Coconut Cake With Coconut Buttercream Recipes

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COCONUT CAKE



Coconut Cake image

This Coconut Cake is the best you will ever have! It's fluffy and soft with creamy coconut buttercream frosting!

Provided by Shelly

Categories     Cake

Time 50m

Number Of Ingredients 19

1/2 cup vegetable oil
1/2 cup butter, room temperature
1 3/4 cup granulated sugar
5 eggs, room temperature*, separated
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/4 cups cake flour
1 cup buttermilk
1 cup sweetened flaked coconut
1/4 teaspoon cream of tartar
1 1/2 cups butter, room temperature
8 cups powdered sugar
1/3 cup milk
1/2 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup sweetened flaked coconut for garnish

Steps:

  • Preheat oven to 325°F. Coat 3, 9- inch round cake pans with baking spray. Cut 3 parchment rounds to fit in the bottoms of the pans. Place the parchment in the pan and coat again with baking spray. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment combine the oil, butter, and sugar together on medium speed until well blended. Add egg yolks, one at a time until combined and smooth, scraping the sides of the bowl as necessary. Add in coconut extract, vanilla extract, baking powder, baking soda, and salt and mix for 30 more seconds or until combined.
  • Turn the mixer to low and add in the flour and buttermilk in alternating additions, beginning and ending with flour. Mix until combined and smooth, scraping the sides of the bowl as necessary. Stir in the coconut. Set batter aside.
  • In a clean mixing bowl combine the egg whites and the cream of tartar. Using the whisk attachment on your mixer beat the egg whites for 6-7 minutes on medium speed until stiff peaks form.
  • Fold the egg whites into the cake batter until evenly combined. Divide the batter between the 3 cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Cool the cakes in the pan for 10 minutes and then transfer the cakes to a wire rack to cool completely.
  • To make the frosting, combine the butter and powdered sugar in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds. Add in the milk, coconut extract, and vanilla extract. Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the sides of the bowl as necessary. Add in more milk 1-tablespoon at a time if a creamier consistency is desired.
  • To assemble place one cake on a cake plate. Top with about 1 1/2 cups of frosting and spread evenly using an off-set spatula. Top with another cake layer and repeat the process. Finally frost the top and sides of the cake with the remaining frosting.
  • Press the coconut into the frosting to garnish.

Nutrition Facts : ServingSize 1 slice, Calories 929 calories, Sugar 101.2 g, Sodium 250.8 mg, Fat 46.6 g, SaturatedFat 31.3 g, TransFat 0 g, Carbohydrate 125.2 g, Fiber 1.9 g, Protein 6.4 g, Cholesterol 161.2 mg

BUTTERCREAM-COCONUT CAKE ICING



Buttercream-Coconut Cake Icing image

This simple icing recipe pairs perfectly with ANY type of cake!

Provided by Rizzy Fischer

Categories     Desserts     Frostings and Icings     Buttercream

Time 15m

Yield 16

Number Of Ingredients 7

½ cup unsalted butter, softened
½ cup vegetable shortening
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
2 tablespoons milk, or as needed
1 (7 ounce) package sweetened flaked coconut, divided
¼ cup chopped pecans

Steps:

  • Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
  • Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.
  • Stir enough milk into butter mixture to achieve desired consistency for icing.
  • Fold half the coconut into the icing; spread icing over cake.
  • Sprinkle remaining coconut and pecans over icing.

Nutrition Facts : Calories 268.3 calories, Carbohydrate 30.1 g, Cholesterol 15.4 mg, Fat 16.9 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 8.6 g, Sodium 36.7 mg, Sugar 27.7 g

COCONUT CAKE WITH COCONUT BUTTERCREAM FROSTING



Coconut Cake with Coconut Buttercream Frosting image

This sweet southern scratch-made Coconut Cake with coconut buttercream frosting is moist, tender, melt-in-your-mouth perfection.

