Does anyone have a coconut cake recipe which requires the cake to sit in the fridge for 3 days?!
My aunt used to make the best coconut cake and all I remember is that she used to let it sit in the refrigerator for a couple of days before serving!. It was sweet and wonderfully moist!. Does this sound familiar to anyone!?Www@FoodAQ@Com
Answers:
For the cake you will need:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup unsweetened coconut milk
1 teaspoon pure vanilla extract
Then you:
Preheat oven to 350 degrees F!. Grease and flour 3 (9-inch) cake pans!. Using an electric mixer, cream butter until fluffy!. Add sugar and continue to cream well for 6 to 8 minutes!. Add eggs, 1 at a time, beating well after each addition!. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour!. Add vanilla and continue to beat until just mixed!. Divide batter equally among prepared pans!. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter!. Do this several times to release air bubbles and assure you of a more level cake!. Bake for 25 to 30 minutes or until done!. Cool in pans 5 to 10 minutes!. Invert cakes onto cooling racks!. Cool completely!.
For the filling you will need:
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
Then you:
Stir it all together!. Do this while the cake is cooling!.
For 7-minute frosting you will need:
1 1/2 cups sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Then you:
Place sugar, cream of tartar, salt, water, and egg whites in the top of a double boiler!. Beat with a handheld electric mixer for 1 minute!. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan!. (If this happens, it could cause your frosting to become grainy, which mine did)!. Beat constantly on high speed with electric mixer for 7 minutes!. Beat in vanilla!.
To assemble:
Invert one layer or cake onto a cake plate!. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked!. Spread 1/3 of filling mixture on cake layer!. Top with second layer, repeat process!. Top with last layer and repeat process again!. Frost top and sides of cake with 7-minute frosting!. Sprinkle top and sides of cakes with additional coconut!.
**Paula Deen made this cake on her show and she said after the cake cools to wrap it up and stick in in the fridge for three days before you fill and frost it!.Www@FoodAQ@Com
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup unsweetened coconut milk
1 teaspoon pure vanilla extract
Then you:
Preheat oven to 350 degrees F!. Grease and flour 3 (9-inch) cake pans!. Using an electric mixer, cream butter until fluffy!. Add sugar and continue to cream well for 6 to 8 minutes!. Add eggs, 1 at a time, beating well after each addition!. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour!. Add vanilla and continue to beat until just mixed!. Divide batter equally among prepared pans!. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter!. Do this several times to release air bubbles and assure you of a more level cake!. Bake for 25 to 30 minutes or until done!. Cool in pans 5 to 10 minutes!. Invert cakes onto cooling racks!. Cool completely!.
For the filling you will need:
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
Then you:
Stir it all together!. Do this while the cake is cooling!.
For 7-minute frosting you will need:
1 1/2 cups sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Then you:
Place sugar, cream of tartar, salt, water, and egg whites in the top of a double boiler!. Beat with a handheld electric mixer for 1 minute!. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan!. (If this happens, it could cause your frosting to become grainy, which mine did)!. Beat constantly on high speed with electric mixer for 7 minutes!. Beat in vanilla!.
To assemble:
Invert one layer or cake onto a cake plate!. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked!. Spread 1/3 of filling mixture on cake layer!. Top with second layer, repeat process!. Top with last layer and repeat process again!. Frost top and sides of cake with 7-minute frosting!. Sprinkle top and sides of cakes with additional coconut!.
**Paula Deen made this cake on her show and she said after the cake cools to wrap it up and stick in in the fridge for three days before you fill and frost it!.Www@FoodAQ@Com
This is a diffrent one but oh so good !!
If you like coconut!.!.!.!.!.!.!.!.!.!.this is the most wonderful cake !!!!!
White On White Cake
18- 24 servings
1 box white cake mix
15 oz can cream of coconut
8 0z of frozen whip cream
14 oz flaked coconut
In 9x13 pan, bake cake according to directions
Using a fork poke holes in baked cake, while warm
Spoon cream of coconut over it
Cool completely
Spread whip cream over cake
Sprinkle with coconut
Keep refrigerated, wonderful while coldWww@FoodAQ@Com
If you like coconut!.!.!.!.!.!.!.!.!.!.this is the most wonderful cake !!!!!
White On White Cake
18- 24 servings
1 box white cake mix
15 oz can cream of coconut
8 0z of frozen whip cream
14 oz flaked coconut
In 9x13 pan, bake cake according to directions
Using a fork poke holes in baked cake, while warm
Spoon cream of coconut over it
Cool completely
Spread whip cream over cake
Sprinkle with coconut
Keep refrigerated, wonderful while coldWww@FoodAQ@Com
I have the recipe somewhere in my files!. I haven't yet tried it but it does sound delicious!. Here's a website you can go to!.!.!.
http://www!.cooks!.com/rec/search/0,1-0,wa!.!.!.
