BON APPETIT COCONUT CAKE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

COCONUT CAKE RECIPE | BON APPÉTIT



Coconut Cake Recipe | Bon Appétit image

Coconut Cake Recipe

Provided by Eric Werner

Yield Servings

Number Of Ingredients 17

6 tablespoons coconut oil, divided
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 cups sugar
1/2 cup (1 stick) unsalted butter, softened
3 large eggs plus 2 large egg yolks
1 cup sweetened cream of coconut (such as Coco López)
3/4 cup plain whole-milk yogurt
2 teaspoons vanilla extract
2 8-ounce packages cream cheese (not whipped), room temperature
1/2 cup powdered sugar
1 tablespoon dark rum
1/2 teaspoon fresh lime juice
1/2 teaspoon vanilla extract
Pinch of salt
10'-diameter springform pan

Steps:

  • Preheat oven to 325°. Liberally grease pan with 2 tablespoons coconut oil; set aside.
  • Sift flour, baking soda, and salt into a large bowl; set aside. Using an electric mixer, cream sugar, butter, and remaining 4 tablespoons coconut oil in a large bowl until well incorporated and crumbly (it will look like wet sand), about 3 minutes.
  • Add eggs and yolks one at a time, beating to blend between additions. Beat an additional 2 minutes. Mix in cream of coconut, yogurt, and vanilla. Stir in flour mixture just to blend. Pour batter into prepared pan. Smooth top.
  • Bake until top is golden and a tester inserted into center comes out clean, about 1 3/4 hours. Remove from oven and let cool in pan on a wire rack for 30 minutes. Run a thin knife around edge of pan; remove pan sides. Let cool completely.
  • Using electric mixer, beat cream cheese and powdered sugar on medium-low until whipped and light, about 3 minutes. Add rum, lime juice, vanilla, salt, and 1/4 cup water; beat until blended, adding more water by teaspoonfuls if too thick. Frost top of cake with cream cheese frosting.

COCONUT SOUTHERN COMFORT LAYER CAKE RECIPE | BON APPÉTIT



Coconut Southern Comfort Layer Cake Recipe | Bon Appétit image

In this classic coconut layer cake, coconut makes an appearance three different ways.

Provided by Martha Hall Foose

Yield 16 to 20 Servings

Number Of Ingredients 16

Nonstick vegetable oil spray
2 3/4 cups cake flour plus more for pans
2 1/2 cups unsweetened shredded coconut (not reduced-fat)
1 tablespoon baking powder
2 teaspoons kosher salt
2 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
5 large eggs
1/2 cup coconut oil, warmed to melt
1 cup buttermilk
4 cups unsweetened coconut chips
2 8-oz. packages cream cheese, room temperature
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 tablespoons plus 1/4 cup Southern Comfort
1/2 teaspoon kosher salt
5 cups powdered sugar

Steps:

  • Arrange racks in top and bottom thirds of oven; preheat to 350°. Coat cake pans with nonstick spray; dust with flour. Whisk 2 3/4 cups flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter at medium speed, occasionally scraping down sides of bowl, until smooth, 3–4 minutes. Add eggs one at a time, beating to blend between additions. Beat until light and fluffy, 2–3 minutes. Gradually beat in oil. Beat in dry ingredients at low speed in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Divide among four 9" cake pans (about 2 generous cups batter per pan); smooth tops with a spatula.
  • Bake until a tester inserted into center of cakes comes out clean, 22–27 minutes. Transfer pans to wire racks; let cool in pans for 5 minutes. Invert cakes onto racks, remove pans, and let cakes cool completely.
  • Preheat oven to 350°. Place coconut chips in a single layer on a rimmed baking sheet lined with parchment paper. Toast until some of the chips are golden brown (some will remain white), 5–7 minutes; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
  • Using an electric mixer, beat cream cheese and butter on high speed, occasionally scraping down sides of bowl, until smooth and creamy, 2–3 minutes. Add 1 1/2 Tbsp. Southern Comfort and salt; beat to blend, about 1 minute longer. Add sugar; beat on low speed to blend. Increase speed to high; beat until fluffy, 5–6 minutes.
  • Using a long serrated knife, cut each cake in half horizontally (see page 106 for instructions). Place 1 layer, cut side up, on a cake stand or plate. Lightly brush with about 1/2 Tbsp. of Southern Comfort. Spread 1/2 cup frosting over. Repeat with remaining 7 layers, Southern Comfort, and frosting. Chill cake for 30 minutes. Leave remaining frosting at room temperature.
  • Cover sides of chilled cake with frosting. Cover cake loosely with foil and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let cake stand at room temperature for at least 30 minutes.
  • Gently pat handfuls of toasted coconut chips over sides and top of cake and serve.

