HOMEMADE COCONUT ICING RECIPES

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THE BEST HOMEMADE BUTTERCREAM ICING RECIPE



The Best Homemade Buttercream Icing Recipe image

This is a recipe I have used for cakes and cupcakes since 1999. Buttercream icing recipes are so much easier to make homemade than you may have thought.

Provided by Crystal VanTassel-Lopez

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 12

Number Of Ingredients 5

1  1/2 cups solid shortening- Crisco brand preferably
1 stick butter (at room temperature)
2 tsp. vanilla
(1) 32 oz. bag confectioners sugar
1/3 cup milk (or try heavy whipping cream)

Steps:

  • Cream butter and shortening with an electric mixer until well blended.   A stand-alone mixer works best. This is the one I have and LOVE!
  • Add the vanilla and mix until blended.   At this point your icing should look like this:
  • Gradually add sugar one cup at a time, beating well on medium speed. Stop in between each cup to scrape the sides and bottom of the bowl.
  • The icing will start to get dry, you can gradually add your milk or heavy whipping cream. Keep mixing until everything is fluffy and smooth.  If you would like to color the icing, this is the stage you would do that. Just add the gel coloring and mix on medium speed until well blended.
  • You can now place the icing in a bag for piping your cupcakes or ice your cake.

Nutrition Facts : Calories 598 calories, CarbohydrateContent 76 grams carbohydrates, CholesterolContent 35 milligrams cholesterol, FatContent 33 grams fat, FiberContent 0 grams fiber, ProteinContent 0 grams protein, SaturatedFatContent 15 grams saturated fat, ServingSize 1, SodiumContent 66 grams sodium, SugarContent 74 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 16 grams unsaturated fat

PAULA DEEN'S JAMIE'S COCONUT CAKE RECIPE - FOOD.COM



Paula Deen's Jamie's Coconut Cake Recipe - Food.com image

Paula Deen is my favorite chef - EVER! If I had to choose another mother, she'd be who I'd pick. This is her son Jamie's favorite birthday cake. I'm posting it here because not only do I want to try it, but I never want to lose it. And if you could see my office, you'd know that if I wrote it down, it would not be found until the day I stopped looking for it. So, here it is, safe and sound for everyone to enjoy.

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 1 3-layer cake

Number Of Ingredients 17

1 cup butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup sweetened flaked coconut
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
shredded coconut (optional)

Steps:

  • Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
  • Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
  • Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
  • While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.
  • Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
  • To prepare the frosting, place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the sides of the cake first, being careful not to get crumbs in the icing. When cake is completely covered, gently cover frosting with coconut.
  • Cover loosely and refrigerate for three days (if you can stand it that long!).

Nutrition Facts : Calories 7758.2, FatContent 319.2, SaturatedFatContent 208.7, CholesterolContent 1360.2, SodiumContent 7444.8, CarbohydrateContent 1170, FiberContent 12.2, SugarContent 879.9, ProteinContent 84

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