Coconut Frosting And Filling Recipes
COCONUT PECAN FROSTING I
Traditional frosting and filling for German Chocolate cake.
Provided by Marsha
Categories Desserts Frostings and Icings
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.
- Allow to cool for 15 minutes before spreading on cake.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 23.5 g, Cholesterol 82.7 mg, Fat 20.5 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 9.8 g, Sodium 121.4 mg, Sugar 21.2 g
COCONUT FROSTING AND FILLING
This mixture of sour cream, sugar, coconut, and whipped cream dessert topping is a perfect frosting for a white layer cake!
Provided by Donna
Categories Desserts Frostings and Icings White
Yield 12
Number Of Ingredients 4
Steps:
- Combine sour cream and sugar; mix well. Stir in coconut. Fold in whipped topping. Spread top and sides of two 9-inch cake layers.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 44.1 g, Cholesterol 16.9 mg, Fat 15.3 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 11.5 g, Sodium 51.3 mg, Sugar 41.1 g
COCONUT CREAM CHEESE FROSTING
Easy and Delicious Coconut Cream Cheese Frosting!
Provided by Melissa Diamond
Number Of Ingredients 6
Steps:
- Add the butter to the mixing bowl and mix until smooth.
- Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth.
- Add the coconut and vanilla extracts
- Slowly add the powdered sugar, beating until smooth. Do not beat above medium speed or for too long. The longer you beat the softer the frosting becomes. If it becomes too soft to pipe, just refrigerate for a short while.
- Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so to return it to a good piping consistency.
COCONUT-PECAN FILLING AND FROSTING
This is, of course, the best reason to eat German chocolate cake. A sweet, caramely mix of coconut and pecans that can make you forget there's a whole dessert underneath it.
Provided by My Food and Family
Categories Frosting & Icing
Time 20m
Yield 36 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Whisk egg yolks and milk in large saucepan until blended.
- Add sugar and butter; cook, stirring constantly, over medium heat 12 min. or until thickened and golden brown. Remove from heat.
- Add remaining ingredients; mix well. Cool to desired spreading consistency.
Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
SOUR CREAM COCONUT FILLING AND TOPPING
Use this delicious coconut and sour cream mixture as a filling and topping for your favorite layer cake.
Provided by Diana Rattray
Categories Dessert Ingredient
Time 10m
Number Of Ingredients 4
Steps:
- In a mixing bowl, combine the sugar, sour cream, and coconut.
- Fold in the whipped topping.
- Fill and frost a 2- to 4-layer cake.
Nutrition Facts : Calories 445 kcal, Carbohydrate 51 g, Cholesterol 33 mg, Fiber 3 g, Protein 3 g, SaturatedFat 20 g, Sodium 116 mg, Sugar 45 g, Fat 27 g, ServingSize 6 cups (8 servings), UnsaturatedFat 0 g
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COCONUT FROSTING RECIPE | BEST FROSTING RECIPE!
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Reviews 1Category DessertCuisine FrostingTotal Time 10 mins
- -In the bowl of a stand mixer with the paddle attachment, beat the butter for 1 minute until creamy.
- -Add in the rest of the powdered sugar, coconut extract and vanilla extract. Mix on low until the powdered sugar and butter have blended. Use a spatula to scrape down the sides of the bowl.
- -Turn the mixer to medium-high and mix for 2-3 minutes until the frosting looks light and fluffy. Add a few drops of gel food coloring and mix for another 30 seconds.
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4.5/5 (111)Total Time 10 minsCategory Gluten-FreeCalories 305 per serving
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth.
- Add half of the powdered sugar and a pinch of sea salt and beat on low until the sugar is mostly incorporated. Add the remaining powdered sugar and beat on low until combined. Increase speed to medium and beat for 3 minutes.
- Stop the mixer and scrape down the bowl. Add the vanilla extract, coconut extract, and coconut cream then beat for an additional minute on low, increasing the speed to medium once the cream and extract is incorporated.
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4.9/5 (252)Calories 575 per servingCategory Dessert
- Preheat oven to 350 degrees F. Line the bottom of two 8 inch cake pans with parchment paper and spray the bottom and sides of the pan lightly with cooking spray.
- Add all ingredients to medium saucepan over medium heat. Stir well to combine. Cook, stirring frequently, until mixture thickens and looks "glossy", about 5-8 minutes.
- Beat butter and cream cheese together until smooth. Add powdered sugar and a splash of the remaining coconut milk and mix until smooth and fluffy, about 3 minutes.
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- For the Lemon Coconut CakePreheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Set aside
- In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
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