HEAVENLY COCONUT CAKE
1 box yellow or white cake mix
1 can Eagle Brand condensed milk
1 lg!. can cream of coconut
18 or 12 oz!. Cool Whip
1 pkg!. frozen or flake coconut (set coconut out to thaw)
Bake cake as directed in oblong pan!. Punch holes in top of cake and let cool 30 minutes!. Pour milk over it, wait a few minutes, then pour cream of coconut over it, wait a few more minutes - then spread Cool Whip over it, then sprinkle coconut over it!. Keep refrigerated!.
I would get the small size Cool Whip!.
The pan can be rectangular instead of oblong!.Www@FoodAQ@Com
http://www!.cooks!.com/rec/search/0,1-0,wa!.!.!.
HEAVENLY COCONUT CAKE
1 box yellow or white cake mix
1 can Eagle Brand condensed milk
1 lg!. can cream of coconut
18 or 12 oz!. Cool Whip
1 pkg!. frozen or flake coconut (set coconut out to thaw)
Bake cake as directed in oblong pan!. Punch holes in top of cake and let cool 30 minutes!. Pour milk over it, wait a few minutes, then pour cream of coconut over it, wait a few more minutes - then spread Cool Whip over it, then sprinkle coconut over it!. Keep refrigerated!.
I would get the small size Cool Whip!.
The pan can be rectangular instead of oblong!.Www@FoodAQ@Com
For the cake you will need:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup unsweetened coconut milk
1 teaspoon pure vanilla extract
Then you:
Preheat oven to 350 degrees F!. Grease and flour 3 (9-inch) cake pans!. Using an electric mixer, cream butter until fluffy!. Add sugar and continue to cream well for 6 to 8 minutes!. Add eggs, 1 at a time, beating well after each addition!. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour!. Add vanilla and continue to beat until just mixed!. Divide batter equally among prepared pans!. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter!. Do this several times to release air bubbles and assure you of a more level cake!. Bake for 25 to 30 minutes or until done!. Cool in pans 5 to 10 minutes!. Invert cakes onto cooling racks!. Cool completely!.
For the filling you will need:
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
Then you:
Stir it all together!. Do this while the cake is cooling!.
For 7-minute frosting you will need:
1 1/2 cups sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Then you:
Place sugar, cream of tartar, salt, water, and egg whites in the top of a double boiler!. Beat with a handheld electric mixer for 1 minute!. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan!. (If this happens, it could cause your frosting to become grainy, which mine did)!. Beat constantly on high speed with electric mixer for 7 minutes!. Beat in vanilla!.
To assemble:
Invert one layer or cake onto a cake plate!. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked!. Spread 1/3 of filling mixture on cake layer!. Top with second layer, repeat process!. Top with last layer and repeat process again!. Frost top and sides of cake with 7-minute frosting!. Sprinkle top and sides of cakes with additional coconut!.
**Paula Deen made this cake on her show and she said after the cake cools to wrap it up and stick in in the fridge for three days before you fill and frost it!.Www@FoodAQ@Com
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup unsweetened coconut milk
1 teaspoon pure vanilla extract
Then you:
Preheat oven to 350 degrees F!. Grease and flour 3 (9-inch) cake pans!. Using an electric mixer, cream butter until fluffy!. Add sugar and continue to cream well for 6 to 8 minutes!. Add eggs, 1 at a time, beating well after each addition!. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour!. Add vanilla and continue to beat until just mixed!. Divide batter equally among prepared pans!. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter!. Do this several times to release air bubbles and assure you of a more level cake!. Bake for 25 to 30 minutes or until done!. Cool in pans 5 to 10 minutes!. Invert cakes onto cooling racks!. Cool completely!.
For the filling you will need:
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
Then you:
Stir it all together!. Do this while the cake is cooling!.
For 7-minute frosting you will need:
1 1/2 cups sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Then you:
Place sugar, cream of tartar, salt, water, and egg whites in the top of a double boiler!. Beat with a handheld electric mixer for 1 minute!. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan!. (If this happens, it could cause your frosting to become grainy, which mine did)!. Beat constantly on high speed with electric mixer for 7 minutes!. Beat in vanilla!.
To assemble:
Invert one layer or cake onto a cake plate!. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked!. Spread 1/3 of filling mixture on cake layer!. Top with second layer, repeat process!. Top with last layer and repeat process again!. Frost top and sides of cake with 7-minute frosting!. Sprinkle top and sides of cakes with additional coconut!.
**Paula Deen made this cake on her show and she said after the cake cools to wrap it up and stick in in the fridge for three days before you fill and frost it!.Www@FoodAQ@Com