COCONUT CAKE WITH COCONUT FROSTING RECIPES

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COCONUT CAKE WITH 7-MINUTE FROSTING RECIPE | ALTON BROWN ...



Coconut Cake with 7-Minute Frosting Recipe | Alton Brown ... image

Provided by Alton Brown

Categories     dessert

Total Time 1 hours 40 minutes

Prep Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 1 cake

Number Of Ingredients 20

1 coconut (see Cook's Note)
Vegetable oil, for cake pan
14 1/4 ounces cake flour, plus extra for pans, approximately 3 cups
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup fresh coconut milk
1/2 cup fresh coconut cream
8 ounces unsalted butter, room temperature
16 ounces sugar, approximately 2 1/4 cups
1 teaspoon coconut extract
4 egg whites
1/3 cup coconut water
3 large egg whites
12 ounces sugar, approximately 1 3/4 cups
1/3 cup coconut water
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
Grated coconut from 1 coconut, approximately 8 to 10 ounces

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
  • Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
  • Combine the coconut milk and coconut cream in small bowl and set aside.
  • Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
  • With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
  • In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
  • Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
  • For the frosting:
  • Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
  • Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.

COCONUT CREAM POKE CAKE WITH COCONUT WHIPPED CREAM FROSTING



Coconut Cream Poke Cake with Coconut Whipped Cream Frosting image

This coconut cream poke cake is so moist, and it’s topped with coconut cream whipped cream frosting and sweetened coconut. A Coconut Lover’s DREAM come true!

Provided by Michaela Kenkel

Total Time 6 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 9

Number Of Ingredients 17

Cake:
1 box of white cake mix
1 3.4 ounce box of instant vanilla pudding
1 1/4 cup milk
1/3 cup oil
3 egg whites
1 teaspoon coconut extract
"Poke" Cream:
1- 15 ounce can coconut cream
1- 14 ounce can sweetened condensed milk
Frosting:
1- 8 ounce package cream cheese, softened
1/2 cup sugar
1 teaspoon coconut extract
1/2 teaspoon almond extract
2 cups heavy whipping cream
2 1/2 cups shredded sweetened coconut

Steps:

  • Preheat oven to 350 degrees and grease and flour 2 - 9" cake pans.
  • In your mixer, combine all of the ingredients for the cake for about 30 seconds, then beat for 2 minutes.
  • Distribute evenly in each cake pan and bake for 30 minutes or until a cake tester comes out clean.
  • Combine ingredients for cream and set aside.
  • While cakes are warm poke holes all over with a large fork or skewer.
  • Pour cream mixture over the top of the cakes.
  • Place in the refrigerator for about 5 hours, or overnight is even better.
  • To make the frosting, cream together cream cheese, sugar and extracts until smooth.
  • Then, with the whisk attachment, slowly add the whipping cream and whip until stiff peaks form.
  • To remove the cakes from their pans: This is a little tricky. I took a thin knife and ran it around the edge, and I sat the bottom of the pan in hot water for a minute or two, to loosen it up. I flipped it out onto a piece of waxed paper, then flipped it again onto my plate.
  • Top with bottom layer with a little frosting, and about 1/2 cup of coconut.
  • Place the second layer on top, frost, and top with remaining coconut.

Nutrition Facts : Calories 528 calories, CarbohydrateContent 52 grams carbohydrates, CholesterolContent 65 milligrams cholesterol, FatContent 33 grams fat, FiberContent 2 grams fiber, ProteinContent 9 grams protein, SaturatedFatContent 20 grams saturated fat, ServingSize 1, SodiumContent 331 grams sodium, SugarContent 47 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 11 grams unsaturated fat

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