Grandmas Coconut Cake W Icing Recipes

COCONUT CAKE

Steps:

• Preheat oven to 350 degrees.
• In the bowl of a stand mixer, beat the egg whites only using the whisk attachment on medium-high speed until the eggs are frothed and hold stiff peaks.
• Transfer the eggs to a separate bowl.
• In the same stand mixer bowl using the beater blade attachment, cream the butter and sugar.
• Add the egg yolks and continue to beat.
• In a medium bowl, whisk together the cake flour, salt and baking powder.
• Add the dry ingredients alternately with the milk and vanilla extract, beating thoroughly after each addition. Scrape the sides of the bowl as needed.
• Gently fold in the coconut and stiffly beaten egg whites until the egg whites are completely incorporated.
• Grease and flour two 9" round cake pans.
• Divide the batter equally between the two cake pans.
• Bake at 350 degrees for 30 minutes or until the center of the cake bounces back when you touch it.
• Cool for 10 minutes then turn the cakes out onto a wire rack to cool completely.
• In the bowl of a stand mixer, beat the butter for 1-2 minutes until it is almost white in appearance.
• Add in the coconut extract and mix again.
• Add the powdered sugar, 1 cup at a time, alternating with the heavy cream and mixing well as you go. Add in enough heavy cream to get a good spreading or piping consistency.
• Mix in the shredded coconut just until combined.
• Place one cake layer on a cake plate. Frost the top.
• Place the second cake layer on top of the frosted cake.
• Cover the sides and top of the cake with the coconut buttercream.
• Decorate with additional coconut if desired. Be sure to do this before the frosting sets.
• Store at room temperature until serving. Store leftovers in a airtight container in the refrigerator.

GRANDMAMA'S COCONUT CAKE WITH NO-FAIL SEVEN-MINUTE FROSTING

Steps:

• Preheat oven to 350. Lightly grease and flour two 9-inch round cake pans or one 9x13-inch cake pan and set aside.
• Cream together the butter and sugar in a large bowl with an electric mixer at medium speed until very smooth, at least four minutes. Add eggs, vanilla, and coconut flavoring and beat well to combine. In a separate medium-sized bowl, stir together flour, baking soda, baking powder, and salt.
• Add flour mixture and the buttermilk to the butter mixture and beat with an electric mixer at medium speed, scraping down the sides as needed, until thoroughly blended and smooth, around two to three minutes.
• Pour batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean. This is about 25 to 30 minutes for round cakes and 30 to 35 minutes for a 9x13 cake.
• Cool completely and frost with the no-fail seven-minute frosting. Sprinkle with coconut and press coconut into the cake's sides immediately after frosting.
• Keep covered at room temperature for up to two days or in the refrigerator for up to one week.

GRANNY'S OATMEAL CAKE WITH PECAN FROSTING

Steps:

• Preheat oven to 350 degrees. Prepare an 8x8 pan with baking spray.
• Start by boiling the water. In a medium sized bowl, combine the oats and water together. Cover with wrap or foil and set aside.
• In a large bowl, combine the sugar, brown sugar, flour, salt, baking soda, egg and butter. Stir in the oatmeal.
• Pour into the prepared pan and bake for 25-30 minutes, until a toothpick comes out clean.
• Prepare the frosting:
• Cream the butter in a medium sized bowl. Mix in the remaining ingredients.
• When the cake is done baking, carefully spread the frosting over the top. Put back into the oven under a broiler for 1-2 minutes, until the coconut is toasted.
• Cool completely if you want clean slices, or serve warm if you can't wait.

GRANDMA'S COCONUT CAKE W/ ICING

Steps:

• 1. Cake: Sift flour, baking powder and salt into a large bowl. In another large bowl, cream butter thoroughly and gradually add sugar. Beat until light and fluffy. Add beaten egg yolks to butter mixture and mix well. Add flour mixture, alternating with milk, beating well after each addition and ending with flour. Stir in coconut and vanilla, gently fold in egg whites. Bake in greased 8 or 9 inch cake pans for about 30 minutes or until toothpick inserted in the center comes out clean. Makes 3 layers.
• 2. For the icing, combine first 6 ingredients in the top of a double boiler. Cook over rapidly boiling water, beating with a mixer until mixture stands in peaks. Remove from heat and add vanilla. Continue mixing with mixer until icing is firm enough to hold when spreading. After frosting the cake, immediately sprinkle with grated coconut. Press coconut onto sides of the cake using your hands.

COCONUT CAKE WITH COCONUT BUTTERCREAM FROSTING

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.

GRANDMA'S HOMEMADE ICING

Steps:

• Beat the shortening and white syrup together.
• Add salt and vanilla.
• Continue beating while adding the powdered sugar and milk alternatively.

COCONUT CAKE - MY GRANDMA'S

Steps:

• 1. Preheat oven to 350°F. Grease the bottom and sides of 9-inch round cake pans with butter, then lightly dust with flour. Set aside. In a large bowl, sift together the flour, baking powder and salt.Set aside. In another large bowl, cream together butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Then alternate adding in the remaining dry ingredients and milk, a little at a time until well blended.Next stir in the coconut and vanilla.
• 2. In a separate bowl, beat egg whites until stiff peaks form. Then fold the beaten egg whites into the cake batter. Divide the batter evenly between the two cake pans, place in the center of the oven and bake until a toothpick comes out clean, approx 30-40 minutes.
• 3. Remove cakes from oven and cool on wire racks for approx 15 minutes. Remove cakes from pan and place on wire racks, tops facing up, to cool completely. While the cake cools, start working on the frosting. Simply add your butter, confectioner's sugar, vanilla and cream to a large bowl and mix until blended. Add a few drops of milk as needed until you achieve your desired consistency. If your frosting ends up too thin, simple add more confectioner's sugar, a tablespoon at a time until perfect.
• 4. Once your cake has cooled, you'll want to crumb coat your cake. To insure a smoothly iced cake. Start applying the frosting on the top of the bottom layer, about a quarter inch thick. Then place your second layer on top.Then apply a thin layer of frosting all around the tops and sides of cake. This is your crumb coat. After you've finished your crumb coating, place the cake in the refrigerator for approx 20-30 minutes. This allows the crumb coating to set. Now, add the final layer of frosting to your cake, garnish the top with flaked coconut. Enjoy!

GRANDMA'S FRUIT COCKTAIL CAKE

Steps:

• Adjust an oven rack to medium position. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
• In a large mixing bowl, stir together all cake ingredients until well combined. Pour into prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• Meanwhile, make the topping by combining all the ingredients in a saucepan and bring to a boil over medium heat. Continue to boil, stirring constantly, for 2 minutes. Pour over hot cake and smooth evenly with an offset spatula.
• Top individual slices of cake with a dollop of Reddi Wip and Maraschino cherries.