I want to make a really good coconut cake for Thanksgiving. Could you share your recipe with me, please?!
Answers:
Here goes, hope you enjoy!. We sure do!.
My Coconut Cake
Filling:
1 ? cups heavy cream
? cup granulated sugar
2 T coconut cream
1 T cornstarch
1 T milk
? cup unsalted butter, softened
1 cup shredded coconut
Cake:
3 cups all-purpose flour
1 T baking powder
? tsp salt
1 ? cups granulated sugar
4 eggs
? cup unsalted butter, cut into small pieces, softened
1 T vanilla extract
1 cup milk
Frosting:
6 ounces cream cheese, softened
? cup unsalted butter, softened
? tsp salt
1 lb!. confectioners sugar
3 T milk
1 T vanilla extract
Syrup and Garnish:
1 cup granulated sugar
1 cup water
? tsp vanilla extract
? cup shredded coconut
Prepare the filling:
Place the heavy cream, sugar, and coconut cream in a heavy saucepan over medium heat and bring to a simmer!. Stir the cornstarch and the milk together in a small bowl until there are no lumps!. Whisk the cornstarch mixture into the simmering cream until it's smooth; cook, stirring, for 3 minutes longer!. Add the butter and shredded coconut and continue cooking, stirring, for 3 more minutes!. Cool to room temperature and then refrigerate until thickened, about 2 hours!. Preheat the oven to 350 degrees F!. Grease three 9-inch round cake pans and line the bottoms with waxed paper!. Grease the paper and then flour the pans lightly, tapping out any excess!.
Prepare the cake:
Sift the flour, baking powder, and salt together!. Reserve!. Place the sugar and eggs in a large mixing bowl and beat with an electric mixer for 1 minute!. Gradually add the butter, vanilla, and milk and continue beating for 2 minutes!. Add the reserved dry ingredients and beat for 1 minute!. Scrape the batter evenly into the prepared pans and bake for 20 minutes or until a wooden pick inserted into the center comes out clean!. Cool the cakes in the pans on a rack for 20 minutes!. Un-mold the cakes, carefully peeling off the waxed paper and allow them to cool completely on the rack!.
Prepare the icing:
Place the cream cheese and the butter in a bowl and beat with a mixer until creamy!. Add the remaining icing ingredients; beat until smooth and soft!.
Prepare the syrup:
Place the sugar, water and vanilla in a small saucepan and bring to a boil!. Boil for 3 minutes, stirring occasionally Remove from heat and brush the top of each cake layer with the syrup using a pastry brush!. (You don’t have to use all the syrup)!.
Assemble the cake:
Place one cake layer on a serving platter!. Spread it with half of the reserved filling and top with another layer of cake!. Spread the cake with the remaining filling and top with the last cake layer!. Ice the top and sides of the cake with the icing and then sprinkle the top with ? cup shredded coconut!.
nfd?
Www@FoodAQ@Com
My Coconut Cake
Filling:
1 ? cups heavy cream
? cup granulated sugar
2 T coconut cream
1 T cornstarch
1 T milk
? cup unsalted butter, softened
1 cup shredded coconut
Cake:
3 cups all-purpose flour
1 T baking powder
? tsp salt
1 ? cups granulated sugar
4 eggs
? cup unsalted butter, cut into small pieces, softened
1 T vanilla extract
1 cup milk
Frosting:
6 ounces cream cheese, softened
? cup unsalted butter, softened
? tsp salt
1 lb!. confectioners sugar
3 T milk
1 T vanilla extract
Syrup and Garnish:
1 cup granulated sugar
1 cup water
? tsp vanilla extract
? cup shredded coconut
Prepare the filling:
Place the heavy cream, sugar, and coconut cream in a heavy saucepan over medium heat and bring to a simmer!. Stir the cornstarch and the milk together in a small bowl until there are no lumps!. Whisk the cornstarch mixture into the simmering cream until it's smooth; cook, stirring, for 3 minutes longer!. Add the butter and shredded coconut and continue cooking, stirring, for 3 more minutes!. Cool to room temperature and then refrigerate until thickened, about 2 hours!. Preheat the oven to 350 degrees F!. Grease three 9-inch round cake pans and line the bottoms with waxed paper!. Grease the paper and then flour the pans lightly, tapping out any excess!.
Prepare the cake:
Sift the flour, baking powder, and salt together!. Reserve!. Place the sugar and eggs in a large mixing bowl and beat with an electric mixer for 1 minute!. Gradually add the butter, vanilla, and milk and continue beating for 2 minutes!. Add the reserved dry ingredients and beat for 1 minute!. Scrape the batter evenly into the prepared pans and bake for 20 minutes or until a wooden pick inserted into the center comes out clean!. Cool the cakes in the pans on a rack for 20 minutes!. Un-mold the cakes, carefully peeling off the waxed paper and allow them to cool completely on the rack!.
Prepare the icing:
Place the cream cheese and the butter in a bowl and beat with a mixer until creamy!. Add the remaining icing ingredients; beat until smooth and soft!.
Prepare the syrup:
Place the sugar, water and vanilla in a small saucepan and bring to a boil!. Boil for 3 minutes, stirring occasionally Remove from heat and brush the top of each cake layer with the syrup using a pastry brush!. (You don’t have to use all the syrup)!.
