Showing posts with label Coconut cake. Show all posts
Showing posts with label Coconut cake. Show all posts

Wednesday, November 9, 2016

Southern Coconut Cake

Good Coconut Cake Goes Along Way With Folks....Just Ask Them In The South.

5 large egg whites

½ cup of milk

2 teaspoons of vanilla extract

3 cups of cake flour

2 cup sugar

4 teaspoons of baking powder

½ teaspoon of salt

2 sticks butter room temperature

1 cup unsweetened coconut milk

2 ½ cups of sweetened flaked coconut for garnishing cake

Preheat the oven to 350F degrees. Butter the bottoms of three 8-inch round cake pans.

Cake Photo...From...
Put the egg whites in a bowl and whisk slightly. Add the ½ cup of milk and the vanilla and whisk to mix thoroughly; set aside.

combine the flour, sugar, baking powder, and salt in a large bowl. Mix dry ingredients well to break up any lumps. Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes.
Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter among the pans.

Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Then turn the cakes out and place on a wire rack to cool completely.

7 min frosting

3⁄4 cup sugar

1 teaspoon vanilla extract

1⁄4 cup boiling water

1⁄4 teaspoon cream of tartar

3 unbeaten egg whites

food coloring (optional)

coconut (optional)

Mix sugar, cream of tartar, vanilla and egg whites.
Add boiling water.

Beat on high til mixture forms peaks (like meringue) approx 5-7 minutes.

Sunday, December 13, 2015

Coconut Cake

Everyone...Just look how beautiful...Nice icing on a Cake. No mess just using a icing tool. I feel like trying it for Xmas on a Red Velvet Cake.

The Rosettes on this Cake are wide not small and that make it a plus.

I found this gorgeous Cake

Monday, October 20, 2014

Coconut Cake

I love an good ole fashion real coconut cake and this recipe I found really bake the cake for me. If you love the taste of fresh coconut you will love it too. Get Recipe and steps by steps

3 cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 cup Coco Lopez or other coconut cream

For Cream Cheese Frosting

16 ounces cream cheese (2 packages), room temperature
1 cup (2 sticks) butter, room temperature
½ teaspoon vanilla extract
1 pound confectioner’s sugar, sifted

2 cups fresh sliced or shredded coconut (lightly toasted in 250 degree oven is optional)
Make cake:

Preheat the oven to 350 degrees. Lightly grease, flour 2 9-inch round cake pans, then line the bottoms of each pan with buttered parchment paper.

Sift the flour, baking powder and salt into a large bowl.

In the bowl of stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes at medium speed. Add the eggs one at time, incorporating after each addition. Stir in vanilla.

Reduce the mixer’s speed to low and add the flour, alternating with the Coco Lopez and incorporating after each addition, stopping to scrape down the bowl as needed.

Divide the batter between the 2 pans and bake for 40-50 minutes or until a toothpick inserted into the middle of each layer comes out clean (start checking at 40 minutes). Transfer pans to wire racks to cool for 10 minutes, then remove the layers onto racks to cool completely.
Make frosting:

In the bowl of stand mixer fitted with the paddle attachment, beat cream cheese, butter and vanilla extract. Turn mixer to lowest speed and gradually add sifted confectioner’s sugar &fras12;-cupful at a time.
Assemble cake and frost:

If your cake layers are puffed up quite a bit in the center you can use a long, serrated knife and gently slice off the “bump.”

Or you can be as lazy as we are and flip the cake onto a serving plate with the bump side down, then press down to flatten it slightly.

Spread the flat, top surface of the first layer with frosting, then place the second layer on top with the bump- or sliced-side down. Frost the top and sides of cake. Press shredded/sliced coconut into frosting on top and sides of cake.

Slice And Enjoy!!!