Coconut Angel Clouds Recipes

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COCONUT CLOUD CAKE



Coconut Cloud Cake image

This cake truly is as light as a cloud and tastes like heaven! At first glance, the frosting may seem intimidating, but it is foolproof!

Provided by Trisha Yearwood

Categories     dessert

Time 3h50m

Yield 12 to 15 servings

Number Of Ingredients 16

Nonstick spray, for the baking dish
3 large egg whites
2 cups granulated sugar
1 cup (2 sticks) salted butter, at room temperature
1 teaspoon pure vanilla extract
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon fine salt
One 13.5-ounce can coconut milk, stirred
1/2 cup fresh coconut water (refrigerated, not shelf-stable)
2 tablespoons honey
One 6-ounce bag sweetened flaked coconut, such as Baker's Angel Flake
1 cup sugar
1/3 cup fresh coconut water (refrigerated, not shelf-stable)
3 large egg whites
1 1/2 teaspoons pure vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Lightly spray a 9-by-13-inch baking dish with nonstick spray.
  • Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form, 4 to 5 minutes. Gently remove the egg whites from the mixer to a medium bowl and set aside.
  • Combine the sugar and butter in the bowl of the mixer and cream together, scraping down the sides of the bowl occasionally, until light and fluffy, about 3 minutes. Add the vanilla and whip an additional 30 seconds to incorporate.
  • In another medium bowl, sift together the cake flour, baking powder and fine salt. With the mixer on low speed, pour half the coconut milk into the butter and sugar mixture. Turn the mixer off and add half the dry ingredients. Mix on low speed until the dry ingredients are just incorporated, scraping down the sides of the bowl as needed. Repeat this process with the remaining coconut milk and dry ingredients.
  • Using a rubber spatula, gently fold the whipped egg whites into the batter. Pour the batter into the greased baking dish. Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Allow the cake to cool completely.
  • For the coconut syrup: Place the coconut water and honey in a microwave-safe container. Microwave until the honey is dissolved, about 1 minute. Poke the surface of the cake with the tines of a fork. Brush the cake with the warm syrup. Sprinkle the flaked coconut evenly over the cake.
  • For the frosting: Place the sugar and coconut water in a small saucepan. Bring to a boil over medium-high heat. Let boil for 2 minutes before you add it to the egg whites (see below).
  • Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Add the vanilla extract. Reduce the speed to the lowest setting and slowly pour the hot sugar syrup into the egg whites. Continue to drizzle until all the syrup has been added. Then, turn the mixer up to high speed and whip until the frosting becomes thick, glossy and holds stiff peaks, about 3 minutes more. The frosting should be used to decorate the cake immediately.
  • Scrape the frosting onto the center of the cake in a large mound. Push outward with an offset spatula, spreading the frosting over the surface of the cake and making cloudlike swirls to cover completely.

COCONUT CLOUDS



Coconut Clouds image

Coconut lovers will have extra reason to celebrate when they taste these cakelike drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie swaps. -Donna Scofield, Yakima, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 5-1/2 dozen.

Number Of Ingredients 19

1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup sour cream
2-3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sweetened shredded coconut, toasted
BROWNED BUTTER FROSTING:
1/3 cup butter, cubed
3 cups confectioners' sugar
3 tablespoons evaporated milk
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 cups sweetened shredded coconut, toasted

Steps:

  • Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy, 5-7 minutes; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut., Drop dough by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely., For the frosting, in a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners' sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 110 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 72mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

COCONUT CLOUD CAKE



Coconut Cloud Cake image

WOW! This is one mighty good coconut cake. It's a coconut lover's dream (even if you somewhat like coconut you'll adore this cake). Bursting with coconut flavor in every layer, the cake is super moist and tender. Poking holes in the cake and pouring the cream of coconut over it takes the good cake to a whole new level of...

