COCONUT RUM CREAM CHEESE FROSTING
In honor of my new favorite cake, NurseDi's Mango Cake, recipe # 102221, I made a spoon-licking-good frosting that packs a great flavor but won't overpower that wonderful cake.
Provided by SusieQusie
Categories Dessert
Time 5m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Mix all together with a spoon & spread over cooled cake.
- Refrigerate leftovers (if you're lucky enough to have any leftovers). Just gets better as it sits.
- Note: I used the cartons of already whipped cream cheese as that's what I had on hand. Probably, (2) 8 oz. blocks whipped would work just as well.
Nutrition Facts : Calories 160.2, Fat 15, SaturatedFat 10.6, Cholesterol 33.3, Sodium 110.2, Carbohydrate 4.5, Fiber 0.6, Sugar 3.2, Protein 2.9
COCONUT-CREAM CHEESE FROSTING
I wanted a frosting for a coconut layer cake that stood up to a stronger flavor without overpowering it and without being too sweet. If frosting a layer cake, I recommend spreading melted apricot preserves over the center layer, along with some frosting.
Provided by Lilster
Categories Desserts Frostings and Icings Cream Cheese
Time 15m
Yield 20
Number Of Ingredients 9
Steps:
- Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 28.2 g, Cholesterol 26.6 mg, Fat 10.6 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 7.2 g, Sodium 108.6 mg, Sugar 26.7 g
LEMON COCONUT BARS WITH CREAM CHEESE FROSTING
These are the easiest! They are the most lemony, moist, and light tasting bars! I am not a cake fan, but they fall somewhere between a cake and a bar. And who doesn't love cream cheese frosting!
Provided by AKPrincess3
Categories Dessert
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Bar: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add liquid, will be thick). Spread this mixture in a 10x15 inch baking pan.
- Bake for 30 minutes in a preheated 350 degree oven. Cool thoroughly.
- Frosting: Combine all ingredients until well blended. Frost the bars. Garnish with zest. You may not need all of the frosting. Cover and refrigerate overnight for better flavoring.
Nutrition Facts : Calories 411.9, Fat 17.2, SaturatedFat 11.5, Cholesterol 41.1, Sodium 409.6, Carbohydrate 61.3, Fiber 0.5, Sugar 44.6, Protein 5.1
COCONUT-RUM CAKE WITH LEMON CURD AND WHITE CHOCOLATE GANACHE
A subtle lemon-coconut-rum cake with fantastic fillings and topped with a white chocolate ganache. Perfect for a special occasion. I received this recipe from a retired baker. All the measurements were in "baker's speak". Here is my version for the home cook.
Provided by StaceyD
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 3h
Yield 14
Number Of Ingredients 32
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour three 9-inch metal cake pans.
- Sift cake flour, baking powder, and salt for cake into a bowl and set aside. Whisk eggs, coconut milk, heavy cream, and vanilla extract together in a small bowl until well combined.
- Cream sugar and butter together in a large bowl until light and fluffy, scraping down as needed. Add 1/3 of the flour mixture and mix on low speed until incorporated. Add 1/2 of the milk mixture and mix on low until evenly incorporated. Repeat, ending with remaining flour mixture, scraping down the bowl after each addition and mixing at medium speed until well incorporated, about 1 minute. Evenly split batter among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and cakes are starting to pull away from the sides of the pans, 30 to 40 minutes. Allow to cool in the pans for 5 to 10 minutes; invert onto a cooling rack to cool completely, about 30 minutes.
- While cakes cool, make lemon curd. Mix sugar and cornstarch well in a small bowl and set aside. Whisk whole eggs and egg yolks together in a small bowl and set aside.
- Heat lemon juice and zest in a small saucepan over medium-low heat until hot. Add sugar and cornstarch mixture all at once. Bring back to a simmer, stirring constantly. Whisk some of the hot lemon mixture into the eggs to temper them. Pour back into the saucepan. Cook, stirring constantly, until thick, 5 to 10 minutes.
- Remove curd from heat and add butter. Mix until smooth. Strain curd if necessary and place in a small bowl. Press plastic wrap against the surface and chill, at least 20 minutes.
- Meanwhile, make pastry cream. Mix sugar and cornstarch together in a small bowl. Whisk egg and egg yolk together in a small bowl until well mixed.
- Heat coconut milk in a small saucepan until simmering. Add sugar-cornstarch mixture and whisk until smooth and sugar is melted. Whisk some of the hot milk into the eggs to temper them. Pour back into the saucepan and cook, stirring constantly, until thickened, 3 to 5 minutes.
- Remove pastry cream from heat and stir in butter and coconut rum; mix until smooth. Strain if necessary, cover with plastic wrap, and refrigerate until cold, about 20 minutes.
- For the simple syrup, bring sugar, water, and rum to a boil in a medium saucepan. Boil for 1 minute. Remove from heat and allow to cool, 15 to 20 minutes.
- For the ganache, combine heavy cream, butter, corn syrup, and rum in a small saucepan. Bring to a simmer. Pour hot cream mixture over chocolate and let sit for 5 to 10 minutes. Mix until smooth. Allow to cool to lukewarm, 5 to 10 minutes.
- Trim tops of cake layers to be flat, if needed. Place 1 cooled cake layer onto a serving plate. Brush with 1/2 of the simple syrup. Cover with 1/2 of the pastry cream. Drop spoonfuls of lemon curd on top and smooth out carefully. Repeat with a second layer and remaining syrup, pastry cream, and curd. Carefully place the third cake layer on top. Frost the entire cake with ganache and sprinkle toasted coconut over the sides and top.
Nutrition Facts : Calories 774.7 calories, Carbohydrate 87 g, Cholesterol 247.1 mg, Fat 44.5 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 28.5 g, Sodium 283.1 mg, Sugar 56.8 g
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RUM LAYER CAKE RECIPE WITH COCONUT RUM FROSTING
From sweetpeaskitchen.com
4.2/5 (51)Category Baking, DessertsCuisine AmericanTotal Time 1 hr
- For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Spray two 9-inch round baking pans with nonstick cooking spray. Line bottoms of pan with parchment and spray parchment. Combine flour, salt, baking powder, and baking soda in medium bowl. In small bowl, whisk buttermilk, rum, vanilla, and lemon juice together.
- In bowl of stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until fluffy, about 3 minutes, scraping down bowl as necessary. Add eggs and egg yolk, one at a time, and beat until combined. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds, scraping down bowl as necessary. Repeat with half of remaining flour mixture, remaining buttermilk mixture, and remaining flour mixture. Pour into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool cakes to room temperature, about 2 hours. Once cool, use a long, serrated knife to level the cakes and cut off any dome or excess off your cake.
- For the Rum Soak: Meanwhile, bring granulated sugar, rum, and water to boil in small saucepan and simmer over medium-low heat until sugar dissolves, about 2 minutes. Whisk in butter until smooth. Prick each cake layer all over with fork. Brush cake with rum syrup and allow to soak into the cake for about 30 minutes before frosting.
- For the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium high speed until fluffy, about 2 minutes, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar, coconut rum and vanilla and mix until very fluffy, about 1 minute. Refrigerate until ready to use.
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