COCONUT BOWL RECIPE RECIPES

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COCONUT CREAM CAKE RECIPE | ANNE THORNTON | FOOD NETWORK



Coconut Cream Cake Recipe | Anne Thornton | Food Network image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Total Time 2 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield One 9-inch 2-layer cake

Number Of Ingredients 18

2 sticks unsalted butter, softened, plus more for pan
3 cups all-purpose flour, plus more for pan
1 1/3 teaspoon baking powder
1/2 teaspoon baking soda
Fine sea salt
1 2/3 cups granulated sugar
One 13.5-ounce can sweetened cream of coconut, well stirred (recommended: Coco Lopez)
4 large eggs, separated
1 teaspoon pure vanilla extract
1 cup buttermilk
Coconut Cream Cheese Frosting, recipe follows
1 1/2 cups sweetened shredded coconut mixed with 1 1/2 cups toasted sweetened shredded coconut
Two 8-ounce packages cream cheese, at room temperature
1 1/4 sticks unsalted butter, softened
2 1/2 cups confectioners' sugar
1/2 cup canned sweetened cream of coconut, well stirred (recommended: Coco Lopez)
1 teaspoon pure vanilla extract
Fine sea salt

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour two 9-inch diameter cake pans with 2-inch high sides.
  • Pour the flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Use a whisk to stir together. This will get rid of any lumps and pseudo-sift the ingredients. In a separate large bowl, beat the sugar, butter and sweetened cream of coconut until fluffy and it resembles whipped cream, about 2 minutes. Beat in the egg yolks and vanilla extract. Scrape down the sides of the bowl and stir to incorporate all the ingredients. With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk, and the remaining dry ingredients, scraping down the sides in between each addition, just until blended.
  • Using clean, dry beaters, beat the egg whites with a pinch of salt in another clean large bowl until the egg whites are stiff but not dry. Cook's Note: You want to get the most volume from your egg whites, that's why it is essential that the beaters and bowl are clean. Just to be safe, I like to wipe the bowl out with a dash of vinegar, white or apple cider is best. The vinegar cuts through any fat in the bowl leaving only a sparkling bowl behind. And don't worry, you won't be able to taste the vinegar-I promise!
  • In batches, fold the beaten egg whites into the batter, being careful not to deflate the whites. Divide the cake batter evenly between the prepared cake pans. Spread the batter with an offset spatula to level the batter in the pan. Bake the cakes until a tester inserted into center comes out clean, 40 to 45 minutes. Cool the cakes in the pans on a wire rack, about 10 minutes. Gently run a small sharp knife around the pan sides to loosen the cakes. Cook's Note: As the cakes cool they will shrink slightly, pulling away from the sides of the pan. By running the knife around the sides of the pan you are helping in the process by taking away any resistance. Turn the cakes out onto the racks and cool completely.
  • With a pastry brush, gently brush any crumbs from the cooled cake layers. If the cake baked up with a slight dome in the center, you can trim it to even it out or just remember to place that cake layer dome-side down on the cake plate. Place 1 cake layer, flat-side up, on a cake plate. Spread 1 heaping cup Coconut Cream Cheese Frosting over the cake layer, leaving a 1/2-inch border of cake around the edge. This will give the filling a place to go or spread when the second cake layer is placed on top-you don't want it to bulge out the sides!
  • Sprinkle 1 cup sweetened shredded coconut mix over the frosting. Top with the second cake layer, flat-side up. Spread the remaining frosting over the top and sides of the cake. For a retro look, I like swoopy swirls. The best way to achieve it is to spread the frosting using the back of a spoon. It's that easy!
  • Sprinkle the remaining coconut mix over the cake, gently pressing into the sides to adhere. Coconut Layer Cake can be prepared up to 1 day ahead. Refrigerate at least 1 hour.
  • Beat the cream cheese in a medium bowl until fluffy, about 3 minutes. Add the butter and beat until smooth. Add the sugar, sweetened cream of coconut, vanilla extract and pinch of sea salt and beat until well blended, scraping down the sides as needed, for about 3 more minutes. Cook's Note: For a tropical twist, I add just a splash of fresh lime juice and a dash of finely grated lime zest to the mix!

PINEAPPLE COCONUT CAKE RECIPE: HOW TO MAKE IT



Pineapple Coconut Cake Recipe: How to Make It image

This coconut cake is a guaranteed showstopper at any holiday meal or special occasion. The beautiful flakes of coconut are reminiscent of snow. But one taste of the sunny pineapple will transport you to the tropics. —Monica Kennedy, Johnson City, Tennessee

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 05 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield 12 servings.

Number Of Ingredients 13

5 large eggs, separated
1 can (20 ounces) crushed pineapple
1-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1-1/4 cups sugar, divided
1/4 cup butter, melted
2 teaspoons coconut extract
1 teaspoon vanilla extract
MOUSSE:
4 cups heavy whipping cream
1-1/2 cups confectioners' sugar, divided
2 packages (8 ounces each) cream cheese, softened
5 cups sweetened shredded coconut, divided

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside., Preheat oven to 350°. In a small bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored. Beat in butter, extracts and 1/2 cup reserved juice. Add dry ingredients; beat until well blended., Beat egg whites with clean beaters on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter., Transfer to two greased and floured 9-in. round baking pans. Bake 18-22 minutes or until cake springs back when lightly touched. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut onto top and sides. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 899 calories, FatContent 62g fat (42g saturated fat), CholesterolContent 248mg cholesterol, SodiumContent 388mg sodium, CarbohydrateContent 78g carbohydrate (56g sugars, FiberContent 3g fiber), ProteinContent 10g protein.

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COCONUT CREAM CAKE RECIPE | ANNE THORNTON | FOOD NETWORK
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