THE BEST COCONUT LAYER CAKE
Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty-a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 18
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.
EGG-FREE TRIPLE LAYER COCONUT CAKE
This is a cool, refreshing refrigerated layer cake with intense coconut flavor. Using coconut milk in the cake batter gives the cake a moist texture, makes up for the lack of eggs and gives the cake a light coconut flavor. I have had success with this egg replacer mixture in other baking recipes. It is the equivalent of using two large eggs. The icing is creamy and delicious with flakes of coconut throughout and sprinkled atop the iced cake. Please note that in order for the icing to adhere properly to the cake, the cake itself MUST be completely cooled.
Provided by MarthaStewartWanabe
Categories Dessert
Time 8h35m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Prepare icing eight hours before baking cake to allow enough time for it to set/chill. In a medium mixing bowl, whisk together Cool Whip, sour cream and sugar. Fold in 1 cup coconut. Chill for at least 8 hours.
- Preheat oven to 350°F
- Grease and generously flour three 9" cake pans.
- In a small bowl, whisk together 3 tbs. water, 3 tbs. oil and 2 teaspoons baking powder. Set aside.
- In a large bowl, combine all other ingredients and then add egg replacer mixture.
- With an electric mixer, beat on medium speed until smooth. Pour batter evenly into cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean.
- Cool cakes on a wire rack for 1 to 2 hours or until completely cooled. Carefully turn cakes out of pan.
- Apply icing between each layer and on the top and sides of cake. (Note: Cakes must be completely cool. Otherwise, the icing will not adhere and will melt down the sides of the cake.).
- Sprinkle top and sides generously with remaining coconut.
- Refrigerate until ready to serve. Store left overs in refrigerator.
Nutrition Facts : Calories 722.9, Fat 36.7, SaturatedFat 27.8, Cholesterol 10.1, Sodium 446.2, Carbohydrate 96.2, Fiber 4.7, Sugar 61.9, Protein 7.1
LOW-FAT COCONUT TRIPLE LAYER CAKE
This is a Cooking Light recipe from a long time ago. I don't usually go out of my way to cook low-fat recipes, but this one had been rated outstanding, so I gave it a try - and it really is good!
Provided by Pinay0618
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350°.
- Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.
- Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, salt, and baking soda. Combine sugar, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Combine the milk and yogurt. Add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with flour mixture. Stir in extracts.
- Pour cake batter into prepared pans. Sharply tap cake pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
- To make frosting: Combine first 5 ingredients in top of a double boiler; place egg white mixture over barely simmering water in bottom of double boiler on cooktop. Beat at high speed of a hand-held mixer until stiff peaks form and candy thermometer registers 160°. Add extracts; beat until blended.
- Place 1 cake layer on a plate; spread with 2/3 cup Fluffy Coconut Frosting, and top with another cake layer. Spread with 2/3 cup frosting, and top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake. Sprinkle top of cake with coconut. Store cake loosely covered in refrigerator.
Nutrition Facts : Calories 321.5, Fat 5.9, SaturatedFat 3.3, Cholesterol 8.3, Sodium 271.1, Carbohydrate 62.2, Fiber 0.7, Sugar 38.2, Protein 5.1
INCREDIBLE COCONUT CAKE
I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.
Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT LAYER CAKE
"This dessert is my specialty - it's great for wedding or baby showers," offers Marilyn Dick, a field editor from Centralia, Missouri.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Cream butter, shortening and sugar until light and fluffy. Add vanilla and egg yolks, beating well after each addition. In another bowl, whisk together flour and baking soda; beat into creamed mixture alternately with buttermilk. Stir in coconut and chopped pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form; fold gently into batter. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth and creamy. Spread between layers and over top and sides of cake. Top with coconut and pecan halves. Store in refrigerator.
Nutrition Facts : Calories 571 calories, Fat 28g fat (15g saturated fat), Cholesterol 96mg cholesterol, Sodium 239mg sodium, Carbohydrate 75g carbohydrate (62g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT TRIPLE LAYER CAKE
Make and share this Coconut Triple Layer Cake recipe from Food.com.
Provided by Mary in LA.
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 30
Steps:
- Preheat oven to 350 degrees.
- Coat 3 round cake pans (8 inch each) with the cooking spray, dust each with 1 tablespoon flour.
- Combine sifted flour, baking powder, salt and baking soda.
- Then add sugar, butter and oil and beat for about 5 minutes.
- Add egg whites, one at a time and then combine the milk and yogurt.
- Add the flour mixture to the creamed mixture, stir in extracts.
- POUR cake batter into your prepared pans.
- Bake at 350 degrees for 25 minutes.
- Cool in pan for another 10 minutes.
- Remove from pans.
- Make sure cake is completely cooled.
- While cake is cooking make your coconut frosting.
- Add sugar, water, cream of tartar, sprinkle of salt and egg whites together.
- Beat at high speed until stiff peaks form on top of oven in a pan and candy thermometer registers 160.
- Add extracts and beat until blended.
- Put aside.
- LEMON FILLING: Combine sugar and cornstarch in a saucepan.
- Stir in water, orange juice, rind, lemon juice, and egg yolks.
- Bring it to a boil over medium to high heat.
- Cook until it thickens, stirring constantly so it won't burn.
- Remove from heat, Stir in vanilla.
- Cover and put it on cake after it gets cooled.
- Place 1 cake layer on a plate, that will be the bottom one.
- Spread a thin layer of lemon filling on top of cake.
- Put your second layer of cake on top of that.
- And then spread another thin layer of lemon filling on top of that.
- Then you put the last layer on top of the cake.
- Then you spread the coconut frosting on the very top of the cake.
- Spread the frosting on sides of the cake.
- Sprinkle top of cake the coconut flakes.
Nutrition Facts : Calories 362.9, Fat 6.5, SaturatedFat 3.5, Cholesterol 34.5, Sodium 163.5, Carbohydrate 71, Fiber 0.8, Sugar 45.2, Protein 5.5
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