More about "bon appetit coconut cake recipes"

LEMON COCONUT CAKE FROM BON APPETITE RECIPE - FOOD.COM
I have had this clipped recipe for many years. It is so yummy yet easy to make. It is prepared in a tube pan and only has a dusting of powdered sugar for "icing."
From food.com
Total Time 1 hours 20 minutes
Calories 447.4 per serving
  • Remove from pan, invert onto serving plate and sprinkle liberally with powdered sugar.
See details


RUM CAKE WITH STICKY MAPLE GLAZE AND COCONUT RECIPE | BON ...
Ayesha Curry’s holiday-worthy rum cake gets its cheery flavor from two kinds of rum: spiced rum in the cake batter and dark rum in the sticky maple glaze.
From bonappetit.com
Reviews 3.5
  • Cut cake into slices and serve topped with whipped coconut cream with lime and/or ground cherries if desired.
See details


COCONUT LAYER CAKE RECIPE RECIPE | EPICURIOUS
At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy one 15-ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting.
From epicurious.com
Reviews 3.7
  • Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)
See details


LEMON COCONUT CAKE FROM BON APPETITE RECIPE - FOOD.COM
I have had this clipped recipe for many years. It is so yummy yet easy to make. It is prepared in a tube pan and only has a dusting of powdered sugar for "icing."
From food.com
Total Time 1 hours 20 minutes
Calories 447.4 per serving
  • Remove from pan, invert onto serving plate and sprinkle liberally with powdered sugar.
See details


COCONUT LAYER CAKE RECIPE RECIPE | EPICURIOUS
At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy one 15-ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting.
From epicurious.com
Reviews 3.7
  • Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)
See details


COCONUT LAYER CAKE RECIPE - FOOD.COM
At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy one 15-ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting(Recipe #43686). From Bon Appetit.
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 755.2 per serving
  • Makes 10 servings.
See details


CLASSIC COCONUT CAKE RECIPE | EPICURIOUS
Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the straight- from-the-fridge stuff. The fluffy egg whites and properly creamed butter and sugar mean tender, light cake. And room-temp butter and cream cheese will translate to creamy, smooth frosting instead of a sticky mess filled with lumps.
From epicurious.com
Reviews 3.8
Total Time 4 hours (includes baking and cooling time)
  • Using electric mixer, beat sugar, cream cheese, butter, and vanilla in large bowl until blended. Place 1 cake layer, flat side up, on plate. Spread with 1 cup frosting. Place second layer, flat side up, atop frosting. Spread remaining frosting over top and sides of cake. Sprinkle some of coconut over top of cake; pat more coconut on sides of cake. DO AHEAD: can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.
See details


COCONUT CAKE WITH CHOCOLATE CHUNKS AND COCONUT DRIZZLE ...
A chocolaty, coffee-cake-like treat that would be terrific for dessert, afternoon tea, or brunch.
From epicurious.com
Reviews 3.7
  • ** Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets. If unavailable, use 1 cup half and half mixed with 1/2 teaspoon imitation coconut extract.
See details


CHOCOLATE-COCONUT POUND CAKE RECIPE RECIPE | EPICURIOUS
The fragrant richness of coconut oil and the tenderizing power of buttermilk make this the ultimate chocolate pound cake.
From epicurious.com
Reviews 3.5
  • DO AHEAD: Cake can be baked 5 days ahead. Keep tightly wrapped at room temperature.
See details


GIANT COCONUT LAYER CAKE RECIPE | BON APPÉTIT
From bonappetit.com
See details


75 OF OUR BEST CAKE RECIPES (YEP... 75!) | BON APPÉTIT
From bonappetit.com
See details


COCONUT CAKE BON APPETIT
Jan 11, 2022 · coconut cake bon appetit - Find some new favorite ideas from Our Website, around news, food recipes, home decor, and unique DIY creations that you can make yourself.
From coconut-cake-bon-appetit.blogspot.com
See details


GET RECIPE INSTRUCTIONS - COCONUT-CAKE-BON-APPETIT ...
Jan 17, 2022 · Garlic mushroom chicken thighs (low carb) is a quick throw together chicken recipe all cooked in one pan! baked chicken and mushrooms. Add the final tbsp oil and cook . · in the meantime, grab a meat mallet and . Heat 1 tbsp oil in a frying pan.
From coconut-cake-bon-appetit.blogspot.com
See details


GIANT COCONUT LAYER CAKE RECIPE | EPICURIOUS
Aug 20, 2004 · 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 ...
From epicurious.com
See details


CLAIRE MAKES COCONUT CREAM PIE WITH FOUR KINDS OF COCONUT ...
From m.youtube.com
See details


COCONUT PINEAPPLE CAKE RECIPE | EPICURIOUS
Aug 20, 2004 · Step 4. Remove bowl from heat and add vanilla, then beat with an electric mixer at medium-high speed until thick and pale and tripled in volume (about 5 minutes with a standing mixer or 10 minutes ...
From epicurious.com
See details


AIP CHOCOLATE CAKE | BON AIPPETIT
Oct 09, 2019 · How to Make AIP Chocolate Cake. First make the skeleton by combining 1/4 cup of coconut milk and the gelatin in a small bowl. Stir and then set aside. Next heat the remaining 1/4 cup of coconut milk in a small saucepan until just hot. Turn the heat down to low and then pour the gelatin into the hot coconut milk mixture.
From bonaippetit.com
See details


CLAIRE TEACHES YOU CAKE BAKING (LESSON 1) | BAKING SCHOOL ...
Bon Appétit's Baking School is in session! In the series premiere, Claire reveals her trade secrets for baking light and airy cake layers, using three unique...
From m.youtube.com
See details


COCONUT–CREAM CHEESE FROSTING RECIPE RECIPE | EPICURIOUS
Aug 20, 2004 · Made this frosting to go with the coconut layer cake. It was pretty good. Followed the advice of some others and used 1.5 blocks of cream cheese (12 oz) and only 4T (1/4 c) of the Coco Lopez ...
From epicurious.com
See details