Assemble the cake:
Place one cake layer on a serving platter!. Spread it with half of the reserved filling and top with another layer of cake!. Spread the cake with the remaining filling and top with the last cake layer!. Ice the top and sides of the cake with the icing and then sprinkle the top with ? cup shredded coconut!.
nfd?
Www@FoodAQ@Com
We have been making the following Coconut Cake for 30 years!. It is simple to make, moist and absolutely delicious!
~Coconut Cream Cake~
Ingredients:
1 box of your favorite Brand of White Cake Mix (I used French Vanilla)
1 15 oz!. can of "Coco Lopez Real Cream of Coconut"
1 bag of Sweetened Coconut - as much as you like to top of/off icing
1 c!. Sweetened Coconut, optional - to mix in with cake mix
Icing:
1 Pint/16 oz!. carton Heavy whipping cream
1 1/2 t!. vanilla
Powdered sugar to taste
Directions:
1!. Prepare cake mix according to package directions!.!.!.!. adding the 1 c!. of coconut to the batter!.
2!. Bake in greased and floured 9"x13" pan according to the cake mix directions!.
3!.When done, remove from oven and take a large serving fork poking it all over the top of the cake!.)
4!. Shake and pour the cream of coconut SLOWLY into the holes and around the top of the cake a little at a time, allowing it to soak in a little each time (be sure to stir it up!.!.!.!. if it has separated if you used a can opener instead of a bottle opener)!.
5!. Let sit about 10 minutes or so just until warm before icing!.
Icing:
1!. While cake is baking whip the fresh whipping cream and sweeten to taste with vanilla and powdered sugar!. (If you don't have time to make homemade whipping cream you can use 1 (9 oz) Carton Frozen Whipped Topping!.!.!.thawed!.)
2!. Spread whipped cream over cake!.
3!. Sprinkle coconut all over on top, cover with Nonstick Seran Wrap and refrigerate at least 4-6 hours before serving!.
4!. What is not served cover again and put back in the refrigerator!.
24 - 2" servings!.!.!.less depending on how you cut the cake!.
!!!Good Luck, Happy Cooking and wishing You and Yours a Happy Thanksgiving!!!Www@FoodAQ@Com
~Coconut Cream Cake~
Ingredients:
1 box of your favorite Brand of White Cake Mix (I used French Vanilla)
1 15 oz!. can of "Coco Lopez Real Cream of Coconut"
1 bag of Sweetened Coconut - as much as you like to top of/off icing
1 c!. Sweetened Coconut, optional - to mix in with cake mix
Icing:
1 Pint/16 oz!. carton Heavy whipping cream
1 1/2 t!. vanilla
Powdered sugar to taste
Directions:
1!. Prepare cake mix according to package directions!.!.!.!. adding the 1 c!. of coconut to the batter!.
2!. Bake in greased and floured 9"x13" pan according to the cake mix directions!.
3!.When done, remove from oven and take a large serving fork poking it all over the top of the cake!.)
4!. Shake and pour the cream of coconut SLOWLY into the holes and around the top of the cake a little at a time, allowing it to soak in a little each time (be sure to stir it up!.!.!.!. if it has separated if you used a can opener instead of a bottle opener)!.
5!. Let sit about 10 minutes or so just until warm before icing!.
Icing:
1!. While cake is baking whip the fresh whipping cream and sweeten to taste with vanilla and powdered sugar!. (If you don't have time to make homemade whipping cream you can use 1 (9 oz) Carton Frozen Whipped Topping!.!.!.thawed!.)
2!. Spread whipped cream over cake!.
3!. Sprinkle coconut all over on top, cover with Nonstick Seran Wrap and refrigerate at least 4-6 hours before serving!.
4!. What is not served cover again and put back in the refrigerator!.
24 - 2" servings!.!.!.less depending on how you cut the cake!.
!!!Good Luck, Happy Cooking and wishing You and Yours a Happy Thanksgiving!!!Www@FoodAQ@Com
I use a white cake mix for starters, but I substitute coconut milk (it comes in a can) for the water called for on the box!. I also use whole eggs instead of just the egg whites the box recipe recommends!.
I then frost the cake with white frosting and before the frosting sets up, I press flaked coconut into it!. Very pretty and also very delicious!.Www@FoodAQ@Com
I then frost the cake with white frosting and before the frosting sets up, I press flaked coconut into it!. Very pretty and also very delicious!.Www@FoodAQ@Com
I don't eat sweets very often bu t I have made Paula Deen's recipe for Jamies Coconut cake and people raved over it
http://recipes!.pauladeen!.com/index!.php/r!.!.!.
you can find the recipe for the basic cake "1 2 3 4 cake recipe" on this site as wellWww@FoodAQ@Com
http://recipes!.pauladeen!.com/index!.php/r!.!.!.
you can find the recipe for the basic cake "1 2 3 4 cake recipe" on this site as wellWww@FoodAQ@Com
hey!.!.!.!.i am sorry i didn't have a recipes but try this links it have a bunch of recipes
http://www!.chefmichaelsmith!.ca/en/home/R!.!.!.Www@FoodAQ@Com
http://www!.chefmichaelsmith!.ca/en/home/R!.!.!.Www@FoodAQ@Com