Paci Restaurant Coconut Cake Recipes

ULTIMATE COCONUT CAKE

Steps:

• Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
• Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
• Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
• Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.

COCONUT CAKE

Steps:

• Preheat oven to 350°F. Grease a 10- by 2-inch round cake pan and line bottom with a round of wax paper or parchment. Grease paper and dust pan with flour, knocking out excess.
• Sift together flour, baking powder, and salt.
• Beat butter with an electric mixer until creamy. Gradually beat in sugar on medium speed until pale and fluffy. Add vanilla, then beat in eggs, 1 at a time. (Mixture may look curdled.)
• Alternately beat in flour mixture and milk in 3 batches on low speed. Increase speed to medium and beat batter 1 1/2 minutes, or until smooth. Fold in coconut.
• Spoon batter into cake pan and spread evenly.
• Bake cake in middle of oven until golden brown and a tester comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 1 hour, then invert onto rack. Remove paper and reinvert onto another rack to cool completely.

FAVORITE COCONUT CAKE

Steps:

• Place 4 egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment. Preheat oven to 350°., Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk., With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heatproof bowl, whisk 5 egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes., Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator.

THE BEST COCONUT LAYER CAKE

Steps:

• For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
• Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
• For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
• Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

PACI RESTAURANT COCONUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 10 by 2 inch round cake pan and line bottom with wax paper or parchment.
• Grease paper and dust pan with flour, knocking out excess.
• Sift together flour, baking powder, and salt.
• Beat butter with an electric mixer until creamy.
• Gradually beat in sugar on medium speed until pale and fluffy.
• Add vanilla then beat in eggs, 1 at a time (mixture may look curdled).
• Alternately beat in flour mixture and milk in 3 batches on low speed.
• Increase speed to medium and beat batter 1/2 minutes, or until smooth.
• Fold in coconut.
• Spoon batter into cake pan and spread evenly.
• Bake in the middle of oven until golden brown or until tester comes out clean, 45 to 50 minutes.
• Cool cake in pan on rack for 1 hour, then invert onto rack.
• Remove paper and reinvert onto another rack to cool completely.