Jeans Coconut Cake Recipes

JEAN'S COCONUT CAKE

Steps:

• Prepare the filling:.
• Place the heavy cream, sugar, and coconut cream in a heavy saucepan over medium heat and bring to a simmer.
• Stir the cornstarch and the milk together in a small bowl until there are no lumps.
• Whisk the cornstarch mixture into the simmering cream until it's smooth; cook, stirring, for 3 minutes longer.
• Add the butter and shredded coconut and continue cooking, stirring, for 3 more minutes.
• Cool to room temperature and then refrigerate until thickened, about 2 hours.
• Preheat the oven to 350 degrees F.
• Grease three 9-inch round cake pans and line the bottoms with waxed paper.
• Grease the paper and then flour the pans lightly, tapping out any excess.
• Prepare the cake:.
• Sift the flour, baking powder, and salt together. Reserve.
• Place the sugar and eggs in a large mixing bowl and beat with an electric mixer for 1 minute.
• Gradually add the butter, vanilla, and milk and continue beating for 2 minutes.
• Add the reserved dry ingredients and beat for 1 minute.
• Scrape the batter evenly into the prepared pans and bake for 20 minutes or until a wooden pick inserted into the center comes out clean.
• Cool the cakes in the pans on a rack for 20 minutes. Un-mold the cakes, carefully peeling off the waxed paper and allow them to cool completely on the rack.
• Jean punches holes in the cake when it's still warm so the icing cane seep into the interior. It's not necessary to do this for an incredible coconut cake, but it does add sweetness and moistness to the cake part itself.
• Prepare the icing:.
• Place the cream cheese and the butter in a bowl and beat with a mixer until creamy. Add the remaining icing ingredients; beat until smooth and soft.
• Prepare the syrup:.
• Place the sugar, water and vanilla in a small saucepan and bring to a boil.
• Boil for 3 minutes, stirring occasionally
• Remove from heat and brush the top of each cake layer with the syrup using a pastry brush. (You don't have to use all the syrup).
• Assemble the cake:.
• Place one cake layer on a serving platter.
• Spread it with half of the reserved filling and top with another layer of cake.
• Spread the cake with the remaining filling and top with the last cake layer. Ice the top and sides of the cake with the icing and then sprinkle the top with ½ cup shredded coconut.

SIMPLY THE BEST COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for coated pans. Spray two 8-inch round cake pans with cooking spray.
• Stir sugar, frozen coconut, and sour cream for filling together in a medium bowl until well combined. Set aside in the fridge until ready to use.
• Combine cake mix, pudding mix, water, oil, eggs, egg whites, and vanilla for cake in the bowl of a stand mixer fitted with a whisk attachment. Blend on medium speed for 3 minutes, scraping down the sides of the bowl as necessary. Pour batter into the prepared pans.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 5 minutes, then invert onto a parchment-lined cooling rack to cool completely, about 30 minutes.
• Use a large, serrated knife to cut each cake layer in half lengthwise; you will have 4 pieces. Flip top pieces so all cut sides are facing up. Stack layers and filling on a serving platter as follows: 1 bottom layer, 1/3 of the filling, 1 top layer, 1/3 of the filling, remaining bottom layer, remaining filling, remaining top layer. Cover and chill, 30 minutes to overnight.
• Combine sugar, corn syrup, egg whites, water, vanilla, and cream of tartar for frosting in a large heat-proof bowl; stir until well combined. Place the bowl over a double boiler and whisk using an electric hand mixer until thick and glossy, about 7 minutes. Take care that the double boiler doesn't reach higher than a slow simmer.
• Spread frosting over cooled cake immediately and sprinkle with shredded coconut.