Fresh Coconut Cake With Rum And Orange Filling Recipes

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MALIBU RUM COCONUT CAKE



Malibu Rum Coconut Cake image

This is an original recipe that uses the fabulous flavor of Malibu Coconut Rum, real coconut, and sour cream for a delicious moist cake that is perfect for a Summer gathering.

Provided by Sugar_Pies

Categories     Dessert

Time 1h20m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 19

1 1/2 cups butter, softened
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
1 teaspoon orange extract
1/2 cup Malibu rum
1/4 cup sour cream
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup heavy whipping cream
1/3 cup butter
1/4 cup milk
4 cups powdered sugar (sifted)
1 teaspoon Malibu rum
1/4 cup flaked coconut

Steps:

  • Cream butter and sugars until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add orange extract, beating until blended. Gradually add rum and sour cream, beating until blended.
  • Sift together flour, baking soda, baking powder, and salt. Add alternately with whipping cream, beginning and ending with flour mixture. Beat batter until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.
  • Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.
  • Cool in pan on a wire rack 15 minutes. Remove from pan and allow to cool completely on wire rack. Ice with Coconut Rum Icing.
  • Coconut Rum Icing Directions:.
  • Melt together butter and milk over low heat in small sauce pan. When melted stir in Rum and sugar. Whip with wire whisk until thick enough to pour over cake. If necessary add more sugar or hot water to adjust thickness of icing. Stir in flaked coconut.
  • Place cake on wire rack over cookie sheet (line with foil or wax paper to speed cleanup) and pour icing over cake. Use an offset spatula to smooth icing if necessary to cover cake. Sprinkle with a little flaked coconut for garnish.

RUM "SOPPED" COCONUT CAKE



Rum

Provided by Food Network

Time 7h

Yield 1 pan (2-inch deep, full hotel pan]

Number Of Ingredients 11

Vegetable spray, for pan
24 eggs
4 cups sugar
1 tablespoon kosher salt
4 cups flour
5 (14-ounce) cans sweetened condensed milk
5 (13.5-ounce) cans coconut milk
1/2 cup dark rum (recommended: Meyers)
1 tablespoon vanilla extract
1 teaspoon almond extract
Unsweetened whipped cream, for serving

Steps:

  • Preheat oven to 300 degrees F.
  • Line a hotel pan with parchment paper and coat with vegetable spray. Whip the eggs and sugar in a bowl of an electric mixer, until fluffy, 2 times the volume.
  • Add the salt and quickly fold in the flour until incorporated. Pour the batter into the parchment paper-lined pan and bake until a skewer comes out dry.
  • Let the cake cool and remove the cake from the pan and gently remove the parchment paper. Trim off the top crust to enable the sopping milk to absorb more easily.
  • In a large bowl, combine the sweetened condensed milk, coconut milk, rum, vanilla extract, and almond extract. Put the cake back in the pan and pour the sopping milk over the cake. Refrigerate for at least 3 hours before serving. Top with unsweetened whipped cream.

RUM-ORANGE COCONUT CAKE



RUM-ORANGE COCONUT CAKE image

Categories     Cake     Dessert     Bake     Easter     Father's Day     Orange     Spring

Yield One 4" layer cake

Number Of Ingredients 14

2 cups water
1/2 cup sugar
1/4 cup grated orange rind
3/4 cup butter, softened
2 cups sugar
3 egg yolks
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
3/4 cup milk
2 egg whites
Orange Filling
Rum Cream
1 small fresh coconut, grated or 1/2 cup flaked coconut

Steps:

  • Combine water & 1/2 cup sugar in a small saucepan; bring to a boil. Add orange rind & cook 3 minutes. Drain well. Set orange rind aside for batter & filling. Cream butter; gradually add 2 cups of sugar, beating well at medium speed of an electric mixer. Add egg yolks one at a time, beating well after each addition. Combine flour, baking powder & salt. Add flour mixture to butter mixture alternately with milk, beginning & ending with flour mixture. Beat egg whites (at room temperature) until stiff peaks form; fold egg whites & 2 tablespoons orange rind into batter. Grease two 9" cake pans, line pans with wax paper; grease & flour wax paper. Pour batter into pans; bake at 350 for 25 -30min. Cool 10 min; remove from pans & cool completely on wire racks. Split cake layers in 1/2 horizontally to make 4 layers. Spread Orange Filling between layer; spread Rum Cream on top & sides. Sprinkle w/coconut. Chill. Orange Filling: 1 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 tablespoons butter 2 tablespoons lemon juice. Combine sugar, cornstarch and salt in heavy saucepan; gradually stir in orange juice. Bring to a boil; cook over med heat, stirring constantly until thickened. Remove from heat; stir in butter, lemon juice, and 2 T reserved orange rind. Cool. Yield: 1-1/2 cups. Rum Cream 1 cup whipping cream 1/3 cup sugar 2 teaspoons rum Beat whipping cream until soft peaks form. Add sugar and rum; beat until still peaks form. Yield: 2-1/2 cups.

