ULTIMATE COCONUT CAKE RECIPE | MYRECIPES
"Ultimate" is no exaggeration here—this cake features coconut flour, coconut oil, coconut milk, coconut cream, coconut sugar, coconut extract, and (of course) flaked coconut. Given this cake's incredibly moist layers, intense coconut flavor, and lighter-than-air filling, our test kitchen chefs fought over the leftovers.
Provided by Pam Lolley
Total Time 2 hours 20 minutes
Yield Serves 12 (serving size: 1 slice)
Number Of Ingredients 24
Steps:
- Prepare the Layers: Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans with shortening and all-purpose flour, and line bottoms with parchment paper; lightly grease parchment paper. Set aside.
- Beat butter and coconut oil with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until creamy. Gradually add sugars, and beat until light and fluffy, 3 to 5 minutes. Add egg yolks, 1 at a time, beating just until incorporated after each addition. Beat in extracts.
- Whisk together flour, baking powder, and salt in a medium bowl; add to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition.
- Beat egg whites in a medium bowl with an electric mixer on high speed until stiff peaks form (do not over beat). Gently fold egg whites into batter. Spread batter evenly in prepared pans.
- Bake in preheated oven until a wooden pick inserted in center of 1 layer comes out clean, 22 to 25 minutes. Let cool in pans on wire racks 15 minutes. Gently (the layers are very tender) remove from pans, and cool completely on wire racks, about 1 hour.
- Prepare the Filling: Beat heavy cream, coconut cream, and vanilla with an electric mixer on low speed until foamy. Increase speed to medium-high; gradually add powdered sugar, and beat until stiff peaks form. Gently fold in coconut.
- Prepare the Frosting: Beat butter and salt with a heavy-duty stand mixer on medium speed until creamy; gradually add powdered sugar, and beat until smooth, about 1 minutes. Add vanilla and 4 tablespoons of the coconut milk, and beat until light and fluffy, about 1 minute, adding 1 to 2 tablespoons more milk, if needed, 1 teaspoon at a time, for desired consistency.
- Assemble the cake: Place 1 layer on a serving platter, and spread Filling over layer, spreading to within 1/2-inch from edge. Top with second layer, and spread Frosting on top and sides of cake. Garnish with toasted coconut.
MOIST CHOCOLATE CAKE RECIPE: HOW TO MAKE IT
This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.
Nutrition Facts : Calories 636 calories, FatContent 37g fat (10g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 549mg sodium, CarbohydrateContent 73g carbohydrate (51g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
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Very yummy and much easier than coconut cake recipes I have tried in the past. I wanted to make cupcakes with the recipe and to avoid soaking the paper liners with the coconut milk mixture, I …
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From allrecipes.com
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Apr 05, 2019 · The recipe is cake gold and I knew it would be the perfect starting point for a fluffy and moist coconut cake. Your coconut cake journey begins with 2 mixing bowls. Dry ingredients in one and wet ingredients in another (see full recipe instructions below). Combine the two in your mixer, along with coconut milk and shredded sweetened coconut.
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Dec 10, 2021 · This small coconut cake recipe is a 6 inch mini cake that is so festive for the holidays or a small birthday celebration. This cake is made with coconut milk, coconut oil, and coconut flakes for the maximum amount of coconut flavor! Coconut cake …
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ULTIMATE COCONUT CAKE RECIPE | MYRECIPES
"Ultimate" is no exaggeration here—this cake features coconut flour, coconut oil, coconut milk, coconut cream, coconut sugar, coconut extract, and (of course) flaked coconut. Given this cake's incredibly moist layers, intense coconut …
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ULTIMATE COCONUT CAKE RECIPE | MARTHA STEWART
As a result, I decided to use 9 cups of unsweetened coconut for the filling instead of the sweetened coconut as indicated in the recipe. Using the unsweetened coconut did not decrease the overall sweetness of the cake and it turned out fantastic. I would definitely make this cake …
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COCONUT FLOUR CAKE - HEALTHY RECIPES BLOG
Sep 27, 2020 · Wonderfully moist and fluffy, this delicious coconut flour cake is a real treat for anyone who loves coconut. It's keto, gluten-free, and very low in calories. Incredibly moist and fluffy, this is one of my husband's favorite cakes (another good one is this keto pound cake ).
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From healthyrecipesblogs.com
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I made it exactly as the recipe called for, including the mixing directions. It was a different way to make a cake then I am used to so I would encourage you to read the directions before you start. Our cake came out moist, flavorful and was a great success! Thank you Pam for giving me a new spice cake go-to recipe!!
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From allrecipes.com
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