Provided by Renee

Categories     Dessert

Time 2h40m

Number Of Ingredients 16

3 cups cake flour (measure AFTER sifting)
1 tablespoon baking powder
1/2 teaspoon salt
6 large egg whites (room temperature)
1 1/2 cups white sugar (divided)
3/4 cup unsalted butter (softened )
2 teaspoons coconut extract
1/4 cup sour cream
1 1/2 cups full-fat, unsweetened coconut milk ((NOT coconut cream!))
1 1/2 cups unsalted butter (softened)
2-3 teaspoons coconut extract
1 teaspoon vanilla
1/4 teaspoon salt
6 cups powdered sugar (sifted)
5-6 tablespoons coconut milk
2 cups flaked, sweetened coconut

Steps:

  • Position oven rack in the center (or just below center) of the oven. Preheat oven to 350°F [175°C]. Grease and flour three round cake pans. Line pans with parchment paper for easy release and clean-up. NOTE: 8" or 9" cake pans will work for this cake. (They must, however, all be the same size!)
  • Measure sifted cake flour, baking powder, and salt; sift together three times. Set aside.
  • Combine sour cream and coconut milk in a small bowl and set aside.
  • Using an electric mixer with a large mixing bowl, cream butter and 1 cup of sugar together until light and fluffy. Add coconut extract and mix to combine. Add flour mixture alternately with coconut milk and sour cream mixture, beating after each addition. Remove bowl from mixer and set aside.
  • [DO NOT begin this step until you have completed the previous step.] In a medium mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, beating until meringue will hold soft peaks.
  • [Do this step by hand. Do not use a mixer.] Carefully fold beaten egg whites into batter.
  • Pour batter evenly into the three prepared cake pans. Bake layers in preheated oven: 22-25 for 9" cake pans / 25-30 minutes for 8" cake pans - or until a toothpick or skewer comes out clean. (If your oven cooks unevenly, carefully rotate pans on rack at the 15-minute mark.)
  • Allow cakes to cool in their pans over wire rack for 10 minutes. Carefully tap out onto wire rack to cool completely. Wrap and chill layers in refrigerator for at least an hour (or up to a week if you need to).
  • Using an electric mixer, beat butter on medium-high until light and fluffy. Add coconut and vanilla extracts and salt and mix to thoroughly combine.
  • Slowly add powdered sugar, mixing well after each addition.
  • Add coconut milk, one tablespoon at a time time, beating on medium-high until fully incorporated.
  • Once the cake is completely chilled, trim the layers.
  • Spread the top of the bottom layer of cake with frosting. Add the middle layer and frost top. Add the top layer.
  • Apply a crumb coat to the entire cake. (A crumb coat is a thin layer of frosting that covers the top and sides of a cake.) Return the cake to the refrigerator for another 15 minutes.
  • Frost the entire cake with a generous layer of frosting. Sprinkle flaked coconut over top and sides of cake before the frosting sets.

Nutrition Facts : ServingSize 1 slice, Carbohydrate 58.3 g, Protein 3.2 g, Fat 24.7 g, SaturatedFat 17.2 g, Cholesterol 47 mg, Sodium 188 mg, Fiber 1.3 g, Sugar 43.1 g, Calories 456 kcal

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.

EASY COCONUT CAKE



Easy Coconut Cake image

Easy Coconut Cake - a moist and flavorful coconut cake topped with a sweet and creamy coconut buttercream frosting. This easy to make cake is perfect for spring and summer, or any time you need a coconut fix!

Provided by Ashlyn Edwards | Belle of the Kitchen

Categories     Dessert

Time 45m

Number Of Ingredients 12

1 (15.9 oz) box of white cake mix
3 eggs
1 cups water
1/3 cup vegetable oil
1/2 teaspoon coconut extract
1 cup cream of coconut
1/2 cup milk
1/2 cup sweetened flaked coconut
1/2 cup (1 stick) unsalted butter
2 cups powdered sugar
1-2 teaspoons coconut extract
1/3 cup cream of coconut

Steps:

  • Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray and set aside.
  • In a large bowl, stir together the cake mix, eggs, water, coconut extract, and vegetable oil until moistened, then beat with an electric mixer on medium speed for two minutes. Pour the batter into the prepared baking dish.
  • Bake in the preheated oven for 30-35 minutes until top of cake is lightly browned and a toothpick inserted in the center comes out clean.
  • Remove cake from the oven and place on a wire rack. While cake is still warm, poke holes over the entire surface of the cake with a toothpick or fork. Whisk 1 cup cream of coconut and 1/2 cup milk together in a small bowl and pour evenly over the warm cake. Allow cake to cool completely.
  • After cake is completely cool, top with coconut buttercream frosting and sprinkle with coconut (toasted or not). Store any leftover cake in the refrigerator. Enjoy!
  • Beat the softened butter over medium speed with an electric mixer until soft and creamy. Continue to beat over medium speed as you gradually add the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.
  • Once butter and sugar have come together, gradually beat in the remaining cream of coconut (about 1/3 cup). Add the coconut extract 1 teaspoon at a time and taste in between for desired flavor. 1 teaspoon is plenty for me.
  • Preheat oven to 325 degrees. Spread coconut flakes in a single layer on a cookie sheet and toast in the oven for 5-10 minutes, stirring once or twice while cooking. Toast until lightly browned all over, then remove from the oven.

Nutrition Facts : Calories 532 kcal, Carbohydrate 71 g, Protein 4 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 62 mg, Sodium 341 mg, Fiber 2 g, Sugar 57 g, TransFat 1 g, ServingSize 1 serving

COCONUT CAKE WITH COCONUT BUTTERCREAM



Coconut Cake with Coconut Buttercream image

Bake this classic and delicious Southern treat from Cheryl and Griffith Day's "The Back in the Day Bakery Cookbook" for your next celebration. It contains coconut simple syrup to help keep the cake moist and to add extra flavor.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 14

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
3 cups unbleached all-purpose flour
1 teaspoon baking powder, preferably aluminum free
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground cardamom
3/4 cup cream of coconut, such as Coco Lopez
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
2 cups sugar
6 large eggs, room temperature
Coconut Simple Syrup
Coconut Buttercream
3 cups sweetened flaked coconut

Steps:

  • Preheat oven to 350 degrees with a rack set in the lower third. Butter and flour two 9-by-2-inch round cake pans; set aside.
  • Sift together flour, baking powder, baking soda, salt, and cardamom; set aside. In a large measuring cup or a small bowl, stir together cream of coconut, 1/4 cup water, vanilla, and almond extract.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl with a rubber spatula as necessary.
  • With the mixer on low, add flour mixture in thirds, alternating with the cream of coconut mixture and beginning and ending with the flour. Mix just until combined, scraping down sides of bowl as necessary.
  • Divide batter evenly between prepared pans and smooth tops with a spatula. Tap firmly on work surface to remove air bubbles from batter. Transfer to oven and bake until a cake tester inserted into the center of the cake comes out clean, 45 to 50 minutes. Let cool for 20 minutes; remove from pans and transfer to wire racks to cool completely.
  • Using a toothpick, poke several holes in each layer of cake. Brush cake layers with simple syrup; let stand at least 15 minutes to allow syrup to absorb.
  • Trim the top of one of the layers so that it is flat. Place four strips of parchment paper around perimeter of a lazy Susan or serving plate. Place layer cut side down on serving plate. Using an offset spatula, spread the top of the layer with a large dollop of buttercream; sprinkle with 1/4 cup coconut. Top with second layer, right-side up, and frost top and sides with remaining buttercream. Sprinkle coconut over top of cake and press into sides. Remove parchment paper strips and serve. Cake can also be stored in an airtight container at room temperature for up to 2 days.

COCONUT LAYER CAKE



Coconut layer cake image

Love coconut? Treat yourself to a coconut layer cake, which features all the flavours of coconut in the sponge and icing, plus toasted flakes for the topping

Provided by Esther Clark

Categories     Dessert

Time 1h10m

Yield Serves 8-10

Number Of Ingredients 14

225g unsalted butter, softened
225g caster sugar
4 eggs, 2 whole eggs and 2 eggs whites
1 tsp coconut extract
5 tbsp coconut cream
225g self-raising flour
½ tsp baking powder
50g desiccated coconut
2 tbsp toasted coconut flakes
200g unsalted butter, softened
500g icing sugar
100g soft cheese
3 tbsp coconut cream
1 tsp coconut extract