FRESH COCONUT LAYER CAKE



Fresh Coconut Layer Cake image

Nothing says festive as eloquently as a towering white coconut cake, and this particular one is breathtaking. Better yet, it's delicious-we've brushed each layer with a syrup made from coconut water and sugar to ensure that every bite is succulent. Shreds of delicate fresh coconut far surpass the packaged kind.

Provided by Ruth Cousineau

Categories     Cake     Milk/Cream     Mixer     Egg     Dessert     Bake     Mother's Day     Wedding     Coconut     Birthday     Gourmet     New Year's Day     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 22

For coconut
2 (1 1/2-pound) coconuts
1/4 cup sugar
For cake layers
3 1/3 cups sifted cake flour (not self-rising; sift before measuring)
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups whole milk
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon pure almond extract
2 1/2 sticks unsalted butter, softened
1 3/4 cups sugar, divided
7 large egg whites, at room temperature 30 minutes
For frosting
3 large egg whites, at room temperature 30 minutes
2 1/4 cups sugar
3/4 cup water
1 1/2 tablespoons light corn syrup
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Equipment: 3 (9- by 2-inch) round cake pans

Steps:

  • Prepare coconut:
  • Preheat oven to 350°F with racks in upper and lower thirds.
  • Pierce softest eye of each coconut with a small screwdriver and collect liquid in 2 separate bowls to sample. If either tastes rancid, discard that coconut and liquid and Start over with another. Strain liquid from 2 coconuts through a dampened-paper-towel-lined sieve into a 1-cup measure and set coconuts aside. (You should have about 3/4 cup liquid. If not, add water.) Bring to a simmer with sugar and a pinch of salt in a small saucepan, stirring until sugar has dissolved. Cool and reserve.
  • Bake coconuts on lower rack 15 minutes. Leave oven on. Break shells with a hammer, then remove flesh with screwdriver, prying it out carefully. Peel brown membrane from flesh with a vegetable peeler. Coarsely grate enough coconut on large holes of a box grater to measure 5 cups.
  • Make cake layers:
  • Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.
  • Sift together flour (3 1/3 cups), baking powder, and salt.
  • Stir together milk and extracts.
  • Beat butter and 1 1/2 cups sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. At low speed, add flour mixture in 3 batches alternately with milk mixture, beginning and ending with flour mixture and mixing until each addition is just incorporated.
  • Beat egg whites in another large bowl with cleaned beaters at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, then beat until whites just hold stiff, glossy peaks. Stir one third of whites into batter, then fold in remaining whites gently but thoroughly.
  • Spread batter evenly in pans and rap pans on counter several times to eliminate air bubbles.
  • Place 2 pans on upper rack and 1 pan on lower rack and bake 20 minutes. Switch position of pans and bake until golden and a wooden pick inserted in center of each cake comes out clean, 10 to 15 minutes more. Cool cakes in pans on racks 5 minutes, then run a knife around edges of pans and invert cakes onto racks. Discard parchment and cool completely, about 1 hour.
  • Make frosting and assemble cake:
  • Beat together egg whites, sugar, water, corn syrup, cream of tartar, and salt in a large deep bowl with a handheld mixer (clean beaters if necessary) until combined. Set bowl over a pot of simmering water and beat mixture at high speed until it holds stiff, glossy peaks, 5 to 7 minutes. (Humid weather may necessitate additional beating time.) Remove bowl from heat, then add vanilla and beat until frosting is cooled and very thick, 6 to 10 minutes. Transfer 2 1/3 cups frosting to another bowl and stir in 2 cups coconut to make filling.
  • Put 1 cake layer on a cake stand or large plate. Brush top with one third of reserved coconut syrup, then spread with half of filling. Repeat with another layer, more syrup, and remaining coconut filling, then top with third layer. Brush top with remaining syrup, then cover cake with remaining frosting and coat with remaining coconut, gently pressing to help it adhere.

ORANGE COCONUT CAKE



Orange Coconut Cake image

This is a torted orange-flavored sponge cake with coconut filling. The filling is made the day before you bake and assemble the cake.

