt in a bowl.
In a separate large bowl, beat the butter with an electric mixer on medium speed until fluffy; beat in eggs, one at a time. Gradually beat in the flour mixture in several additions, alternating with the coconut milk, and stir in the almond and vanilla extracts. Divide the batter between the 3 prepared cake pans.
Bake the cakes in the preheated oven until they are lightly browned, 20 to 25 minutes. A wooden toothpick inserted into the center of each cake should come out clean. Cool in pans for 10 minutes before turning out the cakes to finish cooling completely on wire racks.

Nutrition Facts : Calories 686.6 calories, Carbohydrate 93.4 g, Cholesterol 154 mg, Fat 32 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 20.8 g, Sodium 501 mg, Sugar 50.4 g

CATHY'S VERSION OF BROOKLYN DINER COCONUT CAKE

Cathy's Version of Brooklyn Diner Coconut Cake image

Wonderful moist white or coconut cake! Fill with coconut filling, frost with 7-minute icing, and sprinkle coconut all over the cake.

Provided by Cathy Egan

Categories Desserts Cakes Yellow Cake Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9

Ingredients

3 cups sifted cake flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup butter at room temperature
2 cups white sugar
4 eggs
1 cup coconut milk
1 teaspoon almond extract
1 teaspoon vanilla extract

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3 9-inch cake pans. Whisk together the cake flour, baking powder, and salt in a bowl.
In a separate large bowl, beat the butter with an electric mixer on medium speed until fluffy; beat in eggs, one at a time. Gradually beat in the flour mixture in several additions, alternating with the coconut milk, and stir in the almond and vanilla extracts. Divide the batter between the 3 prepared cake pans.
Bake the cakes in the preheated oven until they are lightly browned, 20 to 25 minutes. A wooden toothpick inserted into the center of each cake should come out clean. Cool in pans for 10 minutes before turning out the cakes to finish cooling completely on wire racks.

Nutrition Facts : Calories 686.6 calories, Carbohydrate 93.4 g, Cholesterol 154 mg, Fat 32 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 20.8 g, Sodium 501 mg, Sugar 50.4 g

CATHY'S VERSION OF BROOKLYN DINER COCONUT CAKE

Cathy's Version of Brooklyn Diner Coconut Cake image

Wonderful moist white or coconut cake! Fill with coconut filling, frost with 7-minute icing, and sprinkle coconut all over the cake.

Provided by Cathy Egan

Categories Yellow Cake

Time 1h5m

Yield 8

Number Of Ingredients 9

Ingredients

3 cups sifted cake flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup butter at room temperature
2 cups white sugar
4 eggs
1 cup coconut milk
1 teaspoon almond extract
1 teaspoon vanilla extract

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3 9-inch cake pans. Whisk together the cake flour, baking powder, and salt in a bowl.
In a separate large bowl, beat the butter with an electric mixer on medium speed until fluffy; beat in eggs, one at a time. Gradually beat in the flour mixture in several additions, alternating with the coconut milk, and stir in the almond and vanilla extracts. Divide the batter between the 3 prepared cake pans.
Bake the cakes in the preheated oven until they are lightly browned, 20 to 25 minutes. A wooden toothpick inserted into the center of each cake should come out clean. Cool in pans for 10 minutes before turning out the cakes to finish cooling completely on wire racks.

Nutrition Facts : Calories 686.6 calories, Carbohydrate 93.4 g, Cholesterol 154 mg, Fat 32 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 20.8 g, Sodium 501 mg, Sugar 50.4 g

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