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm loose-bottomed sandwich tins with baking parchment. Put the butter and sugar into the bowl of a freestanding mixer and beat for 10 mins. Add the eggs and coconut extract, and beat for a further 5 mins until light. Beat in the coconut cream. Fold through the dry ingredients (excluding the coconut flakes) then spoon into the prepared tins. Bake in the centre of the oven for 25-30 mins until golden brown and risen. Leave to cool in the tins, then turn out onto a wire rack to cool completely.
  • Beat the butter, sugar and a pinch of salt together using an electric mixer for 10 mins until light and fluffy. Add the soft cheese, coconut cream and coconut extract, and beat on a high speed for 1 min until thickened. Use half of the buttercream to sandwich the sponges together, then spread the remaining icing on the top and sides of the cake. Top with the toasted coconut flakes.

Nutrition Facts : Calories 841 calories, Fat 49 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 74 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.43 milligram of sodium

TOASTED COCONUT CAKE WITH COCONUT FILLING AND BUTTERCREAM



Toasted Coconut Cake With Coconut Filling and Buttercream image

Provided by Bobby Flay

Time 4h

Yield one 4-layer cake

Number Of Ingredients 27

2 tablespoons unsalted butter, at room temperature (for the pans), plus 12 tablespoons cold butter, cut into 12 pieces (for the cake)
2 1/4 cups cake flour, plus more for the pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split lengthwise, seeds scraped out and reserved
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
3/4 cup Coconut Custard, recipe follows, cold
3/4 cup heavy cream, cold
3 sticks unsalted butter, at room temperature
1/3 cup confectioners' sugar
3/4 cup Coconut Custard (see below)
Pinch of salt
Coconut Simple Syrup, recipe follows
2 cups sweetened flaked coconut, lightly toasted, for garnish
3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped out, bean and seeds reserved
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract
1 tablespoon granulated sugar
3/4 cup sweetened flaked coconut

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch-by-2-inch round cake pans and line the bottoms with parchment paper. Whisk together the milk, egg whites, vanilla seeds and vanilla extract in a medium bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix together the 2 1/4 cups flour, the sugar, baking powder and salt. With the mixer running on low speed, add the 12 tablespoons butter, one piece at a time, and continue beating until the mixture resembles moist crumbs. Add all but 1/2 cup of the milk mixture and beat on medium speed until pale and fluffy, about 1 1/2 minutes. With the mixer on low speed, add the remaining 1/2 cup milk mixture. Increase the speed to medium and beat for 30 seconds more. Scrape the sides of the bowl and mix for 20 seconds longer. Divide the batter evenly between the cake pans and smooth the tops with 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 pans on a baking rack for 10 minutes. Run a small knife around the sides of the pans and invert the cakes onto the baking rack. Remove the parchment paper and let cool completely, about 45 minutes.
  • Make the coconut filling: Combine the Coconut Custard and cream in a bowl and whip until soft peaks form.
  • Make the coconut buttercream: Beat the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the Coconut Custard and salt; beat until the buttercream is smooth.
  • Assemble the cake: Use a long serrated knife to slice each cake horizontally into 2 layers. Reserve one of the flat bottom layers for the top of the cake. Place another one of the layers on a cardboard round, cut-side up, and brush with some of the Coconut Simple Syrup. Spoon one-third 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 the top of the cake with the buttercream. Pat the toasted coconut onto the sides of the cake and sprinkle some on the top.
  • Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
  • Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.
  • Combine 1 1/2cups water and the sugar in a saucepan and bring 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 cook until the mixture is slightly reduced, about 5 minutes. Let cool.

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Calories 701 per serving
  • Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.


COCONUT CAKE WITH BUTTERCREAM FROSTING RECIPE | MYRECIPES
2006-11-13 Preheat oven to 350°. Advertisement. Step 2. To prepare cake, coat 3 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax …
From myrecipes.com
4/5 (7)
Calories 317 per serving
Servings 16
  • To prepare cake, coat 3 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.
  • Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place 2 cups sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed for 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Add flour mixture and coconut milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1/4 teaspoon extract.
  • Spoon batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Remove wax paper; discard. Cool cakes on wire racks.