Provided by Joy1996

Categories     Dessert

Time 1h5m

Yield 1 Cake

Number Of Ingredients 8

6 eggs, divided
1 cup sugar, divided
1 1/2 tablespoons orange juice
1/8 teaspoon salt
1 cup flour
1 fresh coconut (shake to make sure it has milk in it)
24 large marshmallows
1 pint whipping cream

Steps:

  • Note: The filling has to thicken in the refrigerator overnight. To make the filling:.
  • Poke holes in the top of the coconut and drain the milk - you should have approximately 1/3c. Split the coconut and shred the meat - the amount doesn't matter, just use what you get. Put into a ziplock bag or a bowl with a lid to stay fresh until the next day. In a large saucepan over medium heat, melt the marshmallows into the coconut milk, remove from heat and cool. Refrigerate overnight.
  • The next day:.
  • Preheat oven to 350 degrees.
  • Line the bottoms of two 8" or 9" round cake pans with waxed paper.
  • Beat the egg whites until foamy; gradually beat in 3/4c. sugar until stiff peaks form. Set aside.
  • In a separate bowl, beat the egg yolks with the remaining 1/4c. sugar until thick and lemon-colored; mix in the orange juice and salt.
  • Fold the egg whites into the yolk mixture, and then fold in the flour.
  • Pour batter into waxed-paper lined pans and bake at 350 degrees for 30-35 minutes. (The tops will spring back to the touch). Cool in pans for 10 minutes and then turn out.
  • Filling:.
  • Remove from the refrigerate and note that it has gelled and thickened.
  • Whip marshmallow mixture until light and fluffy. Beat whipping cream until light and fluffy - don't add any sugar. Fold into marshmallow/coconut milk mixture.
  • Split (torte) the 2 completely cooled cake layers so that you have 4 layers. Place first layer on cake plate and spread 1/4 marshmallow/cream mixture on top, sprinkle with shredded coconut. Alternate cake layers and marshmallow/cream mixture and coconut, ending with marshmallow/cream mixture & coconut on top. Store unused portion in refrigerator - it tastes better the 2nd day!

FRESH COCONUT CAKE WITH RUM AND ORANGE FILLING



Fresh Coconut Cake with Rum and Orange Filling image

Number Of Ingredients 24

3/4 cup butter, softened
1 1/2 cups sugar
2 eggs, separated
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 orange rind, grated
-----------------------
1/4 cup orange juice
1/2 cup rum
-----------------------
1 cup sugar
1/4 teaspoon salt
4 tablespoons cornstarch
1 cup orange juice
2 tablespoons butter
1 orange rind, grated
2 tablespoons lemon juice
-----------------------
8 ounces heavy cream
2 teaspoons rum
1/3 cup sugar
grated meat of 1 fresh coconut

Steps:

  • Preheat oven to 350°. Grease the bottom of two 9-inch cake pans. Cut wax paper to fit the bottoms, and grease and flour the wax paper. Cream the butter and sugar until light and fluffy. Beat in egg yolks one at a time. Sift the flour, baking powder, and salt together. Add alternately with milk, beginning and ending with dry ingredients. Whip egg whites until stiff but not dry. Fold into the cake batter along with the grated orange rind. Pour the batter into the pans and bake at 350° for about 25 minutes or until a toothpick inserted in the middle comes out clean. Let the cakes cool in the pans for a few minutes, invert onto rack, and peel off wax paper. ----------------------- Slice the layers in half to get 4 thin layers, prick with a fork, and drizzle with the mixture of orange juice and rum. Set aside. ----------------------- In saucepan, blend sugar with salt and cornstarch until mixture is smooth. Gradually add orange juice and bring to a boil on top of stove. Boil 1 - 2 minutes, remove from heat, and stir in butter, orange rind, and lemon juice. Cool. Spread 1/3 of mixture on first layer; stack second and third layers, repeating process. Add fourth layer. ----------------------- Whip cream until soft peaks form and add rum and sugar. Continue to whip until stiff. Spread over cake and pat shredded coconut onto sides and top. Yields one 4-layer 9-inch cake.

Nutrition Facts : Nutritional Facts Serves

COCONUT APPLE CAKE



Coconut Apple Cake image

I like to share this cake with friends and neighbors. Serve it plain, frost it or top with whipped cream.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-15 servings.

Number Of Ingredients 12

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 eggs
2 cups sugar
1-1/4 cups vegetable oil
1 teaspoon vanilla extract
1/4 cup orange juice
2 cups chopped peeled tart apples
1 cup chopped walnuts
1 cup sweetened shredded coconut

Steps:

  • Combine flour, baking soda, salt and cinnamon. In a bowl, beat eggs, and sugar; add oil, vanilla and orange juice. Gradually stir in flour mixture. Stir in apples, nuts and coconut. Turn into a greased 13-in. x 9-in. baking pan. Bake at 325° for 60 minutes or until cake tests done.

Nutrition Facts :

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