Coconut Spice Cake Recipes

MOIST, TENDER SPICE CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

AUTUMN SPICE CAKE WITH STICKY COCONUT-PECAN ICING

Steps:

• TO MAKE THE CAKE: Preheat oven to 350 degrees; coat two 8" round cake pans with nonstick spray, line with rounds of parchment, then coat with spray again.
• Combine oats, boiling water, buttermilk, and spices in a bowl; let stand for 15 minutes.
• Cream butter with both sugars in a second bowl until well blended, about 3 minutes. Add the eggs and vanilla; beat to incorporate. (I used food processor).
• Blend flour, baking soda, and salt into butter mixture just until combined, then add oat mixture. Divide batter between prepared pans.
• Bake 30-35 minutes, or until a toothpick inserted into the cakes comes out clean.
• Cool on a rack for 10 minutes, then invert the cakes on to the rack, lift off the pans, and peel away the parchment. Cool layers completely before frosting.
• TO MAKE THE FROSTING: Preheat the oven to 350 degrees.
• Toast coconut on a baking sheet until quite dark, 10-12 minutes.
• Toast pecans on a separate baking sheet until brown and fragrant, about 15 minutes.
• Coarsely chop pecans; set aside with coconut.
• Simmer brown sugar, cream, butter, yolks, and salt in saucepan over medium-low heat. Stirring constantly. Cook until mixture thickens, about 8 minutes.
• Take off heat, add rum and vanilla. Cool until warm to the touch, then fold in coconut and pecans.
• Divide icing between the layers, spreading it to the edge. Just frost in between and then the top. Don't worry about sides.
• TO MAKE THE SWEETENED SOUR CREAM: Beat all ingredients to soft peaks in a bowl with a hand mixer. (can be made and chilled up to 1 hour before serving.).
• Serve and enjoy!

SPICE CAKE WITH ALMOND-COCONUT TOPPING

Steps:

• Preheat oven to 330 degrees F (165C).
• Butter and flour a 10 inch bundt pan.
• Combine flour, baking powder, soda, cinnamon, nutmeg and salt.
• In large bowl, cream butter with sugar until light and fluffy (no less than 6 minutes).
• Add eggs; beat until smooth.
• Add flour mixture alternately with yoghurt (or sour cream); beat until smooth.
• Pour batter into prepared pan.
• Bake about 1 hour, or until tester comes out with a few moist crumbs attached.
• Preheat broiler.
• Combine brown sugar, butter, almonds, coconut, milk and vanilla.
• Spoon mixture over top of cake.
• Place under broiler, 3 inches from heat source until lightly browned.
• WATCH VERY CAREFULLY as this can go from caramelly to burned in no time!

PREACHER CAKE

Steps:

• Heat the oven to 350º Fahrenheit. Spray a 9x13 baking pan with cooking spray.
• In the bowl of a stand mixer (or you can use a hand mixer), add the butter, cake mix, pineapple (with juice), coconut and eggs. Beat well until blended, scraping the sides of the bowl as needed.
• Stir in the chopped pecans.
• Pour the cake batter into the prepared pan.
• Bake for 25-30 minutes or until the center of the cake springs back when you touch it (or a toothpick comes out clean).
• Allow the cake to cool.
• To make the frosting, beat the cream cheese, butter and powdered sugar together until well blended and smooth.
• Spread the frosting on the cooled cake.
• Sprinkle with pecans.
• Store in an airtight container.

COCONUT SPICE CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment. Butter parchment; dust pans with flour. Sift flour, baking powder, ground ginger, baking soda, salt and ground cinnamon into medium bowl. Using electric mixer, cream unsalted butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time. Add unsulfured molasses, grated orange peel and vanilla extract and beat 1 minute at high speed until well blended. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Fold in shredded coconut and crystallized ginger.
• Divide batter between prepared pans. Bake until cakes begin to pull away from sides of pans, about 30 minutes. Cool in pans on rack 5 minutes. Invert cakes onto racks. Remove parchment and cool completely.
• For icing:
• Using electric mixer, beat cream cheese and butter until smooth. Mix in orange peel and vanilla. Beat in sugar. Mix in ginger.
• Place 1 cake layer on platter, flat side down. Spread with some of icing. Sprinkle with 3/4 cup coconut. Top with second layer, flat side up. Spread remaining icing over top and sides of cake. Arrange remaining coconut around top edge of cake. (Can be prepared 1 day ahead. Chill until icing is set; wrap lightly with plastic and refrigerate. Bring to room temperature.) Place fruit around base of cake.