THE BEST COCONUT CREAM CAKE | CAKE BY COURTNEY
2019-01-07 FOR THE COCONUT CAKE. Preheat your oven to 325 degrees F. Spray your pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugar together on medium-high speed for two minutes.
From cakebycourtney.com
Reviews 64
Estimated Reading Time 5 mins


COCONUT CAKE WITH CHOCOLATE COCONUT BUTTERCREAM | CAKE BY ...
2021-02-10 Coconut Chocolate Cake. Hello cake lovers! I’m excited to share not one, but two new recipes with you this week! The first cake recipe is my Chocolate Coconut Cake, made up of tender and flavorful coconut cake layers and a silky smooth chocolate coconut buttercream. The second will be a Red Velvet Bundt Cake with a cream cheese icing. You ...
From cakebycourtney.com
Reviews 4
Servings 20
Cuisine Cake


COCONUT CAKE WITH COCONUT PASTRY CREAM FILLING AND VANILLA ...
2021-09-29 Coconut Cake with a delicious Coconut Pastry Cream Filling and a fluffy Vanilla Buttercream. This is going to be your new go-to cake that tastes just as good as it looks! Three pillow-y soft, perfectly sweet, moist and extra coconut-y cake layers. Each layered with a homemade coconut pastry cream to give this cake that extra little bit of coconut flavor, and …
From bakerstable.net
4.5/5 (4)
Total Time 1 hr 20 mins
Category Dessert
Calories 1244 per serving


COCONUT CAKE WITH COCONUT BUTTERCREAM | RECIPE
Position a rack in the lower third of the oven and preheat the oven to 350 degrees Fahrenheit. Butter two 9x2-inch round cake pans and dust with flour, tapping the pans on the counter to shake out the excess. Sift together the flour, baking soda, baking powder, cardamom, and salt; set aside. In a large measuring cup or a small bowl, stir ...
From kosher.com
Servings 10
Category Desserts , Baking


COCONUT BUTTERCREAM RECIPES
Coconut Buttercream Recipes COCONUT ROULADE WITH RUM BUTTERCREAM. Provided by Food Network Kitchen. Time 1h25m. Yield 10 servings. Number Of Ingredients 18. Ingredients; Unsalted butter, for the pan: 1 cup all-purpose flour, plus more for dusting: 1 1/2 cups granulated sugar : 1 teaspoon baking powder: 3/4 teaspoon baking soda: 1/4 teaspoon salt: 4 large eggs, …
From tfrecipes.com


OLD FASHIONED COCONUT CAKE RECIPES
Basic 1-2-3-4 cake with a replacement of 1 cup canned, unsweetened coconut milk instead of regular milk. Paired with a delectable and delicious Swiss meringue buttercream icing...oh my! Recipe From allrecipes.com. Provided by Darla Cecil. Categories Desserts Cakes Coconut Cake Recipes. Time 1h40m. Yield 16. Number Of Ingredients 19
From wiki-recipes.info


COCONUT CAKE - VENTRAY RECIPES
Add eggs one at a time, mix at speed 3. Scrap bowl occasionally. Add vanilla, almond extracts beat for 2 minutes, mix well. In a separate bowl, sift together flour, baking powder, baking soda and salt. Add dry ingredients, and milk to batter in 3 parts, mix at speed 3. Fold in the 4 ounces of coconut at speed 2 for 2 minutes until evenly combined.
From recipes.ventray.com


EASY COCONUT ICING RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Refreshing Coconut Buttercream Frosting Recipe | Wilton best www.wilton.com. This coconut frosting is easy to whip up whenever you want to add an extra boost of flavor. Made using coconut milk and extract, this coconut flavored frosting pairs well with everything from chocolate to vanilla cake. Its light and fluffy consistency make it perfect for frosting between cake layers …
From therecipes.info


COCONUT CAKE WITH COCONUT BUTTERCREAM RECIPES
Coconut Cake With Coconut Buttercream Recipes TOASTED COCONUT CAKE WITH COCONUT FILLING AND BUTTERCREAM. Provided by Bobby Flay. Time 4h. Yield one 4-layer cake. Number Of Ingredients 27. Ingredients; 2 tablespoons unsalted butter, at room temperature (for the pans), plus 12 tablespoons cold butter, cut into 12 pieces (for the cake) 2 1/4 cups …
From tfrecipes.com


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