Provided by Kathy Sterling

Categories     Cakes

Time 1h15m

Number Of Ingredients 19

WHITE COCONUT CAKE
2 3/4 c unbleached cake flour (I use Swans Down)
1 3/4 c granulated sugar
1 Tbsp baking powder
1/2 tsp salt
12 Tbsp unsalted butter, softened
4 large egg whites
1 large egg
1 c heavy cream
1 tsp pure vanilla extract
2 Tbsp coconut extract
1 can(s) cream of coconut (15 oz)
COCONUT WHIPPED CREAM FROSTING
1 pkg cream cheese, room temperature (8 oz)
1/2 c granulated sugar
1 tsp pure vanilla extract
2 tsp coconut extract
2 c heavy whipping cream
1 1/2 c sweetened coconut, shredded (I use Baker's Coconut)

Steps:

  • 1. CAKE DIRECTIONS: Preheat oven to 350 degrees. Grease and flour a 9 x 13 pan, or spray with baking spray. (This could also be made into cupcakes or 2 8" layers.)
  • 2. In a large mixing bowl, combine cake flour, sugar, baking powder, and salt. Mix on low speed to combine.
  • 3. Gradually beat in softened butter and mix until crumbly. Beat in egg whites, one at a time. Beat in whole egg.
  • 4. In a separate small bowl, whisk heavy cream and extracts together.
  • 5. Slowly stir this mixture into the cake batter, beating the mixture until fluffy, about 3 minutes (depending on the speed of your mixer).
  • 6. Pour batter into pan. I always "burp" my cakes by bouncing them on the countertops to release any bubbles, making the cake denser without a lot of holes.
  • 7. Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
  • 8. As soon as the cake comes out of the oven, poke holes throughout the cake with a fork.
  • 9. Pour cream of coconut over the top, letting it absorb into the cake. Cool thoroughly before frosting.
  • 10. FROSTING: Note: Cold mixing bowl and utensils work best when making the icing. In a large mixing bowl, mix cream cheese, sugar, vanilla extract, and coconut extract together. Mix on medium speed until smooth, with no lumps.
  • 11. Slowly add the heavy whipping cream.
  • 12. Beat on high until the cream forms stiff peaks (about 3 to 5 minutes). Scrape sides and bottom of the bowl several times while mixing.
  • 13. Spread whipped icing over cake and top with coconut. Store in a tightly covered pan in the refrigerator.

COCONUT CLOUDS



Coconut Clouds image

I found this recipe in one of those supplements at the check-out stands at the grocery stores. It was full of cookies and bars. I made this for my cookie trays this year and they were a hit. If you like coconut, these are for you.

Provided by jb41848

Categories     Drop Cookies

Time 22m

Yield 36 cookies

Number Of Ingredients 6

2 2/3 cups flaked coconut, divided
1 package yellow cake mix (Duncan Hines Moist Deluxe)
1 egg
1/2 cup vegetable oil
1/4 cup water
1 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees.
  • Reserve 1 1/3 cup coconut in a bowl and set aside.
  • Combine cake mix, egg, oil, eater and almond extract.
  • Beat at low speed until well mixed.
  • Stir in remaining 1 1/3 cup coconut.
  • Drop by rounded teaspoons into reserved coconut and roll the cookie.
  • Place on a ungreased baking sheet.
  • Bake at 35o degrees for 10-12 minutes or until light golden brown.
  • Cool in pan 1 minute and then transfer to cooling racks.

Nutrition Facts : Calories 118, Fat 6.6, SaturatedFat 2.2, Cholesterol 6.2, Sodium 111.7, Carbohydrate 14, Fiber 0.4, Sugar 8.7, Protein 1

COCONUT CLOUD CAKE



Coconut Cloud Cake image

This light, flavorful dessert is a little slice of heaven. I can imagine it replacing the coconut with strawberries, blueberries, blackberries or some other deliciousness.

Provided by Ambervim

Categories     Dessert

Time 1h10m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 13

1 cup sifted cake flour
1 1/2 cups superfine sugar
14 large egg whites, room temperature (1 3/4 cups)
1 tablespoon warm water
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
3 large egg whites
1 1/4 cups sugar
5 tablespoons cold water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
3 -4 cups flaked coconut

Steps:

  • Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
  • In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
  • Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
  • Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
  • Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
  • Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
  • Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
  • Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
  • Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
  • Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.

Nutrition Facts : Calories 412.9, Fat 7.3, SaturatedFat 6.8, Sodium 283.6, Carbohydrate 79.8, Fiber 2.8, Sugar 64.9, Protein 8

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