How do I make a coconut cake from scratch?!
How do I make a coconut cake from scratch?
2 layered
Answers:
Coconut Cream Cake I
INGREDIENTS
* 1 (18.25 ounce) package white cake mix
* 3 eggs
* 1/3 cup vegetable oil
* 1 cup water
* 1/2 teaspoon coconut extract
* 1 (14 ounce) can coconut cream
* 1 (14 ounce) can sweetened condensed milk
* 1 cup heavy whipping cream
* 1 tablespoon white sugar
* 1 cup flaked coconut
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
3. In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
4. In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
Source(s):
http://allrecipes.com/recipe/coconut-cre...
Make a pound cake instead. Coconut taste like sawdust.
Cannot find scratch in my kitchen. suggest using coconut.
Filling
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon vanilla extract
1 1/4 cups whipping cream
1/2 cup sugar
1/2 cup (1 stick) unsalted butter
2 1/4 cups sweetened flaked coconut
1/4 cup sour cream
Cake
3 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature
5 large eggs
1 1/3 cups whipping cream
1 tablespoon vanilla extract
Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
4 cups sweetened flaked coconut, toasted
preparation
For filling:
Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch. Bring cream, sugar, and butter to boil in heavy medium saucepan. Add cornstarch mixture and bring to boil. Remove from heat and stir in coconut. Cool completely. Mix in sour cream. Cover and refrigerate overnight.
For cake:
Preheat oven to 325°F. Butter and flour three 9-inch round cake pans. Whisk flour, baking powder and salt in large bowl to blend. Using electric mixer, beat sugar and butter in another large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in cream and vanilla. Stir flour mixture into butter mixture. Divide batter equally among pans. Bake until tester inserted into center of cakes comes out clean, about 35 minutes. Cool completely.
For frosting:
Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar and vanilla extract.
Place 1 cake layer on cake plate. Top with half of filling. Place second cake layer atop filling. Top with remaining filling. Place third cake layer atop filling. Spread frosting over top and sides of cake. Pat toasted coconut over top and sides of cake, pressing gently to adhere. (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.)
Texas Coconut Cake
Cake
1 cup unsalted butter, softened to room temperature
2 cups sugar
3 eggs
1 teaspoon vanilla
3 cups flour
4 teaspoons double-acting baking powder
1 teaspoon salt
1 cup whole milk
Preheat oven to 325 degrees. Grease and flour the bottoms and sides of two 9-inch cake pans. Cover the pan bottoms with wax paper or parchment and grease the paper.
Cream together the butter and sugar until light and fluffy, about 6 minutes, with an electric mixer at high speed. Add eggs one at a time, beating thoroughly after each addition. Add vanilla. In a separate bowl sift flour, baking powder, and salt together and set aside. Reduce speed to low and stir in 1/3 cup milk. Add 1/3 flour mixture and combine. Add another 1/3 cup milk and half of the remaining flour mixture. When just incorporated, add final 1/3 cup milk and remaining flour mixture. When just blended, divide batter between prepared pans. Bake in preheated oven for 30 to 40 minutes, until golden. Cool the layers in pans for about 10 minutes before turning out onto wire racks and cooling completely.
Frosting
3 egg whites
1 1/4 cups powdered sugar
the meat of one coconut, grated (3 to 4 cups)
In a clean bowl beat egg whites with heavy mixer at high speed until soft peaks form. Gradually add 1 cup of the powdered sugar and continue beating until glossy. Fold 3/4 of the grated coconut meat into the beaten egg whites.
To assemble cake, invert one cake layer onto a serving plate and spread with frosting. Top with second layer, spreading remaining frosting over the top and sides of the cake. Mix remaining coconut with the remaining 1/4 cup of powdered sugar. Press onto top and sides of the cake decoratively. Serves 12
EXACTLY FOLLOW A GOOD RECIPE FROM "SCRATCH"!!!